Vegetarian Korean Tempeh Bulgogi Recipe
1/8 cup GF low sodium tamari (san-j etc.)
1 tbsp. mirin
1/2 tsp sugar
1 1/2 tbsp. grated apple
1 or 2 green onions, thinly sliced
1 lg clove garlic, pressed
1 tbsp sesame oil
1 tsp black pepper
1 package gluten-free tempeh (read label)
1 tbsp. sesame oil or more for frying, add peanut oil if you like
Combine above marinade ingredients.
Steam tempeh according to directions on package, and slice into thin strips. Marinate for as long as possible, ideally at least three hours.
Either baste tempeh in sesame oil and grill, OR heat sesame oil in cast iron pan and fry, turning over once when browned. Remove from pan and sprinkle with sesame seeds. Reserve for recipe. Can be crumbled or eaten as is.
Quantity of marinade can be increased if you like- this is a bit skimpy for the larger packages of tempeh.