Back on Sunday, September 30, I made some absolutely delicious bibimbop using roughly this recipe from Maangchi, and accompanied it with seitan bulgogi. For the bulgogi, we bought the Upton’s brand seitan and then used this recipe from the Vegetarian Times for the bulgogi sauce.
On Tuesday, I pulled out the grill to make these delicious Korean-style beef tacos from the June issue of cooking light. The recipe involved making quick pickled cabbage, putting together a marinade, and skewering and then grilling the beef, which all together meant that cooking these tacos took a bit of time, but I think it was worth it. The beef was absolutely delicious and I really liked the cabbage.
I will definitely be making this recipe again, although next time, I think I’ll use a bit less sugar in the cabbage and also not grill the tortillas since I thought it made them a little dry. Then they will be perfect!