Vegan Beef Bulgogi
Savor the deliciously bold and savory flavors of this Vegan Beef Bulgogi, a plant-based twist on the classic Korean dish that's bursting with umami-rich goodness. Crafted with tender soy curls and earthy shiitake mushrooms, this recipe comes alive with a flavorful marinade of low-sodium soy sauce, nutty sesame oil, sweet maple syrup, and aromatic garlic and ginger. The dish is lightly caramelized to perfection, creating a crave-worthy balance of smoky, tangy, and slightly spicy notes. Quick to prepare and perfect for weeknight dinners, this vegan version of bulgogi is a crowd-pleaser that pairs beautifully with steamed rice or crisp lettuce wraps for a low-carb option. Ideal for vegans and omnis alike, this recipe makes it easy to enjoy the comforting tastes of Korean cuisine in a healthy, cruelty-free way.
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Recipe Information
Ingredients
- 4 cups dried soy curls
- 8 oz shiitake mushrooms
- 0.5 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
- 4 green onions, finely chopped
- 2 tablespoons vegetable oil
Instructions
Start by rehydrating the soy curls. Place the soy curls in a large bowl and cover them with warm water. Let them soak for about 10 minutes until soft, then drain and squeeze out excess water.
While the soy curls are soaking, slice the shiitake mushrooms into thin strips, discarding the stems.
In a separate bowl, prepare the marinade by whisking together the soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, grated ginger, red chili flakes, and black pepper.
Add the rehydrated soy curls and sliced shiitake mushrooms to the marinade, ensuring everything is well-coated. Allow this to marinate for at least 15 minutes to absorb the flavors, or overnight for the best results.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated soy curls and mushrooms to the pan, including the marinade.
Cook while stirring frequently until the soy curls and mushrooms start to brown and caramelize slightly, about 8-10 minutes.
Sprinkle the sesame seeds over the mixture and continue to cook for an additional 1-2 minutes.
Remove the skillet from the heat and stir in the chopped green onions.
Serve the Vegan Beef Bulgogi over a bed of steamed rice or in lettuce wraps for a low-carb option, and enjoy!
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 30.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4627 mg | 201% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 90.6 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1082 mg | 83% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 10094 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
