About the Recipe
If you've ever been to a Korean BBQ restaurant, chances are you were served banchan or bansang at the beginning of your meal. These side dish are customary to Korean dining, where you are served Korean pickles like kimchi, carrot and daikon, spicy radish salad, and even potato salad.
One unique dish is something called "Eomuk Bokkeum" or fishcake with a salty-sweet flavor and soft texture. Here we are recreating the fishcake with marinated tempeh slices. I am sure you will love this fun, quick recipe and try something new!
All you will need is a few ingredients like Umami Sauce (or mushroom soy sauce) to mimic the fishy flavor, rice vinegar to tenderize the tempeh, and ginger to enhance the subtle sweetness. Go ahead, enjoy and don't forget the gochujang!
Ingredients
8 oz tempeh , sliced into 1/4 inch thick pieces
2 garlic cloves, minced
1 tablespoon Umami sauce or vegan fish sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 teaspoon kosher salt
1/4 tsp black pepper
1 tbsp avocado oil
Optional: sesame seeds, cilantro, and sliced scallions for garnish
Preparation
Preheat the oven to 375°F (190°C).
In a mixing bowl, whisk together the minced garlic, umami sauce, rice vinegar, grated ginger, salt, black pepper, and oil.
Dip each tempeh slice into the marinade, making sure to coat both sides evenly. Let sit at least one hour up to overnight (this will create the desired tender texture).
Place the tempeh slices in a single layer on a baking sheet lined with parchment paper.
Bake the tempeh slices for 15-20 minutes, flipping halfway through, until they are lightly browned and crispy.
Remove the tempeh slices from the oven and let them cool for a few minutes.
Garnish with sesame seeds and sliced scallions if desired.
Serve the baked tempeh warm, with your favorite dipping sauce, such as gochujang.
