Vegan Bulgogi

Mary Jackson

Mushrooms and pressed tofu are marinated in a sauce of soy, sesame oil, garlic, ginger, and gochugaru — the same flavor base used in traditional Korean bulgogi — then cooked over high heat until caramelized. The key is a hot pan and enough space so the ingredients brown rather than steam. Plan on about 30 minutes including marinating time.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 214 kcal

Equipment

Mixing bowls
Cast iron skillet or grill pan
Tongs or spatula
Knife and cutting board

Ingredients

For the Marinade:

¼ cup low-sodium soy sauce or tamari for gluten-free
1 tbsp toasted sesame oil adds nutty aroma and depth
2 tbsp brown sugar or use coconut sugar for a natural sweetness
1 tbsp rice vinegar adds tang and balance
1 tbsp gochugaru (Korean red chili flakes) adjust for heat level
1 tbsp fresh ginger minced
3 cloves garlic minced
1 tbsp pear puree traditional Korean tenderizer, or sub with grated apple

For the Base:

14 oz extra-firm tofu pressed and thinly sliced
2 cups cremini mushrooms sliced thin
2 tbsp neutral oil like grapeseed or avocado oil for high heat cooking

For Optional Garnish:

1 tbsp toasted sesame seeds
2 stalks scallions sliced thin

Instructions

In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, gochugaru, minced ginger, garlic, and pear puree until well combined.
Add the sliced tofu and mushrooms to the marinade, gently tossing to coat all pieces evenly. Let marinate for at least 20 minutes, or up to overnight in the refrigerator for deeper flavor.
Heat a cast iron skillet or grill pan over medium-high heat (about 375°F / 190°C). Add 1 tablespoon of oil and once hot, add half the tofu and mushrooms in a single layer. Sear until golden and slightly charred, about 3–4 minutes per side.
Set aside the cooked batch and repeat with remaining oil and ingredients.
Plate over steamed jasmine rice or lettuce leaves. Top with sesame seeds and scallions. Serve immediately while hot.

Notes

For extra smokiness, finish the tofu on an outdoor grill using a grill basket.
Freezing and thawing the tofu before marinating enhances its chewiness and ability to absorb seasoning.
Mushrooms can be swapped for king oyster stalks for an even meatier bite.

Nutrition

Calories: 214kcalCarbohydrates: 14gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 675mgPotassium: 464mgFiber: 2gSugar: 8gVitamin A: 654IUVitamin C: 2mgCalcium: 82mgIron: 2mg

Keyword Korean BBQ, Plant-based Bulgogi, Vegan Bulgogi

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