Korean-Inspired Bulgogi "Beef" Rice Bowl - using plant-based ground (Vegan)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein, and barley is often cheaper.

Slice the pear and finely grate it into a bowl.

Add grated pear juice to the bowl for sweetness.

Chop and add grated ginger and minced garlic to the bowl with the pear.

Prepare the sauce by adding brown sugar, regular soy sauce, dark soy sauce, gochujang, sesame oil, and sesame seeds to the bowl and mix well.

Add 400 grams of plant-based ground meat to the sauce and mix until well combined.

Cook the mixture immediately or let it marinate; the meat will absorb flavors while cooking.

Heat a medium-sized pan and add sesame oil for fragrance.

Add the plant-based ground meat to the pan and cook for 6-8 minutes until it absorbs the sauce and the sauce dries up a bit.

Transfer the cooked meat to a bowl and use the same pan to cook thinly sliced carrots.

Season the carrots with sesame oil, salt, and sesame seeds, and cook until tender.

Assemble the bowls with bulgogi-style meat, sautéed carrots, sliced cucumbers, vegan kimchi, steamed rice, and chopped scallions.

Drizzle with sesame oil and mix everything together before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens