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Korean Beefless Bulgogi Bowls

September 8, 2019 By Patricia 24 Comments

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.

Korean Beefless Bulgogi Bowls are colorful and big on flavor. Korean Beefless Bulgogi Bowls are easy to make for a great meal.

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.

Korean Beefless Bulgogi Bowls is a great meatless main dish. Korean Beefless Bulgogi Bowls are here for your next vegetarian meal!

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! 

Korean Beefless Bulgogi Bowls are a delightfully delicious main dish. Korean Beefless Bulgogi Bowls make the perfect meatless meal!

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!

Korean Beefless Bulgogi Bowls are so tasty as a main dish. Korean Beefless Bulgogi Bowls make an amazing vegetarian main dish.

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!

Korean Beefless Bulgogi Bowls are a delight for your next meatless meal! Korean Beefless Bulgogi Bowls make you want to grab a fork and dig in!

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!

Korean Beefless Bulgogi Bowls are a delight as a meatless main dish. You'll love the flavors and colors in these meatless, Korean Beefless Bulgogi Bowls.

Nutrition

Calories

988 cal

Fat

31 g

Carbs

161 g

Protein

17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields Serves 4

Korean Beefless Bulgogi Bowls
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5 based on 5 review(s)

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Ingredients

    For the cabbage side:
  • 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
  • For the sauce:
  • 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
  • For the bulgogi:
  • 1, 12-ounce package meatless (soy) crumbles
  • 1-1/2 tablespoons olive oil
  • 2 cups cooked white rice
  • 1/2 cup shredded carrots

Instructions

    For the cabbage side:
  1. Combine the vegetables in a bowl with a lid.
  2. Add the sugar and vinegar to a small bowl and stir until the sugar dissolves.
  3. Pour over the vegetables and make sure they’re all coated. Refrigerate for about 30 minutes.
  4. For the sauce:
  5. Combine all the ingredients.
  6. Taste and adjust seasoning as needed. Set aside.
  7. For the bulgogi:
  8. Add the oil to a large skillet over medium heat. When hot, add the meatless crumbles. Cook for a few minutes.
  9. Add the sauce to the skillet and stir. Cook for another four minutes.
  10. Divide the rice among four bowls. Portion the bulgogi between the bowls and serve white rice, the cabbage side, shredded carrots, and pear.
  11. Garnish with extra sesame seeds, the green parts of the onion.
7.8.1.2
376
https://www.azgrabaplate.com/korean-beefless-bulgogi-bowls/

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: bowls, Bulgogi bowls, Korean meals, main dish, meatless main dish, Meatless Monday, vegetarian main dish recipes, vegetarian recipes

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Comments

  1. Carri says

    September 9, 2019 at 1:37 pm

    Looks absolutely delicious! It's amazing how well substitutions work in many recipes.
    Reply
    • Patricia says

      September 21, 2019 at 12:01 pm

      Thanks, Carri! So true!!
      Reply
  2. Rebecca @ Strength and Sunshine says

    September 9, 2019 at 1:53 pm

    A classic that was begging to be made meatless!
    Reply
    • Patricia says

      September 21, 2019 at 12:01 pm

      Oh, yeahhhhh! It's so good!
      Reply
  3. Shani | Sunshine & Munchkins says

    September 9, 2019 at 7:59 pm

    I've heard of bulgogi, but never tried it! This looks really yummy!
    Reply
    • Patricia says

      September 21, 2019 at 12:00 pm

      Thanks, Shani! It's really tasty - hope you give it a go!
      Reply
  4. Renae - Outback Revue says

    September 10, 2019 at 2:29 am

    I"ve been drooling over this since I saw it on Instagram earlier today! Do you think I could substitute the two different sugars with coconut sugar instead? Definitely going to try it with some of the TVP I have hand here! Great recipe - I LOVE my Korean dishes (and being flexitarian, I'm keen to add more meatless dishes to my collection).
    Reply
    • Patricia says

      September 21, 2019 at 12:00 pm

      Hi Renae! I think you could definitely sub the sugars! I would just make sure you stir & stir so it dissolves :) Let me know if you try it!
      Reply
  5. Blue DeBell says

    September 10, 2019 at 5:26 am

    These bowls look so amazing! It seems like something you could easily meal prep as well!
    ★★★★★
    Reply
    • Patricia says

      September 21, 2019 at 11:59 am

      Thanks, Blue! Definitely would be a good option for meal prep!
      Reply
  6. Emily says

    September 10, 2019 at 7:13 am

    This looks fantastic! Can't wait to try it.
    Reply
    • Patricia says

      September 21, 2019 at 11:59 am

      Thanks, Emily!
      Reply
  7. Tamara J. says

    September 10, 2019 at 8:35 am

    I am so thrilled to have run across this recipe! Korean food is my favorite, and I make a yummy kimchi that would taste delicious with this meatless version of bulgolgi! Thanks for sharing.
    ★★★★★
    Reply
    • Patricia says

      September 21, 2019 at 11:58 am

      Thanks, Tamara! Kimchi would be amazing with this, for sure!
      Reply
  8. Christa says

    September 10, 2019 at 9:21 am

    I’m a vegetarian and have never had one of these bowls! I can’t wait to try this recipe. It looks so yummy!
    Reply
    • Patricia says

      September 21, 2019 at 11:58 am

      Hi Christa! I hope you give this a try and enjoy it!
      Reply
  9. Grace says

    September 10, 2019 at 9:21 am

    My goodness - this looks so delicious. I need to make this one day!
    Reply
    • Patricia says

      September 21, 2019 at 11:57 am

      Thanks, Grace! I love this dish :)
      Reply
  10. Patrice Rutledge says

    September 10, 2019 at 9:50 am

    I've never tried a vegetarian version of a Korean bulgogi bowl before. Great for the vegetarians in our family!
    ★★★★★
    Reply
    • Patricia says

      September 21, 2019 at 11:57 am

      Thanks, Patrice! Yes, a great option!
      Reply
  11. Lesli Schwartz says

    September 10, 2019 at 10:17 am

    This meatless bulgogi bowl looks amazing! Can't believe it's not beef! Could I use cubed tofu for this?
    ★★★★★
    Reply
    • Patricia says

      September 21, 2019 at 11:57 am

      Thanks, Lesli! I would imagine you could use tofu. Might not have the same texture, but I'm sure it would be tasty! Let me know if you try it!
      Reply
  12. Amy Chung says

    September 10, 2019 at 8:03 pm

    Yum! I love bulgogi but occasionally I get off red meat and always think I can't have it because of that. Now you've just given me the best solution ever! Love the addition of the chilli. Always love a good kick in my meals.
    ★★★★★
    Reply
    • Patricia says

      September 21, 2019 at 11:56 am

      Thanks, Amy! This will be perfect for just those time! (I'm the same way!)
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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