Vegetarian Korean Bulgogi
Experience the bold and irresistible flavors of Korea with this Vegetarian Korean Bulgogi recipe, a plant-based twist on the classic dish. This savory creation swaps out the traditional beef for firm tofu, marinated to perfection in a blend of soy sauce, sesame oil, brown sugar, garlic, and ginger, giving it that signature sweet and smoky bulgogi essence. Stir-fried alongside colorful vegetables like julienned carrots, shiitake mushrooms, and red bell peppers, this dish bursts with vibrant textures and aromas. Served over fluffy white or brown rice and garnished with scallions and sesame seeds, it’s a nutrient-packed, protein-rich meal that’s both satisfying and easy to prepare in under 35 minutes. Perfect for vegetarians and anyone looking to explore Korean-inspired cuisine, this recipe is a must-try for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1.5 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 scallions, thinly sliced
- 1 tablespoon sesame seeds
- 1 onion, thinly sliced
- 1 carrot, julienned
- 100 grams shiitake mushrooms, sliced
- 1 red bell pepper, sliced
- 2 cups white or brown rice, cooked
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
While the tofu is pressing, mix together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, scallions, and sesame seeds in a bowl to create the marinade.
Slice the pressed tofu into thin strips and add it to the marinade. Let it marinate for at least 15 minutes while preparing the vegetables.
Heat a non-stick skillet over medium-high heat. Add the sliced onion, carrot, and red bell pepper. Stir-fry for about 5 minutes or until the vegetables start to soften.
Add the shiitake mushrooms to the skillet and continue cooking for another 3 minutes.
Add the marinated tofu along with the marinade into the skillet. Stir-fry everything together for another 5-7 minutes or until the tofu is heated through and slightly caramelized.
Serve the vegetarian bulgogi over a bed of cooked rice.
Garnish with additional sliced scallions and sesame seeds, if desired, before serving.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 36.8 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2905 mg | 223% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2453 mg | 52% | |
*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.
