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Vegan Korean BBQ Bowls

Check out this vegan Korean BBQ recipe adapted to resemble Samgyupsal, or Korean BBQ pork belly, using meaty king oyster mushrooms.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2
Calories: 470 kcal
Course: Main Course
Cuisine: Korean

Ingredients

For the bowls:
  • 2 1/2 cups cooked white rice (medium grain preferred)
  • 2 large king oyster mushrooms (doesn’t have to be precise; should be enough for 2 people)
  • 2 tablespoons vegetable oil (plus additional for pan-frying)
  • 2 teaspoons liquid smoke
  • 3/4 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 small onion (sliced into 1 1/2 inch rounds)
  • 2 long hot green peppers
  • 4-5 cloves garlic (or to taste)
  • 2 handfuls green leaf lettuce (can also use red leaf lettuce or romaine; chopped into bite-sized pieces)
  • 1-2 tablespoons ssamjang (Korean BBQ dipping sauce)
  • kimchi (can use a vegetarian option if desired)
  • paejori (marinated scallion salad) (optional, see below; you can also simply chop up some scallions and sprinkle them over the top)
For the pajeori (scallion salad):
  • 8-10 scallions
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons Gochugaru (Korean hot pepper flakes; or to taste)
  • 1 tablespoon toasted sesame seeds

Instructions

    Cup of Yum
  1. First get your rice started, either in a rice cooker or on the stovetop.
  2. Next, start the pajeori scallion salad. Cut the scallions into 2-inch lengths and julienne them very thinly. Transfer the scallions to a bowl of ice water as you cut them. This will help them curl nicely and also take some of the edge off the scallion flavor. When all the scallions are cut, set aside while you prepare the other ingredients.
  3. Slice the mushrooms into ¼-inch thick, 2-inch pieces. If you cut the mushrooms crosswise, you’ll go against the grain and the pieces will be more tender. If you cut the mushrooms with the grain lengthwise, they will have more of a bite, kind of like a piece of pork belly would.
  4. Mix 2 tablespoons of oil, the liquid smoke, sesame oil, sugar, and salt. Whisk to combine and emulsify. Brush the mushrooms with the marinade.
  5. Heat a skillet or nonstick pan with enough oil to coat the bottom over medium-high heat. Add the mushrooms in a single layer and cook until golden on one side. Flip and brown on the other side. When you flip the mushrooms, add the onions, peppers, and garlic into the pan to brown also.
  6. While that’s happening, finish your scallion salad. Drain the scallions and run them through a salad spinner or pat dry on a kitchen towel. Toss with the soy sauce, sugar, sesame oil, gochugaru, and sesame seeds until well combined.
  7. When everything’s cooked to your liking, assemble your vegan Korean BBQ bowl. Add a base of rice to the bowl, a handful or two of lettuce, the mushrooms and veggies, kimchi, and a scoop of ssamjang paste. Top with the pajeori scallion salad to taste. Mix everything together like you would with a bibimbap and enjoy!

Notes

  • Nutrition information includes scallion salad. 

Nutrition Information

Calories 470kcal (24%) Carbohydrates 79g (26%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 7g (35%) Sodium 969mg (40%) Potassium 461mg (13%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 2334IU (47%) Vitamin C 21mg (23%) Calcium 138mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 470

% Daily Value*

Calories 470kcal 24%
Carbohydrates 79g 26%
Protein 10g 20%
Fat 14g 22%
Saturated Fat 7g 35%
Sodium 969mg 40%
Potassium 461mg 10%
Fiber 8g 32%
Sugar 9g 18%
Vitamin A 2334IU 47%
Vitamin C 21mg 23%
Calcium 138mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.