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.