WOW!! The plantbased "ground beef" Bulgogi Recipe YOU'VE GOT TO TRY!

LEARN HOW TO MAKE THIS CRAZY GOOD VEGAN GROUND "BEEF" BULGOGI RECIPE!
LAY HO MA! This recipe will definitely become one of your top favourite weekly dishes for sure! Join me in this episode and learn how to make a vegan version of the popular Korean ground beef bulgogi recipe right at home! Let's begin
Ingredients:
1 cup sushi rice
1 cup water
200g extra firm tofu
1 onion
4-5 pieces garlic
3 sticks green onion
1 1/2 tsp cane sugar
1 tbsp rice vinegar
1 tbsp soy sauce
1 1/2 tsp dark soy sauce
splash toasted sesame oil
3 tbsp chili oil ( • Most addictive Red Chi... )
Directions:
1. Rinse and drain the rice 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice and heat it up on medium high heat
2. When the water begins to bubble, turn the heat to medium low and give the pot a good stir to release any rice grabbing the bottom of the pan. Cover and cook for 15min
3. In the meantime, pat dry the extra firm tofu and mash into a crumble with a fork
4. Finely chop the onion, garlic, and green onions
5. After 15min, turn the heat off on the rice and let it further steam for 10min
6. Make the sauce by combining the cane sugar, rice vinegar, soy sauce, dark soy sauce, and toasted sesame oil
7. Heat up a nonstick pan to medium heat. Add the chili oil
8. Sauté the tofu, onions, and garlic for 7-8min
9. Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds
10. Garnish with white toasted sesame seeds and serve with freshly steamed white rice
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
www.yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
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Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
• WOW!! The plantbased ...

[@YEUNGMANCOOKING]

LAY HO MA ☺️ I hope you’re keeping well and cooking well. I think this dish qualifies as fast to make and furious in flavour, what about you? Btw if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook or watch the entire first class of the plantbased sushi masterclass here www.yeungmancooking.com

[@womanatthewell9603]

Please make and sell your delicious looking chili oil! I drool every time you pour it but I just do not want to buy all those spices to whip it up. 😋

[@kassiapencek6185]

Awesomeness

[@sjmsark]

Weekend Goals!!!

[@hakunamatata1352]

I love this recipe mr Yeung! I am allergic to alliums (=everything in the onion family). Do your recipes (the books) provide alternatives to that kind of seasoning?

[@jodrew1845]

Looks like my new go to when I'm really hungry.

[@thorsepils]

Life goal: Try to find someone who loves you as much as Wil Yeung loves that chili oil.

[@YEUNGMANCOOKING]

😆

[@marthao8984]

Yeees!!🤣🤣🤣

[@bigtasty780915]

This oil IS awesome! I know exactly, why Wil is loving it! 😍

[@dasruby4178]

It is the best chilli oil ever. ❤️ Thank you so much Will

[@debbietampasheher3682]

😂😍😍

[@janieishme]

As a Korean vegan, I am all. about. this. recipe. Thank you for helping me so easily access one of my most missed meals!

[@naturalist369]

You answered my question, thanks ! Can hardly wait to try. Have to get some sushi rice 🥰👌🏽❤

[@Food4thought1234]

@@naturalist369 Regular rice is fine :D

[@chelseagirl278]

i am half-Korean, half-British - 100% Canadian. i grew up eating bulgogi, but stopped eating meat in 1996. this is PURE GENIUS! THANK YOU!!

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳

[@clairesjunk2000]

“Fast to make but furious with flavour”. That might even convince my husband to eat it!! 😆

[@YEUNGMANCOOKING]

😏😎

[@nervengewitter]

Can I just say I appreciate how you concisely narrate the cooking steps! I often listen to videos as opposed to watching them while I'm doing something else and I love it when I know what's going on without looking.

