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How to Make Vegan Bulgogi: A Delicious Twist on a Korean Classic!

How to Make Vegan Bulgogi: A Delicious Twist on a Korean Classic!

Welcome to our guide on how to make vegan bulgogi, a mouthwatering plant-based version of the popular Korean dish! Bulgogi traditionally consists of thinly sliced beef marinated in a flavorful sauce, but we’ve put a creative twist on it by using plant-based ingredients that are just as delicious. In this article, we’ll walk you through the step-by-step process of creating a vegan bulgogi that will satisfy your cravings and impress your taste buds. So let’s get started!

How to Make Vegan Bulgogi: A Delicious Twist on a Korean Classic!

Ingredients

To make vegan bulgogi, you’ll need the following ingredients:

  • 1 package of firm tofu, pressed and sliced into thin strips
  • 1 cup of shiitake mushrooms, thinly sliced
  • 1 medium-sized onion, thinly sliced
  • 2 cloves of garlic, minced
  • 2 tablespoons of soy sauce or tamari
  • 1 tablespoon of sesame oil
  • 1 tablespoon of maple syrup or another sweetener of your choice
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of grated ginger
  • 1 teaspoon of gochujang (Korean chili paste)
  • 1 tablespoon of cornstarch
  • 2 tablespoons of vegetable oil for cooking
  • Salt and pepper to taste

Marinating the Tofu and Mushrooms

  1. In a mixing bowl, combine the soy sauce (or tamari), sesame oil, maple syrup, rice vinegar, minced garlic, grated ginger, and gochujang. Mix well to create the marinade.
  2. Add the sliced tofu, shiitake mushrooms, and onion to the marinade. Gently toss until all the ingredients are well coated. Allow the mixture to marinate for at least 30 minutes, but for the best flavor, marinate it overnight in the refrigerator.

Cooking the Vegan Bulgogi

  1. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
  2. Once the oil is hot, carefully add the marinated tofu, mushrooms, and onion to the skillet. Spread them out in an even layer to ensure even cooking.
  3. Cook for about 5-7 minutes or until the tofu and mushrooms have browned slightly and the onions have become translucent.
  4. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Pour the slurry over the cooking tofu and mushrooms, stirring gently to coat them evenly. This will help thicken the sauce.
  5. Continue to cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
  6. Season with salt and pepper to taste.

Serving Suggestions

Now that your vegan bulgogi is ready, it’s time to serve and enjoy! Here are a few serving suggestions to make your meal even more delicious:

  • Serve the vegan bulgogi over a bed of steamed rice or with rice noodles for a satisfying and filling meal.
  • Garnish with sesame seeds and sliced green onions for an added burst of flavor and visual appeal.
  • Add a side of kimchi or pickled vegetables for a tangy and refreshing contrast to the savory bulgogi.

Conclusion

Congratulations! You’ve successfully learned how to make vegan bulgogi, a delectable twist on a Korean classic. By choosing plant-based ingredients and following our easy-to-follow recipe, you can enjoy the incredible flavors of bulgogi while staying true to your vegan lifestyle. Whether you’re a seasoned vegan or simply looking to explore more plant-based options, this dish is sure to impress. So gather your ingredients, put on your apron, and get ready to indulge in the tantalizing flavors of vegan bulgogi!