Korean beefless bulgogi bowl

I didn’t eat much meat when I lived in Korea, but occasionally if somebody was entertaining me, I would because it would be rude not to. I have to admit, I did like the meat there. In particular I loved pulgogi. sweet salty sesame flavored pieces of beef. I saw a recipe for a Pulgogi bowl on one of my recipe boards yesterday, and decided to adjust with vegetarian ground beef alternative. It was so delicious! I don’t have many vegetables around right now, so I didn’t add any, but normally I would definitely throw in a handful carrots. luckily, I was serving it with a Cauliflower and roasted red pepper soup last night, so I still got my veggies!

Korean “beef” bowl 
1/3 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 package gardien beefless ground
2 green onions, thinly sliced
Cooked rice, for serving

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, and ginger.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add “beef” and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately with rice.




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