how to make plant-based KOREAN BBQ.🔥🔥🔥 | eat more plants

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The Eat More Plants Official Bulgogi Recipe🍃🍃🍃
2 heaping cups Vegan Beef Slices (brand I used: Be Leaf Vegan)
2 tbsp Sesame Oil
5 tbsp Soy Sauce
1 1/2 tbsp Mirin
4 tbsp Sugar
1/2 tbsp Gochugaru (Korean Red Pepper Powder) - omit if you don't like spicy
1/2 tsp Black Pepper
2 tbsp Garlic, minced
1 tbsp Ginger, minced
1/3 cup Scallions, chopped
1/4 cup Apple or Asian Pear, shredded
1/4 cup Water
garnish with shredded carrot, chopped scallions, and white sesame seeds.
Korean BBQ Mushrooms🍃🍃🍃
2 cups Mushrooms of Choice (I used Shiitaki, White Button, Seafood Mushroom, and Brown Beech)
2 tbsp Sesame Oil
1/2 tbsp Garlic, minced
1 tsp Salt
1/4 tsp Black Pepper
garnish with white sesame seeds.
Korean Spinach Side Dish🍃🍃🍃
(for 1 person)
3 cups Spinach (raw), blanched yields about 1/3 cup
1 1/2 tbsp Scallions, thinly sliced
1/2 tsp raw Garlic, minced
1 tsp Soy Sauce
1 tsp Sesame Oil
1/2 tsp Sesame Seeds
salt to taste
Korean Bean Sprouts Side Dish🍃🍃🍃
(for 1 person)
1 cup Bean Sprouts, blanched
1 1/2 tbsp Scallions
1/2 tsp raw Garlic
1 tsp Sesame Oil
1/2 tsp Sesame Seeds
1/2 tsp Salt
Ssamjang (dipping sauce/paste)🍃🍃🍃
2 tbsp Doenjang
1 heaping tbsp Gochujang
1/2 tbsp Scallions, thinly sliced
1/2 tsp Garlic, minced
1/2 tbsp Sesame Oil
3/4 tsp Sugar
1/2 tsp Sesame Seeds
Don't forget to serve with Kimchi, Rice, Lettuce and/or Perilla.