One thing I love so dearly about the blogging community is the sharing of ideas… and the creative endeavors that I may not have found myself pursuing had it not been for the collaboration with other bloggers. I was recently contacted by Marly, of Namely Marly, inviting me to participate in this great idea she had to veganize a list of America’s Top Ten New Sandwiches named by the Huffington Post. Isn’t that a great idea?!
If you all know anything about me, it’s that I love veganizing omni eats… so I was already intrigued when I first heard Marly’s idea. But once I saw the details–and that there was a bulgogi Philly Cheesesteak involved–I got more than excited. I was elated. And then I quickly became on a mission to bring back a food that I used to eat at least twice a week: bulgogi.
You see, even though I may reside in the middle of Ohio (land of corn), I have been surrounded by a fairly large Korean community since I was wee little. Heck, even my son has Korean roots. And from the exposure to such a great culture, I have eaten my fair share of bulgogi, kalbi, kimchi, kimbap, bibimbap, mandu, loads of banchan and many more traditional Korean dishes.
Bulgogi was always around, as my son’s Korean grandmother religiously kept a giant vat of bulgogi marinade tucked away in her fridge. And, even though I used to love the stuff back in the day, bulgogi hasn’t crossed my mind in years since shunning meat.
But man, am I ever happy to have it back in my life! This tofu rendition tastes amazing. I really do think it tastes better than the traditional stuff. Seriously, try it. I was even snacking on it uncooked… yum!
Keep your eyes peeled here tomorrow, where I will show you how to use this bulgogi in a recipe for a Korean inspired Philly cheesesteak. For now, this stuff is deeee-lish served over rice.