[@hildafernandezissac8179]

Yes love your recipes. I need to buy your book. I live in kuala lumper Malaysia

[@f0t0b0y]

As someone that is adding 3 plant based days to my diet, this channel has been an awesome go to for killer recipes. This was really good, I made it tonight, but I added two missing ingredients, fresh diced ginger and Szechuan peppercorns. Took this little dish to the next level!

[@Ira.1]

Sounds awesome 🤤 I also added a Schezwan dip and it was very tasty 😊

[@hamrthroer]

I want your book so bad but we are living on a fixed budget at the moment. Thank you for making your recipes and vegan cooking so incredibly simple, elegant and accessible 🙏

[@bluebellflamesx]

Seconded, very accessible. His cook books are on my wishlist. Going to make it happen as soon as I get a few more pay cheques under my belt.

[@missdeath1990]

Till then let's re-watch all his great videos and share them with others too !!

[@Spiralsinto]

This is why all of us on a strict budget support Will by liking and subscribing and watching every damn video he puts out because they are all amazing lol

[@valerietomsic8454]

Perhaps Borrow it from the library *IF* they carry it....you can usually check on line! FREE!

[@Spiralsinto]

@@valerietomsic8454 True. I love the library. Great idea :)

[@MollyPocket420]

Because of my health im not allowed to eat meat but your videos are helping me get through this and every meal ive made is amazing ! Thank you!

[@Aloewells]

Vegetarian by force, I love it.

[@lanycera]

Highly recommend forks over knives documentary on Netflix, and @avantgardevegan (Gaz Oakley) also has great recipes!

[@lilcricket4379]

they treat animals like shit then you buy it ?!

[@mikeb5030]

You actually dont need meat. Its all marketing. Plants are all you need

[@MollyPocket420]

@@lanycera thank you!

[@myonghunt8076]

Love the recipe! I don't know anyone who can crush the garlic with own hand like you. Most manly thing on KZbin cooking show. 🙂

[@pushpanaresh3371]

I always wanted to say something as to how easy and " manly" that was cracking with bare hands. Ouch!!

[@kmarch6630]

A lot of chefs do it.

[@clairedavis8564]

Hahaha I totally agree! 😅

[@spotteddogmemphis]

Wow, I just made this and it’s the closest thing I’ve had to traditional bulgogi. My mom is Korean so I’ve had it many times before going vegan. Next up for me is curry rice. Easy and flavorful, everyday dishes hold so much more weight than show off recipes, imho. ✌🏼✌🏼✌🏼✌🏼

[@maryearl9331]

Somehow I ended up here and now cant stop watching these videos. Music and calming voice makes it easy to watch. Very detailed yet short videos. Cant wait to try a recipe. Thanks for full descriptions.

[@geran8808]

Please PLEASE continue to produce plant-based cooking demos … that’s why we watch your channel and I only hope you continue. Thanks!

[@YEUNGMANCOOKING]

🙌🏻

[@dineyredz]

This was so easy to cook and so yummy. I made lettuce cups instead of eating it with rice for a low carb treat. I'm looking forward to my leftovers tomorrow. Thank you for the recipe!

[@alainadacosta1222]

This looks delicious! I love that you used tofu as opposed to a vegan beef product. Nothing wrong with those but I have tofu on hand a lot more and am trying to eat more whole foods. Can't wait to make this :D

[@tangerinetangerine4400]

I just love how simple this is. Looks so delicious!

[@liamnicholls7106]

Going to try this one tonight, your such an accessible KZbin chef, straight to business, don’t skip the steps too quick or linger too long and everyone who i cook for using these recipes loves every one. You’ve inspired me to cook more so thank you for this life skill

[@teratism143]

My family is cooking with SO MUCH confidence. Love your recipes, teaching style, and ramen cookbook. I'll be making this tonight, of course with your chili oil which has become a staple.

[@NeedleInTheHay1990]

Thank you for consistently planning my menu for the week, Wil - your vids and straightforward steps compel me to immediately try every week's new recipe. Cheers!

