vegan korean bbq

Check out this vegan Korean BBQ recipe adapted to resemble Samgyupsal, or Korean BBQ pork belly, using meaty king oyster mushrooms.

Vegan Korean BBQ Bowls

white rice ((medium grain preferred))

large king oyster mushrooms ((doesn’t have to be precise; should be enough for 2 people))

vegetable oil ((plus additional for pan-frying))

liquid smoke

sesame oil

sugar

salt

onion

green peppers

garlic ((or

green leaf lettuce

ssamjang ((Korean BBQ dipping sauce))

Kimchi ((can use a vegetarian option if desired))

scallion

scallions

soy sauce

gochugaru ((Korean hot pepper flakes;

sesame seeds

First get your rice started, either in a rice cooker or on the stovetop.

Next, start the pajeori scallion salad. Cut the scallions into 2-inch lengths and julienne them very thinly. Transfer the scallions to a bowl of ice water as you cut them. This will help them curl nicely and also take some of the edge off the scallion flavor. When all the scallions are cut, set aside while you prepare the other ingredients.

Slice the mushrooms into ¼-inch thick, 2-inch pieces. If you cut the mushrooms crosswise, you’ll go against the grain and the pieces will be more tender. If you cut the mushrooms with the grain lengthwise, they will have more of a bite, kind of like a piece of pork belly would.

Mix 2 tablespoons of oil, the liquid smoke, sesame oil, sugar, and salt. Whisk to combine and emulsify. Brush the mushrooms with the marinade.

Heat a skillet or nonstick pan with enough oil to coat the bottom over medium-high heat. Add the mushrooms in a single layer and cook until golden on one side. Flip and brown on the other side. When you flip the mushrooms, add the onions, peppers, and garlic into the pan to brown also.

While that’s happening, finish your scallion salad. Drain the scallions and run them through a salad spinner or pat dry on a kitchen towel. Toss with the soy sauce, sugar, sesame oil, gochugaru, and sesame seeds until well combined.

When everything’s cooked to your liking, assemble your vegan Korean BBQ bowl. Add a base of rice to the bowl, a handful or two of lettuce, the mushrooms and veggies, kimchi, and a scoop of ssamjang paste. Top with the pajeori scallion salad to taste. Mix everything together like you would with a bibimbap and enjoy!

Try this vegan crunchwrap recipe - a veganized version of Taco Bell&#039;s famous crunchwrap supreme! Except that this one is completely homemade and uses Korean BBQ Soy Curls, vegan cheese shreds and veggies for the filling. 

Korean BBQ Soy Curls Crunchwrap

maple syrup

chipotle chili powder

garlic powder

onion powder

gochujang (or you can use sambal oelek or other Asian chili sauce)

cornstarch (or tapioca starch)

water

soy curls

lettuce

carrots

vegan ranch (more as needed)

cheese

sambal oelek

jalapeno

10-12 inch tortillas

tostadas (or small tortillas that have

In a bowl, add all the sauce ingredients and 1 cup hot water and mix well. Then add in your soy curls and mix well.

Let them sit for 15 minutes to hydrate. Then reserve the sauce. Drain the soy curls out.

Add the soycurls  and 1 teaspoon of oil to a skillet over medium-high heat and cook until the soy curls are golden on some of the edges.

Then add in the remaining marinade and cook until the sauce thickens then set aside.

Assemble your crunchwrap ingredients. Add some vegan cheese in the middle of your 12 inch or 10-inch tortilla. Then place some soy curls on top. Some green onions. Then add a teaspoon or so of the Asian chili sauce or the sambal oelek. Then top it with the tostada and some lettuce, carrots and add some ranch. Then tomatoes or pickled jalapeños  if using

Then put another small tortilla if needed ( with 12 inch you won’t need it) on top then fold over. Heat a skillet over medium-high heat.

Once the skillet is hot, place the crunchwrap seam side down on to the skillet and cook to seal, pressing occasionally , then flip and cook until golden brown on the other side. Repeat for all of the crunchwraps.

You can also make tacos witb the fillings instead.

To make the soy curls:

Everything you need for a full course vegan Korean BBQ, including crispy BBQ tofu, instant kimchi, cucumber salad, and spring rolls!

Vegan Korean BBQ

16-oz block firm tofu (453 g)

cornstarch (30 g)

Tbsp oil (30 mL)

Kalbi Sauce (120 g)

Napa cabbage

Kimchi Hot Sauce (120 g)

Cucumber Salad (click for recipe)

Vegan Spring Rolls

Press Tofu: Drain the tofu and wrap in a few layers of paper towels. Place something heavy (like a cast iron skillet) on top and let sit for 20 minutes to remove excess moisture.

Instant Kimchi: Meanwhile, finely shred the cabbage and stir together with Kimchi Hot Sauce (5 minutes).

Cucumber Salad: Make cucumber salad using this recipe (15 minutes).

Spring Rolls: Cook spring rolls according to instructions on the package (for ease, I like to microwave them then transfer to the stove to make them crispy).

Coat Tofu: Cut tofu into bite-sized blocks. In a bowl, toss tofu together with cornstarch until evenly coated.

Cook Tofu: Heat oil in a large skillet over medium heat. Add the tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 10 minutes. Remove from heat. Sprinkle with salt, then stir in Kalbi Sauce.

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Vegan Korean BBQ Bowls

Korean BBQ Soy Curls Crunchwrap

Vegan Korean BBQ

Top 3 vegan korean bbq recipes from across the web

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

Top Tags

Vegan Korean BBQ Bowls

Korean BBQ Soy Curls Crunchwrap

Vegan Korean BBQ

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