Korean Beefless Bulgogi Bowls are my take on a favorite Korean dish. My version is meatless and really tasty! It makes a colorful and flavorful meal any night of the week.
Meatless, you say? Yep. My version of Korean-style bulgogi is, in fact, meatless! I made these Korean Beefless Bulgogi Bowls with meatless (soy) crumbles to replace the ground beef I normally use.
Bulgogi is a traditional Korean dish that’s (happily) become popular in more and more restaurants across stretches of the U.S. The beef is typically shaved very thin, marinated, and grilled – or stir fried if you use ground beef – and served over white rice.
You’ll love these Korean Beefless Bulgogi Bowls!
Try my Grilled Pork with Korean-Style BBQ Sauce for another Korean-inspired main dish that’s easy to make, and big on flavor. My Rice and Lentil Loaf recipe is a meatless twist on a classic dish. You’ll love it!
I tested meatless crumbles on this dish, and they worked out really nicely! Since I didn’t use beef, I didn’t marinade the crumbles, and instead used the sauce in the stir fry. The sauce is savory, a bit sweet, and even a little spicy. In other words, a delight!
I made a quick “pickled” side to include in the bowls, with Napa cabbage, radishes, and a Serrano chile. I added vinegar and sugar, mixed everything up, and let it sit for a while in the fridge. Shredded carrots and matchstick-cut pear make an appearance in the bowls, too. What great color and crunch!
The great thing about Korean Beefless Bulgogi Bowls is that it brings a sweet and spicy mix to the table. I love all the flavors and textures. It’s great to have this recipe as a main dish option, but don’t forget about dessert: Give my Sugar Cookie Fruit Pizza for a great way to round out a fun meal!
Try these Korean Beefless Bulgogi Bowls soon – you’ll be hooked and these will become a family favorite!
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Patricia Conte/Grab a Plate
Yields Serves 4
Save Recipe5 based on 5 review(s)
Ingredients
- 2 cups Napa cabbage, chipped into strips
- 4 radishes, trimmed and sliced into rounds
- 1/2 Serrano chile sliced into thin rounds
- 1 tablespoon sugar
- 1/4 cup white vinegar
- 1/2 pear, diced small and smashed lightly with the back of a knife (cut the remainder of the pear into matchstick pieces, set aside)
- 4 cloves garlic
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons Gochujang sauce (or hot sauce of your choice mixed with a little honey)
- 1 teaspoon minced ginger
- 2 teaspoons sesame oil
- 1 green onion, white and green parts diced and divided (save the green parts for garnish)
- 1/2 teaspoon sesame seeds, plus extra for garnish
- 1, 12-ounce package meatless (soy) crumbles
- 1-1/2 tablespoons olive oil
- 2 cups cooked white rice
- 1/2 cup shredded carrots
Instructions
- Combine the vegetables in a bowl with a lid.
- Add the sugar and vinegar to a small bowl and stir until the sugar dissolves.
- Pour over the vegetables and make sure they’re all coated. Refrigerate for about 30 minutes.
- Combine all the ingredients.
- Taste and adjust seasoning as needed. Set aside.
- Add the oil to a large skillet over medium heat. When hot, add the meatless crumbles. Cook for a few minutes.
- Add the sauce to the skillet and stir. Cook for another four minutes.
- Divide the rice among four bowls. Portion the bulgogi between the bowls and serve white rice, the cabbage side, shredded carrots, and pear.
- Garnish with extra sesame seeds, the green parts of the onion.
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