Korean Beef Bulgogi Bowls Recipe
Ready for Korean beef bulgogi bowls without the beef? This vegan version delivers all the spicy, sweet, umami-packed flavor. Forget chewing on cow—savor marinated mushrooms or plant protein that soak up soy sauce, garlic, and ginger like a boss. Toss that over fluffy rice, pile on crunchy veggies, and drizzle with sesame seeds. You get dinner that tastes like a street food fiesta, minus the meat guilt or complicated cooking drama. Fast, fresh, and loaded with bold Korean flavors, this bowl will make your taste buds sing and your Insta feed jealous. Let’s bowl, queen!
Korean Beef Bulgogi Bowls Recipe
Vegan Korean “beef” bulgogi bowls with marinated mushrooms, rice, and crisp veggies for a plant-based feast.
Ingredients
- 14 oz mushrooms shiitake or cremini, sliced
- 1 cup cooked jasmine or brown rice
- 1/4 cup soy sauce or tamari
- 2 tbsp maple syrup or brown sugar
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes optional but spicy-approved
- 1 cup shredded carrots
- 1 cup cucumber julienned
- 2 green onions sliced
- Sesame seeds for garnish
Instructions
- Combine soy sauce, maple syrup, garlic, ginger, sesame oil, and red pepper flakes in a bowl.
- Toss mushrooms in marinade and let sit 10 minutes.
- Heat skillet over medium-high heat; cook mushrooms until tender and caramelized, about 8 minutes.
- Assemble bowls with rice, cooked mushrooms, carrots, cucumber, and green onions.
- Sprinkle sesame seeds and serve immediately.
Notes
Nutritional values (per serving)
- Calories: 290
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
Vitamins and minerals (per serving)
- Vitamin A: 50%
- Iron: 15%
- Vitamin C: 20%
- Calcium: 8%
- Vitamin K: 25%
Additional notes/tips to enhance the flavor
- Add kimchi for an extra Korean kick.
- Swap mushrooms for tofu or tempeh if you want extra protein.
- Drizzle with vegan mayo mixed with sriracha for a creamy spicy boost.
