vegan bulgogi

Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) made with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and just as tasty as the real thing.

Vegan Bulgogi (Korean BBQ Beef)

soy curls

onion,

soy sauce (use tamari to make gluten-free)

maple syrup

rice vinegar

garlic,

red pepper flakes

ginger

tsp black pepper

corn starch

Kitchen Bouquet Browning & Seasoning Sauce

Place the soy curls in warm water and let them soak for 5-7 minutes. Set aside and preheat a large nonstick skillet over medium-high heat. While the soy curls soak and the pan heats up whisk all of the marinade ingredients together in a small bowl and set aside.

Once the soy curls are done soaking, drain, and set aside. You could also lightly squeeze them to remove extra moisture if you wish.

Sauté the onions until they are soft and lightly caramelized. Use 1-2 tablespoons of water or low-sodium vegetable broth to prevent sticking if needed. Add the soy curls to the skillet, lightly toss with the onions, and cook for another 2-3 minutes. Pour the marinade over the soy curls, stir until everything is evenly coated, and the sauce begins to thicken.

Lower the heat, add the Kitchen Bouquet if using, stir and coat evenly, and cook for 2-3 more minutes stirring occasionally.

Serve over cooked rice and garnish with chopped green onions and sesame seeds.

It's my job, Laura. I'm not just here for recipes, I also read minds. LOL!!! Hope you enjoy it. We've had it for 5 nights straight...you know, for testing purposes. 

Blessings,
shane

Spicy, sweet, and savory Vegan Bulgogi (Korean BBQ Beef) made with soy curls. This meatless version of a traditional Korean beef dish is so easy to make and just as tasty as the real thing. Oil-free and easily made gluten-free.

This recipe was delicious and so easy to make! I also love that the dish was oil-free. 
Thanks!

We had this last night. Fantastic! I didn't have any Kitchen Bouquet so I substituted vegan worcestershire sauce. We'll be having this often. Thanks, Shane. Have a Merry Christmas!

Shane, you.nailed it! This is the best, most authentic oriental recipe ever. I accidentally soaked the soy curls 30 min, best they were perfect texture. I doubled the recipe and sautéed 2 cups of diced peppers (green,yellow, red) and served over rice. I’ll be sure next time to have scallions on hand to top it off. Thank you for all your amazing recipes

This is easy, flavorful, and a great addition to my rotation of Shane and Simple recipes! Thank you SO MUCH for these recipes that are just like your business name's sake...simple! I am a faithful follower of all things from you.

Another easy to prepare, delicious winner!

Love this recipe !!! So satisfying with rice!!

This was amazing!! Very flavorful. I didn’t have maple syrup so I used brown sugar and it worked great! Didn’t use the browning sauce bc I didn’t have that either. One note is that I should’ve used half the amount of red pepper flakes. It was a little too spicy for me but my husband loved it! Just a preference. Will definitely be revisiting this recipe again. Love your blog and Instagram page.

I marinated some mushrooms to make this Vegan Bulgogi Sandwich and wow - it was beyond amazing. The combination of sweet, savory, and spicy makes my mouth water just thinking about it. Possibly my new favorite sandwich!

Vegan Bulgogi Sandwich

portobello mushroom caps (6 oz)

pkg sliced shiitake mushrooms (5 oz)

soy sauce

garlic

mirin

Tbs rice vinegar

Tbs gochujang

sesame seeds

garlic powder

tsp ginger

tsp black pepper

Tbs gochugaru

Tbs freshly-squeezed lemon juice

green bell pepper

tomato

red onion

scallions

cilantro or parsley

Prepare the cheese sauce according to the recipe link if using - otherwise skip to step 2

Clean and slice the mushrooms.  Slice the caps into 1/2" thick strips.  Add to a 1-gallon ziplock.

Whisk all marinade ingredients and pour over mushrooms.  Seal and let sit 30-60 minutes.

In a separate bowl - whisk the sauce ingredients together - set aside

Prep the veggies by slicing a tomato, 1 green pepper, 1/4 red onion, 1 scallion

Prep the sandwich roll by slicing it in half and lightly toasting

Cook the mushrooms and marinade in a large skillet over high heat.  Stir frequently until most of the liquid has evaporated away.

Assemble sandwich by spreading both slices of roll with either cheese sauce or spread of your choice, followed by the red onions.

Layer green bell pepper strips, tomato slices, and cilantro on one half

Layer mushrooms, scallions, and a little sauce on the other half

Note:  it IS a messy sandwich!  (but sooo good!)

it looks good glad to hear from you again I hope  you are ok

This turned out so tasty! We did it like a bahn mi style with some cilantro and made the sauce an aioli, added some cucumber and some quick pickled sweet peppers. We also took a fresh white onion and sauteed it with the shrooms and this bulked out the mushrooms so we had even more filling, which was really tasty. I also did use the vegan cheeze recipe, which my husband really enjoyed (he is not vegan and still enjoyed it, but he also loves vegan food and the recipes I've made from this blog). Thanks for a great recipe as always!

