Bulgogi

Ingredients

• Soy Curls1 cup
• Dried Shiitake Mushrooms3–4
• Omma's Korean BBQ Sauce½ cup
• Scallion, cut into 2–3-inch lengths1
• Red Onion, julienned¼
• Green Bell Pepper, chopped¼ cup
• Oil, for grillingas needed
• Sesame Oil½ tbsp
• Toasted Sesame Seeds1 tsp

Method

1. Soak and prep. Soak Soy Curls in water for at least 1 hour. Drain and squeeze out all excess liquid. At the same time, soak shiitake mushrooms to rehydrate, then drain and chop.
2. Marinate. In a large zip-top or reusable silicone bag, combine the Soy Curls, shiitakes, BBQ sauce, scallion, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Refrigerate and marinate for at least 4 hours, or up to 24 hours.
3. Grill. Preheat a grill, grill pan, or cast-iron skillet. Lightly oil the surface. When hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill. Baste with remaining marinade. Cook until the Soy Curls are slightly charred, about 3–4 minutes.
4. Finish. Drizzle with sesame oil and garnish with sesame seeds before serving.