Vegan Bulgogi (Korean BBQ Beef)

Name: Vegan Bulgogi (Korean BBQ Beef)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups of soy curls; 1/2 medium onion, thinly sliced; 1/4 cup low-sodium soy sauce (use tamari to make gluten-free); 3 tablespoons of maple syrup; 1 tablespoon rice vinegar; 3 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 teaspoon ground ginger; 1/2 tsp black pepper; 1 teaspoon corn starch; 2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Jump to Recipe·Print Recipe

Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) made with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and just as tasty as the real thing. Oil-free and easily made gluten-free.

vegan bulgogi on plate with rice and chop sticks.

I LOVE Korean food! And, before going vegan I ate more than my share of it.

One of my all-time favorite dishes was bulgogi (Korean BBQ Beef). So, eventually, I knew I would have to find some way to make a healthy plant-based version of it. And, I think I’ve succeeded.

I wouldn’t say this recipe is authentic but I think it meets all the criteria I was missing: spicy, savory, sweet, and just plain good. And, the soy curls are the perfect replacement for the meat. Almost too perfect.

All you need are 10 wholesome and simple ingredients and about 15 minutes of your time to make one of the best meals of your life. And, I’d be willing to bet no one would ever guess it’s vegan.

This recipe is an easy and excellent mid-week meal. Serve it with some Instant Pot brown rice and a side oil-free roasted asparagus.

Table of Contents

What Is Bulgogi?

Bulgogi literally means, fire meat. Bulgogi or Korean BBQ Beef is often made of thin marinated strips of sirloin or ribeye and cooked on a barbecue or stove-top griddle.

It is usually served over or with a side of rice and accompanied by various side dishes like egg soup and Kimchi.

Sometimes it is served with a side of lettuce which is used to wrap a slice of the cooked meat, with a dab of ssamjang, rice, and other veggies like radishes, carrots, and cucumber.

It’s very easy to make this delicacy plant-based by replacing the meat with a number of vegan options. Soy curls, extra firm tofu, or even portobello mushrooms are excellent options. You could also make a ground beef replacement using TVP which works very well.

Regardless of your meat replacement choice, the most important part of this recipe is the bulgogi sauce. The combination of savory, sweet, and hot flavors is what brings this recipe to life.

🥘 Ingredients For Vegan Bulgogi

This recipe is so easy to make and requires just 10 simple ingredients. And, it’s completely oil-free.

Soy Curls: I think this is one of THE best meat replacements I have ever found. It’s whole soy beans, loaded with protein, and has the best texture.
Onion: when sautéed with this recipe it adds a depth of flavor and adds a sweet smoky element as well.
Soy Sauce: the salty and savory element of this recipe. Be sure and use low-sodium soy sauce if possible.
Sweetener: most recipes use sugar or brown sugar. But, pure maple syrup is a great replacement and keeps it natural.
Rice Vinegar: less acidic than some other vinegars and adds a mellow, sweet flavor to marinades. I would not recommend using apple cider vinegar or white vinegar.
Ginger: for adding brightness and depth of flavor. I used ground ginger but you could use fresh ginger if your prefer.
Garlic: minced garlic is very important flavoring element especially in recipes that use marinades.
Spice: red pepper flakes black pepper are used for “heat” in this recipe.
Cornstarch: blend this with the marinade and it will act as the thickening agent as the liquid heats up.
Kitchen Bouquet Browning & Seasoning Sauce: This is how I got the rich brown color on the soy curls. Kitchen Bouquet is a combination of mixed vegetable stock, spices and herbs and has a savory flavor. It’s also very low in sodium. This is completely optional but I love the coloring.

How To Make Vegan Bulgogi

Place the soy curls in warm water and let them soak for 5-7 minutes. Set aside and preheat a large nonstick skillet over medium-high heat. While the soy curls soak and the pan heats up whisk all of the marinade ingredients together and set aside. If you prefer a smooth consistency in the marinade simply add the marinade ingredients to a blender or food processor and blend.
Once the soy curls are done soaking, drain, and set aside. You could also lightly squeeze them to remove extra moisture if you wish.
Sauté the onions until they are soft and lightly caramelized. Use 1-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken. Lower the heat, add the Kitchen Bouquet, and cook for 2-3 more minutes stirring occasionally.
Serve over cooked rice and garnish with chopped green onions and sesame seeds.

That’s all there is to it!

Serving Suggestions

The most common way to enjoy vegan bulgogi is over rice and topped with scallions or chopped green onions then garnished with sesame seeds.

Add a savory vegetable to the side like Kimchi and it is absolutely amazing!

Here are a few other options you should try…

Lettuce Wraps: wrap in romaine or butter lettuce with rice and carrots.
Vegan Bulgogi Tacos: place the vegan Korean bbq beef in your favorite wrap and top with cucumber and pickeled radishes for an amazing meal.
Bulgogi Bowl: Rice ain’t yo’ thang? No sweat. Enjoy this vegetarian Korean beef in a bowl with some steamed broccoli. Perfect!

There’s no limit to what you can do with this recipe so get creative and “WOW” everyone with your mad skills.

Additions and Substitutions

Meat Replacements: soy curls, extra-firm tofu, mushrooms, jackfruit, or TVP
Spice: I like using red pepper flakes. But, some other options for more flavor and heat would gochujang or chili garlic sauce.
Sweetener: Brown sugar, organic cane sugar, or even a blended pear are great alternatives.
Make It Gluten-Free: Replace the soy sauce with low-sodium tamari to make it completely gluten-free.

Leftovers and Storage

You can store leftovers in a sealed or airtight container in the fridge for up to 5 days.

How do I know? We’ve had this recipe for five days straight. Yes, it’s that good!

Vegan bulgogi on plate with rice and topped with green onions.

More Easy Vegan Soy Curl Recipes

Vegan bulgogi over rice and topped with green onions.

I hope you enjoy this vegan Bulgogi (Korean BBQ Beef). Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!