Bulgogi is basically Korean barbecue and it is amazing if you haven't had it before. Normally it is made with super thin sliced beef sirloin, but I like to make a vegetarian version using soy crumbles instead of the beef. You could also use tofu or tempeh, but I like the texture and taste of the crumbles in this recipe. In terms of veggies, really anything goes, but I like to keep the veggies raw and fresh. If you prefer cooked veggies, just make sure to only lightly steam or saute them until just tender crisp. You will want the crunch and freshness.
Vegetarian Bulgogi Bowls with Vegetables
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 cup brown rice
- 1/4 cup soy sauce (GF if needed)
- 2 tbsp. brown sugar
- 2 tsp. sesame oil
- 3 U cloves garlic, minced
- 1 tsp. ginger
- 1/2 tsp. red pepper flakes
- 2 U green onions, thinly sliced
- 1 lb. vegetarian crumbles (or extra firm cubed tofu)
- 1 cup cabbage
- 1 U cucumber, sliced thin
- 1 U red pepper, sliced thin
- 1 cup carrots, shredded
- 1/4 cup cilantro
- shopping_cartGet IngredientsinfoNEW!
Cook the brown rice according to package directions. Prep the vegetables
Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.
Heat a skillet over medium high heat. Add the crumbles and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes. Serve over rice with vegetables. You can also cook the vegetables depending on your preferences. I like them raw or cooked until tender crisp.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.