[@helenescamilla7964]

Yum....this gives me an idea for Mexican ground "beef" tacos. Thanks for the content.

[@NatalieWisler]

Your videos always make me feel like I’m at home 🤗 relaxing vegan cooking with love! 🧑🏻‍🍳

[@mysticseraph2213]

THANK YOU for this recipe. I have previously liked the taste of bulgogi (seasoning wise) but never liked the beef factor. This is an absolute game changer for pescatarians/vegetarians/vegans. Thank you SO VERY MUCH

[@keketayv1111]

This was one of my favorite meals when I was in S. Korea.. I will definitely be making this!

[@blissfulpilgrim]

I love your videos- it’s so calming and aesthetically pleasing❤️

[@jessicafurman8470]

I have made this twice this week, the family (especially kiddos) loves it!

[@NT-ev2wl]

As always, YAAAAAAAM!!! This will be my to -go comfort food! Being Asian, somehow simple rice dish is always comforting, but this brings it to the next level of comfort! Got to run to get more tofu. Thank you, Wil!

[@joannevardakis873]

Amazing recipe, simple yet gourmet. As usual. Going to make it this weekend. Cant wait. Thank u chef.💕💕💕

[@naann999]

Made this last week and it ws soooo good! Thank you!

[@willakana3369]

I love that you talk quickly, and get straight to the point. No other foodie youtuber is like you.

[@carolhansen4657]

This looks fantastic, I will be making this next! I just ordered both of your signed cookbooks! My husband and I have transitioned to plant-based, and finding recipes that don't seem like "plant-based version of a meat dish" has been a challenge. Your videos are so well-produced! Beautiful videography and sound, quiet and to the point, not too much talking, absolutely concise. Thank you so much! I hope for much success for you!

[@YEUNGMANCOOKING]

You are too kind and I’m excited for you to receive the books. Keep well and happy cooking 🥳🙌🏻

[@wendyanderson8169]

@@YEUNGMANCOOKING It looks so great, but I can't eat any of the alliums :( garlic/onion/scallions, etc. Any ideas for substitutes? I am keto vegan, so would eat it on a bed of shredded lettuce or shirataki 'rice' Love your recipes, inspirational for simple to make meals

[@kaceybongarzone4977]

Love this, thank you! I already enjoy Boca or Quorn veggie based "ground meat" for tacos and such. Your spices are the way to go for flavor with tofu.

[@jswalk4]

So visually pleasing I cant wait to make this. Thank you Wil you are a blessing.

[@womanatthewell9603]

I love how you appreciate the food and the flavors and combinations. You always make me want to get cooking. I can’t wait to try this recipe! 😋

[@judydafryck1466]

Oh my gosh this is soooo good and fits into my keto lifestyle. I left the onions fairly large for the crunch and I ate the whole dish. This is definitely on my rotation. Thank you

[@terid2401]

Thank you so much for these beautiful recipes, I've never eaten so good as a vegan ...I stopped eating all the processed vegan food ...I feel great 💜💜

[@lesliebateman7809]

I LOVE Yeung Man’s cooking. Everything I have tried of his has been amazing. I could listen to/watch his videos all day….

[@georgekobler77]

Years ago, well before I went vegan, i first experienced bulgogi in Korea and fell in love. I can't wait to try this version! Thanks, Will!

[@pattipinneri516]

I don’t eat red meat, however I make beef bulgogi every once in awhile because I love it! Your recipe is almost identical to how I make it, so I’m definitely trying it with Tofu tonight! Thank you 💗👍🏼

[@jyotiverma-qb4bo]

Absolutely love the simplicity yet outstanding dishes you keep sharing

[@hierundda545]

I made this recipe today and it is so, so good! I and I think everyone here really appreciates your work. Thank you, большое спасибо ✨

[@elcole001]

I finally made this after my daughter came back from Hawaii raving about Bulgogi. I have a love-hate taste for tofu so I did add 5 spice powder and a little turmeric to the scramble before adding the sauce. I also haven’t made your chili oil yet so I used gochujang. This was absolutely delicious! Next time I’ll make a double batch🥰

[@dfm_azul]

This looks so tasty and easy. Going to try it. Maybe I'll add some kale with it and ground nuts. Thank you again Wil for such a winner!

