Vegan Korean Beef Bowls

Vegan bulgogi aka Korean beef served over rice.

Course Main Course

Cuisine Korean

Keyword vegan bulgogi, vegan Korean beef

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 514kcal

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

Cook your rice, noodles, or grain of choice.
In a large skillet saute a diced onion in 2 tablespoons of sesame oil over low heat until translucent.
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.

In a separate container, mix the soy sauce, brown sugar, rice wine vinegar, chili garlic sauce, ginger, and green onions.
Once the vegan beef is browned, pour the sauce over the beef and stir well.
Turn the heat to low and simmer in the sauce for about 3-5 minutes to absorb the flavor.
Serve over rice or noodles. Garnish with additional green onions, sesame seeds, and drizzle with vegan bang bang sauce or vegan sriracha mayo.

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 cucumber carrot salad.