What you need:

For Bulgogi Protein:

• 2 tablespoons neutral oil
• 1 package TMRW BBQ Protein Shreds
• 1 white onion, peeled and thinly sliced
• 1 green pear, cored and thinly sliced to ¼ inch matchstick
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 3 tablespoons Mirin
• 3 tablespoons dark brown sugar
• 2 T gochujang
• Salt and pepper to taste

Instructions:

1. Heat a nonstick pan over medium high heat and add 2 tablespoons of neutral oil.
2. Once the oil is hot, add the onion and cook until translucent and starting to caramelize, approximately 5 minutes.
3. Add 1 pack of TMRW BBQ Protein Shreds and break apart with a spatula or wooden spoon.
4. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.
5. Once Caramelized, add the matchstick pear and garlic, and cook for approximately 4 minutes.
6. In a separate cup, mix the soy sauce, mirin, dark brown sugar, and gochujang, and mix until smooth.
7. Add the sauce to the filling and thoroughly combine and add salt and pepper to taste.
8. Once the sauce starts to boil, reduce the heat to low, and allow to reduce until it becomes a thick, sticky sauce, approximately 3-5 minutes.
9. Remove from heat and place in a bowl and enjoy with your favorite sides.

Side suggestions:

• Vegan Kimchi
• Wakame
• Rice of choice
• Pickled Carrots
• Soybean Sprouts
• Cucumber Salad (same recipe from Bulgogi Lettuce Wraps)
• Steamed eggplant