Vegan Pork Bulgogi

Discover a bold and flavorful twist on a Korean classic with this Vegan Pork Bulgogi recipe! Made with protein-rich firm tofu and meaty shiitake mushrooms, this plant-based dish captures the sweet, savory, and umami-packed essence of traditional bulgogi. Marinated in a tantalizing blend of soy sauce, sesame oil, garlic, ginger, and gochujang, the tofu and mushrooms are stir-fried to golden perfection, creating a mouthwatering texture and flavor. This dish is not only vegan but can also be made gluten-free with the right soy sauce, making it versatile for many diets. Serve it up with crunchy julienned carrots, crisp cucumber, and steamed white rice, all wrapped in fresh lettuce leaves for a fun, interactive meal. Perfect for a quick dinner or a flavorful midweek treat, this recipe is a must-try for fans of Korean cuisine and plant-based eating alike!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 8 oz shiitake mushrooms
• 0.5 cup soy sauce (gluten-free if needed)
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 3 unit garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 3 unit green onions, sliced
• 1 tbsp sesame seeds
• 0.5 tsp red pepper flakes
• 10 unit lettuce leaves
• 1 unit carrot, julienned
• 1 unit cucumber, julienned
• 2 cups cooked white rice

Directions

Step 1

Drain the tofu and press it with a tofu press or under a heavy object for about 20 minutes to remove excess moisture. Slice the tofu into thin strips.

Step 2

Clean the shiitake mushrooms with a damp cloth to remove any dirt. Slice them thinly to match the tofu strips.

Step 3

In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Stir until the sugar dissolves.

Step 4

Add the sliced tofu and mushrooms to the marinade. Gently toss to evenly coat. Allow to marinate for at least 30 minutes or cover and refrigerate for up to 2 hours for deeper flavor.

Step 5

Heat a non-stick skillet or a large frying pan over medium-high heat. Add the marinated tofu and mushrooms, along with any remaining marinade.

Step 6

Stir-fry the mixture for 10-12 minutes until the tofu is golden brown and the mushrooms are cooked through.

Step 7

Remove from heat and stir in sliced green onions along with sesame seeds. Sprinkle with red pepper flakes for an extra spicy kick if desired.

Step 8

Serve the Vegan Pork Bulgogi with lettuce leaves, julienned carrot, cucumber, and cooked white rice.

Step 9

To eat, place a scoop of bulgogi onto a lettuce leaf, add carrots and cucumber for crunch, and wrap them up. Serve rice on the side or tucked into the wrap.

Nutrition Facts

Serving size	(1463.1g)

Amount per serving	% Daily Value*
Calories	1406.2

Total Fat 55.2g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 14.0g
Cholesterol 0mg	0%
Sodium 9250.3mg	0%
Total Carbohydrate 172.9g	0%
Dietary Fiber 19.2g	0%
Total Sugars 38.8g
Protein 70.1g	0%

Vitamin D 40.8IU	0%
Calcium 789.1mg	0%
Iron 14.2mg	0%
Potassium 3005.6mg	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: 33.8%

Protein: 19.1%

Carbs: 47.1%