Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Bulgogi (Korean BBQ Beef) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This Vegan Bulgogi recipe brings the vibrant flavors of Korean BBQ to your table using plant-based beef crumbles. It’s a quick and easy dish made with a savory-sweet marinade featuring soy sauce, brown sugar, garlic, and sesame oil, cooked to perfection in a skillet and served over fluffy rice. Perfect for a delicious vegan dinner that doesn’t compromise on taste.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Vegan Bulgogi

  • 12 ounces Impossible or Beyond beef crumbles
  • 1 small onion, thinly sliced
  • 4 tablespoons low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon agave
  • 1 tablespoon toasted sesame oil
  • 4 large garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried red chili flakes, or more to taste
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons sesame seeds

To Serve

  • cooked white or brown rice (about 4 cups)
  • chopped green onions (1/2 cup)

Instructions

  1. Cook the vegan beef crumbles: In a large nonstick skillet over medium-high heat, add the vegan beef and cook until browned, using a wooden spoon to break it up into small chunks. This step ensures the crumbles develop a nice texture and color.
  2. Add aromatics and sauce: Once the vegan beef is browned and no longer pink, add the sliced onion, soy sauce, brown sugar, agave, toasted sesame oil, minced garlic, ground ginger, dried red chili flakes, and black pepper. Stir well to combine all ingredients with the vegan beef.
  3. Simmer to meld flavors: Lower the heat to medium-low and continue cooking the mixture for 5 to 10 minutes. This allows the flavors to deepen and the sauce to thicken slightly, coating the vegan beef thoroughly.
  4. Finish with sesame seeds: Remove the skillet from heat and stir in the sesame seeds to add a toasty crunch and visual appeal to the dish.
  5. Serve: Serve the vegan bulgogi hot over cooked white or brown rice, garnished with chopped green onions for a fresh, sharp finish.

Notes

  • For best results, use Impossible or Beyond beef crumbles, but you can substitute with any plant-based ground protein or finely chopped mushrooms for a different texture.
  • Low sodium soy sauce ensures the dish does not get overly salty; adjust seasoning as needed.
  • Adjust red chili flakes according to your preferred spice level.
  • Use a nonstick skillet to prevent sticking and allow for even cooking.
  • To make this gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-bulgogi-korean-bbq-beef-recipe/