Vegan Korean Bulgogi – Eat at Home

Vegan Korean Bulgogi

Vegan Korean Bulgogi

The sauce really makes the dish and is what makes it bulgogi!

Traditionally, this meal is made with meat, but this version makes use of tofu.

Serve this with a green veggie like broccoli, brussels sprouts, asparagus, kale, green beans or edamame.

Vegan Korean Bulgogi


  • 1 cups brown rice
  • 14 oz. extra firm tofu
  • 1 onion
  • 4 cloves garlic crushed
  • 1 Tbs. maple syrup
  • 2 Tbs. rice vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. sriracha

For Instant Pot Rice

  • 1 cups brown rice listed above
  • 1 1/4 cups water


For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.

  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For bulgogi:

  • Drain the tofu and press between paper towels with a heavy skillet on top for a few minutes.

  • Crumble tofu with a fork.

  • Add onion and garlic to a medium-sized pan and cook until soft.

  • Add the tofu and cook 2-3 minutes more.

  • Mix remaining ingredients and pour over the tofu, stirring to combine.

  • Serve over rice.


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