Vegan Korean Beef (One Pan Bulgogi Style Dinner)
This Vegan Korean Beef is a plant-based twist on a very popular Korean dish—bulgogi—that delivers sweet, savory flavor in under 20 minutes. Made with Beyond or Impossible meat, this version skips the marinating but keeps all the umami-packed goodness of the original.
It’s sticky, saucy, and protein-packed, with a tender, chewy texture that makes it a weeknight favorite in our house. I love to serve it over rice, tuck it into lettuce wraps, or pile it into a bowl with pickled or steamed veggies and vegan kimchi for a meal that hits every craving. It’s so good that my two teenage sons request that I double the recipe every single time I make it.
Why You’ll Love This Recipe
This vegan bulgogi isn’t trying to mimic every traditional way the dish is made in Korean restaurants—but it does offer:
Done in 20 minutes: A fast, flavorful weeknight dinner
A craveable meat substitute: a meal without compromise
The perfect balance: spicy, salty, sweet, and umami all in one
Endless ways to customize: make it into a bowl, wrap, stir fry, tacos, even rice paper wraps
One pan. No blender. No food processor. Just flavor and the easiest clean up.
It brings all the cozy dinner table satisfaction of Korean BBQ beef, minus the meat—and still makes your taste buds do a happy dance.
Key Ingredients & Easy Substitutions
Sesame oil – Toasted sesame oil adds rich, nutty depth. Don’t skip it if you want that classic Korean BBQ base. You could substitute avocado oil in a pinch, but it won’t have the same flavor.
Mushrooms – Use finely chopped cremini, portobello, or shiitake mushrooms for a meaty texture and umami boost. You can also use oyster mushrooms or skip entirely if using more plant-based meat.
Garlic and ginger – Fresh is best for flavor. Minced or grated works — no need to be fancy. To save time, I grate my garlic and ginger directly into the pan.
Plant-based ground meat – We use Beyond Meat or Impossible Meat to mimic that chewy, tender texture of bulgogi beef. You can also use frozen meat substitutes, crumbled tofu, soy curls, or even chopped tempeh as a meat substitute — just cook off any excess water for the best browning.
Low-sodium soy sauce – Or swap with gluten-free soy sauce, tamari, or coconut aminos to keep this recipe gluten-free.
Brown sugar – Adds that signature sweet bulgogi flavor. Sub with coconut sugar, maple syrup, or agave nectar if needed.
Gochujang – This fermented Korean chili paste is essential for authentic bulgogi sauce. Use 1 tablespoon for mild heat or 2 for more kick. Can’t find? Add a mix of sriracha and miso for a shortcut, but it won’t be quite the same.
Green onions – Use both the white and green parts. They bring brightness and crunch to finish the dish.
Sesame seeds – Optional, but perfect for texture and presentation. Makes your dish look restaurant fancy.
Want to level it up? Add in bok choy, broccoli, shredded carrots, or serve with vegan kimchi and lettuce wraps for a Korean restaurant-style meal at home.
Step-by-Step Instructions
Start by heating sesame oil over medium-high heat in a large pan. Sauté your diced mushrooms, garlic, and ginger until softened—this builds that base layer of flavor.
Add your plant-based ground meat and break it up into crumbles with a spatula. Cook over medium heat until browned. (If using a frozen meat substitute, make sure to cook off any excess water for the best browning.)
Now comes the magic: stir in soy sauce, brown sugar, and gochujang to create that rich bulgogi sauce. Let everything simmer until glossy and caramelized, almost like a sticky stir fry.
Finish with a sprinkle of black pepper, sesame seeds, and chopped green onions.
Easy Vegan Korean Beef (One-Pan Bulgogi-Style Dinner)
Ingredients
Instructions
- Heat sesame oil over medium heat in a saucepan. Add mushrooms, garlic and ginger to the oil and saute until mushrooms are fully cooked, about 5 minutes, turning frequently.
- Add plant-based ground meat, breaking it up into mince with a spatula as it cooks. Cook until fully browned, about 6-8 minutes.
- Add soy sauce, sugar, and gochujang to the meat and toss until everything is evenly coated.
Notes
Substitutions to make this recipe even easier:
- If no fresh ginger, use ¼ teaspoon dried ginger
- If no gochujang, use ½ - ¾ teaspoon crushed red pepper
- If no mushrooms, omit.
- If you are serving young children or spice-averse folks, start with 1 teaspoon of gochujang paste and work up from there.
- To avoid refined sugar, substitute coconut sugar, date sugar, or maple syrup.
Nutrition Facts
Calories
329Fat
20 gCarbs
19 gFiber
1 gProtein
18 gCholesterol
60 mgNet carbs
18 gSat. Fat
7 gSodium
639 mgSugar
15 gPlease note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.
Serving Suggestions
Traditionally, bulgogi beef is served with a side of rice and Korean pear slices or wrapped in lettuce with a dab of ssamjang. For this vegan recipe, I keep it simple and serve:
Over warm white or brown rice with chopped raw carrots and cucumbers
Wrapped in butter lettuce with vegan kimchi
Tucked into Korean-inspired tacos
On top of noodles or mixed into a stir fry
Prepped ahead and stored in an airtight container for easy meal prep
The savory sauce pairs well with a crisp slaw or some quick pickled cucumbers if you want something fresh on the side.
Storage
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or microwave until warmed through. It actually gets better after the flavors sit!