Monday, June 30, 2008

bulgoggi and cabbage salad



bulgoggi is a sweet soy sauce marinade used in korean bbq. you can use the marinade for tofu, tempeh, seitan, mushrooms, or other veggies. i got the idea from this month's vegetarian times. the salad was my own idea, and i was pleasently surprised. i served the meal with wild rice, but i think the rice would work well mixed into the salad.

cabbage salad
1/2 cup shredded red cabbage
1/2 of red sweet onion, chopped
handful of toasted slivered almonds and sesame seeds
(to toast, i sprayed frying pan with non-sticky spray, and added nuts and seeds once pan was hot, cooking for a few minutes only)
-spray a frying pan with non-stick spray
-add cabbage and onion with a splash of water
-cook until cabbage has softened but not wilted
-toss with slivered almonds and sesame seeds and add dressing!

salad dressing
1/4 cup soy sauce
1 tsp sesame oil
1 tbl agave nectar
juice from 1/2 of a lime
-mix together in bowl

bulgoggi marinade
1/2 cup soy sauce
1/4 sugar (i used stevia, a natural sugar substitute)
1 tsp sesame oil
1 tbl mirin
-mix together and marindade whatever you choose for at least 30 minutes.

3 comments:

jessy said...

i've never heard of bulgoggi, but it sounds like something i would really enjoy! thanks for the recipe - i'll be making this soon, fo 'sho! :D

ms. veganorama said...

I <3 Korean food and have made vegan bulgogi before. I'll have to try your marinade recipe soon. :)

cookingforaveganlover said...

yum that tempeh looks delicious