Vegan Bulgogi Recipe Recipe
Vegan, plant-based, Korean Bulgogi Bowl using jackfruit instead of meat, with a flavorful Bulgogi Sauce/marinade! Create a vegan Bulgogi Bowl with rice, veggies and kimchi! Can be made in under 30 minutes!
How to Make the Best Vegan Bulgogi Recipe
This vegan bulgogi recipe brings all the bold, savory-sweet flavors of traditional Korean bulgogi to your table using tender, shredded jackfruit. The secret is in the marinade—a beautiful blend of grated Asian pear, soy sauce, sesame oil, ginger, and gochujang that creates that signature caramelized glaze bulgogi is famous for.
Jackfruit is the perfect plant-based stand-in for meat in this dish. Its naturally stringy texture mimics pulled pork or shredded beef when cooked, and it absorbs marinades beautifully. When pan-seared until slightly crispy on the edges, it delivers a satisfying bite that even meat-lovers will appreciate.
Ready in under 30 minutes, this vegan bulgogi bowl makes for an easy weeknight dinner that doesn’t sacrifice flavor. Pile it over fluffy steamed rice, add your favorite vegetables, top with tangy kimchi and a sprinkle of toasted sesame seeds, and you’ve got a restaurant-quality meal right at home.
Vegan Bulgogi Recipe
Vegan, plant-based, Korean Bulgogi Bowl using jackfruit instead of meat, with a flavorful Bulgogi Sauce/marinade! Create a vegan Bulgogi Bowl with rice, veggies and kimchi! Can be made in under 30 minutes!
Ingredients
Bulgogi Sauce
Jackfruit Bulgogi
Instructions
Prepare the Marinade
- In a bowl whisk together grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
- Gently shred jackfruit, hands work best here. Add to the marinade and carefully fold in until jackfruit is fully immersed in the liquid.
Cook the Bulgogi
- Heat a cast-iron or non-stick pan to medium-high heat. Add a tablespoon of oil, using tongs, place jackfruit in the skillet, letting the excess marinade drip back into the bowl. Spread jackfruit evenly in the pan and let it cook without stirring for about 3-4 minutes.
- Flip over letting it brown a bit, about another 3 minutes, adding more oil if needed.
- Pour the remaining marinade and green onions into the pan, stir and heat thoroughly for another minute.
- Serve over rice with veggies, kimchi and a sprinkling of toasted sesame seeds.
Notes
- Young green jackfruit packed in brine works best for this recipe—avoid jackfruit packed in syrup.
- For extra crispy edges, let the jackfruit cook undisturbed for a few extra minutes before flipping.
- This bulgogi pairs wonderfully with steamed rice, pickled vegetables, and fresh kimchi for a complete bowl.
