Vegan jeyuk bokkeum

Vegan jeyuk bokkeum

Tags

Korean

Cook

Ingredients

  • 50g soy strips
  • 1 ½ tbsp gochujang
  • 1 ½ tbsp soy sauce
  • ¼ packed cup grated Fuji apple
  • 2-3 tsp gochugaru
  • 1 tsp grated ginger
  • 6 cloves garlic minced
  • 1 tbsp mirin
  • ½ tbsp brown sugar
  • ½ tbsp sesame oil
  • 1 tsp sesame seeds
  • 2 onions, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • ¼ head cabbage, chopped
  • 2 scallions, sliced into 2” pieces
  • Rice

Steps

  1. Soak the soy strips in boiling hot water until doubled or even tripled in size.
  2. Squeeze out the liquid from each piece, break apart any larger pieces.
  3. Mix ingredients from gochujang to sesame seeds to make the sauce.
  4. Coat the soy chunks in the sauce. Leave to marinate for at least 30 minutes, ideally overnight.
  5. Clean and cook the rice.
  6. Heat the wok over medium high. Once hot, add in some oil.
  7. Stir-fry the onion and carrot over until lightly browned and the carrots are tender.
  8. Add in the soy curls, cabbage and garlic and cook until lightly brown. Add the spring onions halfway.