Korean-Inspired Ground “Beef” Bulgogi Bowls
Ingredients
- 2 tbspsoy sauce)
- 2 tbsppacked dark brown sugar
, 28 g
- 1 ½ tspgrated ginger
, 4 g
- 1 tspgochujang
korean chili paste
- 2 tbsptoasted sesame oil
, 30 ml
- 3 clovesgarlic
minced
- ⅓ cfinely grated asian pear or pear puree
, 85 g
- 1 tsptoasted sesame seeds
- 1 tspdark soy sauce
- 1 tbspsesame oil
- 14 ozplant based ground meat)
(see notes
- steamed short grain rice
- vegan kimchi
- sliced cucumber
- sesame oil
- sliced carrot
i sautéed this with some sesame oil and seeds until tender
- chopped spring onions or scallions
- gochujang
optional), (korean chili paste
Directions
Steps
- 1
Mix all the sauce ingredients in a large bowl then place the plant-based ground. Mix well to coat.
- 2
Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the plant-based ground/TVP. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the ground ‘meat’ pieces.
- 3
Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.
- 4
If using carrots for topping, sauté these over medium high heat with a little sesame oil until tender.
- 5
Assemble your bowls with some rice then top with the bulgogi-style ‘beef’, kimchi, carrot, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil. You can also enjoy these bowls like bibimbap (Korean mixed rice bowl) by adding some gochujang or Korean chili paste.
Korean-Inspired Ground “Beef” Bulgogi Bowls
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About this Recipe
Craving the iconic sweet and savory flavors of bulgogi but looking for a delicious plant-based option? These Korean-Inspired Ground “Beef” Bulgogi Bowls deliver all the beloved taste with a vibrant, vegan twist, ready in just 25 minutes. This recipe brings the joy of a favorite Korean dish right to your kitchen, perfect for any weeknight.
The secret to these irresistible bowls lies in cooking the plant-based ground directly in its rich, sweet, and savory marinade. Unlike traditional bulgogi, which often requires a lengthy marinating period, this technique ensures the plant-based ground meat quickly absorbs all those complex flavors, including a hint of spice from gochujang and the unique sweetness of Asian pear. You get authentic depth of flavor in a fraction of the time.
Prepare for a delightful balance of sweet, savory, and umami, characteristic of classic bulgogi, with a gentle warmth from the Korean chili paste. The tender plant-based ground “beef” soaks up a beautifully fragrant sauce, creating a satisfying texture and taste that pairs perfectly with fluffy steamed short grain rice. Each bite is complemented by the refreshing crunch of sliced cucumber, the tangy kick of vegan kimchi, and the subtle earthiness of sautéed carrots, all tied together with fresh scallions. These bowls offer a comforting yet vibrant meal experience, embodying the essence of Korean-inspired cuisine.
This recipe offers flexibility to suit your palate. You can adjust the soy sauce to your liking for a saltier or milder profile. If you crave more heat, a slight increase in gochujang will deliver a spicier kick. For the bowl components, feel free to add more sliced cucumber or sautéed carrots as desired to enhance freshness and texture, or sprinkle extra toasted sesame seeds for an added nutty crunch.
Perfect for a satisfying weeknight meal or a casual gathering, these bowls are best enjoyed immediately. Serve them alongside steamed short grain rice, with generous portions of vegan kimchi and fresh vegetables for a complete, fulfilling experience.