Vegetarian Korean Barbecue (Bulgogi)

Elevate your plant-based meals with this irresistible Vegetarian Korean Barbecue (Bulgogi), a flavorful twist on a traditional Korean favorite. This recipe swaps the signature beef for a dynamic duo of marinated portobello mushrooms and tofu, creating a rich, umami-packed dish that’s both satisfying and wholesome. Infused with a sweet, savory, and slightly spicy marinade of soy sauce, brown sugar, gochujang, and toasted sesame oil, the mushrooms and tofu are pan-seared to golden perfection and paired with tender-crisp vegetables like red bell pepper and carrot. Topped with sesame seeds and fresh green onions, this vibrant vegetarian bulgogi is served over a bed of fluffy rice, making it a hearty and nutrient-packed meal that’s as comforting as it is crave-worthy. Perfect for weeknight dinners or impressing guests, this plant-based Korean barbecue is quick and easy to prepare, ready in just 45 minutes!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Portobello mushrooms
• 14 oz Firm tofu
• 0.5 cup Soy sauce
• 3 tablespoons Brown sugar
• 2 tablespoons Toasted sesame oil
• 1 tablespoon Gochujang (Korean red pepper paste)
• 4 cloves Garlic
• 1 inch piece Ginger
• 4 stalks Green onions
• 1 large Carrot
• 2 tablespoons Sesame seeds
• 1 Red bell pepper
• 2 tablespoons Vegetable oil
• 3 cups Cooked rice

Directions

Step 1

Clean the portobello mushrooms and slice them into 1/4 inch thick pieces.

Step 2

Drain and pat the tofu dry with paper towels, then slice into thin strips.

Step 3

In a large bowl, mix soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and grated ginger to create the marinade.

Step 4

Add sliced mushrooms and tofu to the marinade, mixing well to coat. Let them marinate for at least 20 minutes.

Step 5

While the mushrooms and tofu are marinating, thinly slice the green onions and red bell pepper, and julienne the carrot.

Step 6

Heat vegetable oil in a large non-stick skillet over medium-high heat.

Step 7

Add the marinated mushrooms and tofu to the skillet, spreading them in a single layer. Cook for about 5-7 minutes, turning occasionally, until they are golden and caramelized.

Step 8

Once cooked, remove the mushrooms and tofu from the pan and set aside.

Step 9

In the same skillet, add a bit more oil if needed, then stir-fry the sliced red bell pepper and carrot for about 3-4 minutes until they are tender-crisp.

Step 10

Return the mushrooms and tofu to the skillet and add the sesame seeds and half of the sliced green onions.

Step 11

Toss everything well to combine and cook for another 1-2 minutes until heated through.

Step 12

Serve the vegetarian bulgogi over cooked rice, garnished with the remaining green onions.

Nutrition Facts

Serving size	(1983.1g)

Amount per serving	% Daily Value*
Calories	2110.0

Total Fat 88.7g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 21.1g
Cholesterol 0mg	0%
Sodium 5184.1mg	0%
Total Carbohydrate 261.5g	0%
Dietary Fiber 27.9g	0%
Total Sugars 54.2g
Protein 93.1g	0%

Vitamin D 1.5IU	0%
Calcium 854.2mg	0%
Iron 19.7mg	0%
Potassium 4151.4mg	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: 36.0%

Protein: 16.8%

Carbs: 47.2%