There is no way to get this recipe other than to write it down. That is a problem for me as my hands are disabled and holding a pen is very difficult. There is no list of ingredients and method in the drop-down box nor is there a blog post to go to and get the recipe. Asia has been making mock meat for centuries and are very good at it. Some Asian grocery stores in the United States carry many many Asian mock meat which are delicious.
amazing recipe pan fried some slices and used it like a hamburger patty, mine came out soft, maybe a bit more gluten flour next time. praise God for you and your ministry
This will be my first time to make Walnut gluten steak but I have made regular gluten steak and have saved the broth to make soup. It makes a great soup base.
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Today I cooked it! Very delicious!
Love it! Thanks a lot!
you talk too much guys
There is no way to get this recipe other than to write it down. That is a problem for me as my hands are disabled and holding a pen is very difficult. There is no list of ingredients and method in the drop-down box nor is there a blog post to go to and get the recipe. Asia has been making mock meat for centuries and are very good at it. Some Asian grocery stores in the United States carry many many Asian mock meat which are delicious.
One of my favorite Korean dishes besides all of the side dishes is soondubu jjigae! 🙂
amazing recipe pan fried some slices and used it like a hamburger patty, mine came out soft, maybe a bit more gluten flour next time. praise God for you and your ministry
Kyong do you happen to know how to make a gluten free version of this? I see how uou ise it in so many other videos and I would love to try it.
I have not been able to get my gluten to come out firm as yours. What am I doing wrong?
This will be my first time to make Walnut gluten steak but I have made regular gluten steak and have saved the broth to make soup. It makes a great soup base.
If someone is allergic to nuts, can you substitute cooked lentils? If not, what would you recommend?
is there any reason you can't freeze the broth to make future batches?