Vegan Bulgogi


Vegan Bulgogi

Plant-Based Korean BBQ

Bulgogi is a popular Korean dish that is traditionally made with marinated beef. This vegan version uses plant-based protein and Korean flavors to create a delicious and healthy alternative.

Jan Dec

40 minutes

10 minutes

50 minutes

4 servings


Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Atkins


This vegan bulgogi recipe replaces the beef with plant-based protein and uses vegan-friendly ingredients for the marinade. We alse have the original recipe for Bulgogi, so you can check it out.


  • Calories: 250 kcal / 1046 KJ
  • Fat: 10g (1g saturated)
  • Carbohydrates: 20g (10g sugars)
  • Protein: 20g
  • Fiber: 5g
  • Salt: 2g


  1. 1.
    Cut the plant-based protein into thin slices.
  2. 2.
    In a bowl, mix together the soy sauce, maple syrup, sesame oil, rice vinegar, gochujang, and grated ginger.
  3. 3.
    Add the sliced plant-based protein to the marinade and let it sit for at least 30 minutes.
  4. 4.
    Heat the vegetable oil in a pan over medium-high heat.
  5. 5.
    Add the sliced onion and garlic to the pan and cook until the onion is translucent.
  6. 6.
    Add the marinated plant-based protein to the pan and cook until browned and crispy.
  7. 7.
    Garnish with chopped green onions and sesame seeds.

Treat your ingredients with care...

  • Plant-based protein — Make sure to slice the protein thinly so that it cooks evenly and absorbs the marinade well.

Tips & Tricks

  • If you don't have gochujang, you can substitute with sriracha or another chili paste.
  • Serve with rice and steamed vegetables for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days.

Serving advice

Serve hot with rice and steamed vegetables.

Presentation advice

Garnish with chopped green onions and sesame seeds for a pop of color and texture.