Korean Bulgogi

Prep time 10 minutes

Cooking time 20 minutes

Serves 4

ingredients

• 100g Pea Protein Chunk
• 1 small onion, thinly sliced
• 3 large garlic cloves, minced
• 4 tablespoons soy sauce or Tamari
• 40g dark brown Sugar
• 1 tablespoon agave
• 1 tablespoon toasted sesame oil
• ½ teaspoon ground ginger
• ½ teaspoon chill flakes + more to taste if required
• Generous pinch of black pepper
• 2 teaspoons sesame seeds

method

In a mixing bowl, flash hydrate Pea Protein Chunks by covering with freshly boiled water, mix well and drain. Leave to rest whilst preparing other ingredients.

Mix together garlic, soy sauce, dark brown sugar, agave, toasted sesame oil, ground ginger, chilli flakes, black pepper.

Fry onion in a skillet or heavy based frying pan on a medium to high heat for 5 minutes or until onions have softened. Add Pea Protein Chunks and fry for a further 2-3 minutes.

Cover and coat with sauce and reduce heat to medium-low. Cook and occasionally stir for 10-15 minutes.

Remove from heat and stir in the sesame seeds.

serving suggestion

With rice and top with sliced spring onions and a sprinkle of sesame seeds.