Indulge in the savoury and umami-rich flavors of Vegan Bulgolgi - a plant-based twist on the beloved Korean classic. Dive into the recipe and savour every bite!
Today, I'm thrilled to share with you our vegan vvitchery twist on a classic Korean favourite – Vegan Bulgogi. Bulgogi, traditionally made with marinated beef, is a beloved dish known for its sweet, savory, and umami-rich flavors. In this vegan version, we're swapping out the meat for soya mince, ensuring that you can enjoy all the wonderful flavors of bulgogi without any animal products.
This Vegan Bulgogi is perfect for those looking to incorporate more plant-based meals into their diet or anyone who enjoys experimenting with different culinary traditions.
Not only is this dish packed with flavour, but it's also versatile and easy to prepare. You can serve it over a bed of rice, wrap it in lettuce leaves for a low-carb option, or enjoy it with a side of kimchi for an authentic Korean meal experience.
Whether you're a longtime fan of Korean cuisine or new to bulgogi, this vegan version is sure to become a favorite in your kitchen. So, let's dive into the recipe and get cooking!
Ingredients
For the Marinade
1/4 cup soy sauce (tamari for gluten-free)
1 tbsp brown sugar
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp mirin (optional)
3 cloves garlic, minced
1 tbsp grated ginger
1 tbsp gochugaru
1/2 tsp black pepper
2 tbsp gochujang (Korean red chili paste) or 1 tsp red pepper flakes (adjust to taste)
For the "Beef"
500g soya mince (you can also use dehydrated soya mince just rehydrate first before marinading)
1 small brown onion, diced
For Serving
2 cups cooked rice (white or brown)
1 tbsp chopped spring onions
Steamed broccoli
1 tbsp sesame seeds
Lettuce leaves or perilla leaves for wrapping (optional)
Kimchi (optional, for serving)
Method
In a medium bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, mirin (if using), minced garlic, grated ginger, gochugaru, black pepper, and gochujang. Mix well until all ingredients are thoroughly combined.
Place the soya mince in a large resealable bag or shallow dish. Pour the marinade over the mince ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.
Heat a pan (I like to use my wok) over medium-high heat. Add a little oil if necessary to prevent sticking.
Add the mince and any remaining marinade to the pan. Cook for about 5-7 minutes.
Add the onions to the pan. Continue cooking for another 5 minutes, or until the vegetables are tender.
Serve the vegan bulgogi hot over a bed of cooked rice and steamed broccoli. Garnish with chopped green onions and toasted sesame seeds.
For a traditional Korean experience, serve with lettuce or perilla leaves for wrapping, and kimchi on the side.
VVegan VVitch Tips
Adjusting Spice Level: Gochujang can vary in spiciness. Adjust the amount to suit your heat preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Enjoy your vegan bulgogi, and don't forget to share your creations with friends and family!
Blessed be,
Vegan VVitch