[@joana1990]

So I made this tonight for my family and they all loved it! It was so delicious and filling 🤤 definitely a once a week kinda dish 👏🏻👏🏻👏🏻comfort food 👌🏻 Thank you so much for yet another great recipe 🙏🏻

[@socorronable3740]

Thanks for your simple yet delicious recipes

[@JOSzeto1]

I made this tonight! So easy and fast! So flavorful! Delicious!! Thank you Wil Yeung!🌷🌷🌷

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳

[@yuka4241]

i was wondering what to cook for dinner today. this video popped up right time!! i am sure my family will like this.

[@sadiedesimone7460]

I love this guy and his awesome followers! 🙏❤️🙏

[@greenmacaroni8872]

Hi Will, I made this and it was so good! I gave my sister, who has no interest in going vegan a taste and she wanted some to take home. Thank you for sharing this fabulous recipe. Hugs, Julie 🥰

[@JuliaSansome]

This looks delicious, especially using the tofu!!

[@samanthaoliver6817]

Amazing 🤩 thanks for sharing your amazing and very easy to follow recipes

[@michellebud234]

This looks incredible! Can’t wait to try this one!!!

[@elizaprzeluski]

Lay ho ma! This will be my weekend treat!

[@abhavarma]

Easy and delicious. I will make the oil first so that I can use this in different recipes.

[@vaughnparkes]

Thank you for this! This is going to be my first time making dishes with Tofu and you gave me some ideas on how to create similar dishes too. Great content!

[@YEUNGMANCOOKING]

🙌🏻👨🏻‍🍳🥳

[@martyrichard3092]

Excellent chef who wastes no time, makes them quick & easy, with great vegan recipes, such as this one. Vegan rules!

[@k.p.7966]

thank you Wil, you're helping me to be vegan I will try this recipe out at the weekend

[@jeannetteferreras8943]

I’m a vegetarian and you just made my life a lot easier with your recipe! Thanks ❤️❤️❤️

[@YEUNGMANCOOKING]

🥳🙌🏻

[@jeremysheldon6572]

Seriously, I’ve cooked so many of your recipes and I haven’t had a dud experience! They are all so simple and quick, and allow for so many variations…thank you Will!!

[@YEUNGMANCOOKING]

🥳🙌🏻👨🏻‍🍳

[@annelieskropff1977]

You are simply a VERY good cook Will Yeung....love your food!

[@margaretcopeland1055]

This looks great! I made your recipe for the chile oil. It's become my nephew's favorite. It goes on his instant ramen and now he's cooking your recipe with the wide rice noodles. It's so versitile we need to make it by the gallon.

[@YEUNGMANCOOKING]

🙌🏻🙌🏻🙌🏻

[@nana7rei]

I just came home and i take tofu and rice out ready to cook and i ope youtube to play sometime will cooking..and i saw your video, i never click play this fast, and actually i made it 🤣🤣

[@elenabattella1144]

Simply fantastic! 👏👏👏

[@rondy2029]

This is a hit in my family. Thank you.

[@NatalieWisler]

This IS groundbreaking 🤩 looks so amazing!

[@YEUNGMANCOOKING]

🥳🙌🏻👨🏻‍🍳

[@joannevardakis873]

I have a jar of this oil, I made following your reciepie. Cant live without it. So delicious.

[@YEUNGMANCOOKING]

🌶😎🙌🏻🥳

[@nikitamurali1127]

Soooo goood ..I vouch for this recipe..made it for dinner today😍 simple yet full of flavour.

[@stephaniedayrit4145]

Your recipes are so delicious and not too difficult to make! Thank you for this recipe! I've been craving bulgogi and this option seems so yummy. I've got all the ingredients so this will definitely be tonight's dinner 😍

[@trayc6708]

Where are you from and what was life like growing up for you . Like how you learned to cook and your inspiration. I would love to see a video like this. Great recipe! Going to make. ☑️

[@rednose64]

Perfect recipe for a weekend out camping. Doing the tofu over open fire in a cast iron pan will give it a nice smoky flavor…. 👍👍👍

[@YEUNGMANCOOKING]

👌🏻

[@joanlynn1702]

Cast iron pan - check! Campfire = a dash of liquid or powdered smoke ( yup, I have both ) for those of us that are still indoors as weather isn’t quite outdoorsy yet...aka Calgary 😁

[@rednose64]

@@joanlynn1702 same in Germany…. Spring is late here…. 🙄

[@donkeylam77]

Awesome recipe.. It was so yum and so easy.. Didn't know I can do that with tofu. Thank you so much.

[@Olivia-to1yf]

LAY HO LAY HO I saw this recipe, and made it for our Sabbath meal, even the children loved it! Simple easy & very delicious to eat!

[@alexisiwasaki3368]

Looks good! I think I'm going to try with meat alternative I have on hand. I don't have dark soy sauce but will try to find it as your have it in at least 2 recent recipes. =)

[@taptoplayde]

Someone should create a map of these recipes where every second one points to the chili oil 😃

[@Valley_Girl]

I cannot believe how easy and delicious this recipe is.

[@marionbooth8103]

I made this last night for dinner. It's delicious and easy! I still have some difficulty getting the water out of the tofu, but it did not deter the flavor at all. This recipe is a keeper!! Thank you Wil 🤗

[@blackamericanlesbianprofes4357]

Yes, Bulgogi. I loved eating the original dish with glass noodles when I was stationed in South Korea several years (U.S. Air Force Veteran) so I am definitely going to make this vegan recipe (but maybe use mushrooms instead of tofu). I would love to have the glass noodles to reminisce. I really enjoyed how simple and yummy the Soy Sauce Noodles meal I had twice, so I am interested in your cookbooks. Thank you for sharing, Yeung Man Cooking. :)

[@blackamericanlesbianprofes4357]

I have just literally made this vegan Bulgogi recipe. And eating it now. I like it but I would prefer mushrooms than tofu, I don't like how tofu gives a scramble egg texture (I didn't see extra dry tofu at the store so I purchased tofu which has a moisture to it. But this moisture brought the soup/broth that the meat version is like). The mushrooms would probably give the beef texture that I want and reminisce about with the meat Bulgogi meal. And I am not a chef so finely diced didn't work for me so I just diced the vegetables. Next time I might blend the vegetables instead. I do really like this sauce so I am thinking of how to use it in other meals. And I'm definitely not a cook but I do like trying recipes. Thank you for sharing this meal recipe. Date Stamp: 29may21

[@jillcnc]

@@blackamericanlesbianprofes4357 Yes, I agree, I would use portobello mushrooms diced fine or pulsed in the food processor for a firmer texture. I don't really care for tofu and the estrogenic properties of soy would make me nervous about eating too much soy product given that my ethnicity has a high rate of breast cancer.

[@blackamericanlesbianprofes4357]

@@jillcnc Thank you for sharing your perspective and information.

[@vivahabbitvanassen]

Will, and you said lovely story steamed rice omg , I’m trying to hold back on the rice but this shall be on my table soon I love Japanese rice but maybe I’ll use Black rice totally different to taste. Thanks so much.

[@vivahabbitvanassen]

Hello Will, so a few weeks ago you gave us a recipe with noodles and you top it off with dried seaweed . Omg that send me on mission to find that seaweed two store later and three different types. It’s a tie between Hello Kitty from Japan and a brand from Korea both are super and each one has its own good points. So today I was cooking a grilled Portobello with red onion pickles and lettuce now here the twist before closing the is lovely sandwich I add two slices of dry seaweed to this and WOW this took lunch to a whole new level try this. The flavors of the seaweed with the texture of Portobello wonderful thanks for this new treat for my taste buds.

[@silvergraniandhergrumpygno413]

Viva Habbit Va, We have to watch the carbs in my household because my hubby has type II diabetes. I also cook a lot of Korean and Japanese recipes. So when I make rice, I usually cook 1/4 cup dry rice until almost done then sauté that for a couple of minutes with 1 cup frozen riced cauliflower. Sauté just until the cauliflower is defrosted and heated through ( just a couple minutes in total) so that the cauliflower remains firm. By leaving just that small amount of rice in the mix gives you the fluffy chewiness of just rice. The amount I gave you is enough for 2 servings. I haven’t made this mix with Korean black rice yet, but will be doing so in the future.

[@vivahabbitvanassen]

@@silvergraniandhergrumpygno413 that sounds very interesting cauliflower rice mixed with rice . You could also bake the cauliflower until it’s brown and then break it up that gives it a wonderful taste try that and I will try the mix for sure. Thanks for sharing and take care.

[@barbiec4312]

I love the sound of your knife on the board. So soothing.

[@Up-jh6ye]

I am glad i've found this channel! The recipes are so fab :D

[@sarahdee374]

I know you utilize some, but I really do appreciate that you're not getting into using an excess of the mock meats. I like it occasionally, but not as a regular part of my diet. I'd rather stick with tofu, tempeh, soy curls, and I've recently gotten into yuba sticks as a protein source also. Thanks Wil!!

[@helenswan705]

what is a yuba stick? never heard of it. I use tempeh tofu, rarely anything else. i found Quorn made my tummy a bit upset

[@sarahdee374]

@@helenswan705 "The word yuba means dried tofu skin, a staple of Chinese and Japanese cuisines. This somewhat buoyant, and rubbery ingredient naturally forms on top of soy milk, and simply put, it's made of coagulated soy proteins." This can come as fresh thin sheets, dried sheets, rolled sheets that are dried etc. I've never found the fresh locally (small community I live in) but found the rolled dried skins on Amazon. Once reconstituted with hot water or broth, they can be cut into chunks and used as you might use chunks of tofu. It has a different consistency. I'm having fun with it, and like the taste and consistency.

[@TheCapsulateIon]

@@sarahdee374 are soy curls healthy? Someone I know scared me off of them by telling me their mom developed cancer after incorporating more of soy curls in their diet ??

[@sarahdee374]

@@TheCapsulateIon soy curls are ONLY cooked soybeans that are run thru an extruder to shape them, and then they are dried. Nothing else is added, you can rehydrate with water or broth etc to add flavor. Many folks these days are under the (false I believe) impression that soy itself is bad and cancer causing. What I think about is that traditional Asian cultures have historically eaten soy and are among the longest lived and healthiest populations on Earth. I believe the issue comes when it is processed with chemicals and other things our bodies are not designed to filter. So I do occasionally eat an Impossible Burger etc, but very minimally. I believe soy curls are very healthy, yummy and convenient. (this is not a sponsored reply 😊)

[@TheCapsulateIon]

@@sarahdee374 tysm for replying. I am relieved to know that and will definitely check them out. I have family history of cancer and lost my own father to this vicious disease. Needless to say just the mention of the c-word was enough to scare me off completely!

[@keepingitreal9469]

This looks amazing! Not a big fan of tofu but I will definitely make this😍

[@YEUNGMANCOOKING]

🙌🏻🥳

[@rednose64]

Try it. No tofu taste at all. Just really cook it as long as Will recomends in the video.

