Vegan Bulgogi Recipe & Video
Hello everyone! Thank you so much for your love on my Korean Vegan Soybean Sprouts Rice recipe! So here I am, back with another delicious Korean vegan recipe—Vegan Bulgogi!
📺 Watch the step-by-step video below and follow along!
🥢 What is Vegan Bulgogi?
is a plant-based twist on one of Korea’s most beloved dishes. If you’re already familiar with traditional beef bulgogi, you know how flavorful and satisfying it is. This version, however, uses tofu and mushrooms to soak up all the sweet, savory, and garlicky goodness of bulgogi sauce—and trust me, it’s just as comforting and satisfying.
I first shared this Vegan Bulgogi recipe on my blog about two years ago, but I never made a video—until now! I figured it was time to revisit this favorite and bring it to life on screen. Whether you’re vegan, vegetarian, or just cutting back on meat, this dish is an absolute must-try.
So let’s dive in and make this amazing Vegan Bulgogi together!
🪴 Health Benefits of Tofu and Mushrooms
Tofu is a great source of plant-based protein and contains all nine essential amino acids. It’s also rich in calcium and iron. Mushrooms, on the other hand, are low in calories but high in antioxidants and B vitamins.
Together, they make Vegan Bulgogi not just tasty, but also nourishing and satisfying.
Plus, they’re easy to digest and fit well into most diets—vegan, vegetarian, or flexitarian.
🛒 Ingredients You’ll Need
Here’s what you need to make Vegan Bulgogi at home:
- 1/2 block (6 oz) firm or extra firm tofu, wrapped in a paper towel for 5 minutes to remove excess water, then cut into 1/2″ cubes (use full 14 oz if skipping mushrooms)
- 2 tbsp soy sauce
- 2 tbsp agave nectar, honey, or sugar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 3 cloves garlic, minced (about 1 tbsp)
- 2 tbsp cooking oil
- 3 cups beech, oyster, or any mushrooms
- 2 green onions, chopped
- Chive sprouts for garnish (optional)
This recipe is super flexible, so feel free to mix and match your favorite mushrooms and tofu.
📌 Tips for the Best Vegan Bulgogi
- Don’t rush the browning! Let the tofu and mushrooms sit undisturbed so they can develop color and flavor.
- Use firm or extra firm tofu so it holds its shape during cooking.
- If you’re not a fan of tofu, try it with tempeh or seitan.
- Taste and adjust sweetness or saltiness based on your preference—some like it sweeter, some more savory.
A little patience while cooking goes a long way in bringing out that authentic bulgogi flavor.
❓ FAQ
Can I use other types of mushrooms? Yes! Shiitake, button, or portobello mushrooms all work well in this dish.
Can I prepare Vegan Bulgogi ahead of time? Absolutely. It reheats beautifully and makes a great meal prep option.
Is it gluten-free? To make it gluten-free, just use tamari or a gluten-free soy sauce alternative.
🍽️ Serving Suggestions
Serve Vegan Bulgogi with:
- Steamed jasmine or short-grain rice
- Kimchi or Korean pickles
- Sliced avocado or cucumber on the side
- Wrap it in lettuce leaves for a low-carb version
This dish is incredibly versatile and pairs well with all your favorite Korean sides!
📌 There You Have It!
This Vegan Bulgogi recipe is one of those dishes that proves plant-based eating can be bold, satisfying, and packed with flavor. With simple ingredients and a quick cooking process, it’s a dish you’ll want to make again and again.
So grab your tofu, heat up that pan, and give this Vegan Bulgogi a try tonight! If you enjoyed it, don’t forget to leave a comment and share with someone who loves Korean food too!
Happy cooking!
Vegan Bulgogi
- Total Time: 20 mins
- Yield: 2
Ingredients
- 1/2 block (6 oz) of firm or extra firm tofu, wrap in a paper towel for 5 min to get rid of excess water then cut into 1/2"x1/2" cubes (If you are using only tofu, use whole 14oz)
- 2 tbsp soy sauce
- 2 tbsp agave nectar, honey, or sugar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 3 cloves garlic, minced (approximately 1 tbsp)
- 2 tbsp cooking oil
- 3 cups beech, oyster, or any mushrooms
- 2 green onions, chopped
- chive sprouts for garnish, optional
Instructions
- Heat a large skillet over medium-high heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly. It will take about 7 to 8 minutes total. If it takes too long, increase the heat to high.
