Vegan bibimbap

I like to prep my weekday home lunch meals on the weekends.  This week, I will be having vegan bibimbap.  Bibimbap is a Korean dish that means "mixed rice".  A typical bibimbap will have some kind of meat, with vegetables and an egg, and kochujang on the side.

To make it vegan, I've omitted the egg and started with some freshly made seitan.  For my seitan, I minced up some onions and garlic, and incorporated it into vital wheat gluten along with some water, soy sauce, and canola oil.  I then made a big loaf, cut it into steaks, and boiled them in filtered water for about an hour.....

Next, I marinated the steaks in a bulgogi marinade made from Korean pear, grated onion and garlic, soy sauce, brown sugar and sesame oil, and grilled them over some hot coals......

I grilled some vegetables for the side.....

 And finally assembled everything with a stir fried cabbage, and some eryngii namul over a bed of white rice.