Vegan Bulgogi Recipe: Easy, Flavorful Plant-Based Dish

If you’ve ever craved the rich, savory flavors of Korean bulgogi but follow a vegan lifestyle, you’re in for a treat. This vegan bulgogi recipe captures the essence of the traditional dish using plant-based ingredients that are both delicious and nutritious.

With a perfect balance of sweet, salty, and umami notes, this recipe brings the sizzling goodness of bulgogi to your kitchen without any animal products.

Whether you’re a seasoned vegan or just looking to try something new, this recipe is incredibly satisfying and easy to prepare. The marinade infuses the vegetables and tofu with bold flavors, making it perfect for a quick weeknight dinner or a special occasion meal.

Plus, it’s a great way to introduce your family and friends to Korean cuisine in a plant-based style.

Ready to dive into a flavorful adventure? Let’s explore how to make this irresistible vegan bulgogi that will soon become a staple in your recipe collection.

Why You’ll Love This Recipe

This vegan bulgogi recipe is a game-changer for anyone who loves Korean food but wants a plant-based option. Here’s why it stands out:

• Authentic Flavor: The marinade combines traditional Korean ingredients like soy sauce, sesame oil, and garlic to mimic the classic bulgogi taste.
• Easy to Customize: Use tofu, seitan, or mushrooms as your protein base. It’s flexible and adapts to what you have on hand.
• Quick Prep and Cook Time: Ready in under 30 minutes, perfect for busy weeknights.
• Nutritious and Filling: Packed with protein and veggies, making it a balanced and wholesome meal.
• Great for Meal Prep: Cooks well in batches and tastes even better the next day.

Ingredients

• 14 oz (400 g) extra firm tofu (pressed and sliced thinly)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon toasted sesame oil
• 3 cloves garlic (minced)
• 1 teaspoon grated ginger
• 1 tablespoon Korean red pepper flakes (gochugaru) (optional for spice)
• 1/2 medium onion (thinly sliced)
• 1 medium carrot (julienned)
• 1/2 cup shiitake mushrooms (sliced)
• 2 green onions (chopped)
• 1 tablespoon rice vinegar
• 1 teaspoon black pepper
• 1 teaspoon toasted sesame seeds (for garnish)
• 1 tablespoon vegetable oil (for cooking)

Equipment

• Mixing bowl
• Sharp knife and cutting board
• Large skillet or frying pan
• Spatula or tongs
• Measuring spoons
• Grater (for ginger)
• Tofu press (optional but recommended)

Instructions

1. Prepare the tofu: If you haven’t already, press the tofu to remove excess moisture. Slice into thin strips resembling traditional bulgogi cuts.
2. Make the marinade: In a mixing bowl, combine soy sauce, maple syrup, toasted sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and Korean red pepper flakes if using. Stir well to blend.
3. Marinate the tofu and veggies: Add sliced tofu, onions, carrots, mushrooms, and half of the chopped green onions to the marinade. Toss gently to coat everything evenly. Let it sit for at least 15 minutes to soak in the flavors.
4. Heat the skillet: Add vegetable oil to a large skillet and warm over medium-high heat.
5. Cook the bulgogi: Once hot, add the marinated tofu and vegetables, spreading them out in an even layer. Cook for about 5-7 minutes, stirring occasionally, until tofu is browned and vegetables are tender but still crisp.
6. Finish and garnish: Sprinkle toasted sesame seeds and remaining green onions over the cooked bulgogi. Give it one last toss and remove from heat.
7. Serve immediately: Enjoy your vegan bulgogi hot with steamed rice or wrapped in lettuce leaves for a fresh, crunchy bite.

Tips & Variations

“For a meatier texture, try using thinly sliced king oyster mushrooms or seitan instead of tofu.”

• Adjust the spice level: Add more or less gochugaru or a dash of sriracha to suit your heat preference.
• Sweetness tweak: Use brown sugar or coconut sugar instead of maple syrup for a different caramelized flavor.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
• More veggies: Feel free to add bell peppers, zucchini, or broccoli for extra color and nutrition.
• Marinate longer: For deeper flavor, marinate tofu and veggies for up to 2 hours in the fridge.

Nutrition Facts

Serving Suggestions

This vegan bulgogi is wonderfully versatile. For a complete Korean-inspired meal, serve it with steamed jasmine or short-grain rice.

You can also try these ideas:

• Wrap the bulgogi in fresh lettuce leaves (ssam) with a dollop of vegan bechamel sauce or gochujang for extra creaminess and spice.
• Make a Buddha bowl by adding pickled vegetables, kimchi, and avocado alongside the bulgogi.
• Top a warm flatbread or tortilla for a Korean-style wrap, inspired by our vegan flour tortilla recipe.
• Pair with a simple cucumber salad or steamed greens like bok choy or spinach. For more green veggie ideas, explore our recipes with spinach vegetarian collection.

Conclusion

This vegan bulgogi recipe is a fantastic way to enjoy the bold flavors of Korean cuisine while sticking to a plant-based diet. Its combination of savory, sweet, and spicy elements creates a mouthwatering dish that’s both satisfying and healthy.

The ease of preparation and flexibility in ingredients make it perfect for cooks of all skill levels.

Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress and become a favorite. Plus, with its nutritious profile, you can indulge guilt-free.

Don’t forget to explore other exciting vegan dishes like our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round out your culinary repertoire.

Happy cooking and enjoy your delicious vegan bulgogi!

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