Walnut Bulgogi

Ingredients

• 2 cup shelled raw walnuts (Soaked in hot water for at least 2 hours, or overnight in the refrigerator, then drained)
• 0.5 cup cauliflower (Roughly chopped)
• 1 tbsp olive oil (For sautéing)
• 1 cup white onion (Chopped)
• 4 cloves garlic (Minced)
• 2 tbsp fresh ginger (Finely chopped)
• 0.333 cup brown sugar
• 1 tbsp sesame oil
• 1 tsp red pepper flakes
• 0.5 tsp black pepper
• 0.25 cup soy sauce (Or use liquid aminos)
• jasmine rice (Cooked, for serving)
• sesame seeds (For sprinkling)
• green onion (Thinly sliced, for serving)

Steps

1. 1

   Soak the walnuts in hot water for at least 2 hours. Alternatively, soak them overnight in the refrigerator. Drain thoroughly before using.

2. 2

   Place the drained walnuts and roughly chopped cauliflower in a food processor. Pulse in short bursts until the mixture has a coarse, crumble-like texture; do not process it into a smooth paste.

3. 3

   Warm the olive oil in a sauté pan over medium heat.

4. 4

   Add the chopped onion to the pan. Cook until lightly browned and softened, stirring occasionally.

5. 5

   Add the minced garlic and pulsed walnut-cauliflower mixture to the pan. Cook for 4–5 minutes, stirring regularly, until the garlic is fragrant and the walnut mixture is heated through.

6. 6

   Add the chopped ginger, brown sugar, sesame oil, red pepper flakes, black pepper, and soy sauce or liquid aminos. Stir thoroughly to coat the walnut mixture, then cook until the mixture is browned and the flavors have come together.

7. 7

   Serve the walnut bulgogi over cooked jasmine rice.

8. 8

   Sprinkle with sesame seeds and thinly sliced green onion before serving.

Notes

The recipe can also be used as a burrito filling. The source does not specify quantities for the jasmine rice, sesame seeds, or green onion; add them according to preference.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• plant-based
• gluten-free optional
• stovetop
• Korean-inspired