Exploring Korean cuisine can be a delightful journey, especially when it comes to vegan recipes that are both wholesome and bursting with flavor. Korean Bapsang, or Korean table settings, often feature a variety of side dishes called banchan, which can easily be adapted or are naturally vegan.
In this post, we’ll dive into 15 Korean vegan recipes inspired by the beloved Korean Bapsang tradition, focusing on plant-based ingredients that capture the essence of Korean cooking.
Whether you are vegan, vegetarian, or simply want to explore new tastes, these recipes highlight the vibrant, fresh, and umami-rich flavors of Korean cuisine without any animal products. From hearty stews to crisp and tangy side dishes, this collection has something for every palate.
Let’s bring a bit of Korea to your kitchen and enjoy wholesome meals that are easy to prepare and absolutely delicious.
Why You’ll Love This Recipe
These 15 Korean vegan recipes offer a perfect balance of nutrition and flavor. Korean cuisine emphasizes fresh vegetables, fermented ingredients, and bold spices, which translate well into vegan dishes.
You’ll appreciate the variety and versatility of these recipes — from quick and easy kimchi to rich soybean paste stews. They’re perfect for meal prep or lively dinner parties.
Plus, these dishes are naturally gluten-free and packed with fiber, antioxidants, and probiotics, supporting a healthy gut and overall wellness.
Discover how to recreate authentic Korean flavors in your own kitchen with simple ingredients and step-by-step instructions that even beginners can follow.
Ingredients
- Short-grain white rice – 3 cups (for bibimbap and plain bap)
- Korean soybean paste (Doenjang) – 3 tablespoons
- Gochujang (Korean chili paste) – 2 tablespoons
- Sesame oil – 3 tablespoons
- Garlic – 8 cloves, minced
- Ginger – 2 tablespoons, minced
- Firm tofu – 400g, pressed and cubed
- Shiitake mushrooms – 1 cup, sliced
- Spinach – 2 cups, blanched
- Carrots – 2 medium, julienned
- Zucchini – 1 medium, julienned
- Green onions – 4, thinly sliced
- Daikon radish – 1 cup, julienned
- Kimchi (vegan version) – 1 cup
- Soy sauce – 3 tablespoons
- Salt – to taste
- Black pepper – 1 teaspoon
- Toasted sesame seeds – 2 tablespoons
- Scallions – for garnish
- Cooked mung beans – 1 cup (optional, for added protein)
- Rice vinegar – 2 tablespoons
- Sugar or maple syrup – 1 teaspoon
Equipment
- Rice cooker or heavy-bottomed pot
- Large mixing bowls
- Non-stick skillet or wok
- Sharp knife and cutting board
- Steamer basket or pot with lid
- Spoons and spatulas for stirring
- Measuring cups and spoons
- Blender or food processor (for sauces)
- Small bowls for banchan (side dishes)
- Serving plates and bowls
Instructions
- Prepare the rice: Rinse 3 cups of short-grain rice under cold water until the water runs clear. Cook it in a rice cooker or pot with 3.5 cups of water until tender and fluffy.
- Make the vegan kimchi: Combine julienned daikon radish, green onions, garlic, ginger, gochugaru (Korean chili flakes), soy sauce, rice vinegar, and a bit of sugar. Let it ferment in the fridge for at least a day for best flavor.
- Prepare banchan (side dishes): Blanch spinach and season with sesame oil, minced garlic, soy sauce, and sesame seeds. Sauté carrots and zucchini separately with a little salt and oil. Set aside.
- Cook tofu and mushrooms: Press tofu to remove excess water, then pan-fry cubes in sesame oil until golden brown. In the same pan, sauté shiitake mushrooms with garlic and soy sauce until tender.
- Make Doenjang Jjigae (soybean paste stew): In a pot, combine water, diced tofu, sliced zucchini, mushrooms, green onions, minced garlic, and 3 tablespoons of doenjang. Simmer for 15 minutes. Adjust salt to taste.
- Prepare bibimbap bowls: In large bowls, layer cooked rice, sautéed vegetables, tofu, mushrooms, and kimchi. Drizzle with sesame oil and gochujang. Garnish with sesame seeds and sliced scallions.
- Serve and enjoy: Mix bibimbap ingredients well before eating to enjoy the harmonious blend of textures and flavors.
Tips & Variations
“Authentic Korean vegan cooking relies on fresh, seasonal vegetables and fermented ingredients for depth of flavor. Feel free to swap out vegetables based on what’s available or in season.”
- Use brown rice or mixed grains for a healthier alternative to white rice.
- Try adding cooked mung beans or chickpeas for extra protein.
- Make a quick kimchi by skipping the fermentation and enjoying it fresh.
- Substitute tofu with tempeh or seitan for different textures.
- For more heat, add extra gochujang or fresh sliced chili peppers.
Nutrition Facts
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 350-400 kcal |
| Protein | 15-18 g |
| Carbohydrates | 55-60 g |
| Fat | 8-10 g |
| Fiber | 8-10 g |
| Sodium | 600-700 mg (can be reduced by adjusting soy sauce) |
Serving Suggestions
These Korean vegan dishes pair wonderfully with a side of warm barley or brown rice tea and fresh cucumber salad. For a traditional Korean meal experience, serve multiple banchan (side dishes) such as pickled radish, seasoned bean sprouts, and spicy cucumber salad alongside your main dishes.
If you want to explore more vegan-friendly recipes, check out these favorites: Blackstone Lo Mein Recipes, Blackberry Juicing Recipes, and Bobo’S Lemon Poppyseed Oat Bar Recipe.
Conclusion
Embracing Korean vegan cuisine through these 15 recipes inspired by Korean Bapsang brings a vibrant, healthy addition to your culinary repertoire. These dishes showcase how plant-based ingredients can pack in authentic flavors, satisfying textures, and colorful presentations.
By incorporating fermented elements like kimchi and doenjang, and balancing fresh vegetables with hearty tofu, you create a wholesome meal that pleases both the palate and the body. Whether you’re new to Korean cooking or a seasoned fan, these recipes are approachable and adaptable for everyday meals or special occasions.
Dive into the world of Korean vegan cooking and enjoy an array of dishes that nourish your body and delight your senses. Happy cooking!
📖 Recipe Card: 15 Korean Vegan Recipes – Korean Bapsang
Description: A collection of 15 delicious and authentic Korean vegan recipes perfect for plant-based eaters. These recipes showcase traditional flavors using fresh vegetables, tofu, and plant-based ingredients.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 4 servings
Ingredients
- 1 cup short-grain rice
- 1 block firm tofu, pressed and cubed
- 2 cups spinach, washed
- 1 medium carrot, julienned
- 1/2 cup shiitake mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
Instructions
- Rinse and cook the rice according to package instructions.
- Press and cube the tofu, then pan-fry until golden brown.
- Sauté garlic and ginger in sesame oil until fragrant.
- Add mushrooms, carrots, and spinach; cook until tender.
- Mix soy sauce and gochujang, then stir into vegetables.
- Combine cooked rice, tofu, and vegetables in a bowl.
- Garnish with green onions and toasted sesame seeds before serving.
Nutrition: Calories: 350 kcal | Protein: 12 g | Fat: 10 g | Carbs: 50 g
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