Vegan Spicy Pork Bulgogi

Get ready to savor the bold, Korean-inspired flavors of Vegan Spicy Pork Bulgogi, a plant-based twist on a beloved classic. This recipe transforms rehydrated soy curls into tender, protein-packed morsels, perfectly marinated in a fiery-sweet blend of gochujang, soy sauce, maple syrup, and aromatic ginger and garlic. Sizzling to golden perfection in your skillet, these soy curls are infused with smoky, caramelized notes and finished with a pop of fresh green onion and optional sesame seeds. Quick to prepare in just 30 minutes, this dish makes a versatile meal—serve it over steamed rice for a comforting bowl or wrap it in crisp lettuce leaves for a lighter, fresh take. With its spicy kick and umami-rich depth, this vegan bulgogi is sure to impress both vegans and meat-lovers alike, making it a must-try for anyone exploring plant-based Korean cuisine.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Soy curls
• 4 cups Hot water
• 5 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons Gochujang (Korean chili paste, ensure it's vegan)
• 2 tablespoons Maple syrup
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 4 cloves Minced garlic
• 1 teaspoon Grated ginger
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 3 stalks Green onions, thinly sliced
• 2 tablespoons Neutral oil (e.g., avocado, canola)
• 1 tablespoon Sesame seeds (optional, for garnish)
• 2 cups Cooked rice or lettuce leaves (for serving)

Directions

Step 1

Place the soy curls in a large bowl and cover them with hot water for 10 minutes to rehydrate. After rehydrating, drain the soy curls and gently squeeze out excess water. Set aside.

Step 2

In another bowl, whisk together the soy sauce, gochujang, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and Korean red pepper flakes. This will be your marinade.

Step 3

Add the rehydrated soy curls to the bowl with the marinade. Toss until the soy curls are well coated. Let them sit for at least 10 minutes to absorb the flavors. For deeper flavor, marinate for up to 30 minutes in the refrigerator.

Step 4

Heat a large skillet or wok over medium-high heat and add the neutral oil. Once hot, add the marinated soy curls, including any leftover marinade.

Step 5

Cook the soy curls for 8-10 minutes, stirring occasionally, until they are golden brown and slightly caramelized.

Step 6

Stir in the sliced green onions and cook for an additional 2 minutes, just until they are slightly softened.

Step 7

Remove from heat and transfer the bulgogi to a serving dish. Sprinkle with sesame seeds if desired.

Step 8

Serve hot with cooked rice, in lettuce wraps, or with your favorite side dishes like kimchi or steamed vegetables.

Nutrition Facts

Serving size	(2178.9g)

Amount per serving	% Daily Value*
Calories	3297.8

Total Fat 122.0g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4013.0mg	0%
Total Carbohydrate 353.0g	0%
Dietary Fiber 105.0g	0%
Total Sugars 54.8g
Protein 200.2g	0%

Vitamin D 0IU	0%
Calcium 1613.7mg	0%
Iron 33.2mg	0%
Potassium 5685.2mg	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: 33.2%

Protein: 24.2%

Carbs: 42.6%