This vegan bulgogi is made with tofu and combines savory and sweet Korean flavors to make the ultimate vegan meal. Serve it over rice, noodles, or even make sandwiches with it.

Vegan Bulgogi

extra firm tofu

sesame oil

green onions, (stems removed and roughly chopped)

red bell pepper

ginger,

tamari ((low sodium

agave nectar

black pepper

white wine ((or mirin))

fresh pear, (with skin on, washed and chopped)

Remove the tofu from the tub and drain the fluid. (See notes for tips on pressing tofu) Once, it&#039;s pressed, cut the tofu into several slices.

Place a skillet over medium heat. Add the oil and tofu slices. Cook for several minutes, to allow the tofu to release its juices, about 5 minutes. (Depending on how pressed the tofu is, there may be more or less juice in this stage). Use a spatula to break tofu down into smaller pieces. Continue cooking the tofu for another 5 minutes.

For the Tofu

As the tofu cooks, add the sauce ingredients to the bowl of a food processor or blender and pulse several times in short bursts. The goal is to create a sauce with some texture, not to make it completely smooth.

Add the sauce to a skillet with the tofu. Cook for 5 to 10 minutes, until the liquid reduces and the sauce thickens.

Use a spatula or potato masher to mash the tofu as it cooks. Simmer for 10 minutes or so until it&#039;s thickened and heated through.

Serve tofu bulgogi over cooked rice or noodles with steamed veggies.

For the Bulgogi Sauce

Holy cow Shane!  Heard your interview with Rip Essylstein.  Never bought soy curls before, but I love Korean!  This recipe is the bomb!  I added mushrooms, zucchini, and diced peppers.  Threw spinach in the bowl with the rice, and there was plenty of sauce to go around.  Will make this again for sure, thank you!!

I finally ordered soy curls because I wanted to make vegan jerky. Before I got around to that, I needed a quick dinner and had all the ingredients for this recipe, plus I added some rehydrated shiitake mushrooms. I wasn't sure what my omnivore spouse who  is not often a fan of my vegan recipe remakes would think, but there were no questions about what protein was used and seconds were eaten. A true win! Thanks for the great recipe.

This recipe was fantastic. The whole family loved it.

Delicious!  My kids loved the “chicken”.  This will be a staple at our house.  I subbed Worcestershire sauce for the browning and seasoning sauce.  Thank you for sharing, Shane!

I just served this to a group of vegetarians and meat eaters.  Everyone  &gt;&gt; and I mean 𝐞𝐯𝐞𝐫𝐲𝐨𝐧𝐞 &lt;&lt;  loved it!  This was my first time making &quot;beef&quot; soy curls, and it won&#039;t be the last.  Yummy.  😋

I’ve made this before and while making it tonight again, I realized (too late) that the  kitchen bouquet is not part of the original sauce and should be added later.  Hopefully it won’t matter, but maybe it should be clarified in the recipe.

Made this last night - simple and delicious! Thanks, Shane.

Shane, every recipe of yours I’ve tried has been a winner!  This one did not disappoint.  It was my first time making or eating soy curls, and they were great!  Everyone in our family loved this dish, which is pretty much unheard of:-)  I’ve made it as-is and also made it with 1 1/2 x marinade and added broccoli and shiitake mushroom.  I use a little less maple syrup than is called for but that’s just personal preference.  Thanks for another tasty and healthy recipe!

This is the first time using any of your recipes, I had a bag of soy curls in my pantry for a few months not really knowing how to fix them, so I decided to make this recipe and I'm so glad I did! Wow what a winner! I'm  definitely going to make more of your  recipes and will put this  recipe on our rotation.

Oh wow, this is amazing! I have made three of your recipes thus far, Shane, and all have been just fantastic. I love how you are able to cook without oil, and low levels of salt and sugar, and find the way to make things taste so good. I'm definitely going to be exploring more recipes on your website!

Wow!  My skeptical husband just gave it a 2 thumbs up and said he wouldn't mind having it again!  High praise! 
The soy curls themselves don't have a whole lot of taste, until you add the very fabulous sauce.  The texture is a little chewy, more like meat, less like tofu.  Thank you!

I had been using a lentil Bulgogi recipe and this beat it by far!  I changed out the powdered ginger for fresh and it is fantastic.  Thank you!

My husband served in the U.S. Armed Forces in South Korea and fell in love with the native-made Bulgogi there. He was disappointed that he never found a good replacement in the states. Well, I made this soy curls Bulgogi recipe for dinner and he was blown away. He said it tasted just like the Bulgogi he ate in S. Korea. We both love the rich flavor and texture of the soy curls! Thanks for sharing this amazing recipe!

