Recipe Instructions

In a bowl, combine soy sauce, sesame oil, brown sugar, mirin, gochujang, minced garlic, grated ginger, grated pear, and black pepper. Mix well.
Add the thinly sliced tempeh to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, or up to a few hours in the refrigerator for better flavour.
Heat vegetable oil in a large pan over medium-high heat. Add the marinated tempeh slices to the pan, reserving any leftover marinade. Cook until the tempeh is golden brown and slightly crispy, about 3-4 minutes per side.
Add the sliced onion, julienned carrot, and bell pepper to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender but still crisp.
Pour in any remaining marinade and cook for an additional 2 minutes, allowing the flavours to meld and the sauce to thicken slightly.
Transfer the Tempeh Bulgogi to a serving plate. Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice, lettuce leaves for wrapping, or as a topping for a salad.