- Meanwhile, in a small mixing bowl, combine soy sauce, agave nectar, sesame oil, sesame seeds, and minced garlic Then set aside.
- When tofu is browned on all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but don’t stir too much- this will allow the mushrooms to turn nicely golden brown.
- Stir in the sauce we made earlier, and cook for about 1 minute. The moisture should evaporate quickly. Remove from heat, and stir in the green onion.
- Serve with warm cooked rice and sprinkle with sesame seeds and green onion. Add chive sprouts if you have them as well. Enjoy!
Notes
Tofu and mushrooms needs a bit more patient to be golden brown, so let them do their magic in the skillet!
- Prep Time: 5 mins
- Cook Time: 15 mins
21 comments
I was looking for an easy tofu recipe this week, and I saw the YouTube video of this recipe. I like mushrooms, so I gave it a try. It’s wonderful! So easy to make. Very tasty. I would recommend this vegan dinner.
Very tasty, thanks!
I made it this morning for my lunch box. So easy to prepare and it is vegan!!! Gomawoyo!!!
I made this dish with shiitake mushrooms and it was so delicious. Can you please add more vegetarian and seafood recipes 🙂 thank you!!!
Hi Moana!
Of course! I love creating vegetarian, vegan and seafood recipes! More to come!!
Thank you for all these delicious recipes! I don’t get tired watching you! You and Jacob look sweet?
Really good! Fast and tasty! Thank you for this recipe! I used King mushrooms, that’s what I had on hand. 🙂
Love king mushrooms! The texture is wonderful! Such a great idea Lori!
Hello seonkyoung,just saw ur receipe.i am vegetarian.but i don’t eat onion.do you have any suggest what ingridient for replace onion?thank you.
Hello! I don’t think there is quite an ingredients like onion -I understand you don’t eat them, though, it will be very tough to ‘substitute/replace’ for the same flavor/effects to the dish. Not sure why you don’t eat them, but if you just don’t like the flavor, then try some mild onion family vegetables- such as leek, it will be great.
Really good! I had substituting in recipes and had to use shiitake and regular onions and still was awesome! 감사 !!
love to hear that it went well!
This is my first recipe of yours I’ve tried. It was so easy and delicious! And I do not like cooking, so if I can do it, anyone can lol. I added napa cabbage and carrots because I had leftovers. And I used garlic powder because I didn’t have garlic. Thank you for the variety of vegetarian recipes. I plan on trying others.
I discovered you from a link from Just One Cookbook to your vegetarian kimchi recipe. I am really keen on trying your it because I love kimchi and haven’t found vegetarian kimchi offered at the Asian markets near me.
I live in the Bay Area and loved your post on Mendocino. Have you gone to Big Sur? That’s one of my favorite places. A bit further trek from your area, but definitely worth the drive.
I made this with tempeh and oyster mushrooms and it was amazing! I might lessen the sweetener next time though 🙂 I love all your vegan recipes…. korean food is one my family’s favorite cuisines so thank you for the vegan korean recipes!
I love tofu, but I can also get good eggplant. I’m wondering if the earthiness of eggplant would do well with this also?
Have you ever tried adding gochujang to the sauce in that recipe? ( That is just how usually make bulgogi sace).
Yes, the gochujang base bulgogi sauce would also work great on this!
I haven’t tried yet because I just saw it today. But I am planning to make this with my daughter. Thank you for this vegan recipe. I hope you will have more in the future. I love watching you cook.
Thank you for this recipe! I made it today and it was easy and delicious!
I love this recipe! I’ve made it several times so far, and I keep coming back to it. It’s perfect as is, but I’ll sometimes toss in some baby bok choy or other veggies to make it a complete meal. My favorite: kimchi. Thank you so much for posting this and sharing it with us!
Ummm sounds delicious with baby bok choy!