Vegan Spicy Pork Bulgogi
Satisfy your cravings for Korean BBQ with this flavor-packed Vegan Spicy Pork Bulgogi! This plant-based twist on the classic dish features tender, protein-rich soy curls soaked in a bold and spicy marinade of gochujang, garlic, ginger, and maple syrup. The soy curls are pan-fried to golden perfection and infused with Korean flavors, then topped with fragrant green onions and optional sesame seeds for added texture. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or impressive vegan meal prep. Serve it over fluffy rice, in crisp lettuce wraps, or pair it with vibrant side dishes like kimchi for a delicious and healthy feast. Whether you're vegan or just looking to explore bold global flavors, this vegan bulgogi will become a winning favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Soy curls
- 4 cups Hot water
- 5 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons Gochujang (Korean chili paste, ensure it's vegan)
- 2 tablespoons Maple syrup
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 4 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 3 stalks Green onions, thinly sliced
- 2 tablespoons Neutral oil (e.g., avocado, canola)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 cups Cooked rice or lettuce leaves (for serving)
Instructions
Place the soy curls in a large bowl and cover them with hot water for 10 minutes to rehydrate. After rehydrating, drain the soy curls and gently squeeze out excess water. Set aside.
In another bowl, whisk together the soy sauce, gochujang, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and Korean red pepper flakes. This will be your marinade.
Add the rehydrated soy curls to the bowl with the marinade. Toss until the soy curls are well coated. Let them sit for at least 10 minutes to absorb the flavors. For deeper flavor, marinate for up to 30 minutes in the refrigerator.
Heat a large skillet or wok over medium-high heat and add the neutral oil. Once hot, add the marinated soy curls, including any leftover marinade.
Cook the soy curls for 8-10 minutes, stirring occasionally, until they are golden brown and slightly caramelized.
Stir in the sliced green onions and cook for an additional 2 minutes, just until they are slightly softened.
Remove from heat and transfer the bulgogi to a serving dish. Sprinkle with sesame seeds if desired.
Serve hot with cooked rice, in lettuce wraps, or with your favorite side dishes like kimchi or steamed vegetables.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 353.0 g | 128% | |
| Dietary Fiber | 105.0 g | 375% | |
| Total Sugars | 54.8 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1614 mg | 124% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 5685 mg | 121% | |
*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.
