Place walnuts in a food processor. Add onions, garlic, nutritional yeast, and a couple dashes of liquid aminos. Blend on medium for 10-12 seconds, scrape down the sides, then blend for another 10 seconds, being careful not to over process. On medium heat in a skillet, add 1/2 tbsp grape seed oil. Add the walnut mixture, thyme, and black pepper, cook for 1-2 minutes. Add 2-3 tbsp coconut milk and 3-4 tbsp Korean Bulgogi sauce. Cook for 3-5 minutes. Remove from heat and serve.
