Instant Pot Vegan Bulgogi Recipe

Soy curls: Rehydrated soy curls serve as the protein base, mimicking the texture of meat.

Soy sauce: Provides a salty, umami flavor essential for the marinade.

Maple syrup: Adds a natural sweetness to balance the savory elements.

Garlic: Minced garlic infuses the dish with a robust, aromatic flavor.

Ginger: Grated ginger adds a zesty, slightly spicy note.

Sesame oil: Imparts a rich, nutty flavor to the marinade.

Onion: Sliced onions add sweetness and depth to the dish.

Carrot: Julienned carrots provide a slight crunch and natural sweetness.

Bell pepper: Sliced bell peppers add color and a fresh, crisp texture.

Sesame seeds: Used as a garnish, they add a crunchy texture and nutty flavor.

Green onions: Chopped green onions are used for garnish, adding a fresh, mild onion flavor.

When marinating the soy curls, ensure they are fully submerged in the soy sauce mixture to absorb maximum flavor. For an even richer taste, consider marinating them for longer than 10 minutes, up to an hour if time permits. This allows the garlic, ginger, and sesame oil to deeply infuse the soy curls.

• rehydrated soy curls - Substitute with tempeh: Tempeh provides a similar chewy texture and absorbs flavors well, making it a great alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free option that offers a similar umami flavor profile.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though you may need to adjust the quantity.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, but use less as it is more concentrated.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it will lack the nutty flavor of sesame oil.

• sliced onion - Substitute with leeks: Leeks offer a milder flavor and can be used similarly in recipes.

• julienned carrot - Substitute with zucchini: Julienned zucchini can provide a similar texture and absorb flavors well.

• sliced bell pepper - Substitute with sliced zucchini: Sliced zucchini offers a similar texture and can be used in place of bell peppers.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch and nutritional benefits.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the Instant Pot Vegan Bulgogi to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled bulgogi into airtight containers. Use containers that are appropriately sized to minimize air space, which can help maintain freshness.

• For short-term storage, place the containers in the refrigerator. The bulgogi will stay fresh for up to 4-5 days.

• For longer storage, consider freezing the bulgogi. Portion it into freezer-safe bags or containers, making sure to leave some space for expansion. Label each container with the date.

• When ready to reheat, if refrigerated, simply transfer the bulgogi to a microwave-safe dish and heat until warm. Alternatively, you can reheat it on the stovetop over medium heat, stirring occasionally.

• If frozen, thaw the bulgogi in the refrigerator overnight. Once thawed, reheat using the microwave or stovetop method as mentioned above.

• To maintain the texture of the vegetables like onions, carrots, and bell peppers, avoid overcooking during reheating. A quick stir-fry can help revive their crispness.

• Garnish with fresh sesame seeds and green onions just before serving to enhance the flavor and presentation.

• For stovetop reheating:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or water to the pan to prevent sticking.
  3. Add the leftover Instant Pot Vegan Bulgogi to the skillet.
  4. Stir occasionally and cook for about 5-7 minutes, or until heated through.
  5. Garnish with fresh sesame seeds and green onions before serving.

• For microwave reheating:

  1. Place the leftover bulgogi in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check if it's heated through; if not, continue microwaving in 30-second intervals.
  5. Garnish with sesame seeds and green onions before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bulgogi in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Remove from the oven and garnish with sesame seeds and green onions before serving.

• For air fryer reheating:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover bulgogi in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Garnish with sesame seeds and green onions before serving.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, cook under high pressure, and keep food warm.

• Mixing bowl: A bowl used to combine and marinate the soy curls with the sauce mixture.

• Measuring cups: Tools used to measure the precise amounts of soy sauce, maple syrup, and other liquid ingredients.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Grater: A kitchen utensil used to grate the ginger.

• Knife: A sharp tool used to slice the onion, julienne the carrot, and slice the bell pepper.

• Cutting board: A flat surface used to chop and prepare vegetables.

• Spatula: A utensil used to stir the ingredients in the Instant Pot.

• Measuring spoons: Tools used to measure small amounts of ingredients like sesame oil.

• Serving spoon: A large spoon used to serve the finished dish.

• Serving dish: A dish used to present the final bulgogi.

• Tongs: A tool used to handle and stir the soy curls while sautéing.

• Manual pressure release valve: A component of the Instant Pot used to manually release pressure after cooking.

Prepare ingredients in advance: Chop the onion, carrot, and bell pepper ahead of time and store them in the fridge.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Quick marination: Marinate the soy curls in a ziplock bag to ensure even coating and faster absorption.

Instant Pot presets: Utilize the Instant Pot presets for sautéing and pressure cooking to streamline the process.

Batch cooking: Double the recipe and freeze half for a quick meal later.