Seoul-Style Impossible Pepper Bulgogi
Savory Korean-style Impossible plant meat stir-fried with sliced poblano peppers, garlic, ginger, and scallions over steamed brown rice.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 4
- Cuisine: Korean
- Difficulty: Easy
- Cost: $7.49/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Protein
- High-Fiber
- Low-Sugar
- Low-Cholesterol
Tags
- stir-fry
- quick
- healthy
- savory
- tangy
- fresh
Ingredients
- 2 package Impossible ground meat (12 oz packages)
- 2 poblano peppers (medium, seeded and sliced thin)
- 1 bunch green onions (trimmed and chopped)
- 4 clove garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 0.33 cup low-sodium tamari
- 1 tablespoon sesame oil (toasted)
- 1 tablespoon maple syrup
- 2 cup brown rice (pre-cooked or microwave ready)
- 4 cup baby spinach (fresh)
Instructions
- In a small measuring cup, stir together the low-sodium tamari, maple syrup, minced garlic, and grated ginger.
- Heat toasted sesame oil in a large skillet or wok over medium-high heat. Add the Impossible plant-based ground meat and cook for 5 to 6 minutes, breaking into bite-sized crumbles until nicely browned.
- Add the sliced poblano peppers and chopped green onions. Sauté for 3 minutes until the poblanos are tender-crisp.
- Pour the tamari-ginger sauce over the skillet and stir for 1 minute until glazed, then fold in the baby spinach just until wilted.
- Serve the sizzling bulgogi mixture over warm brown rice.
Notes
Impossible meat delivers authentic ground beef texture and rich savory flavor while cooking in minutes.
Nutrition (per serving)
- Calories: 555
- Protein: 33.7 g
- Carbohydrates: 49 g
- Fat: 23.7 g
- Fiber: 11.6 g
- Sodium: 1530 mg
- Saturated Fat: 9.5 g
- Sugar: 6.7 g