Korean Style Vegan Beef Bowl

Sometimes a girl just feels like takeout. Okay not really takeout so much as some of the dishes that she doesn’t have the time or skill to make. But Ploiesti doesn’t have any good (or any, I think??) Korean restaurants, vegan or otherwise. But we do have two Korean grocers which means I can get gochujang, gochugaru, toasted sesame seeds and soybean paste.

Armed with the things I needed to make a vegan Korean Beef Bowl, I was ready for another vegan takeout recipe at home.

Despite the seemingly long list of ingredients, this is an easy vegan meal to make, made more so by doing all of the prep work at the start.

I used Naturli brand vegan mince because it’s tasty and readily available in Romania, but use whatever you have.

Pair with white rice and quick pickled cucumbers.

Kitchen Tools:

*Cutting board
*Kitchen knife
*Skillet
*Stirring spoon

Ingredients:

*Vegan mince
*Ginger
*Scallions
*Garlic
*Red chili pepper
*Korean chili paste & flakes
*Rice
*Cucumbers
*Rice vinegar
*Sesame seeds
*Broth or water
*Cornstarch

Instructions:

*Chop ginger, garlic, scallions and chili pepper.

*Heat a skillet over medium-high heat, add in ginger, scallions and chili pepper. Cook 3 to 5 minutes.

*Stir in garlic and cook another 3 minutes.

*Stir in vegan mince and cook until warmed through, then add Korean chili paste or whatever chili paste you have on hand. Cook another few minutes until the paste is fully incorporated.

*Make a cornstarch slurry with water or broth and cornstarch, add to skillet and stir. Bring to a boil and then simmer, adding more seasoning as needed.

*Serve with rice and cucumbers, garnishing with toasted sesame seeds and chili flakes.

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If you’re feeling thirsty, add this delicious vegan mocktail to the mix, made with fresh orange & grapefruit juice, elderflower syrup and tonic water.

The Spicy Spatula