Not my usual cuisine but wanting something different I made it. Didn't have red pepper flakes so I used chili powder.  Winner!!  Thank you, Shane.

Thank you Shane, for this incredible tasty and simple recipe!!! I soaked the soy curls in vegan bouillon with some tamari for one hour. Didn't use the Kitchen Bouquet for the don't sell this overhere. And I used the broth from dehydrating the soy curls to dilute the incredible sauce. Delicious!!!!

Never cooked with soy curls, chose this recipe. If you didn’t know, you’d think it was chicken. Very easy and phenomenal. I’ll definitely make this again

Very easy to make, delicious. I’ll make it again   Didn’t miss meat at all

This has become a favorite of my almost plant based husband (he struggles to stay away from meat). He said if I hadn't told him it wasn't meat he wouldn't have known. The flavor is out of this world!!! I looked everywhere for soy curls here in Austin and couldn't find them anywhere, finally ordered them from Amazon. Glad I got the multi pack because I've made it once a week since you shared it. Thank you again!

OMG.......YUM!!!!  This is delicious and so easy. I will make this over &amp; over. I might need to order the 12 pound box of soy curls!

Thanks Shane, another winner!

Shane, this is a winner!  
I had to order soy curls from Amazon just for recipe.  It came together quickly.  I doubled the sauce and it was perfect.  I cooked some veggies (mushrooms, asparagus, broccoli, and edamame).  It’s a keeper.  Thank you!

Absolutely delicious 😋 
Thank so much for all you do! I share these dishes with my carnivore friends and they eat it all!!😃

Making this tonight for dinner - its the best!!! My kids thought is was beef :)

So easy and so delicious! My husband was skeptical and ended up enjoying it. My kids thought it was chicken.

First time any of us had tried soy curls. I couldn't believe the meaty texture. I had to do my research on the product and was surprised it's less processed than tofu. I love this stuff!

Thanks for the great recipe!

This was so good!  I didn't have maple syrup so just used an extra tablespoon of rice vinegar.  Served with a cucumber/avocado salad and was so happy.  Great recipe!!

First time I've ever used soy curls and first time for this recipe. Oh, sooo delicious! Thanks for another wonderful recipe, Shane!

Easy and delicious! Thank you for the recipe!

I just made this. OMG. So yummy! I doubled the recipe, but tripled the sauce. Added mushrooms and asparagus based on another review. I also skipped the kitchen bouquet and browning sauce, I just didn't have any.  Let me tell you, I knocked it out of the park. What a simple tasty recipe. My kid thought he'd have to drown it store bought Bulgogi. Nope, grabbed a bowl before the rice was even done! Thanks for sharing your talents with us!

My kids DEVOURED this! My daughter said, “This might be the tastiest meal we’ve had all week.”  Thanks!

They asked me to make it again already, but this time requested I double it so we have leftovers. My husband and I wrapped it with rice and kimchi in a burrito. Thanks again!

So easy to make and absolutely delicious!! Thank you for another amazing recipe Shane!

This just the best recipe. We loved it. 
I’m asked daily when I’ll be making it again

Wow! Been a while since I made a recipe that immediately becomes part of our meal rotation. So different, so flavorful, and pretty quick to make. I added sauteed mushrooms and cooked frozen broccoli. Thank you for such a winner!

This was a hit, even with my picky teenager!

Hi Shane, I made this yesterday as my first attempt at using soy curls... this was fantastic!!!  Made the recipe exactly per instructions and can say that this will be a frequent dish for us.
Wow!!! Thank you so much :)

Hi Shane :-)
This is a regular in our meal rotation.  Gotta have it!  I usually use onions, red bell pepper, and some broccoli.  (We don't use the Kitchen Bouquet though.)  
I'm anything but an enthusiastic or creative cook, but I do like to eat good stuff!  So thank you!

SO flavorful and simple to make! Thank you!

I had to print another copy of the recipe.  I've made it so many times, it has gotten splashed with soy sauce, vinegar, etc.  Love, love, love this recipe and it's a regular in our rotation.

This was really good but a bit hot/spicy for me. I will definitely make it again but will cut the red pepper flakes to 1/2 tsp. Also, my husband and I are active so this only served the two of us. Maybe for less hungry vegans it might serve 4? I added some red pepper strips to the soy curls stir fry and topped everything with shredded carrot, cilantro, peanuts and the recommended scallions to increase the nutritional profile and try to make it more filling.

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Vegan Bulgogi (Korean BBQ Beef)

Top 4 vegan bulgogi recipes from across the web

The most viewed vegan bulgogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Bulgogi (Korean BBQ Beef)

Vegan Bulgogi Sandwich

Vegan Bulgogi

Vegan Bulgogi (Korean BBQ Beef)

The most viewed vegan bulgogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine