Vegan Bulgogi Bowls — a plant-based twist on a Korean Classic

Vegan bulgogi bowls present a plant-based twist on a classic Korean recipe. Basically, all you need to do is swap in plant-based beefy-style protein, and you’ve got an easy, satisfying meal.

Korean Bulgogi is a cousin to the kind of ground beefy-style dish presented in Korean Beef-Less Rice Bowls. It this variation, the beefy plant protein is strip- or chunk-style rather than ground. 

Bulgogi bowls are generously embellished with raw vegetables, typically cucumbers, carrots, and radishes, as in this plant-based version. Feel free to substitute others as you prefer, such as bell pepper or thinly sliced cabbage.

Vegan beefy-style protein options

Use any one of these plant protein options in this recipe:

• Plant-based beefy-style tips or strips
• Vegan “steak” (this Complete Guide to Vegan Steak details options)
• Seitan — packaged seitan or try this site’s easy homemade seitan recipe. 
• For an offbeat twist, you can also use bacon-style seitan, as shown in these photos. 

The finished dish is served with sriracha mayo, which adds another level of luscious flavor. This is the perfect light meal for two, though it does double easily. In place of the plain cucumbers, consider making easy Cucumber and Kimchi Salad to embellish the bowl.

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Korean Beef-Less Rice Bowls
• Korean-Inspired Spicy Eggplant
• Korean-Inspired Scallion & Kimchi Pancakes

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Yield: 2

Vegan Bulgogi Bowls

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Vegan bulgogi bowls are a plant-based twist on a classic Korean recipe. 

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Sriracha mayo

• 1/2 cup vegan mayonnaise

• 2 teaspoons sriracha (or other hot sauce), more or less to taste

The bowls

• 2 cups or so cooked rice (brown or white, as you prefer)

• 2 teaspoons neutral vegetable oil
• 8 ounces beefy-style plant protein, in bite-sized pieces or strips (see options in Notes)
• 1/4 cup bottled Korean BBQ sauce (or use regular teriyaki sauce)
• 12 or so thin slices of cucumber
• 1/3 cup grated carrots or a few baby carrots, quartered
• 4 radishes, thinly sliced

Garnishes (use one or both)

• 1 scallion, thinly sliced
• Mint or basil leaves, thinly sliced

Instructions

1. Combine the mayo and sriracha in a small bowl, stir together, and set aside.
2. Have the rice cooked before starting. You can use it warm or at room temperature.
3. Heat the oil in a medium skillet. Add the plant protein and sauté over medium heat until lightly browned on most sides, about 8 minutes. Stir in the sauce and cook for a minute or two longer. Add a little more sauce to taste, if you’d like.
4. To arrange the bowls: Divide the rice between two wide shallow bowls. Divide the protein between them, arranging it on one side. Arrange a row of the cucumber slices, carrots, and radishes next to the protein.
5. Sprinkle with either or both of the garnishes, then serve. Pass around the sriracha mayo for drizzling  on the dish for extra flavor.

Notes

Vegan beefy-style protein: Use any one of these plant protein options in this recipe:

• Plant-based beefy-style tips or strips
• Packaged vegan “steak”
• Seitan — packaged, or our easy homemade seitan recipe. 
• For an offbeat twist, you can also use bacon-style seitan, as shown in these photos. 

Here are more ways to veganize classic recipes.