Bites {Vegetarian Bulgogi Bowl}

Some of you might remember that I write a vegetarian column for Sauce magazine every other month, and I'm a little behind in sharing them on the blog (oops!). In the April issue, I wrote a recipe for a vegetarian-friendly version of bulgogi, which is a fairly popular Korean dish that consists of strips of marinated beef cooked to flavorful perfection, and for my recipe I served it over stir-fried veggies and kimchi fried rice.

It was an exciting recipe for me to create because a) I think it turned out pretty darn good and b) I finally mastered working with tofu. Up until this point, I'd made some very poor attempts at pan-frying it and it turned out hard as a rock on the outside and not very tasty. But since this dish, I think my fear of working with it is gone (yes, even some vegetarians haven't fully embraced tofu).

So if you're looking for a recipe that will push your meat-a-tarian friends toward a positive outlook on soy, give this one a whirl and let me know how it turned out! I would also try and taste-test some kimchi before you going buying a jar of it, because it's certainly an acquired taste. If you decided against it, just serve with regular fried rice or just steamed rice.

You can find the recipe here, and the gorgeous photos were shot by my friend Kristi Schiffman, whose work you can drool over here.

For this month's issue (June), I did vegetarian tuna salad, three ways. I'm working on getting some photos from the shoot, so hopefully I can share it soon!


  1. this is EXACTLY what I have been looking for--the BIG diet is going well :)

    1. Yay! So glad to hear it, Laura! :)

  2. Replies
    1. Thank you, Lissa! I really liked how it turned out...


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