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I’ve been told that in Korea, this dish is referred to as Bulgogi and translates to ‘fire meat.”  Now, I’m not a big fan of extremely hot or spicy foods, but I was able to eat this dish comfortably.  I shared it with my colleagues and they reported back that it wasn’t too spicy for them either.

Korean Vegetarian Beef

I never planned to make this dish, but as I was researching dishes made with ground beef (which I would later make into vegetarian dishes using textured vegetable protein) I stumbled upon this dish several times.  After reading a few varieties on the recipe, I knew I could make a vegetarian version and have it taste just as good – or better – than the original.

Korean Vegetarian Beef

As I have said in many of my recipe posts before, if you want the meat version of this dish, simply switch out the TVP for ground beef.

Korean Vegetarian Beef

I’ve said it before, and I’m sure you know by now if you’ve been reading my blog for any length of time, I love spending time by myself in my kitchen.  However, there are occasional days where I just need to cook something for dinner that’s quick and easy.  This dish is just that.  It’s fast to prepare, easy, most of the ingredients will already be in your pantry or fridge, and more importantly, it’s really, really delicious!

Korean Vegetarian Beef

Korean Vegetarian "Beef"
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 312 gram package of Yves Veggie Ground
  • ½ cup brown sugar, lightly packed
  • ¼ cup light soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sesame seeds
  • Cooked white rice
  • Sliced green onions
Instructions
  1. In a large skillet, over medium heat, sauté the onions in olive oil until slightly caramelized; add the garlic and TVP and continue to sauté for another 5 minutes.
  2. Add the soy sauce, sesame oil, ground ginger, crushed red pepper flakes, ground black pepper, and brown sugar. Stir well into the TVP mixture.
  3. Continue to sauté until all of the liquid is absorbed into the TVP - about 4-5 minutes.
  4. Add in the sesame seeds and stir to incorporate.
  5. Serve over freshly cooked rice and top with sliced green onions.
 

Korean Vegetarian Beef

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This Post Has 17 Comments

  1. This recipe just popped up on my Pinterest feed and it looks so good that I had to pop over and take a closer look (and pin for later!). I used to live in Korea so have veganised plenty of Korean dishes but never bulgogi – it has to be next on the list now!

    1. Thanks, Paige. I couldn’t eat vegetarian food unless it was super delicious – otherwise, I’d be grilling steak every night.

  2. Yumm! You know I’m a Korean food fanatic–this is right up my alley. Glad you found something not too spicy for your repertoire. 😉

    My Korean boyf says that the “bul” or “fire” actually refers to how this meat is usually cooked over a flame or barbecue, less the heat in the seasoning (though it definitely has a kick!).

  3. This looks amazing! And I like that it comes together quickly as the tiny terror is hurtling into the terrible twos entirely too quickly and it cuts into dinner prep time dramatically. I hope I remember to make it next time I have either veggie crumbles or ground beef in the house! Unrelated note – I actually bought mushrooms the other day to make your mushroom stroganoff and then got distracted and turned them into something else. 🙁

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