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Korean Beef Bulgogi Bowls Recipe

Vegan Korean “beef” bulgogi bowls with marinated mushrooms, rice, and crisp veggies for a plant-based feast.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

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

Method
 

  1. Combine soy sauce, maple syrup, garlic, ginger, sesame oil, and red pepper flakes in a bowl.
  2. Toss mushrooms in marinade and let sit 10 minutes.
  3. Heat skillet over medium-high heat; cook mushrooms until tender and caramelized, about 8 minutes.
  4. Assemble bowls with rice, cooked mushrooms, carrots, cucumber, and green onions.
  5. 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.