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Vegan Bulgogi – Connoisseurus Veg

This vegan bulgogi is made with soy curls dressed in a sweet and savory sauce! It’s loaded with flavor, super easy to make, and perfect for a weeknight.

Wooden Surface Set with Skillet, Plate of Vegan Bulgogi and Chopsticks

Korean cuisine is one of my favorites! Korean food isn’t exactly the most vegan-friendly cuisine, but fortunately I’ve been able to find a few places that offer vegan versions of classic dishes like bibimbap, kimchi fried rice, and kimchi stew.

One dish I’ve never tried bulgogi. Bulgogi is a meat-based dish that you don’t find many vegan versions of. I decided to create one myself!

Obviously I can’t guarantee the authenticity of this one, having never had legit bulgogi. But I can promise that it’s delicious!

Jump to:

What You’ll Need

Skillet of Vegan Bulgogi on a Wooden Surface
  • Butler Soy Curls. These are one of my favorite new meat replacements! They’re a minimally processed soy product that’s sold in dried form, so you just need to rehydrate them. Oh, and they’re gluten-free! I haven’t been able to find them in stores yet, so I buy them on Amazon.
  • Vegetable broth. This is just for rehydrating your Soy Curls and adding a little flavor. Any brand will do, but I really like Better Than Bouillon on Seasoned Vegetable Flavor.
  • Soy sauce. Tamari or liquid aminos can be substituted if needed.
  • Pear. Use a fresh one that’s ripe. Any variety works!
  • Onion.
  • Garlic.
  • Ginger.
  • Brown sugar. Use organic sugar to keep the recipe vegan.
  • Gochujang. This is a type of spicy fermented Korean chili paste that’s available in the international foods aisles of many supermarkets. You can also find it in Asian markets.
  • Peanut oil. Feel free to substitute another high-heat oil, such as canola, corn, or coconut.
  • Toasted sesame oil. Look for this in the international foods aisle as well.
  • Sesame seeds.
  • Scallions.
  • Cooked rice.

How to Make Vegan Bulgogi

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Rehydrate your soy curls by placing them in a bowl and covering them with broth. Let them soak for a few minutes while you make the sauce.
  • To make the sauce, place the soy sauce, half of a pear, some onion, garlic, ginger brown sugar, and gochujang into a blender or mini food processor. I don’t recommend using a full-sized food processor unless you double or even triple the batch size — otherwise it might not all blend.
  • Blend everything together to make a smooth sauce.
Collage Showing Ingredients for Vegan Bulgogi Sauce in a Blender Before and After Blending
  • Heat the oil in a medium skillet, then add the soy curls. Cook the soy curls for about 5 minutes, until they start to brown in spots.
  • Now stir in the sauce. Bring it up to a simmer and cook the soy curls in the sauce until it reduces a bit. Be sure to stir the soy curls from time to time to prevent burning.
  • Turn on the heat and stir in the sesame oil.
Hand Pouring Sesame Oil into a Skillet of Vegan Bulgogi.
  • Serve your vegan bulgogi over rice and topped with scallions and sesame seeds.
Plate of Vegan Bulgogi with Skillet in the Background

Leftovers & Storage

Leftovers of this dish will keep in a sealed container in the fridge for about 3 days.

Frequently Asked Questions

Can this dish be made gluten-free?

It can! Just substitute gluten-free tamari for the soy sauce.

Is this vegan bulgogi spicy?

It’s pretty mild. The gochujang adds a very slight bit of heat. Leave it out for a milder version of the dish, or add some extra for a little kick!

Is there a substitute for soy curls in this recipe?

You can try making it with seitan, though you may want to cut down on the amount of soy sauce in the recipe since seitan is pretty heavily seasoned. I’d try halving the amount and then adding more at the end if you think it’s needed.

More Soy Curl Recipes

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Plate of Vegan Bulgogi Over Rice

Vegan Bulgogi

This vegan bulgogi is made with soy curls dressed in a sweet and savory sauce! It’s loaded with flavor, super easy to make, and perfect for a weeknight.

Ingredients

  • 3
    cups
    Butler Soy Curls
  • 1
    cup
    vegetable broth
  • ⅓
    cup
    soy sauce
  • ½
    fresh pear,
    pitted and peeled
  • ¼
    cup
    diced onion
  • 2
    garlic cloves
  • 1
    teaspoon
    freshly grated ginger
  • 2
    tablespoons
    organic brown sugar
  • 1
    tablespoon
    gochujang
  • 1
    tablespoon
    peanut oil
  • 1
    teaspoon
    toasted sesame oil
  • 2
    scallions
    chopped
  • 2
    teaspoons
    toasted sesame seeds
  • Cooked rice,
    for serving

Instructions

  1. Place the soy curls into a medium bowl and pour the broth over them. Let them soak for about 10 minutes.

  2. While the soy curls soak, place the soy sauce, pear, onion, garlic, ginger, gochujang, and brown sugar into a blender. Blend until smooth.

  3. Coat the bottom of a medium skillet with the oil and place it over medium heat.

  4. Give the oil a minute to heat up, then add the soy curls in an even layer.

  5. Cook the soy curls for about 5 minutes, until they begin to brown, stirring them occasionally.

  6. Add the soy sauce mixture to the skillet and stir to coat the soy curls. Cook the soy curls in the sauce for about 2 minutes, stirring occasionally, until the sauce reduces slightly.

  7. Remove the skillet from heat and stir in the sesame oil.

  8. Top the bulgogi with chopped scallions and sesame seeds. Serve over rice.

Recipe Notes

Nutrition information does not include rice.

Nutrition Facts

Vegan Bulgogi

Amount Per Serving

Calories 241
Calories from Fat 102

% Daily Value*

Fat 11.3g17%

Saturated Fat 0.9g5%

Sodium 1505mg63%

Potassium 174mg5%

Carbohydrates 18.8g6%

Fiber 5.3g21%

Sugar 10.6g12%

Protein 16g32%

Calcium 77mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.



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