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As people around the world explore plant-based eating, why not put a fresh twist on a classic Korean dish? We explore plant-based diets for a whole host of reasons — ethics, personal taste, and health or environmental concerns are common motivators. As the seasons change and winter gives way to spring, there’s no better time to try a new meatless recipe or put a fresh twist on an increasingly popular world cuisine like Korean food. Tteokgalbi is a beloved Korean dish that is traditionally made from marinated beef short ribs. But bibigo’s PlanTable Tteokgalbi provides all the sweet savoriness of Korean tteokgalbi in a convenient, ready-to-cook form, all while being 100% plant-derived product.  The vegan tteokgalbi fajita takes this Korean classic to new heights. For a foodie experience that combines the meaty texture of PlanTable Tteokgalbi with the benefits of plant-based eating and the culinary traditions of two continents, why not put this springtime fusion dish on your table today? Vegan Tteokgalbi Fajita Servings: 2 Ingredients: Guacamole 1/2 single-serving container bibigo PlanTable Chickpea Grain Bowl 1 avocado Ripe tomato, 1 thick slice 1/3 small onion About 2 teaspoons lemon juice 1 bunch Italian parsley 1/2 teaspoon salt (or to taste) 1/2 teaspoon pepper (or to taste) 3 tablespoons vegan sour cream or vegan yogurt bibigo Go-Chu-Jang hot and sweet sauce (to taste) Fajitas 3 wheat tortillas 1 bibigo PlanTable Tteokgalbi patty 1 small onion, cut in thin strips 1/2 cup oyster mushrooms 1 small red bell pepper, cut in thin strips 1 small yellow bell pepper, cut in thin strips 2/3 cup lettuce, cut in thin strips Instructions: Guacamole Dice the tomato and onion, aiming for uniformity in size. Coarsely chop the Italian parsley. The larger pieces will add texture. Microwave the bibigo PlanTable Chickpea Grain Bowl for about 1 minute. This softens the grains and improves the texture of the guacamole. Peel the avocado, remove the pit and place the edible part in a bowl. Mash the avocado with a fork until it is chunky or smooth, depending on your preference. Combine the avocado with the diced tomato and onion, the Italian parsley and the lemon juice. Gently mix in the warmed bibigo PlanTable Chickpea Grain Bowl.  Add salt and pepper to taste.  Fajita Remove the stems from the oyster mushrooms, and tear the caps into bite-sized pieces.  Cut the bibigo PlanTable Tteokgalbi into thin slices to ensure even cooking.  Heat up a pan and sauté the onions and mushrooms until they are soft. Add the tteokgalbi slices and stir-fry until the tteokgalbi is heated thoroughly. Lower the heat, and toast the tortillas in a separate pan until they are lightly browned.  Cut the warm tortillas into quarters for easy serving.  Place the guacamole and the vegan sour cream in small bowls, and serve them on the side along with a bottle of bibigo Go-Chu-Jang Hot & Sweet Sauce.  Arrange the tortillas, the vegetables and the tteokgalbi mixture on separate plates alongside the condiments so the diners can assemble their own fajitas. Elevate the Fajita Experience Besides bibigo Go-Chu-Jang Hot & Sweet Sauce, consider experimenting with other bibigo sauces to see how different Korean flavors harmonize with the guacamole and bring out the best in the plant-based tteokgalbi. The section includes Korean BBQ Drizzle (Original or Spicy), Korean BBQ Marinade & Sauce and Gotchu Korean Hot Sauce (Classic or Extra Spicy) — plenty of choices for people with different levels of appreciation for spicy food. The PlanTable Tteokgalbi and PlanTable Chickpea Grain Bowl featured in this recipe are just two of many innovative creations from bibigo. Check out the site to explore the full range of delicious products that bibigo has carefully crafted with exquisite attention to texture and taste. And watch this video to see a Korean chef demonstrate today’s vegan tteokgalbi fajita recipe step by step.
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