Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (2024)

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Korean Vegetable Bulgogi is loaded with vegetables and completely vegan. A sweetly spicy main course made for topping rice – with a side of healthy kimchi.

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (1)

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Perhaps Korean food is not the first thing you think of when you crave a bowl of comfort food. This recipe, for a vegetable-packed vegan version of the classic Bulgogi Korean barbecue, might just change your mind. With its savoury-sweet and only gently spicy kick (or no kick if you wish), this is a one-pan dish perfect for spooning over hand-held bowls of hot, steaming rice.

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (2)Korean BBQ may ring a bell. I recently posted a Korean BBQ Tofu recipe that also gets inspiration from the spicing of Korea’s quasi-national dish. But this one is all vegetable, so anyone not keen on tofu may wish to give this a go. It is also deeply nourishing. You will feel you are not only nurturing your tastebuds but your body as well

At first glance this recipe looks more complicated than it actually is, especially if you take a gander at the ingredients. In point of fact, in common with quite a few Asian dishes, the effort – such that it is – is just gathering, chopping and stirring. The amount of vegetables may also seem unfeasibly large but trust me that it collapses into a manageable, glossy heap.

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (3)What is Bulgogi?

Proper Bulgogi Korean BBQ is meat-based, using strips of thinly-sliced beef (usually rib eye; with short-ribs it is kalbi) and either pan-fried or grilled. The marinade sauce is on the sweet side, so if you are serving this to adventurous children (you never know!) just nix the optional chilli. The sauce really is a barbecue sauce, albeit with ginger, soy sauce and toasted sesame oil, so you could use it on veggie burgers or on anything you might use barbecue sauce.

How do I eat Bulgogi?

Bulgogi is a main dish that is often eaten on its own over rice. It can also be a star element in other dishes: japchae (this is my Food To Glow japchae recipe), bimimbap (again, here’s my recipe for bibimbap), or in a lettuce wrap. In a bun might be nice, too. Like a Korean vegan Sloppy Joe. Accompaniments include kimchi, chopped spring onions and sesame seeds.

How does this version differ from the original?

My version is vegan so that is the biggest difference. I’ve also changed the texture to more of a minced texture. This makes it easier to drive off the moisture inherent in the vegetables and more readily take on the taste of the sauce without needing to marinate (woo hoo!). Proper Korean BBQ often uses corn syrup as the sweetener but I’ve gone for treacly dark brown sugar. Other chefs use agave or honey. My version is also heavy on the ginger, which isn’t usually there either. But I love the spiky, citrussy notes of ginger in this. I think it does a good job of balancing the essential sweetness.

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (4)What is in this Korean Vegetable Bulgogi?

You probably have most for the ingredients, or can easily get them.

Walnuts. These are not only superbly nutritious, they also really contribute to the minced beef texture

Mixed mushrooms – in this case chestnut (cremini) and shiitake. If I was able to get King oyster mushrooms, that would be even better than the chestnut mushrooms. I adore them! I ask for a goodly pile of them, but they mulch down nicely

Aubergine/eggplant. As little cubes they add a nice chewiness and absorb the sauce really well

Carrots also add their own sweetness, texture and nutrients.

Onions, garlic, brown sugar, reduced-sodium soy sauce, grated ginger (lots!), toasted sesame oil, chilli flakes (optional), rice vinegar (optional), spring onions

I seriously doubt any Korean grandmother would recognise this as bulgogi, but it is delicious comfort food with a pile of rice. And the fact that it is high in fibre, full of plants and low in saturated fat scores well with me. And perhaps you, too.

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (5)How to make a Food To Glow Vegetable Bulgogi

1) Ensure all of the vegetables are roughly the same size – small. Cube the vegetables not larger than one centimetre and chop the walnuts just a bit smaller (remember, they don’t shrink down).

2) Cook them, in the order described below, in a small amount of oil over a medium-high heat, stirring frequently. I use a cast iron skillet for best results, but any skillet will do.

3) Mix the sauce ingredients in a bowl and wait for the vegetables to cook down and caramelise slightly. Toss the sauce into the pan and let it bubble up and absorb. Meanwhile cook the rice and slice the spring onions.

That’s it! Enjoy this one-pan dish hot with rice, a spoonful of kimchi, sliced spring onions and maybe even the sesame-lime slaw from my other (quite different!) Korean BBQ recipe.

