Vegan Bulgogi (Korean Beef Bowls)

Name: Vegan Korean Beef Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons sesame oil; 1 large onion; 4 cloves garlic; 1 12 oz package Beyond Meat (or Impossible brand meat (or 4 vegan burger patties.)); 1/4 cup low sodium soy sauce ((or 2 1/2 tablespoons regular soy sauce plus 1 1/2tablespoon water)); 1/4 cup brown sugar; 1 tablespoon seasoned rice vinegar; 1 tablespoon chili garlic sauce (or gochujang or sriracha (or 1/2 teaspoon red chili flakes)); 2 tablespoons green onions; 4 cups cooked rice; 1/4 cup vegan bang bang sauce (or vegan sriracha mayo); 2 tablespoons green onions (or other fresh herbs for garnish); 2 teaspoons sesame seeds

by Monica Davis on August 31, 2026 0 comments

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These easy vegan Bulgogi, aka Korean beef bowls, are bursting with flavor and come together in about 20 minutes. This vegan bulgogi is delicious over rice or noodles, drizzled with vegan bang bang sauce or sriracha mayo, and pairs perfectly with a simple cucumber salad.

Vegan Korean beef served over white rice with vegan yum yum sauce, green onions, and sesame seeds sprinkled on top.

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Why make this recipe

These vegan Korean beef bowls are packed with plant-based protein and help you get a delicious dinner on the table in minutes. The flavorful marinade makes the vegan beef tender and juicy with lots of garlic, ginger, and green onions that create a complex flavor profile.

Serve this vegan Korean beef over basmati rice, brown rice, quinoa, or noodles. It also pairs perfectly with cucumbers, a cucumber-carrot salad, or kimchi.

Ingredients and substitutions

Onion – Any type of onion or shallots will work. I like to use Vidalia onion for extra sweetness.
Sesame Oil – You can use any oil, but sesame oil gives it a nice flavor.
Vegan Beef – I like to use Beyond Beef or Impossible Meat for the most authentic texture, but you can also use my vegan ground beef recipe made from TVP. The burger patties, 12 oz package, or burger crumbles will work well. Trader Joe’s also sells bulgogi seitan in the frozen section, which is larger slices of vegan beef. If you don’t want to use premade vegan meats, you can also use Butler soy curls, mushrooms, or jackfruit instead.
Soy Sauce – Light soy sauce works best, but you can use part regular soy sauce and part water if you don’t have the light version. Tamari and Bragg’s Liquid Aminos also work well.
Brown Sugar – This gives your Bulgogi the authentic sweet flavor. You can also swap this for coconut sugar or maple syrup. You can also reduce the sugar for a less sweet version.
Rice Wine Vinegar – This adds a little sweetness and acidity. If you don’t have it, use mirin or leave it out.
Gochujang or Chili Garlic Sauce – for some spice. You can also use sriracha or simply 1/4 teaspoon of red chili flakes instead.
Garlic – fresh minced garlic works best. If you don’t have fresh, you can use garlic powder.
Ginger – fresh, grated ginger gives the best flavor. If you don’t have fresh, you can use ginger powder.
Green Onions – or other fresh herbs like scallions, parsley, or cilantro.
Rice or noodles – to serve the vegan Bulgogi over. I like to serve it over basmati rice or quinoa.
Spicy Mayo – Optional, but recommended. Drizzle some vegan bang bang sauce or vegan sriracha mayo over the top.

Helpful tools

Frying Pan – to cook the onions and vegan beef.

How to make vegan Korean beef bowls

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Cook your rice, noodles, or grain of choice.

Step 2 – In a large skillet saute a diced onion in 2 tablespoons of sesame oil over low heat until translucent.

Step 3 – Add 4 vegan burger patties or a 12 oz package of Beyond Beef or Impossible Beef. Turn up the heat to medium and cook until browned, chopping the vegan beef into small pieces while it cooks.

Onions sauteing in a frying pan with 4 vegan burger patties added to it. — Saute onions in sesame oil, then add 4 vegan burger patties or 12 oz of vegan beef.

Vegan burgers cooked with onions in a large skillet. — Saute onions in sesame oil, then add 4 vegan burger patties or 12 oz of vegan beef.

Step 4 – In a separate container, make the bulgogi sauce: mix the soy sauce, brown sugar, rice wine vinegar, garlic chili sauce, garlic, ginger, and green onions.

Step 5 – Once the vegan beef is browned, pour the sauce over the beef and stir well.

Step 6 – Turn the heat to low and simmer in the sauce for about 3-5 minutes to absorb the flavor.

Pouring the marinade over the cooked vegan beef and onions. — Add the bulgogi sauce to the faux meat.

The vegan Korean beef simmering in the marinade. — Add the bulgogi sauce to the faux meat.

Step 7 – Serve it in a bowl over rice or noodles. Garnish with additional green onions, sesame seeds, and drizzle with vegan bang bang sauce or vegan sriracha mayo.

Note: This flavorful vegan beef reheats well and is perfect for meal prep or lunches throughout the week.

Pro Tips

Use fresh garlic, ginger, and herbs if possible for the best flavor.
Feel free to reduce the sugar in this recipe. Bulgogi sauce is traditionally fairly sweet, but some people prefer less sweetness.
Garnish your vegan Bulgogi with a spicy sauce like vegan sriracha mayo, vegan bang bang sauce, or even vegan chipotle mayo, plus fresh herbs and sesame seeds for added flavor.
Serve the vegan Bulgogi with some sliced cucumbers, kimchi, refrigerator pickles, or some cucumber carrot salad.

How can I make this gluten-free?

To make your vegan Korean beef gluten-free, use Beyond Meat or Impossible brand beef, and use Tamari or Bragg’s Liquid Aminos instead of soy sauce in the marinade. Serve the beef over rice, quinoa, or rice noodles.

Storage and reheating

Refrigerate: Vegan Bulgogi will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Leftovers freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the Korean beef in the microwave for about 3 minutes or add a tablespoon of oil and reheat it in a saucepan on the stovetop.