Vegan Bulgogi is a delicious plant-based version of the traditional Korean BBQ beef dish, known for its smoky, sweet, and savory flavors. This recipe is quick to prepare and can be made in about 25 minutes.

Ingredients

• Main Ingredients:
• 12 ounces of soy curls or vegan beef crumbles (e.g., Impossible or Beyond)
• 1 small onion, thinly sliced
• 4 tablespoons low-sodium soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon agave syrup (or maple syrup)
• 1 tablespoon toasted sesame oil
• 4 large garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried red chili flakes (adjust to taste)
• 1/4 teaspoon ground black pepper
• 2 teaspoons sesame seeds
• For Serving:
• Cooked white or brown rice (about 4 cups)
• Chopped green onions (for garnish)

Instructions

Prepare the Soy Curls:

• If using soy curls, rehydrate them by soaking in warm water for about 10-15 minutes until soft. Drain and squeeze out excess water.

Cook the Vegan Beef:

• Heat a large nonstick skillet over medium-high heat. Add the vegan beef crumbles or rehydrated soy curls and cook until browned, breaking them into small pieces with a wooden spoon.

Add Vegetables and Sauce:

• Once the meat substitute is browned, add the sliced onion to the skillet. Stir in the soy sauce, brown sugar, agave syrup, toasted sesame oil, minced garlic, ground ginger, red chili flakes, and black pepper. Mix well to combine.

Simmer:

• Lower the heat to medium-low and continue cooking for an additional 5-10 minutes until everything is heated through and the onions are tender.

Finish and Serve:

• Remove from heat and stir in the sesame seeds. Serve over cooked rice and garnish with chopped green onions.

Tips for Variation

• Add Vegetables: Enhance your bulgogi by including chopped carrots, green beans, broccoli, or mushrooms while cooking.
• Adjust Sweetness: Modify the amount of sugar to suit your taste preferences.
• Alternative Proteins: You can also use seitan or TVP as substitutes for soy curls if desired.

Vegan Meat Substitutes for Bulgogi

When making vegan bulgogi, there are several excellent meat substitutes you can use:

• Soy Curls: These have a chewy texture that mimics meat well.
• Seitan: Made from wheat gluten, it has a meaty texture and can absorb flavors effectively.
• Tofu: Extra-firm tofu works best; it can be marinated and grilled or sautéed.
• Mushrooms: Varieties like oyster, shiitake, or portobello provide a hearty texture and flavor.
• Tempeh: Fermented soybeans that offer a nutty flavor and firm texture.
• Jackfruit: Young green jackfruit can be shredded to resemble pulled meat and absorbs marinades well.
• Vegan Ground Beef: Products like Beyond Meat or Gardein crumbles are convenient options.

Making the Bulgogi Sauce Less Sweet

To reduce the sweetness of your bulgogi sauce, consider the following adjustments:

• Reduce Sugar: Simply decrease the amount of brown sugar or sweetener used in the recipe.
• Add Acidity: Incorporate ingredients like rice vinegar, lemon juice, or lime juice to balance out the sweetness.
• Increase Saltiness: Adding a bit more soy sauce can help counteract sweetness without altering the overall flavor profile significantly.

Using Jackfruit Instead of Soy Curls

Yes, you can use jackfruit as a substitute for soy curls in bulgogi. Young green jackfruit has a fibrous texture that mimics shredded meat when cooked. It absorbs marinades well, making it a suitable option for bulgogi. Just ensure to drain and rinse canned jackfruit before using it in your recipe.

Good Side Dishes to Serve with Vegan Bulgogi

Here are some great side dishes that complement vegan bulgogi:

• Kimchi: A traditional Korean side dish made from fermented vegetables, usually napa cabbage.
• Rice: Steamed white or brown rice serves as a perfect base for bulgogi.
• Korean Pickles: Quick-pickled cucumbers or radishes add crunch and acidity.
• Vegetable Stir-Fry: A mix of seasonal vegetables sautéed in sesame oil enhances the meal’s nutritional value.
• Salad: A simple green salad with sesame dressing can provide freshness alongside the rich flavors of bulgogi.

Properly Rehydrating Soy Curls

To rehydrate soy curls correctly:

1. Place the soy curls in a bowl and cover them with warm water (or vegetable broth) for about 10-15 minutes.
2. After soaking, drain the soy curls and gently squeeze out any excess liquid.
3. Use them immediately in your bulgogi recipe or marinate them for added flavor before cooking.

This Vegan Bulgogi is perfect for a quick weeknight meal and pairs wonderfully with kimchi or as a filling for lettuce wraps! Enjoy your flavorful Korean-inspired dish!