Spice up your kitchen routine with these irresistible vegan Korean recipes!
With the rising global love for BTS, Blackpink, and K-dramas, Korean culture is being celebrated. And so is the food.
Korean cuisine is famous for its mouthwatering BBQ like samgyupsal and bulgogi, but it doesn’t stop at meaty delights.
It also boasts a myriad of vegan dishes that are just as delectable. From breakfast to dinner, there’s a Korean recipe for every vegan out there.
Let’s put the spotlight on these tempting vegan Korean recipes. Brace yourself for an exciting ride!
Vegan bibimbap is your answer to Asian food cravings and a savvy way to use up those leftover veggies.
Aromatic rice mingles with colorful zucchini, carrots, bean sprouts, shiitake mushrooms, cabbage, and spinach.
Add a generous dollop of gochujang, a sweet and spicy Korean chili paste, for a burst of flavors.
As you stir it all together, everything is coated in this delightful sauce. It’s not just food, it’s a flavorful feast!
2. Vegan Kimchi
Traditional kimchi isn’t vegan. I was shocked to learn the culprit is fish sauce.
But don’t worry, homemade vegan kimchi is delicious. Ingredients like vegetable-fruit stock and homemade kimchi paste can create the complex flavors kimchi is renowned for.
This way, you can enjoy the tangy, spicy goodness of kimchi, while keeping it completely plant-based.
Who said bulgogi couldn’t be vegan? Meet vegan bulgogi, where the traditional beef is replaced with soy curls.
Marinated in a blend of garlic, ginger, black pepper, and toasted sesame oil, these soy curls deliver ‘meaty’ satisfaction.
Served with steaming rice, this plant-based version of bulgogi stands tall in flavor. It’s a delightful choice for vegan Korean food enthusiasts.
To me, tteokbokki is Korean comfort food at its best. It’s soft, chewy, sweet, saucy, and spicy.
While the rice cakes are naturally vegan, some tteokbokki variations add non-vegan elements. This recipe stays true to its plant-based roots.
The bold sauce is a mix of spicy gochujang, sweet maple syrup, savory soy sauce, hot gochugaru, and fragrant garlic.
It coats the rice cakes, optional vegan cocktail sausages, and fresh green onions perfectly. A sprinkling of sesame seeds adds an inviting nutty finish.
Say hello to the comforting warmth of vegan sundubu-jjigae, a delightful spin on a classic Korean soft tofu stew.
This vegan version features texture-rich king oyster and enoki mushrooms along with tofu.
The layers of flavor come alive with the addition of Korean seasonings and spices. As a bonus, this stew is gluten-free and is ready in just 30 minutes!
Vegan japchae is a simple yet satisfying dish that mixes savory, sweet, and umami flavors.
The spotlight shines on fresh veggies and chewy, gluten-free glass noodles, with light cooking that makes it ideal for summer.
Shiitake mushrooms, bell peppers, spinach, and onion join the noodles, all tossed in a sweet and savory sauce. Every bite is a flavor-packed delight.
Going to a Korean BBQ party as a vegan can be tough. But with this vegan Korean BBQ cauliflower recipe, you won’t have to miss out.
Cauliflower can be plain on its own, but this recipe completely revamps its reputation. This dish brings the sweet, tangy, and savory flavors of BBQ straight to your plate, all wrapped up in a healthy cauliflower package.
With this recipe, you can still enjoy great food and even better company. Who knew cauliflower could be the life of the party?
Dubu jorim is a delightful dish that’s naturally vegan, so there’s no need for swaps or substitutes. You’ll enjoy its authentic, original flavors!
It’s a spicy, braised tofu dish simmered in a soy-based sauce. The tofu soaks up all the savory and spicy flavors, with a touch of sweetness and tang.
Paired with rice, greens, or even a side of kimchi, it makes a fantastic quick meal, taking under 35 minutes to prepare.
Craving a hearty Korean stew? Vegan doenjang jjigae is your answer.
This stew uses doenjang, a Korean fermented soybean paste, with a rich, earthy, and salty umami flavor. Packed with vegetables, mushrooms, and tofu, it’s a filling dish.
While it often includes beef or seafood, this recipe showcases the robust taste of doenjang in its glory.
Just pair it with a bowl of rice, and you’re good to go!
Vegan kimchi fried rice is the epitome of quick and easy comfort food!
It’s a delectable mix of crispy tofu and bok choy stirred into a tangy kimchi fried rice. Bursting with mouthwatering flavors and textures, this delightful creation stands strong on its own.
It’s a hearty vegan dish even non-vegans will enjoy.
Kimbap is like a cousin to Japanese sushi but with its own unique twist.
The rice in kimbap is seasoned with sesame oil and salt, while sushi rice is seasoned with vinegar. Japanese sushi often includes raw fish, Kimbap uses cooked meats and veggies.
Fill your kimbap with a variety of veggies like cucumbers, carrots, burdock root, yellow pickled radish, and spinach.
It’s a colorful vegan delight sure to delight!
Looking to switch up your pancake routine? Give these Korean mung bean Pancakes a try!
Known as nokdu bindaetteok, these pancakes are made with mung beans and brown rice flour.
These gluten-free vegan treats offer a delightful texture that’s crisp around the edges and chewy in the middle.
Serve them with a tangy dipping sauce. It’s made with soy sauce, sesame oil, sugar, gochugaru (Korean red pepper flakes), and toasted sesame seeds. This is a flavor-packed snack.
Jajangmyeon has completely captured my heart. This black bean paste noodle dish with an umami-rich sauce has me head over heels.
Normally, it contains pork bits, but you absolutely don’t need them to make this dish amazing!
Plus, it’s surprisingly easy to throw together. Even if it’s your first time, you can enjoy this Korean delight in just 30 minutes.
No Korean meal is complete without oi muchim in my book. That crisp cucumber crunch is just amazing.
This simple banchan (side dish) is made by mixing crunchy cucumbers with savory, sweet, and spicy seasonings.
It’s a delightful accompaniment to any Korean meal and can even serve as a substitute for kimchi.
Hotteok are mouthwatering Korean pancakes with a delicious red mung bean filling.
They have a crispy outer layer that gives way to a soft and fluffy interior. The mung bean paste inside greets you with its sweetness and creaminess.
Try them once and you’ll be hooked for life.
If you’re a fan of both dumplings and kimchi, say hello to kimchi dumplings, aka your next new favorite thing on earth.
These Korean dumplings are filled with homemade vegan kimchi and pan-fried to golden perfection.
17. Vegan Jjamppong
This vegan jjampong (Korean spicy seafood noodle soup) is a delicious upgrade from instant noodles.
It’s packed with bok choy and mushrooms. The rich and spicy broth, infused with aromatic garlic and ginger, creates a satisfying bowl of goodness.
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