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Vegan korean bulgogi

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Prep Time 30 mins
Cook Time 11 mins
Course Plat principal
Cuisine Asiatique
Servings 4



  • 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


  • 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.
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