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5 from 1 vote
Plate of Vegan Bulgogi Over Rice
Vegan Bulgogi
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

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
Servings: 4
Calories: 241 kcal
Author: Alissa Saenz
  • 3 cups Butler Soy Curls
  • 1 cup vegetable broth
  • 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
  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.