Korean Style Vegan Beef
This Korean style vegan beef is faster and much easier to put together than the traditional Bulgogi recipe, but it’s still as delicious.
Tastes like Asian BBQ. YUM!
It’s perfect for a quick weeknight meal and busier weekends too.
Serve it on rice, noodles, or in a lettuce wrap. The possibilities are endless.
Let’s get started making Korean style vegan beef
First I want to talk about your main ingredient options. I listed some below (our favorite is the Impossible brand).
Store Bought Vegan Beef
(thawed) Impossible Burger
(unthawed)Gardein the ultimate beefless ground
(thawed) Beyond Beef Ground
Homemade Vegan Ground Beef
Karissa’s Kitchen (uncooked) Vegan Ground Beef:
Power Hungry (uncooked) Vegan Ground Beef
Creamy Cheesecake So Good!
We did have this cheesecake for dessert, and the creamy lushness pairs beautifully with the bold flavors of the meal.
Since this isn’t a “dessert first” post though, let’s get back to the main course. lol
Easy ways to personalize recipe to your taste.
One way is in the spicy heat level. You can also omit it. The taste will be somewhat different, but still very very good.
I’ve used both Gochujang and Sambal Oelek, and I love the flavors they lend this dish.
You can use a different hot sauce, but something like Sriracha or Tabasco would change the essence of this Korean style “beef” and turn it into something else.
More Asian Style Vegan Recipes
Another way to change it up, is in how you serve it.
One meal, the first photo, was over rice with a side of pickled vegetables. (Which I forgot to add to the kitty dish, while styling it. oops)
The second meal, below, I lightly steamed carrots and broccolini as a side.
And the meal, below the recipe, was over brown rice with cucumbers and kimchi.
Whatever you choose, they’ll pair perfectly with this versatile dish. Stuffing Napa cabbage or lettuce with this meat and rice is delicious too.
I hope you love this Korean style vegan beef as much as we do. Enjoy!
Note: I found that Beyond Meat Beefy Crumbles, can turn into hard little nuggets very fast.
Better options are their ground or the Impossible Burger.
P.S. I made Juicy Vegan Burgers with Impossible ground meat. You can’t tell they’re vegan.
Another recipe that uses Impossible or Beyond meat is my BBQ Vegan Meatloaf, You will love them!
And if you love Asian style meals, definitely try out my new recipe- Easy Ginger Miso Vegan Chicken
Korean Style Vegan Beef
Print RecipeIngredients
- 1/4 cup light brown sugar
- 1/4 cup low sodium tamari or soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon Gochujang or Sambal Oelek
- 1 to 2 teaspoons vegan Worcestershire sauce
- 1/8 teaspoon ground pepper, or to taste
- 1/2 cup finely chopped sweet onion (1/2 medium onion)
- 1 package vegan ground "beef" thawed and crumbled, unless using Gardein- then unthawed
- * (see meat options in post above)
- 3 cloves garlic, minced
- 2 small thinly sliced, on the diagonal green onions
Instructions
In a medium bowl, whisk sugar, tamari, sesame oil, ginger, Gochujang, 1 teaspoon worcestershire sauce (add more later if needed), and pepper until combined; set aside.
In a skillet, over medium heat, sauté the onions in some olive oil until starting to brown; about 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds.
Stir in the meat and cook for 3-4 minutes, or until browned. Turn off heat but leave pan on the burner.
Whisk sauce again and pour into the pan. Fold and stir until the meat is coated. Taste and add more Worcestershire sauce and black pepper if desired.
Serve over rice or noodles and top with the green onions. You can also stuff cabbage leaves or Romaine lettuce.
Notes
*Worcestershire Brands have a list of storebought vegan options.
Here is a homemade recipe for the sauce, if you would prefer to make it yourself- Karissa's Vegan Worcester Sauce.
If you like this barbecue recipe, then definitely check out my latest post. You’ll love these Asian BBQ Sliders
