Korean vegan bulgogi
Today, I share with you a recipe for Korean vegan bulgogi. Bulgogi is one of the most popular recipes in Korean cuisine. It is usually cooked with beef and a slightly spicy sauce. This recipe is 100% vegetable!
What is bulgogi?
Bulgogi is one of the most popular recipes in Korean cuisine. The word “bulgogi” means “meat on the fire” and therefore consists of meat, most often beef or pork cooked on the grill or in a cast iron dish. It is a festive dish in Korea.
Bulgogi meat is pre-marinated in a sauce based on soy sauce, sesame oil, rice vinegar, ginger and especially doubanjiang or doenjang made from fermented soybeans. You can also add gochujang, which is also a fermented paste, but with red chili peppers. In this recipe, I replaced the gochujang with fresh red chili peppers.
The essential ingredients
For this recipe of Korean vegan bulgogi, you will need two essential ingredients.
Doubanjiang or doenjang: Doubanjiang or doenjang can be found in specialized Asian grocery stores or supermarkets. Once opened, this paste can be kept for several months in the refrigerator.
Vegetable meat: In the following recipe, I replaced beef with vegetable meat. It goes perfectly with bulgogi sauce. You can find more and more vegetarian meat in supermarkets. I recommend Beyond Beef vegan ground meat from the Beyond Meat brand which is not soy based and is gluten free.
Recipe of Korean vegan bulgogi
To make this Korean vegan bulgogi for 4 people, you need the following ingredients.
Ingredients
For the bulgogi
- 200 g rice
- 300 g vegetable meat
- 500 g broccoli
- 1 red pepper
- 300 g fresh bean sprouts
- 2 tablespoons of black and white sesame seeds
For the marinade
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons finely chopped fresh ginger
- 2 cloves of garlic finely chopped
- 2 or 3 peppers
- 1 tablespoon Sriracha or Doubanjiang or Donjang hot sauce
- 1 teaspoon brown sugar
For the sauce
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon of rice vinegar
Step 1: Rice
Start by cooking the rice as indicated on the package.
For this recipe, I used brown rice or whole grain rice. But you can also use sushi rice or other varieties of rice according to your taste.
Step 2: Marinade
Then prepare the marinade. In a salad bowl mix the vegetable meat with 2 tablespoons sesame oil, 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons finely chopped fresh ginger, 2 cloves of finely chopped garlic, 2 or 3 chili peppers, 1 tablespoon doubanjiang or doenjang sauce, 1 teaspoon brown sugar. Marinate the vegetable meat for at least 15 minutes or more.
Step 3: Side sauce
Prepare the side sauce by mixing 1 tablespoon of sesame oil, 2 tablespoons of soy sauce and 1 teaspoon of rice vinegar.
Step 4: Toppings
To prepare the toppings, start by soaking the soy sprouts in cold water. Cut the broccoli into florets. Cut the pepper into thin strips.
In a hot wok, sauté the broccoli until it is cooked and slightly crunchy. You can add a tablespoon of soy sauce to add flavour at the end of cooking. Remove it from the wok.
Sauté the peppers for 2 minutes. Remove them. Finally, fry the soy sprouts for 2 minutes as well. You can add a tablespoon of sesame oil to the soybeans to season them. Set the vegetables aside for later.
Step 5: Vegan meat
In the same wok, sauté the vegetable meat until it is lightly coloured.
Step 6: Bulgogi
Finally, set up the bowls. First place a portion of rice in each bowl. Add the vegetables and the vegetable meat. Add a teaspoon or more sauce as desired. You can add sesame seeds for decoration. Serve with the side sauce.
How do I vary this recipe?
You can quite vary this recipe of Butternut squash Soup with Pomegranate and Feta, here are some ideas:
- Add other vegetables in toppings such as: carrots or kimchi.
- Add a fried or hard-boiled egg as an accompaniment.
- Replace vegetable meat with tofu.
Feel free to leave me a comment if you liked this recipe of Korean vegan bulgogi or if you have any questions.
Vegan korean bulgogi
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Equipment
Ingredients
- 200 g rice
- 300 g vegetable meat
- 500 g broccoli
- 1 red pepper
- 300 g fresh bean sprouts
- 2 tablespoons of black and white sesame seeds
For the marinade
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons finely chopped fresh ginger
- 2 cloves of garlic finely chopped
- 2 or 3 peppers
- 1 tablespoon Sriracha or Doubanjiang or Donjang hot sauce
- 1 teaspoon brown sugar
For the sauce
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon of rice vinegar
Instructions
- Cook the rice as indicated on the package.
- Add all ingredients for the marinade to the vegetable meat.
- Soak the bean sprouts in cold water. Cut the broccoli into florets. Cut the peppers into thin strips.
- Fry the broccoli in a hot wok until it is cooked and slightly crispy. You can add a tablespoon of soy sauce at the end for more flavour. Remove from the wok.
- Sauté the vegetable peppers for 2 minutes. Remove them.
- Then fry the bean sprouts for 2 minutes as well. You can add a tablespoon of sesame oil for taste. Put the vegetables aside for later.
- Fry the vegetables in the same wok until they are lightly coloured.
- Put a portion of rice in a bowl. Add the vegetables and vegetable meat. Add a teaspoon or more sauce if desired. Sesame seeds can also be added for decoration.
