Korean Bulgogi (Korean BBQ) loaded with vegetables and completely vegan.
Heat half of the oil in a pan over a medium flame. Add the onion and carrots, cooking for five minutes or until softened, stirring occasionally. Decant this into bowl.
Add the remaining oil to the pan and sauté the aubergine until soft, then add the mushrooms and walnuts and cook until the mushrooms release their moisture. Add the onions and carrots back to the pan and stir.
Whisk together the sauce ingredients.
Add the sauce to the vegetables and let it bubble up; stirring frequently. The bulgogi is ready when the sauce is absorbed
If you want to make it nut-free leave out the walnuts and add more aubergine or mushrooms.
Other serving options: wrapped in lettuce, in japchae, in a bun like a sloppy Joe, in bibimbap
Adjust the sauce to your tastebuds. Traditionally this is a sweet dish but I have cut the added sweetness back. I also like a splash of rice vinegar or lime, but this is not traditional.
The recipe reheats well at a low temperature. Add a little more soy and vinegar plus a splash of water to keep the flavours and to keep it from sticking to the pan.