i made bulgogi with soy curls tonight and threw it in a bowl o rice for bibimbap. The soy curls were rehydrated in broth and then marinated, cooked in a skillet and finished off in the broiler to get it a little crispy. The marinade was garlic, ginger, a little white wine, asian pear, brown sugar, gochujang, mirin, sesame oil, and soy sauce, scallions and sesame seeds added as well. The bowl had sesame carrots and zucchini, spicy mushrooms, garlic collards and snap peas, slice red cabbage, peas, kimchi, and some mung beans I sprouted earlier this week.