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    You are here: Home / Entrees / Vegan Bulgogi

    LAST UPDATED: October 4, 2021 • FIRST PUBLISHED: October 4, 2021

    Vegan Bulgogi

    Jump to Recipe Print Recipe
    Plate of Vegan Bulgogi with Text Overlay Reading "Vegan Bulgogi"

    This vegan bulgogi is made with soy curls dressed in a sweet and savory sauce! It's loaded with flavor, super easy to make, and perfect for a weeknight.

    Wooden Surface Set with Skillet, Plate of Vegan Bulgogi and Chopsticks

    Korean cuisine is one of my favorites! Korean food isn't exactly the most vegan-friendly cuisine, but fortunately I've been able to find a few places that offer vegan versions of classic dishes like bibimbap, kimchi fried rice, and kimchi stew.

    One dish I've never tried bulgogi. Bulgogi is a meat-based dish that you don't find many vegan versions of. I decided to create one myself!

    Obviously I can't guarantee the authenticity of this one, having never had legit bulgogi. But I can promise that it's delicious!

    Jump to:
    • What You'll Need
    • How to Make Vegan Bulgogi
    • Leftovers & Storage
    • Frequently Asked Questions
    • More Soy Curl Recipes
    • Vegan Bulgogi

    What You'll Need

    Skillet of Vegan Bulgogi on a Wooden Surface
    • Butler Soy Curls. These are one of my favorite new meat replacements! They're a minimally processed soy product that's sold in dried form, so you just need to rehydrate them. Oh, and they're gluten-free! I haven't been able to find them in stores yet, so I buy them on Amazon.
    • Vegetable broth. This is just for rehydrating your Soy Curls and adding a little flavor. Any brand will do, but I really like Better Than Bouillon on Seasoned Vegetable Flavor.
    • Soy sauce. Tamari or liquid aminos can be substituted if needed.
    • Pear. Use a fresh one that's ripe. Any variety works!
    • Onion.
    • Garlic.
    • Ginger.
    • Brown sugar. Use organic sugar to keep the recipe vegan.
    • Gochujang. This is a type of spicy fermented Korean chili paste that's available in the international foods aisles of many supermarkets. You can also find it in Asian markets.
    • Peanut oil. Feel free to substitute another high-heat oil, such as canola, corn, or coconut.
    • Toasted sesame oil. Look for this in the international foods aisle as well.
    • Sesame seeds.
    • Scallions.
    • Cooked rice.

    How to Make Vegan Bulgogi

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Rehydrate your soy curls by placing them in a bowl and covering them with broth. Let them soak for a few minutes while you make the sauce.
    • To make the sauce, place the soy sauce, half of a pear, some onion, garlic, ginger brown sugar, and gochujang into a blender or mini food processor. I don't recommend using a full-sized food processor unless you double or even triple the batch size — otherwise it might not all blend.
    • Blend everything together to make a smooth sauce.
    Collage Showing Ingredients for Vegan Bulgogi Sauce in a Blender Before and After Blending
    • Heat the oil in a medium skillet, then add the soy curls. Cook the soy curls for about 5 minutes, until they start to brown in spots.
    • Now stir in the sauce. Bring it up to a simmer and cook the soy curls in the sauce until it reduces a bit. Be sure to stir the soy curls from time to time to prevent burning.
    • Turn on the heat and stir in the sesame oil.
    Hand Pouring Sesame Oil into a Skillet of Vegan Bulgogi.
    • Serve your vegan bulgogi over rice and topped with scallions and sesame seeds.
    Plate of Vegan Bulgogi with Skillet in the Background

    Leftovers & Storage

    Leftovers of this dish will keep in a sealed container in the fridge for about 3 days.

    Frequently Asked Questions

    Can this dish be made gluten-free?

    It can! Just substitute gluten-free tamari for the soy sauce.

    Is this vegan bulgogi spicy?

    It's pretty mild. The gochujang adds a very slight bit of heat. Leave it out for a milder version of the dish, or add some extra for a little kick!

    Is there a substitute for soy curls in this recipe?

