In Highschool, I could count on my youngest sister (in elementary school at the time) to cook up some pretty fantastic midnight snacks. While I was out with friends, Megan was at home watching Martin Yan—do you remember that guy? With his catchphrase “If Yan can cook so can you!”—Then, when my friends and I got home, Megan was more than happy to cook up her newly found recipes which were quickly devoured. Scallion (aka green onions, yes they are the same thing) pancakes were always a hit, and definitely a snack that would be made again and again.
With a mouthful of a name this bulgogi recipe is far from the traditional beef based Korean dish. Nevertheless this vegetarian filling leaves vegetarians and carnivores alike satiated and content. Packed with protein, tofu and quinoa are marinated in a korean style bulgogi sauce and then pan-fried until golden brown. It’s easy to feast, guilt free, on delicious lettuce wraps, with crunchy carrots and cabbage topped with quick pickled cucumbers.