Vegetarian Korean Bulgogi
This is a vegetarian version of the classic Korean dish Bulgogi. By using a meat substitute like impossible meat or beyond meat, we get all the sweet, and savory flavors of the classic bulgogi with no meat.
Servings: 4
Ingredients
- 12 oz Meat Substitute (beyond or impossible)
- ½ Onion
- 1 tbsp Cooking oil (vegetable, canola, olive)
Sauce
- ¼ cup Soy Sauce
- 3 cloves Garlic
- 1 tbsp Sesame Oil
- ¼ cup Brown Sugar
- 1 tbsp Honey
- 2 tbsp Gochujang
- 4 tbsp sliced scallions
- 1 tsp Sesame Seeds
- ½ cup shredded carrot (optional)
- ½ cup Fresh or Marinated Cucumbers (optional)
Instructions
- Dice your onion and mince the garlic. Slice Scallions. Prepare fresh or pickled cucumber by slicing, shred the carrots, set the garnishes aside for later. Make your sauce by mixing soy sauce, sesame oil, brown sugar, honey, minced garlic, and Gochujang in a bowl and set aside for later. If you are serving the dish with rice, start the rice now.
- Heat a large pan to medium heat and add in your preferred cooking oil. Add in your impossible meat or meat substitute and onion. Break up your meat substitute with the back of a spoon and cook for 10 minutes.
- Add in sauce and cook for 5-10 minutes more. Top with sesame seeds and scallions.
- Assemble your vegetarian bulgogi bowl. Add rice, bulgogi, carrots, and cucumber. Serve immediately and enjoy!
Notes
Feel free to top with your favorite condiments. Some classic options are carrots, scallion, kimchi, marinated bean sprouts, fresh or marinated cucumber. You can adjust the spice level by adding less gochujang.