Vegan Korean Barbecue (Bulgogi)

Savor the bold, smoky-sweet flavors of traditional Korean barbecue with a plant-based twist in this Vegan Korean Barbecue (Bulgogi) recipe. Perfectly marinated strips of extra-firm tofu and earthy Portobello mushrooms soak up a tantalizing blend of soy sauce, garlic, ginger, grated pear, and a kick of Korean red chili flakes (Gochugaru) for an irresistible umami punch. Cooked to golden caramelized perfection and paired with crisp lettuce wraps, vibrant julienned carrots, and sliced red bell peppers, this dish delivers a well-balanced harmony of textures and flavors. Quick to prepare and packed with authentic Korean-inspired taste, this vegan bulgogi is ideal for weeknight dinners, family gatherings, or any time you're craving a healthy, protein-rich, and crowd-pleasing meal. Don't forget to sprinkle some sesame seeds for that final touch of nuttiness!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Extra firm tofu
• 8 oz Portobello mushrooms
• 0.5 cup Soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Brown sugar
• 3 pieces Garlic cloves, minced
• 2 teaspoons Ginger, minced
• 1 teaspoon Korean red chili flakes (Gochugaru)
• 1 small Pear, grated
• 2 tablespoons Green onions, chopped
• 1 tablespoon Sesame seeds
• 1 tablespoon Rice vinegar
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, sliced
• 6 pieces Lettuce leaves

Directions

Step 1

Drain the tofu and press it to remove excess water. Slice it into thin strips.

Step 2

Clean the Portobello mushrooms with a damp cloth and slice them into thin strips similar in size to the tofu.

Step 3

In a medium bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, gochugaru, and grated pear. Whisk together to create the marinade.

Step 4

Add the tofu and mushrooms to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.

Step 5

Heat a non-stick skillet over medium-high heat. Add the marinated tofu and mushrooms and cook for 4-5 minutes on each side until they are browned and slightly caramelized.

Step 6

Add chopped green onions and sesame seeds to the skillet. Stir to combine and cook for another 1-2 minutes.

Step 7

In a small bowl, mix the rice vinegar with the julienned carrot and sliced red bell pepper. Set aside.

Step 8

To serve, place a few slices of tofu and mushroom mixture onto a lettuce leaf, add some of the carrot and bell pepper mixture, and roll up the leaf like a wrap.

Step 9

Garnish with additional sesame seeds and enjoy your Vegan Korean Barbecue Bulgogi hot.

Nutrition Facts

Serving size	(1209.2g)

Amount per serving	% Daily Value*
Calories	1258.5

Total Fat 70.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 13.9g
Cholesterol 0mg	0%
Sodium 4763.5mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 49.6g
Protein 87.0g	0%

Vitamin D 0.7IU	0%
Calcium 2854.7mg	0%
Iron 15.9mg	0%
Potassium 3216.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 26.2%

Carbs: 26.3%