Korean BBQ Tempeh Bowl
Tempeh is marinated in a gochujang-based sauce — sweet, spicy, and deeply savory — then pan-seared until lacquered and golden. The bowl is built with charred greens and quick-pickled cucumbers for contrast, drawing on the bold flavors of Korean barbecue. Everything comes together in roughly 30 minutes, including the pickling time for the cucumbers.
Equipment
- Steamer basket and pot with lid
- Large nonstick or cast-iron skillet (or grill pan)
- Mixing bowls
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs or spatula
- Microplane or fine grater
- Rice cooker or saucepan with lid (optional, if cooking rice)
Ingredients
For the Tempeh & Marinade:
- 16 oz tempeh cut into 1/2-inch slices; choose plain, organic tempeh for clean flavor
- 8–12 oz water or as needed; for steaming tempeh
- 3 tbsp gochujang (Korean red chili paste) use a vegan brand; adjust to taste for heat and sweetness
- 3 tbsp low-sodium tamari or soy sauce; tamari keeps it gluten-free
- 2 tbsp pure maple syrup grade A amber for balanced sweetness and sheen
- 1 tbsp unseasoned rice vinegar for brightness; unseasoned to control salt/sugar levels
- 1 tbsp toasted sesame oil for nutty depth; use fresh for best aroma
- 2 tbsp water to loosen the marinade so it coats evenly
- 3 cloves garlic, finely grated about 1 tbsp; grate for even distribution and faster caramelization
- 1 tbsp fresh ginger, finely grated bright heat and fragrance; microplane for a paste
- ½ tsp gochugaru (Korean chili flakes) optional, for an extra halo of warmth
For the Quick Cucumber Pickles:
- 1 medium English cucumber, thinly sliced about 2 cups; choose firm, fresh cucumbers for snap
- 2 tbsp unseasoned rice vinegar keeps pickles bright and clean-tasting
- 1 tsp granulated sugar balances acidity and heat
- ¼ tsp kosher salt Diamond Crystal preferred; adjust if using Morton’s
- ⅛ tsp gochugaru (Korean chili flakes) optional, for a light blush of heat
For Cooking & Veg:
- 2 tsp neutral oil, divided avocado or grapeseed; 1 tsp for tempeh, 1 tsp for greens
- 8 oz broccolini, trimmed or baby bok choy; choose crisp, dark-green stalks
- ⅛ tsp kosher salt for seasoning greens
For the Bowls & Garnish:
- 3 cups cooked short-grain rice white or brown; day-old rice reheats beautifully and stays fluffy
- 1 cup shredded purple cabbage for crunch and color contrast
- 1 large carrot, peeled into ribbons about 1 cup; use a peeler for delicate texture
- ½ cup vegan kimchi check label for fish-free; adds funk and sparkle
- 2 whole scallions, thinly sliced green and white parts; for freshness and lift
- 1 tbsp toasted sesame seeds for nutty aromatics and texture
- 1 tsp toasted sesame oil for finishing drizzle just before serving
Instructions
- Steam the Tempeh to Mellow Bitterness (10 minutes): Set a steamer basket over a pot with about 1 inch of water. Bring to a lively simmer (212°F / 100°C). Add sliced tempeh, cover, and steam for 10 minutes. This opens the pores so it drinks up the marinade and yields a cleaner, nuttier flavor. Pat dry.
- Whisk the Korean BBQ Marinade (5 minutes): In a bowl, whisk together gochujang, tamari, maple syrup, rice vinegar, toasted sesame oil, water, garlic, ginger, and gochugaru. The sauce should be glossy, pourable, and smell sweet-savory with a chili warmth. Pro move: Reserve 2 tablespoons of marinade in a separate small bowl for glazing at the end.
- Marinate the Tempeh (30 minutes): Toss steamed tempeh in the marinade to coat every surface. Marinate at room temperature for 30 minutes (or up to 24 hours refrigerated). Stir once midway so every slice gets equal attention.
- Quick-Pickle the Cucumbers (10 minutes active + 15 minutes rest within prep): Combine rice vinegar, sugar, salt, and gochugaru in a bowl. Add cucumber slices, toss, and gently massage to release juices. Let stand 15 minutes until slightly translucent at the edges and snappy-sweet.
- Sear the Tempeh (8–10 minutes): Heat 1 teaspoon neutral oil in a large skillet over medium-high heat until it shimmers (surface ripples; ~375°F / 190°C pan surface). Lay tempeh in a single layer; cook 3–5 minutes per side until deeply caramelized and lacquered. Brush with the reserved clean marinade for extra gloss during the last minute. Alternate: Bake on a parchment-lined sheet at 425°F / 220°C for 18–20 minutes, flipping halfway; brush with reserved marinade in the final 3 minutes.
- Char the Greens (5–6 minutes): In the same skillet, add 1 teaspoon neutral oil and broccolini with a pinch of salt. Cook over medium-high heat 5–6 minutes, tossing occasionally, until vivid green with blistered tips and crisp-tender stems. If using baby bok choy, cook cut-side down first for better caramelization.
- Warm the Rice (optional, 2–3 minutes): Reheat cooked rice in the microwave (covered) for 2–3 minutes until hot and steamy, or in a covered saucepan over low heat with a tablespoon of water until warmed through. Fluff with a fork.
- Assemble the Bowls: Divide rice among 4 bowls. Nestle in cabbage, carrot ribbons, a mound of vegan kimchi, and charred broccolini. Fan the glossy tempeh slices over the rice. Add a tumble of quick-pickled cucumbers. Drizzle a whisper of toasted sesame oil, then finish with scallions and sesame seeds.
Notes
Michelle’s Tips:
- Deeper Caramelization: Pat the steamed tempeh very dry before marinating. Moisture fights browning.
- Heat Control: If your gochujang is very spicy, cut back to 2 tbsp and add 1 tbsp tomato paste for body without extra heat.
- Gluten-Free: Use tamari. Confirm your gochujang is brewed without barley or wheat.
- Soy-Free Option: Swap tempeh for king oyster mushrooms or chickpea tempeh; use coconut aminos in place of tamari (reduce maple slightly).
- Using Leftover Marinade: Only use the reserved clean marinade for glazing. If you must reuse marinade that touched tempeh, bring it to a rolling boil for 1 minute to food-safe temperatures.
- Smoky BBQ Vibe: Add 1/4 tsp toasted sesame seeds to the marinade and a drop of liquid smoke, if desired.
Nutrition
Calories: 582kcalCarbohydrates: 75gProtein: 30gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 1103mgPotassium: 876mgFiber: 3gSugar: 13gVitamin A: 4470IUVitamin C: 71mgCalcium: 244mgIron: 7mg
Tried this recipe?Rate this recipe !
