Korean Lentil Vegan Bulgogi Recipe
Introduction
Korean Lentils Vegan Bulgogi is a flavorful plant-based twist on the classic Korean dish. Featuring tender shiitake mushrooms and hearty lentils in a savory, slightly sweet sauce, it’s a satisfying meal perfect for any dinner. Serve it with steamed broccoli and vegan kimchi for an authentic experience.
Ingredients
- 3 tablespoons Toasted Sesame Oil (Substitute with avocado oil for a nut-free version)
- 3 cloves Garlic (Minced)
- 1 tablespoon Fresh Ginger (Grated; use ground ginger as an alternative)
- 2 tablespoons Brown Sugar (Substitute with maple syrup or coconut sugar)
- 1/4 cup Soy Sauce (Use gluten-free tamari as a GF option)
- 1 teaspoon Crushed Red Chili Pepper Flakes (Adjust for heat)
- 1/2 teaspoon Ground Black Pepper (Freshly ground)
- 8 ounces Shiitake Mushrooms (Can substitute with cremini or button mushrooms)
- 1 cup Green or Brown Lentils (Cooked)
- 2 cups Cooked Basmati Rice (Fluffy and fragrant)
- 2 cups Steamed Broccoli (For serving)
- 1/4 cup Sliced Green Onions (For garnish)
- 2 tablespoons Toasted Sesame Seeds (For topping)
- 1 cup Vegan Kimchi (For serving)
Instructions
- Step 1: Make the sauce by whisking together toasted sesame oil, minced garlic, grated ginger, brown sugar, soy sauce, crushed red chili flakes, and ground black pepper in a small bowl until well combined and fragrant.
- Step 2: Heat 1 tablespoon of sesame oil in a cast iron skillet over medium-high heat. Add sliced shiitake mushrooms and cook for 6-8 minutes, stirring occasionally until they are browned and tender.
- Step 3: Pour the prepared sauce into the skillet, then stir in the cooked lentils. Reduce heat to medium-low and simmer for about 5 minutes until the sauce thickens and coats the lentils and mushrooms well.
- Step 4: Serve the lentil and mushroom mixture over warm basmati rice. Add steamed broccoli on the side, sprinkle with sliced green onions, add a serving of vegan kimchi, and finish with toasted sesame seeds for crunch.
Tips & Variations
- For a spicier kick, increase the crushed red chili flakes or add a dash of gochujang (Korean chili paste) to the sauce.
- Use cremini mushrooms if shiitake is unavailable; they will still provide a meaty texture and earthy flavor.
- Try quinoa or brown rice instead of basmati for a different grain option.
- For extra protein, add chopped tempeh or tofu alongside mushrooms and lentils.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Add a splash of water or broth when reheating if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of cooked dried lentils?
Yes, canned lentils can be used for convenience. Just rinse and drain them well before adding to the dish.
Is this recipe gluten-free?
It can be gluten-free if you use tamari instead of regular soy sauce. Always check labels to ensure other ingredients are also gluten-free.
PrintKorean Lentil Vegan Bulgogi Recipe
This Korean Lentils Vegan Bulgogi recipe offers a flavorful and wholesome plant-based dish inspired by traditional Korean bulgogi. Featuring tender shiitake mushrooms and protein-rich lentils simmered in a savory, slightly sweet, and spicy sauce, served over fragrant basmati rice with steamed broccoli, vegan kimchi, and garnished with sesame seeds and green onions. Perfect for a nutritious vegan meal with bold Asian flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Ingredients
Sauce Ingredients
- 3 tablespoons Toasted Sesame Oil (Substitute with avocado oil for a nut-free version)
- 3 cloves Garlic (Minced)
- 1 tablespoon Fresh Ginger (Grated; use ground ginger as an alternative)
- 2 tablespoons Brown Sugar (Substitute with maple syrup or coconut sugar)
- 1/4 cup Soy Sauce (Use gluten-free tamari as a GF option)
- 1 teaspoon Crushed Red Chili Pepper Flakes (Adjust for heat)
- 1/2 teaspoon Ground Black Pepper (Freshly ground)
Main Ingredients
- 8 ounces Shiitake Mushrooms (Sliced; can substitute with cremini or button mushrooms)
- 1 cup Green or Brown Lentils (Cooked)
- 2 cups Cooked Basmati Rice (Fluffy and fragrant)
- 2 cups Steamed Broccoli (For serving)
Garnishes and Extras
- 1/4 cup Sliced Green Onions (For garnish)
- 2 tablespoons Toasted Sesame Seeds (For topping)
- 1 cup Vegan Kimchi (For serving)
Instructions
- Make the Sauce: In a small bowl, whisk together toasted sesame oil, minced garlic, grated ginger, brown sugar, soy sauce, crushed red chili flakes, and ground black pepper until well combined and fragrant.
- Sauté the Mushrooms: Heat 1 tablespoon of sesame oil in a cast iron skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 6-8 minutes, stirring occasionally, until they are beautifully browned and tender.
- Combine Ingredients: Pour the prepared sauce into the skillet, stirring in the drained green or brown lentils. Reduce the heat to medium-low and let it simmer for about 5 minutes until the sauce has thickened and coats the lentils and mushrooms well.
- Serve: Spoon the delicious lentil and mushroom mixture over warm basmati rice. Accompany with steamed broccoli, a sprinkle of sliced green onions, a side of vegan kimchi, and finish with toasted sesame seeds for added crunch.
Notes
- To make the dish nut-free, substitute toasted sesame oil with avocado oil.
- Use gluten-free tamari sauce instead of regular soy sauce for a gluten-free version.
- Adjust red chili pepper flakes to your preferred spice level.
- Cook lentils in advance or use canned lentils for convenience, but drain well before adding.
- For alternate mushrooms, cremini or button mushrooms work well.
- Serve immediately to enjoy the best texture and flavors.
Keywords: Korean vegan bulgogi, lentils bulgogi, plant-based Korean recipe, vegetarian bulgogi, shiitake mushrooms bulgogi, vegan Korean recipes