**Remember tofollow me on Pinterestand, if you make my Korean Vegetable Bulgogi, click on the pin at the bottom and leave a photo of your make with a comment telling me what you think, or any awesome changes that you made.Similarly, any Instagram posts tagged@food_to_glowusing my recipes will go on my Story if I see them. I’m always so proud when you share my recipes with the world. Yay!!!

Whether on Pinterest,Instagram,Facebook,Twitteror of course here on the blog, Iloveto see what you do with my recipes, and I welcome your comments, star ratings, tweaks and suggestions.**

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (6)

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (7)

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Korean Vegetable Bulgogi

Korean Bulgogi (Korean BBQ) loaded with vegetables and completely vegan.

CourseDInner, Main Course

CuisineKorean

KeywordBBQ, bulgogi, vegan, vegetables

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3 people

Calories 436 kcal

Author kellie anderson

Ingredients

  • 1tbsprapeseed or coconut oil
  • 1 smallonionchopped
  • 2mediumcarrotssmall cubes
  • 250gramsaubergine/eggplantsmall cubes
  • 300gramsmixed mushrooms
  • 100gramswalnutsfinely chopped

BBQ Sauce

  • 3clovesgarlicminced
  • 3tbsp dark brown sugar
  • 5tbsplow-sodium soy sauceor wheat-free tamari sauce
  • 1tbspgrated ginger
  • 1tsp red pepper flakesKorean red pepper if possible
  • 1/2tspground Sichuan pepperoptional
  • 2tsp rice vinegar optional
  • 2tsptoasted sesame oil

Extras

  • Hot brown or white rice
  • Chopped spring onions/scallions

Instructions

  1. Heat half of the oil in a pan over a medium flame. Add the onion and carrots, cooking for five minutes or until softened, stirring occasionally. Decant this into bowl.

    Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (8)

  2. Add the remaining oil to the pan and sauté the aubergine until soft, then add the mushrooms and walnuts and cook until the mushrooms release their moisture. Add the onions and carrots back to the pan and stir.

  3. Whisk together the sauce ingredients.

  4. Add the sauce to the vegetables and let it bubble up; stirring frequently. The bulgogi is ready when the sauce is absorbed

    Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (9)

Recipe Notes

If you want to make it nut-free leave out the walnuts and add more aubergine or mushrooms.

Other serving options: wrapped in lettuce, in japchae, in a bun like a sloppy Joe, in bibimbap

Adjust the sauce to your tastebuds. Traditionally this is a sweet dish but I have cut the added sweetness back. I also like a splash of rice vinegar or lime, but this is not traditional.

The recipe reheats well at a low temperature. Add a little more soy and vinegar plus a splash of water to keep the flavours and to keep it from sticking to the pan.

Nutrition Facts

Korean Vegetable Bulgogi

Amount Per Serving

Calories 436Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 2g13%

Sodium 944mg41%

Potassium 895mg26%

Carbohydrates 38g13%

Fiber 9g38%

Sugar 21g23%

Protein 10g20%

Calcium 79mg8%

Vitamin C 7.3mg9%

Vitamin A 7010IU140%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

RIPE FOR PINNING!

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (10)

Related

Korean Vegetable Bulgogi {vegan} - a healthier recipe - food to glow (2024)

FAQs

Is Korean bulgogi healthy? ›

It's packed to the rafters with veggies, yet still feels naughty thanks to the sweet n' salty bulgogi sauce. It's pretty much perfect in terms of “healthy-ish comfort food”.

What is vegan bulgogi made of? ›

You have a few options when making a vegan bulgogi recipe. Swap the real meat for vegan ground beef, soy curls, jackfruit, mushrooms, or anything else you can think of! The real star is the bulgogi sauce, which is where this traditional dish gets its signature savory, salty, warm, and sweet flavors.

What do Koreans eat with bulgogi? ›

Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments. Making bulgogi at home is surprisingly easy.

Why does bulgogi taste so good? ›

The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It's marinated for several hours which flavors and tenderizes the meat. The flavor of bulgogi is savory, salty and sweet.

What are the three types of bulgogi? ›

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

What is bulgogi explained? ›

Bulgogi generally refers to thinly sliced beef marinated in a sauce that is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion, and often pureed Asian pear. Many Korean home cooks tend to marinate the beef overnight and then grill or stir-fry it with sliced onions, scallions, mushrooms, and other vegetables.

How many days is bulgogi good for? ›

Beef bulgogi leftovers are good in the fridge for up to four days, and will last in the freezer for up to three months. Pull leftovers out of the freezer a day before you're ready to eat, and let them thaw in the fridge. You'll definitely want to prepare a pot of perfectly steamed White Rice to serve with this.

