Can I make this recipe without Impossible beef?

Yes. You can substitute the Impossible plant-based beef with crumbled tofu or tempeh. Both will absorb the bulgogi sauce and give a hearty texture.

What grain works best in a bulgogi bowl?

This recipe uses quinoa , but rice is also a classic choice. For a quicker option, try broken jasmine rice . Both pair well with the bold flavors of vegan bulgogi.

How do I store and reheat leftovers?

Store the bulgogi and grains in an airtight container in the fridge for 3 to 4 days . Reheat gently in the microwave or on the stovetop, then add fresh veggies before serving.

Easy Vegan Bulgogi Bowl (Korean-Inspired Buddha Bowl)

Name: Easy Vegan Bulgogi Bowl (Korean-Inspired Buddha Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 tablespoons low-sodium soy sauce; 2 tablespoons brown sugar (or regular sugar); 2 tablespoons sesame oil; 1/2 teaspoon freshly ground black pepper; 12 ounces Impossible plant-based ground beef (or substitute with crumbled tofu or tempeh); 1/2 cup finely chopped onion (learn how to here); 1 tablespoon minced garlic; 3 green onions, chopped and separated (white and green parts); 2 small carrots, grated (about 1/2 cup); 1 tablespoon toasted sesame seeds, for garnish; Cooked quinoa (stovetop quinoa method), or swap with rice (broken jasmine rice for a quicker option); 1 Persian cucumber, sliced; 1/2 cup cooked edamame; Optional fried egg for vegetarians

Easy Vegan Bulgogi Bowl (Korean-Inspired Buddha Bowl)

Vegan bulgogi bowl with quinoa, edamame, cucumbers, and plant-based bulgogi in a grey bowl

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Quick and easy vegan bulgogi bowl with plant-based protein, quinoa, and fresh veggies. A healthy Korean-inspired dinner ready in 30 minutes.

Author: George
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main course
Method: Stovetop
Cuisine: Korean
Diet: Vegan

Ingredients

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For the bulgogi sauce

4 tablespoons low-sodium soy sauce
2 tablespoons brown sugar (or regular sugar)
2 tablespoons sesame oil
1/2 teaspoon freshly ground black pepper

For the vegan bulgogi

12 ounces Impossible plant-based ground beef (or substitute with crumbled tofu or tempeh)
1/2 cup finely chopped onion (learn how to here)
1 tablespoon minced garlic
3 green onions, chopped and separated (white and green parts)
2 small carrots, grated (about 1/2 cup)
1 tablespoon toasted sesame seeds, for garnish

For the bowl

Cooked quinoa (stovetop quinoa method), or swap with rice (broken jasmine rice for a quicker option)
1 Persian cucumber, sliced
1/2 cup cooked edamame
Optional fried egg for vegetarians

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Instructions

Mix together all the ingredients for the bulgogi sauce in a small bowl and set aside.
In a skillet, cook the Impossible beef (or tofu/tempeh) without oil until browned.
Add onion, garlic, and the white part of the green onion. Stir and cook until the onion is slightly translucent.
Stir in the sauce until combined.
Once the sauce starts to bubble, add grated carrots and the green parts of the green onion. Cook until most of the sauce is absorbed.
Remove from the heat and garnish with sesame seeds.
Assemble the bowl: add cooked quinoa or rice, bulgogi mixture, cucumber, and edamame. Garnish with sesame seeds or green onion. For a vegetarian version, top with a fried egg.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days.
Swap quinoa with rice or broken jasmine rice for variety.
Add vegetables like cucumbers, carrots, edamame, bell peppers, leafy greens, or vegan kimchi.
Impossible beef gives the best texture, but tofu or tempeh work well if you prefer a whole-food option.

Find it online: https://www.myeclecticbites.com/vegan-bulgogi-buddha-bowl/