Harvest Eating Podcast-plant Based Vegan Recipes

I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing. For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of: rice wine vinegar 2 tbs brown sugar 2 tbs soy sauce 2 tbs Gochujang paste squeeze of lime 1 tbs black soy sauce 1 tbs fish sauce 1/2 tsp ground cumin 1 tsp ground ginger Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. RESOURCES: https://www.amazon.com/CJ-Haechandle-Gochujang-Pepper-Korean/dp/B07BDRMFDZ/ref=asc_df_B07BDRMFDZ/?tag=hy