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Korean Bulgogi Beef

Vegan Bulgogi Ground ‘Beef’ (Korean inspired)

  • Total Time: 20 minutes
  • Yield: 4 people 1x


This is a plant-based take on Korean BBQ Beef using easy, accessible ingredients and can be made on one pan. Perfect for weeknight dinners!


Units Scale
  • 400 g firm or extra-firm tofu
  • 1 onion
  • 2 stalks green onion
  • sesame seeds

Sauce ingredients

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (for color)
  • 1/2 tsp black pepper
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 4 tbsp room temp water


  1. Press a block of firm tofu until most water is squeezed out (it doesn't have to be too dry).
  2. Crumble the tofu into small pieces by hand or with a fork.
  3. Chop the onion into small pieces.
  4. Stir fry the onion pieces for 2 minutes or until they become transparent. Add the crumbled tofu and let it sit on the pan on low heat, stir occasionally to avoid burning.
  5. Meanwhile, make the sauce using the listed ingredients.
  6. Pour the sauce into the tofu, mix until fully incorporated and the tofu turns into a beefy brown color.
  7. Remove the tofu ground 'beef' from heat and serve with a bowl of warm rice and veggies of choice.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Korean

Keywords: 20-minute meal, comfort food, Korean recipes, one-pan dish, tofu, vegan