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Vegan Spicy Eomuk Bokkeum

  • Author: Seonkyoung Longest
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x


  • 2 tbsp coconut or any cooking oil
  • 1 medium-size onion, sliced
  • 4 cloves garlic, chopped
  • 18 oz tofu sheet, cut into 3” long and 1/2” wide
  • 2 tbsp soy sauce
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp agave nectar, maple syrup, or raw sugar
  • 2 tbsp gochugaru, Korean red pepper flakes
  • 2 green onions, sliced
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds


  1. Heat a large skillet over medium-high heat. Add cooking oil and swirl to coat. Add sliced onion, stir fry for 1 minute. Add chopped garlic and stir fry for 2 more minutes. Add tofu sheet and stir fry for 3 minutes. Make sure tofu sheet is all separated.
  2. Now, add soy sauce, vegetarian oyster sauce, agave nectar, and gochugaru. Mix everything together until it’s all evenly coated, about 2 to 3 minutes.
  3. Add green onion, cook for 1 more minute so green onion will soften. Turn off heat and add sesame oil and sesame seeds. You can enjoy it with a warm bowl of rice while it’s hot or even when it’s cold! Place this vegan eomuk bokkeum in an airtight container and keep it in a refrigerator, it will last 7 days. Enjoy!