Lunch was, quite literally, heaven. Vegan Bulgogi slathered with Ssamjang and sprinkled with toasted sesame seeds and minced green onion, then topped with a bit of Baek Kimchi and lovingly wrapped in a bite-sized piece of crisp Romaine. Bliss, sheer bliss.
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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Consider these mains
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I’m interested in your vegan bulgogi. What is it? It’s made of beans?
Thank you for sharing your amazing photos of Korean dishes and the tips!
I used seitan that I make myself, sliced very thinly. The gluten flour, in this case, was mixed with a rather thick liquid mixture made with silken tofu and I used a traditional recipe that I got off the internet but tweaked a bit. Next time I make this, I will add some of the marinade ingredients right into the tofu mixture. I really have to thank you, Manngchissi, for your wonderful website. The combination of flavors was just incredible! BTW, I’m going to be making another one of your kimchi recipes soon, using a vegan fish sauce with a wakame base. I’m so looking forward to trying this!