Easy Vegan Soy Curl Bulgogi

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Savoury, sweet, and spicy vegan twist on Korean BBQ beef! Quick, simple, and packed with 30 grams of plant-based protein.

Ingredients

Here’s what you’ll need to make this super simple meatless bulgogi “beef”!

Soy curls — follow the link to find them on Amazon! I went a little crazy though and got a whole 12 pounds of it from Vegan Supply in Vancouver.
Onion — I used sweet onion, but you can use any type!
Soy sauce — or tamari to make it gluten-free.
Agave — or maple syrup.
Lemon juice — you can also use rice vinegar, white vinegar, or whatever acid component you have on hand.
Garlic & ginger — I recommend using this mincer and this grater to make sure you don’t have large chunks!
Red pepper flakes
Corn starch

How to Make

Soy curls

Start by soaking your soy curls in boiling hot water for around 10 minutes long. Set aside while you prepare the sauce, and then drain.

Sauce

Mix all sauce ingredients together: soy sauce, agave, lemon juice, garlic, ginger, red pepper flakes, and corn starch. I recommend using a jar with a lid so you can shake it up really well.

Combine

Fry onions with a touch of water over medium-high heat in a large pan. Then add in your drained soy curls and cook for a few more minutes.

Stir in your sauce and mix until everything is evenly coated. Lower the heat and let the sauce thicken slightly. It’s now ready to serve!

Customizations

In order to get the right flavour, I recommend following the sauce ingredients as written —with the exception of substituting soy sauce for tamari if needed for a gluten-friendly version.

However, if you’re not a fan of soy curls, you can absolutely use ripped up shreds of extra firm tofu, seitan bites, or a store-bought meat alternative of your choice. Just make sure it’s not already flavoured or the recipe will become really salty or just clash with the different seasonings.

Storage

You can store soy curl bulgogi in an airtight contain in the fridge for up to 5 days, making it very meal-prep-friendly. You can also freeze for up to 2 months, however, you may notice textural differences after defrosting.

Frequently Asked Questions

Can this recipe be made gluten-free?

Yes! Just simply replace soy sauce with tamari or gluten-free soy sauce.

Can this recipe be made low sodium?

You can certainly reduce the sodium content by using low-sodium soy sauce.

How spicy is this recipe?

Very mild. Think Asian BBQ with a slight kick. To increase spice level, feel free to add in a sweet thai chili pepper diced very finely into the sauce! Or a teaspoon of gochujang.

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