    You can try making it with seitan, though you may want to cut down on the amount of soy sauce in the recipe since seitan is pretty heavily seasoned. I'd try halving the amount and then adding more at the end if you think it's needed.

    More Soy Curl Recipes

    • Vegan Chicken Fajitas
    • Vegan Ropa Vieja
    • Vegan Chicken Tetrazzini
    • Vegan Beef & Broccoli
    • Creamy Vegan White Chicken Chili
    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
    Plate of Vegan Bulgogi Over Rice
    5 from 1 vote
    Print

    Vegan Bulgogi

    This vegan bulgogi is made with soy curls dressed in a sweet and savory sauce! It's loaded with flavor, super easy to make, and perfect for a weeknight.

    Course Entree
    Cuisine American, korean
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 241 kcal
    Author Alissa Saenz

    Ingredients

    • 3 cups Butler Soy Curls
    • 1 cup vegetable broth
    • ⅓ cup soy sauce
    • ½ fresh pear, pitted and peeled
    • ¼ cup diced onion
    • 2 garlic cloves
    • 1 teaspoon freshly grated ginger
    • 2 tablespoons organic brown sugar
    • 1 tablespoon gochujang
    • 1 tablespoon peanut oil
    • 1 teaspoon toasted sesame oil
    • 2 scallions chopped
    • 2 teaspoons toasted sesame seeds
    • Cooked rice, for serving
    US Customary - Metric

    Instructions

    1. Place the soy curls into a medium bowl and pour the broth over them. Let them soak for about 10 minutes.

    2. While the soy curls soak, place the soy sauce, pear, onion, garlic, ginger, gochujang, and brown sugar into a blender. Blend until smooth.

    3. Coat the bottom of a medium skillet with the oil and place it over medium heat.

    4. Give the oil a minute to heat up, then add the soy curls in an even layer.

    5. Cook the soy curls for about 5 minutes, until they begin to brown, stirring them occasionally.

    6. Add the soy sauce mixture to the skillet and stir to coat the soy curls. Cook the soy curls in the sauce for about 2 minutes, stirring occasionally, until the sauce reduces slightly.

    7. Remove the skillet from heat and stir in the sesame oil.

    8. Top the bulgogi with chopped scallions and sesame seeds. Serve over rice.

    Recipe Notes

    Nutrition information does not include rice.

    Nutrition Facts
    Vegan Bulgogi
    Amount Per Serving
    Calories 241 Calories from Fat 102
    % Daily Value*
    Fat 11.3g17%
    Saturated Fat 0.9g5%
    Sodium 1505mg63%
    Potassium 174mg5%
    Carbohydrates 18.8g6%
    Fiber 5.3g21%
    Sugar 10.6g12%
    Protein 16g32%
    Calcium 77mg8%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Frittata with Tofu & Southwestern Veggies
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Robin says

      October 04, 2021 at 5:29 pm

      Do you think I can replace the soy curls (cannot eat ANY soy), with young canned jack fruit?

      Reply
      • Alissa Saenz says

        October 04, 2021 at 8:33 pm

        Hmmm...I can't say for sure without trying, but I think it would work! You might need to make some adjustments to the cook time and seasonings. I'd keep a close eye on it as it cooks so you can taste-test and tweak the dish as it cooks.

        Reply
    2. Richard says

      October 05, 2021 at 10:05 am

      Can this be made without using the oils?

      Reply
      • Alissa Saenz says

        October 07, 2021 at 3:17 pm

        Sure! You could simply omit the sesame oil (it adds some flavor, but the dish should still be delicious without it), and use a really good nonstick surface to cook the soy curls.

        Reply
    3. Rasha says

      October 24, 2021 at 10:17 am

      I’m allergic to pears :(. What is their purpose and what substitution do you recommend? Thanks so much!

      Reply
      • Alissa Saenz says

        October 24, 2021 at 11:11 am

        They add a little bit of sweetness and tartness. Can you have apples? You could try an apple or another fruit with a similar flavor balance and water content. I could even see a plum working. Good luck and I hope you enjoy this!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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