Vegetarian Spicy Pork Bulgogi
Transform your weeknight dinner with this irresistible Vegetarian Spicy Pork Bulgogi! Inspired by the beloved Korean classic, this recipe swaps traditional pork for savory, tender plant-based protein for a guilt-free indulgence without sacrificing flavor. Marinated in a bold blend of soy sauce, gochujang, sesame oil, and aromatic garlic and ginger, every bite delivers a delightful balance of umami, heat, and sweetness. Sautéed with julienned carrots and onions, and garnished with green onions and nutty sesame seeds, this vegan-friendly dish is bursting with vibrant colors and flavors. Serve it over warm, fluffy rice for a satisfying and wholesome meal that’s ready in just 30 minutes. Perfect for fans of Asian-inspired cuisine, this dish is a crowd-pleasing favorite you’ll find yourself craving time and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Plant-based ground 'pork' or strips (e.g., soy or pea protein-based)
- 3 tablespoons Soy sauce
- 2 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Brown sugar
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Red chili flakes (optional for extra spice)
- 2 pieces Green onions, thinly sliced
- 1 tablespoon Sesame seeds (for garnish)
- 1 medium Carrot, julienned
- 1 medium Onion, thinly sliced
- 4 cups Cooked white or brown rice (for serving)
Instructions
In a medium bowl, combine soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, minced garlic, and minced ginger. Whisk together until smooth to create the bulgogi marinade.
Add the plant-based 'pork' to the bowl and mix thoroughly to ensure all pieces are evenly coated in the marinade. Cover and let marinate for at least 15 minutes (or up to 4 hours for better flavor).
Heat a large skillet or wok over medium-high heat. Add the marinated plant-based 'pork' to the pan and cook for 5–7 minutes, stirring frequently, until it is browned and slightly crispy.
Push the 'pork' to one side of the pan and add julienned carrots and sliced onion to the other side. Sauté the vegetables for 3–4 minutes, or until they begin to soften. Then stir everything together.
Add the optional red chili flakes if you'd like extra spice, and stir to combine.
Remove the skillet from heat. Sprinkle the dish with sliced green onions and sesame seeds.
Serve the vegetarian spicy pork bulgogi over cooked rice and enjoy hot.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 37.5 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2315 mg | 49% | |
*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.
