Vegan Pork Bulgogi
Savor the bold and savory flavors of Korean cuisine with this irresistible Vegan Pork Bulgogi recipe—a plant-based twist on the classic dish! Featuring firm tofu and shiitake mushrooms as the star ingredients, this recipe delivers a deliciously meaty texture that perfectly absorbs the sweet, spicy, and umami-rich marinade made from soy sauce, gochujang, brown sugar, and sesame oil. With only 20 minutes of prep and 15 minutes of cook time, this vegan bulgogi is quick, easy, and perfect for busy weeknight dinners or casual gatherings. Serve it with crisp lettuce wraps, julienned carrots and cucumber, and fluffy white rice for a vibrant and satisfying Korean-inspired meal that’s bursting with flavor. Whether you’re dedicated to a plant-based lifestyle or just looking to try something new, this Vegan Pork Bulgogi is sure to become a rotational favorite!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 8 oz shiitake mushrooms
- 0.5 cup soy sauce (gluten-free if needed)
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 unit garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 3 unit green onions, sliced
- 1 tbsp sesame seeds
- 0.5 tsp red pepper flakes
- 10 unit lettuce leaves
- 1 unit carrot, julienned
- 1 unit cucumber, julienned
- 2 cups cooked white rice
Instructions
Drain the tofu and press it with a tofu press or under a heavy object for about 20 minutes to remove excess moisture. Slice the tofu into thin strips.
Clean the shiitake mushrooms with a damp cloth to remove any dirt. Slice them thinly to match the tofu strips.
In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Stir until the sugar dissolves.
Add the sliced tofu and mushrooms to the marinade. Gently toss to evenly coat. Allow to marinate for at least 30 minutes or cover and refrigerate for up to 2 hours for deeper flavor.
Heat a non-stick skillet or a large frying pan over medium-high heat. Add the marinated tofu and mushrooms, along with any remaining marinade.
Stir-fry the mixture for 10-12 minutes until the tofu is golden brown and the mushrooms are cooked through.
Remove from heat and stir in sliced green onions along with sesame seeds. Sprinkle with red pepper flakes for an extra spicy kick if desired.
Serve the Vegan Pork Bulgogi with lettuce leaves, julienned carrot, cucumber, and cooked white rice.
To eat, place a scoop of bulgogi onto a lettuce leaf, add carrots and cucumber for crunch, and wrap them up. Serve rice on the side or tucked into the wrap.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 736 mg | 57% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 912 mg | 19% | |
*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.