How many calories are in vegan bulgogi? ›

Nutrition Facts
Serving size4.5oz(128g)
Amount per serving Calories305
% DV
Total Fat 14g22%
Saturated Fat 1g9%
9 more rows

How is Trader Joe's vegan bulgogi made? ›

The fire “meat” in this case is not meat at all. Instead, it's 100% Beefless textured soy protein. Even so, the marinade is quite traditional, made by our Korean supplier (in the Republic of Korea) using common bulgogi- sauce ingredients, such as soy sauce, pear puree, garlic, ginger, green onions, and sugar.

Does bulgogi have MSG? ›

In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours.

What vegetables go with bulgogi? ›

Stir-fried zucchini is a simple and flavorful side dish that works well with Bulgogi. The tender-crisp texture of the zucchini and the light seasoning of garlic and sesame oil complement the rich flavors of the beef. This easy-to-make side dish adds a touch of freshness to your meal.

What drink pairs well with bulgogi? ›

The taste of Bulgogi is typically sweet from the marinating sauce, but it can get spicy from the grill. It is served with a few side dishes, such as lettuce or ssamjang (spicy-sweet bean paste). We recommend pairing Bulgogi with a dry red wine like Chianti.

Do you eat bulgogi with lettuce? ›

Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot. You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.

Is bulgogi healthy for you? ›

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

How are you supposed to eat bulgogi? ›

To eat, wrap a spoonful of rice, a piece of bulgogi, and a little bit of ssamjang in a lettuce leaf. Fold it over and eat. Repeat!

Did Costco stop selling bulgogi? ›

But the good news is, Costco still carries Bibigo Beef Bulgogi Tandu as well as Bibigo Chicken and Cilantro Wontons.

What is bulgogi in English? ›

Bulgogi (불고기) is the name of a Korean dish, literally translating to “fire meat.” This famous Korean dish has existed for thousands of years, and it is now gaining popularity in Western countries like the United States and Canada.

What is the most delicious food in Korea? ›

10 Great Korean Dishes
  • Kimchi. Good for: Food. ...
  • Bibimbap. Good for: Food. ...
  • See also. 9 Best Things to Do in Pyeongchang. South Korea. ...
  • Red rice cakes (tteokbokki) Good for: Food. ...
  • Bulgogi. Good for: Food. ...
  • Korean stew (jjigae) Good for: Food. ...
  • Jajangmyeon. Good for: Food. ...
  • Samgyeopsal. Good for: Food.

What is traditionally served with bulgogi? ›

Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. Bulgogi is often served over or with a side of rice and accompanied by various side dishes such as egg soup and kimchi (fermented cabbage).

What is a fun fact about bulgogi? ›

Bulgogi is believed to have come from Goguryeo, one of the three kingdoms of ancient Korea. It was called "Maekjeok" at first. In the Joseon dynasty, it was called "Neobiani" which means 'thinly spread'.

What are the ingredients of bulgogi? ›

What's the difference between teriyaki and bulgogi? ›

Bulgogi is a sweet, salty beef dish that is comparable to teriyaki but much more rich and flavorful. Whereas teriyaki is solely sweetened with sugar, bulgogi relies also on fruit sugar to add an extra depth of flavor.

Is korean bbq considered healthy? ›

Conclusion. Korean BBQ offers a delicious and healthful dining experience that combines the pleasures of grilled meats with the nutritional benefits of vegetables and fermented foods.

Is there a lot of sugar in bulgogi? ›

One 13.5 ounce serving of Beef Bulgogi contains 470 calories. When broken down into macros, it contains 42 grams of protein, 16 grams of fat, 39 grams of carbohydrates, 2 grams of sugar, and 530 milligrams of sodium.

What is the nutrition of Korean bulgogi? ›

Beef Bulgogi - 1 cup
  • Total Fat 21g 27%
  • Saturated Fat 5.9g 30%
  • Polyunsaturated Fat 4.2g.
  • Monounsaturated Fat 8.4g.
  • Cholesterol 76mg 25%
  • Sodium 1143mg 50%
  • Total Carbohydrates 12g 4%
  • Sugars 8.1g.
Dec 30, 2016

Does bulgogi have a lot of fat? ›

4 oz of beef bulgogi (Hanover Ranch) contains 180 Calories. The macronutrient breakdown is 13% carbs, 51% fat, and 36% protein. This is a good source of protein (29% of your Daily Value).

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