Vegan Korean BBQ (Bulgogi)

Savor the bold, smoky-sweet flavors of Vegan Korean BBQ (Bulgogi), a plant-based twist on the classic Korean dish that's guaranteed to impress. This recipe swaps traditional meat for extra-firm tofu, marinated in a delectable blend of soy sauce, maple syrup, sesame oil, and gochujang, with a hint of grated pear or apple for natural sweetness. Stir-fried alongside vibrant veggies like carrots and bell peppers, the tofu is perfectly caramelized and coated in a rich, umami-packed sauce. Serve this vegan bulgogi in crisp lettuce wraps for a fresh, satisfying meal that’s both healthy and indulgent. With just 30 minutes of prep and 15 minutes of cook time, it’s the ideal recipe for quick weeknight dinners or entertaining guests with a flavorful vegan Korean feast.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 16 ounces Extra firm tofu
• 4 tablespoons Soy sauce
• 2 tablespoons Maple syrup
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 4 cloves Garlic
• 1 teaspoon Grated ginger
• 1 tablespoon Gochujang (Korean chili paste)
• 0.5 medium Pear or apple
• 3 stalks Green onions
• 1 tablespoon Sesame seeds
• 2 tablespoons Vegetable oil
• 1 medium Carrot
• 1 medium Bell pepper
• 8 pieces Lettuce leaves

Directions

Step 1

Press the tofu for at least 20 minutes to remove excess water, then slice it into thin strips.

Step 2

In a bowl, mix the soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang to create the marinade.

Step 3

Grate half a pear or apple into the marinade for added sweetness and depth of flavor, and stir to combine well.

Step 4

Add the tofu strips to the marinade, ensuring they are well-coated. Allow to marinate for at least 15 minutes, or up to 2 hours for more flavor.

Step 5

Slice the carrot and bell pepper into thin strips, and chop the green onions.

Step 6

Heat the vegetable oil in a large skillet over medium-high heat, then add the marinated tofu strips, shaking off any excess marinade (reserve the marinade).

Step 7

Cook the tofu for about 5 minutes, until golden brown on all sides. Remove tofu from the skillet and set aside.

Step 8

In the same skillet, stir-fry the carrot and bell pepper slices for about 3-4 minutes until they are tender but still crisp.

Step 9

Reduce the heat to medium, then return the tofu to the skillet along with the reserved marinade. Cook for another 3-4 minutes, stirring occasionally until the marinade has reduced slightly and coats the tofu well.

Step 10

Add the chopped green onions and sesame seeds, stirring them in just before serving.

Step 11

Serve the vegan Bulgogi with lettuce leaves as wraps, and enjoy!

Nutrition Facts

Serving size	(996.6g)

Amount per serving	% Daily Value*
Calories	1360.0

Total Fat 86.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 24.9g
Cholesterol 0mg	0%
Sodium 2813.9mg	0%
Total Carbohydrate 81.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 47.8g
Protein 83.5g	0%

Vitamin D 0IU	0%
Calcium 3238.0mg	0%
Iron 16.0mg	0%
Potassium 2092.8mg	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: 54.0%

Protein: 23.2%

Carbs: 22.7%