Vegan Korean Bulgogi

Savor the flavors of Korea with this irresistible Vegan Korean Bulgogi—a plant-based twist on the classic dish that's bursting with bold, umami-rich notes. Made with thinly sliced, marinated extra-firm tofu infused with a savory blend of soy sauce, sesame oil, garlic, ginger, and spicy gochujang, this recipe perfectly balances sweet, salty, and spicy flavors. Paired with stir-fried vegetables like julienned carrots, bell peppers, and onions, and served with fluffy rice and crisp lettuce leaves for wrapping, this dish offers a delightful combination of textures and tastes. Ready in just 35 minutes, this tofu bulgogi is perfect for quick weeknight dinners or as a healthy, crowd-pleasing meal. Whether you're vegan or simply looking to explore plant-based Korean cuisine, this recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 0.25 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced
• 1 carrot, julienned
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 lettuce leaves
• 4 cups cooked rice

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Leave it for at least 15 minutes.

Step 2

While the tofu is pressing, prepare the marinade. In a large mixing bowl, whisk together the soy sauce, sesame oil, sugar, minced garlic, grated ginger, rice vinegar, gochujang, and sesame seeds.

Step 3

Once the tofu is pressed, slice it into thin strips, about 1/4 inch thick.

Step 4

Add the sliced tofu to the marinade, tossing gently to coat all pieces evenly. Allow the tofu to marinate for at least 30 minutes, or up to 2 hours for more flavor.

Step 5

Heat a large skillet or wok over medium-high heat. Add a small amount of sesame oil or water to prevent sticking.

Step 6

Add the sliced onion, carrot, and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

Step 7

Add the marinated tofu, along with any remaining marinade, to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the tofu is browned and heated through.

Step 8

Remove from heat and stir in the sliced green onions.

Step 9

Serve the vegan bulgogi wrapped in lettuce leaves, with a side of cooked rice.

Step 10

Garnish with additional sesame seeds and a drizzle of gochujang if desired.

Nutrition Facts

Serving size	(1692.1g)

Amount per serving	% Daily Value*
Calories	2192.3

Total Fat 68.7g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 13.8g
Cholesterol 0mg	0%
Sodium 2838.3mg	0%
Total Carbohydrate 303.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 45.3g
Protein 95.7g	0%

Vitamin D 0IU	0%
Calcium 2931.2mg	0%
Iron 23.7mg	0%
Potassium 2369.0mg	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: 27.9%

Protein: 17.3%

Carbs: 54.8%