Vegan Beef Bulgogi Recipe (Korean BBQ!)
Mar 05, 2020 • Updated Mar 11, 2025
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This savory vegan bulgogi recipe is a plant-based twist on a beloved Korean dish bursting with smoky, sweet, and savoury flavours that transport you to family gatherings around the dinner table. By combining tender shiitake mushrooms and protein-packed soy curls with a refined sugar-free and gluten-free bulgogi sauce, this dish delivers the chewy, caramelized texture and bold flavour you’d expect from Korean bbq beef – all while being wholesome and accessible. It’s a dish that honors its roots while embracing mindful, plant-based eating.
Table of Contents
Why You’ll Love This Easy Vegan Bulgogi
Growing up, bulgogi beef was a staple at family gatherings – a very popular Korean dish my dad would prepare with tender beef, caramelised onions, and a soy-based marinade that was equal parts savoury and sweet. As a half-Korean kid, I loved piling it over a steaming bowl of rice and sprinkling it with scallions and sesame seeds. This vegan version of bulgogi is my way of honouring those flavours while keeping it plant-based and gluten-free. Serve it with a side of vegan fried rice, quinoa fried rice, or gochujang glazed carrots for an unforgettable Korean-inspired spread.
By blending mushrooms and soy curls, I’ve recreated that tender yet chewy texture, staying true to the essence of bulgogi while making it a little healthier without sacrificing the bold, Korean barbecue flavour I grew up loving. The magic of bulgogi lies in the marinade. I’ve reimagined the traditional mix of soy sauce, garlic, ginger, and a touch of sesame oil with gluten-free and refined sugar free swaps, while still keeping it packed with flavour.
Caramelized onions are an absolute must – they’re a nostalgic nod to my childhood bowls of bulgogi. Whether you’re looking for a hearty, protein-rich meal or a dish to meal prep, this vegan bulgogi is a satisfying take on a Korean classic that honours its roots while being mindful of wellness!
Ingredient Notes
- Soy curls (rehydrated): These give the dish its satisfying, meaty texture while soaking up all the bold marinade flavours. Alternatives to soy curls I’d recommend are a ground beef alternative, such as the Gardein beef crumbles, super firm tofu (pressed) pulsed in a food processor or vegan meat of choice.
- Shiitake mushrooms: Add an earthy depth and a tender bite that complements the soy curls beautifully. Swap with portobello mushrooms, cremini mushrooms, or oyster mushrooms for a similar earthy flavour and tender texture.
- Onion: Provides a subtle sweetness and soft texture as it caramelizes during cooking. Use shallots for a milder sweetness or leeks for a softer, more delicate texture.
- Korean barbecue marinade: Infuses the dish with its signature smoky, sweet, and savoury essence.
- Gluten-free soy sauce: Forms the salty, umami-packed base for the marinade.
- Coconut sugar: Balances the savoury notes with a touch of natural sweetness. Brown sugar can be used as an alternative.
- Rice vinegar: Brings a gentle acidity to brighten the flavours.
- Sesame oil: Adds a nutty aroma and rich finish to the dish.
- Black pepper: Enhances the overall seasoning with its subtle heat.
- Fresh ginger: Provides warmth and a zingy freshness to the marinade.
- Fresh garlic: Elevates the dish with its bold, savoury aroma and flavour.
- Red pepper flakes: Lends a mild heat to balance the sweetness and add complexity.
- Scallions: Add freshness and a pop of colour, both in the dish and as garnish.
- Arrowroot powder or cornstarch (optional): Thickens the savory sauce for a glossy, clingy finish.
- Water: Helps adjust the marinade’s consistency without diluting its flavours.
- Green onions/scallions for garnish: Brighten the dish with their crispness and vibrant green hue.
- Sesame seeds (additional garnish): Add a toasty crunch and visual appeal to the finished dish.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: In a small bowl, whisk together sauce ingredients and set aside.
Step 2: Over medium-high heat, sauté onions in a large skillet until soft and lightly golden brown and caramelized, then add soy curls and mushrooms to the pan. Cook until mushrooms are soft and lightly glossy.
