Many people believe that Korean food = Korean BBQ and bibimbap. My hope is that with the recipes in this book, you will realize that like all other cuisines, Korean food is more than its most known dishes, in this case, grilled meat and rice bowls. That said, a Korean cookbook—even a vegan one—wouldn’t be worth its salt if it did not include some grilled deliciousness. Bulgogi translates into “fire meat.” It’s usually made with flank steak, rib eye, or other cuts of beef. In order to re-create that texture, I use Soy Curls, which are just soybeans that have been cooked and then dehydrated. Soy Curls hold up exceptionally well against the rich and intense flavors of the marinade and the heat of the grill.
To make this dish, you’ll need the recipe for Omma’s Korean BBQ Sauce.
Mushroom Bulgogi (카레떡꼬치 Grilled Steak)
- 1 cup soy curls
- 3 to 4 dried shiitake mushrooms
- 1/2 cup Omma's Korean BBQ Sauce (see link in headnote)
- 1 scallion, cut into 2-to 3-inch lengths
- 1/4 red onion, julienned
- 1/4 cup chopped green bell pepper
- Oil for grilling
- 1/2 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.
- In a large zip-top plastic bag or reusable silicone bag. place the Soy Curls, barbecue sauce, scallions, red onion, bell pepper, and shiitakes. Make sure all the Soy Curls are submerged in the sauce. Place it in the refrigerator and marinate for at least 4 hours or up to 24 hours.
- Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated soy curls, scallions, onions, and mushrooms on the grill pan or grill topper, basting with the remaining marinade.
- Drizzle with the sesame oil and garnish with the sesame seeds before serving.