[@Storymama1]

I made this today and must say one of the best & easiest tofu recipes I have ever tasted. Thank you for sharing,love from India 😊❤

[@debbeleigh1930]

Just added to my receipts to make list! Looks delicious! Thank you Wil ❤️

[@benfranco3801]

I bet that would taste even more fire with some cilantro and mint and lettuce leaf🔥

[@somedutchguy7582]

Will, please! I can only cook 7 meals a week. 😋

[@YEUNGMANCOOKING]

😆

[@nebraskafrankcourtny]

I love tofu! A co-worker brought a big pot of tofu chili to an office potluck, and it was soooo good EVERYONE ate it!! It was regular chili with beans and red sauce and for "meat" it had tofu crumbles. YUMMY!!

[@pamelamerfeld7997]

This is definitely one of my favorite channels.

[@toddtomarelli5316]

Should try using tempeh it has a more meaty texture

[@YEUNGMANCOOKING]

👌🏻

[@daranadine7711]

I was just about to say this! I am so trying this tonight with tempeh

[@janjirawilliams4764]

I would eat this with Thai sticky rice.its how we would do it in Northern Thailand.

[@norahdenovan8658]

Just love this guy& his cooking, have now learnt how to chop an onion properly , thank you 👍❤️

[@erinjones1707]

I have been looking for a vegan bulgogi after trying the beef version - thanks so much for all your easy but flavourful recipes! You make my vegan quest possible!

[@CarolLynnWilliams]

Hello Wil - - would you please mention the brand of knives you like to use, and your stainless steel lidded cooking pot (used for the rice) ???

[@lifecloud2]

Ah ... I was wondering this too.

[@vihm3007]

It’s Zwilling

[@jackiealphonso601]

Hi Wil! Made this today. While I loved the flavour, I was unable to achieve the rich dark colour that you got. I used kikoman soy sauce. Also used the chili oil (prepared as per your recipe). What brand of sauce did you use? Or could there be another reason for the lack of colour?

[@ajvintage9579]

I noticed one of the sauce ingredients was dark soy sauce, which gives it a darker color.

[@brittawallentowitz5442]

So happy, that I found your channel. The dishes are sooooo delishes, easy and quick to make, also you inspired me to organize my spices! Thank you so much and kind regards from Germany!

[@munajedski]

This recipe came together so quickly. Simple with lots of flavor! The chili oil gave it just enough kick, and sesame oil nutty and delicious. I could use this channel for recipe ideas every night. Yum.

[@jeanetteblanchet6065]

Hello Yeung, I would like to purchase both of the cooking books.

[@YEUNGMANCOOKING]

Lay ho ma 🙋🏻‍♂️ they are currently both exclusively found on yeungmancooking.com 👨🏻‍🍳 Happy cooking!

[@pamp3445]

I would "beef" this up by adding chopped shitakes and kale that has been chiffonaded.

[@ljc3484]

😆

[@ROBERTBROWN090564]

Exactly what I was thinking

[@rednose64]

Made it yesterday and had some shitake that had to go. Chopped them in… tasted great!

[@belljo]

yup thinking the same thing... also needs some broccoli/green beans/carrots

[@kelleywyskiel8513]

That’s a fantastic idea. I would love it, my husband won’t touch anything with mushrooms though so I’m happy this is one of his few video recipes without the shrooms in it.

[@gurushimi3654]

My new favourite cooking tutor.

[@Unforgettable0219]

Can't wait to try this recipe! Thank you!

[@JENNuineCollective]

So if one doesn't have dark soy sauce ... is there a substitute or just increase regular soy sauce.

[@Reynewang]

More regular soy sauce /but not 1:1, light is saltier/ and maybe a bit of sugar

[@fitdmc211]

light soy sauce + blackstrap molasses (aka black treacle) + sugar = dark soy sauce!

[@JENNuineCollective]

@@Reynewang So maybe better to use like Coconut Aminos??

[@Reynewang]

@@JENNuineCollective I had to look it up, but yeah that should work /though dark soy sauce is still a useful thing to have in the kitchen and a bottle lasts for a while/

[@MJ-ib7iq]

@@fitdmc211 Thank you!!!!! I’ve been trying to find a good quality dark soy sauce, this will be my substitute