Step 3: Add 1/3 of the marinade to the pan and sauté to coat evenly. Add additional marinade as you see fit, tasting to adjust. The marinade will be quite salty, so start with a small amount and add more to taste, if necessary. To thicken the sauce, you can add an arrowroot powder + water mixture (mix water and arrowroot powder in a small bowl first, then add to the pan).
Step 4: Serve over fresh white rice and garnish with scallions and sesame seeds.
Secrets to Success
- For best results, I highly recommend not making any substitutions to the marinade ingredients. I use gluten free soy sauce because the flavour is true to the original, sans gluten. Coconut aminos and liquid aminos have a bit of a sweetness to it, and a slightly different taste, however if you cannot consume gluten-free soy sauce, you’re welcome to substitute as you wish.
- To make this marinade oil free, you can remove the sesame oil but it will similarly change the taste significantly. It is one of the few oils I love to add to recipes for flavour because it’s really a flavour you cannot replicate without!
- To sauté your onions, you can also choose to sauté with a little oil, or water or veggie broth in a nonstick pan. The key is to make sure they are soft, lightly brown and caramelized. This will unlock a really delicious flavour.
- To rehydrate soy curls, follow package instructions. Most soy curls are rehydrated by simply soaking in water until soft. Once rehydrated, squeeze out any excess water before cooking.
Serving Tips
- This dish is perfect for serving over steamed rice, in lettuce wraps, rice paper rolls, or as part of a rice bowl.
- Pair with a side of spicy potato chips with gochujang, vegan sashimi, or a kale and quinoa salad with caramelized shallot dressing.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat, adding a splash of water if needed to loosen the sauce.
You can also freeze the cooked bulgogi for up to 2 months – just thaw overnight in the fridge before reheating.
Recipe FAQs
Absolutely! The marinade can be prepared and stored in the fridge for up to 5 days.
The heat level is mild from the red pepper flakes, but you can adjust it to your personal preferences or omit them entirely.
More Korean Recipes
Vegan Beef Bulgogi Recipe (Korean BBQ!)
Ingredients
- 1-2 cups soy curls rehydrated*
- 2 cups shiitake mushrooms roughly chopped or pulsed in food processor until chunky
- 1/2 small onion thinly sliced
- korean barbeque marinade
- 1/2 cup gluten-free soy sauce
- 1/4 cup coconut sugar
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1/2 tsp black pepper
- 2 tsp fresh ginger grated
- 4 cloves of garlic minced
- 1 tbsp red pepper flakes
- 3 scallions thinly sliced
- optional
- 1 tbsp arrowroot powder or sub cornstarch
- water
- garnish
- scallions
- additional sesame seeds
Instructions
- In a small bowl, whisk together marinade ingredients and set aside.
- Over medium heat, sauté onions until soft and lightly golden and caramelized, then add soy curls and mushrooms to the pan. Cook until mushrooms are soft and lightly glossy.
- Add 1/3 of the marinade to the pan and sauté to coat evenly. Add additional marinade as you see fit, tasting to adjust. The marinade will be quite salty, to start with a small amount and add more to taste, if necessary. To thicken the sauce, you can add an arrowroot powder + water mixture (mix water and arrowroot powder in a small bowl first, then add to the pan).
- Serve over fresh rice and garnish with scallions and sesame seeds.
Notes
- For best results, I highly recommend not making any substitutions to the marinade ingredients. I use gluten free soy sauce because the flavour is true to the original, sans gluten. Coconut aminos and liquid aminos have a bit of a sweetness to it, and a slightly different taste, however if you cannot consume gluten-free soy sauce, you’re welcome to substitute as you wish.
- To make this marinade oil free, you can remove the sesame oil but it will similarly change the taste significantly. It is one of the few oils I love to add to recipes for flavour because it’s really a flavour you cannot replicate without!
- To sauté your onions, you can also choose to sauté with a little oil, or water or veggie broth in a nonstick pan. The key is to make sure they are soft, lightly brown and caramelized. This will unlock a really delicious flavour.
- To rehydrate soy curls, follow package instructions. Most soy curls are rehydrated by simply soaking in water until soft. Once rehydrated, squeeze out any excess water before cooking.
Nutrition information is automatically calculated, so should only be used as an approximation.
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