📝 About This Recipe
Experience the soul-satisfying flavors of a Korean BBQ classic reinvented with the incredible texture of wheat gluten. This Seitan Bulgogi features thin, protein-packed ribbons marinated in a harmonious blend of sweet Asian pear, salty soy, and aromatic ginger, then seared to caramelized perfection. It’s a plant-based triumph that captures the smoky, 'fire-meat' essence of the original while offering a chewy, satisfying bite that will impress vegans and meat-eaters alike.
🥗 Ingredients
The Seitan Base
- 16 ounces Seitan (Wheat Gluten) (unflavored, sliced into very thin, wide ribbons)
The Signature Bulgogi Marinade
- 1/4 cup Soy Sauce (use tamari for gluten-free if using GF seitan)
- 2 tablespoons Brown Sugar (packed)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1/2 piece Asian Pear (grated into a pulp; helps tenderize and sweeten)
- 4 cloves Garlic (minced finely)
- 1 teaspoon Fresh Ginger (grated)
- 1 teaspoon Gochugaru (Korean Chili Flakes) (optional for a hint of heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables & Searing
- 1/2 large Yellow Onion (thinly sliced)
- 4 stalks Green Onions (cut into 2-inch lengths)
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil for high-heat frying)
For Garnish
- 1 tablespoon Toasted Sesame Seeds
- 1 stalk Fresh Scallions (thinly sliced on a bias)
👨🍳 Instructions
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1
Prepare the seitan by slicing it as thinly as possible. For the best texture, try to mimic the thinness of traditional shaved ribeye used in Korean BBQ.
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2
In a large mixing bowl, combine the soy sauce, brown sugar, toasted sesame oil, grated Asian pear (including the juices), minced garlic, grated ginger, gochugaru, and black pepper. Whisk until the sugar is dissolved.
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3
Add the sliced seitan and the sliced yellow onions to the marinade. Use your hands or tongs to toss thoroughly, ensuring every piece of seitan is well-coated.
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4
Cover the bowl and refrigerate for at least 1 hour. This allows the porous seitan to absorb the complex flavors of the marinade.
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5
Heat a large heavy-bottomed skillet or a cast-iron pan over medium-high heat. Add 1 tablespoon of neutral oil and swirl to coat.
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6
Once the pan is shimmering and very hot, add the seitan and onions in a single layer. Do not overcrowd the pan; work in batches if necessary.
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7
Let the seitan sear undisturbed for 2-3 minutes. You want to achieve dark, caramelized 'char' marks on the edges, which provide that authentic BBQ flavor.
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8
Toss the seitan and continue to cook for another 4-5 minutes until the onions are soft and translucent and the liquid has reduced to a sticky glaze.
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9
During the last minute of cooking, toss in the 2-inch green onion segments. Stir-fry just until they wilt slightly but remain bright green.
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10
Remove from heat immediately to prevent the sugar in the marinade from burning.
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11
Transfer to a serving platter and garnish generously with toasted sesame seeds and fresh sliced scallions.
💡 Chef's Tips
If you can't find an Asian pear, a sweet Bosc pear or a Fuji apple works as a perfect substitute for the enzymatic tenderizing effect. To get paper-thin seitan slices, freeze the seitan block for about 30 minutes before slicing to firm it up. Use a cast-iron skillet if possible; the high heat retention is key to getting the smoky 'wok hei' or charred flavor characteristic of Bulgogi. Don't discard the marinade! Ensure it all goes into the pan so it can reduce into a thick, savory syrup that coats the protein. If the pan gets too dry before the seitan is charred, add a splash of water or vegetable broth to deglaze.
🍽️ Serving Suggestions
Serve with warm, fluffy short-grain white rice or purple 'heukmi-bap' rice. Provide a platter of fresh red leaf lettuce or perilla leaves for making 'ssam' (wraps). Accompany with a side of spicy Napa cabbage kimchi and pickled daikon radish (danmuji) to cut through the richness. Pair with a chilled glass of Barley Tea (Boricha) or a light Korean lager. Add a dollop of Ssamjang (Korean soybean paste dip) inside your lettuce wraps for an authentic flavor explosion.