Vegan Beef Bulgogi
Elevate your plant-based dining with this irresistible Vegan Beef Bulgogi, a flavorful twist on the classic Korean dish. This recipe swaps traditional beef for protein-packed soy curls and meaty shiitake mushrooms, perfectly marinated in a rich blend of low-sodium soy sauce, toasted sesame oil, maple syrup, and aromatic spices like garlic and ginger. Quick to prepare yet bursting with complex, umami-filled flavors, this dish is caramelized to perfection in a sizzling skillet and garnished with nutty sesame seeds and fresh green onions. Serve it over fluffy steamed rice or in crisp lettuce wraps for a gluten-free, versatile meal that’s sure to satisfy vegans and non-vegans alike. Perfect for weeknight dinners or meal prep, this Vegan Beef Bulgogi is a must-try for lovers of Korean-inspired cuisine!
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Ingredients
- 4 cups dried soy curls
- 8 oz shiitake mushrooms
- 0.5 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
- 4 green onions, finely chopped
- 2 tablespoons vegetable oil
Directions
Step 1
Start by rehydrating the soy curls. Place the soy curls in a large bowl and cover them with warm water. Let them soak for about 10 minutes until soft, then drain and squeeze out excess water.
Step 2
While the soy curls are soaking, slice the shiitake mushrooms into thin strips, discarding the stems.
Step 3
In a separate bowl, prepare the marinade by whisking together the soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, grated ginger, red chili flakes, and black pepper.
Step 4
Add the rehydrated soy curls and sliced shiitake mushrooms to the marinade, ensuring everything is well-coated. Allow this to marinate for at least 15 minutes to absorb the flavors, or overnight for the best results.
Step 5
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated soy curls and mushrooms to the pan, including the marinade.
Step 6
Cook while stirring frequently until the soy curls and mushrooms start to brown and caramelize slightly, about 8-10 minutes.
Step 7
Sprinkle the sesame seeds over the mixture and continue to cook for an additional 1-2 minutes.
Step 8
Remove the skillet from the heat and stir in the chopped green onions.
Step 9
Serve the Vegan Beef Bulgogi over a bed of steamed rice or in lettuce wraps for a low-carb option, and enjoy!
Nutrition Facts
| Serving size | (1045.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2588.8 |
| Total Fat 151.8g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 30.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4057.7mg | 0% |
| Total Carbohydrate 170.3g | 0% |
| Dietary Fiber 71.6g | 0% |
| Total Sugars 90.0g | |
| Protein 183.2g | 0% |
| Vitamin D 40.8IU | 0% |
| Calcium 1041.9mg | 0% |
| Iron 31.3mg | 0% |
| Potassium 9598.0mg | 0% |
Source of Calories