4.56 from 9 votes
Korean Bulgogi loaded with vegetables and completely vegan. #Koreanfood #vegan #recipe #vegetables #bulgogi #koreanbbq
Korean Vegetable Bulgogi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Korean Bulgogi (Korean BBQ) loaded with vegetables and completely vegan.

Course: DInner, Main Course
Cuisine: Korean
Keyword: BBQ, bulgogi, vegan, vegetables
Servings: 3 people
Calories: 436 kcal
Author: kellie anderson
Ingredients
  • 1 tbsp rapeseed or coconut oil
  • 1 small onion chopped
  • 2 medium carrots small cubes
  • 250 grams aubergine/eggplant small cubes
  • 300 grams mixed mushrooms
  • 100 grams walnuts finely chopped
BBQ Sauce
  • 3 cloves garlic minced
  • 3 tbsp dark brown sugar
  • 5 tbsp low-sodium soy sauce or wheat-free tamari sauce
  • 1 tbsp grated ginger
  • 1 tsp red pepper flakes Korean red pepper if possible
  • 1/2 tsp ground Sichuan pepper optional
  • 2 tsp rice vinegar optional
  • 2 tsp toasted sesame oil
Extras
  • Hot brown or white rice
  • Chopped spring onions/scallions
Instructions
  1. Heat half of the oil in a pan over a medium flame. Add the onion and carrots, cooking for five minutes or until softened, stirring occasionally. Decant this into bowl. 

  2. Add the remaining oil to the pan and sauté the aubergine until soft, then add the mushrooms and walnuts and cook until the mushrooms release their moisture. Add the onions and carrots back to the pan and stir.

  3. Whisk together the sauce ingredients.

  4. Add the sauce to the vegetables and let it bubble up; stirring frequently. The bulgogi is ready when the sauce is absorbed

Recipe Notes

If you want to make it nut-free leave out the walnuts and add more aubergine or mushrooms.

Other serving options: wrapped in lettuce, in japchae, in a bun like a sloppy Joe, in bibimbap

Adjust the sauce to your tastebuds. Traditionally this is a sweet dish but I have cut the added sweetness back. I also like a splash of rice vinegar or lime, but this is not traditional.

The recipe reheats well at a low temperature. Add a little more soy and vinegar plus a splash of water to keep the flavours and to keep it from sticking to the pan.

Nutrition Facts
Korean Vegetable Bulgogi
Amount Per Serving
Calories 436 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 2g13%
Sodium 944mg41%
Potassium 895mg26%
Carbohydrates 38g13%
Fiber 9g38%
Sugar 21g23%
Protein 10g20%
Vitamin A 7010IU140%
Vitamin C 7.3mg9%
Calcium 79mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.