Vegan Beef Bulgogi Rice Recipe (Korean BBQ)
Today we are making a Vegan Beef Bulgogi Rice Recipe (Korean BBQ)! Today, we’re diving into the world of Korean BBQ with a twist—Vegan Beef Bulgogi Rice! Bulgogi, a beloved Korean dish, traditionally features marinated beef that’s grilled to perfection, offering a delightful mix of savory, sweet, and smoky flavors. But in this plant-based version, we’re swapping out the beef for a vegan alternative that still captures all the deliciousness of the original while keeping it cruelty-free.
Bulgogi, which is Korean barbecue, means “fire meat.” It’s usually thin slices of beef or pork, which has a sweet, smoky and savory marinade, and is then grilled. This recipe uses a marinade on vegan beef, all stir-fried together with rice – so it’s quick to make (no long waiting times for marinade) and is perfect for anyone looking to enjoy the authentic taste of Korean BBQ without the meat. The marinated vegan beef absorbs the rich flavors of soy sauce, garlic, ginger, and a touch of sweetness, then it’s cooked until tender and slightly caramelized. Paired with fluffy rice and a variety of fresh, vibrant vegetables, this dish is not only satisfying but also packed with nutrients.
Whether you’re a long-time fan of Korean cuisine or just curious to try something new, this Vegan Beef Bulgogi Rice will not disappoint. It’s a fantastic option for weeknight dinners, offering a quick and easy way to enjoy bold flavors at home. Plus, it’s versatile—you can customize it with your favorite veggies or even add a sprinkle of sesame seeds for an extra touch of nuttiness. Get ready to bring the taste of Korean BBQ to your kitchen, plant-based style!
Why You’ll Love This Vegan Beef Bulgogi Rice Recipe
Bold, Authentic Flavors: This recipe delivers all the rich, savory, and slightly sweet notes that define traditional bulgogi. With the perfect blend of soy sauce, garlic, ginger, and a touch of sugar, every bite is packed with the umami and caramelized goodness that make bulgogi irresistible. The vegan beef alternative soaks up these flavors just like the classic version, ensuring you enjoy a dish that’s both flavorful and satisfying.
A Vegan Twist on Korean BBQ: Enjoy the beloved taste of Korean BBQ without compromising your plant-based lifestyle. This recipe offers a cruelty-free version of bulgogi, making it perfect for vegans and those looking to reduce their meat consumption. It brings the same mouthwatering experience to the table, with a vegan beef substitute that provides the texture and flavor you crave from traditional bulgogi.
Substitutions
White Rice: Use long-grain white rice, parboiled rice, or even long-grain brown rice.
Green Onion: These are basically the same as scallions. Do not substitute these.
Olive Oil: Use avocado oil or grapeseed oil.
Vegan Beef: You can use a vegan beef patty and crumble it, or vegan beef crumbles (like from Gardein). Beyond Meat patties, for example, are soy free, but Gardein is not – it just depends what brand you get these from, and if you want to keep it soy-free.
Crumbled extra-firm tofu pieces or TVP (Textured Vegetable Protein) will have a similar texture, but they don’t contain the same flavor as a vegan beef substitute that already has the seasonings on it. For this reason, I don’t recommend to use these because it will be bland.
Mushrooms: Swap for diced bell peppers or zucchini if you prefer a different vegetable or want to avoid mushrooms.
Ginger: Do not substitute for a ginger powder. Use fresh ginger for the best taste, versus a pre-made ginger paste.
Tamari: This is a lower-sodium, gluten-free version of soy sauce. If swapping in soy sauce, note that the recipe will contain gluten. Start with half the amount of tamari called for in the recipe, and add more at the end after taste-testing, if needed. The vegan beef also contains sodium in it, so you won’t need a lot.
Xylitol: Xylitol is a sugar alcohol used as a refined sugar-free sweetener. Swap in vegan white sugar (which is refined). Check the label to make sure the sugar is vegan – not all white sugar is, due to a processing step which uses bone char. For example, Wholesome brand makes vegan golden sugar you can find at a health food store or online.
White Sesame Seeds: Use black sesame seeds instead.
Vegan Beef Bulgogi Rice Recipe Notes
- For maximum flavor, allow the vegan beef to marinate for at least 30 minutes. If you have more time, marinating overnight in the refrigerator will enhance the flavors even further.
- Garnish your bulgogi rice with sliced green onions, sesame seeds, or a sprinkle of chopped cilantro for added flavor and presentation. A side of kimchi or pickled vegetables can enhance the Korean BBQ experience.
More Recipes You’ll Love
5-Minute Chilled Garlic Silken Tofu
Cabbage Salad with Peanut Sesame Dressing
If you make this Vegan Beef Bulgogi Rice recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Beef Bulgogi Rice Recipe (Korean BBQ)
Equipment
- Stovetop Pot
- Skillet
- Fine Hole Grater
- Whisk
Ingredients
For the Stir-Fry Rice
- 2 cups white rice cooked
- 1 tbsp avocado oil
- 2 tbsp green onion chopped
- 1 tsp fresh ginger finely grated
- ½ cup white button mushrooms chopped
- 1 cup vegan beef see substitutions section
For the Sauce
- 1½ tbsp tamari
- 4 tsp xylitol
- 1 tbsp fresh garlic finely grated
- 1 tbsp white sesame seeds
- 1 tbsp sesame oil
- ¼ tsp black pepper
Instructions
- Cook one cup of dry white rice in a stovetop pot, to make two cups of cooked white rice. Drain any excess water and set this aside.
- In a small bowl, whisk together the sauce ingredients. Set aside.
- Add the oil in a skillet over medium heat. Add in the green onion, ginger and mushrooms.
- Stir for 3-4 minutes to cook, then add in the vegan beef. Stir this for another 4-5 minutes, to fully cook the meat. Add in a splash of water or oil, if the skillet is too dry.
- Pour the sauce over top of the beef mixture.
- Stir for about 2 more minutes, making sure the sauce is fully coating the rice.
- Remove from the heat and transfer to two serving bowls. Top with optional green onions as garnish. Enjoy!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to two days.
