Vegan Bulgogi Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

• 1/2 block (6 oz) of firm or extra firm tofu, wrap in a paper towel for 5 min to get rid of excess water then cut into 1/2″x1/2″ cubes (If you are using only tofu, use whole 14oz)
  
• 2 tbsp soy sauce
• 2 tbsp agave nectar, honey, or sugar
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 3 cloves garlic, minced (approximately 1 tbsp)
• 2 tbsp cooking oil
• 3 cups beech, oyster, or any mushrooms
• 2 green onions, chopped
• chive sprouts for garnish, optional

Cook ModePrevent your screen from going dark

1. Heat a large skillet over medium-high heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly. It will take about 7 to 8 minutes total. If it takes too long, increase the heat to high.
   
2. Meanwhile, in a small mixing bowl, combine soy sauce, agave nectar, sesame oil, sesame seeds, and minced garlic Then set aside.
   
3. When tofu is browned on all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but don’t stir too much- this will allow the mushrooms to turn nicely golden brown.
   
4. Stir in the sauce we made earlier, and cook for about 1 minute. The moisture should evaporate quickly. Remove from heat, and stir in the green onion.
   
5. Serve with warm cooked rice and sprinkle with sesame seeds and green onion. Add chive sprouts if you have them as well. Enjoy!
   

Michael MorrisApril 1, 2021 at 4:36 pm

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SeonkyoungSeptember 20, 2016 at 4:43 pm

Hi Moana!
Of course! I love creating vegetarian, vegan and seafood recipes! More to come!!

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SeonkyoungFebruary 7, 2017 at 3:13 am

Love king mushrooms! The texture is wonderful! Such a great idea Lori!

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SeonkyoungApril 13, 2017 at 2:14 pm

Hello! I don’t think there is quite an ingredients like onion -I understand you don’t eat them, though, it will be very tough to ‘substitute/replace’ for the same flavor/effects to the dish. Not sure why you don’t eat them, but if you just don’t like the flavor, then try some mild onion family vegetables- such as leek, it will be great.

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SeonkyoungJanuary 29, 2020 at 10:36 am

love to hear that it went well!

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This is my first recipe of yours I’ve tried. It was so easy and delicious! And I do not like cooking, so if I can do it, anyone can lol. I added napa cabbage and carrots because I had leftovers. And I used garlic powder because I didn’t have garlic. Thank you for the variety of vegetarian recipes. I plan on trying others.

I discovered you from a link from Just One Cookbook to your vegetarian kimchi recipe. I am really keen on trying your it because I love kimchi and haven’t found vegetarian kimchi offered at the Asian markets near me.

I live in the Bay Area and loved your post on Mendocino. Have you gone to Big Sur? That’s one of my favorite places. A bit further trek from your area, but definitely worth the drive.

I made this with tempeh and oyster mushrooms and it was amazing! I might lessen the sweetener next time though 🙂 I love all your vegan recipes…. korean food is one my family’s favorite cuisines so thank you for the vegan korean recipes!

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SeonkyoungJanuary 7, 2021 at 11:35 am

Yes, the gochujang base bulgogi sauce would also work great on this!

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Thank you for this recipe! I made it today and it was easy and delicious!

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I love this recipe! I’ve made it several times so far, and I keep coming back to it. It’s perfect as is, but I’ll sometimes toss in some baby bok choy or other veggies to make it a complete meal. My favorite: kimchi. Thank you so much for posting this and sharing it with us!

★★★★★

SeonkyoungFebruary 28, 2022 at 11:55 am

Ummm sounds delicious with baby bok choy!

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