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Bulgolgi is a traditional Korean dish of marinated beef that is sweet, salty, and nutty. When I was thinking about what to do with TVP or textured vegetable protein I figured that the Bulgogi marinade can be used for a TVP recipe.
And boy was I right!
I paired this sweet and savory TVP Bulgogi with lettuce to make a light summer meal.
What is TVP?
TVP or textured vegetable protein is made from soy. This high protein meat alternative is very versatile. The key is to use a marinade or spice powder that the TVP will soak up. It looks like dried crumbles and once it is cooked the texture of TVP is similar to ground meat.
TVP is available in supermarkets, specialty health food stores, and online. The most common brand in stores is Bob’s Red Mill and a bag costs around six dollars. The nice thing is that one bag can be used to make multiple meals so it also makes it a more affordable option for plant-based protein.
SHOP SOZY
Vegan Korean TVP Bulgogi Lettuce Cups
Serving Size: Feeds one
Ingredients
- ½ cup TVP (Textured Vegetable Protein)
- ¼ cup hot water
- 1 tablespoon oil
- ½ medium chopped onion, diced
- 1 teaspoon garlic cloves, finely chopped
- 2 teaspoons grated ginger
- ½ teaspoon red pepper flakes or to taste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- Salt and pepper to taste
- ¼ cup green onions
- 1 teaspoon sesame oil
- Lettuce leaves
- sesame seeds for garnish
- Gochujang paste for garnish
Instructions
- Soak TVP in hot water for five minutes.
- Heat oil in a medium saucepan until hot.
- Add onions and cook until soft.
- Add ginger, garlic, and red pepper flakes. Sauté until fragrant.
- Add TVP and mix well.
- Add soy sauce, mirin, and sugar. Sauté until TVP is browned and most of the sauce is gone.
- Season with salt and pepper.
- Turn off the heat, add green onions and sesame oil. Mix together.
- Spoon the TVP Bulgogi onto lettuce, top with gojuchang and sesame seeds.
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