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Korean Vegetable Bulgogi

kellie anderson
  • 30 minutes
  • Serves 3

INGREDIENTS

1 tbsp

rapeseed or coconut oil

1

small onion (chopped)

2

medium carrots (small cubes)

250 g

aubergine/eggplant (small cubes)

300 g

mixed mushrooms

100 g

walnuts (finely chopped)

3 cloves

garlic (minced)

3 tbsp

dark brown sugar

5 tbsp

low-sodium soy sauce (or wheat-free tamari sauce)

1 tbsp

grated ginger

1 tsp

red pepper flakes (Korean red pepper if possible)

1/2 tsp

ground Sichuan pepper (optional)

2 tsp

rice vinegar (optional)

2 tsp

toasted sesame oil

Hot brown or white rice

Chopped spring onions/scallions