Korean fire soy mince meat (buldak)
Republic of Korea
Prep: 15 minutes
Cook: 10 min
Rest: 15 minutes
Difficulty: Intermediate
In Korea, hot spicy meat goes with all sorts of ramens and bowls. Here is my veganised soy protein version!
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Ingredients
Metric
U.S.
To delight
2
people
450
ml
water
50
ml
soy sauce (tamari for gluten-free)
1
càc
Marmite
50
g
Textured soy proteins
1
càs
gochujang (Korean fermented chili sauce)
1
càs
chili powder
1.5
càs
agave syrup
50
ml
soy sauce (tamari for gluten-free)
3
garlic cloves
fresh ginger
½
càc
sesame oil
½
càc
ground pepper
25
ml
water
1
spring onion
1
càc
olive oil
Directions
Step 1
In a bowl, dissolve the Marmite with the soy sauce in the warm water. Soak in the soy protein and let it grow for 15 minutes.
Step 2
Meanwhile, prepare the buldak sauce: blend together the gochujang, chili, agave syrup, soy sauce, garlic, ginger, sesame oil, pepper and water. Set aside.
Step 3
Finely chop the onion and in a large pan, sauté in the olive oil for 5 minutes on medium heat.
Step 4
Drain the soy proteins and add to the pan. Grill for 2-3 minutes.
Step 5
Pour in the buldak sauce, stir well and reduce for 5 minutes.
