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Delicious plant-based, Korean Bulgogi Bowl, ready in minutes! Jackfruit soaks up all the yummy flavors instantly without hours of marinating. Pair with rice, kimchi, and a seared vegetable for a quick and amazing Vegan Bulgogi Bowl!
There is only ever one choice. Either you are living from your heart and moving toward your limitless potential, or you are continuing to live in fear and limitation.―
Here’s a fast and easy vegan weeknight dinner you are sure to fall in love with. Jackfruit replaces the meat in traditional Bulgogi and lends itself perfectly to this dish. It shreds easily, has a tender texture, and a fairly neutral taste allowing it to take on the flavor of the marinade.
What is Bulgogi?
The basic definition for Bulgogi is thinly sliced, marinated meat that is grilled, roasted, or pan-fried used in Korean cuisine.
Here we are using jackfruit in place of meat for a vegan version. Make sure to purchase jackfruit, packed in water, not in syrup. Drain and shred with your fingers.
What makes Bulgogi Sauce unique?
- Gochujang is an essential ingredient for this recipe. Known as the spicy miso of Korean cooking. It has serious umami! It has become quite popular making it easier to obtain. Different brands vary in spice level so start with less and adjust to taste. An easy substitute is Garlic Chili paste.
- Asian Pear is a classic ingredient adding sweetness and fruity complexity to traditional Bugolgi Sauce, however, the recipe works just as well with apple or regular pear.
To make the flavorful Bulgogi Sauce, whisk together grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang which will become the marinade for the jackfruit.
Carefully fold in the jackfruit until it is fully immersed in the bulgogi marinade.
Heat a cast-iron or non-stick pan to medium-high heat. Add a tablespoon of high heat oil, and using tongs, place the marinated jackfruit in the skillet, letting the excess marinade drip back into the bowl.
Spread the jackfruit bulgogi evenly in the pan and let it cook without stirring for about 3-4 minutes.
Flip over letting it brown a bit, about another 3 minutes, adding more oil if needed. Pour the remaining marinade and green onions into the pan stir and heat thoroughly for another minute.
Serve the Jackfruit Bulgogi over cooked rice with your choice of veggies, kimchi and a sprinkling of toasted sesame seeds.
This flavorful vegan Bulgogi Bowl comes together quickly and easily, perfect for midweek dinners.
Give the Vegan Bulgogi with Jackfruit a try this week and let us know what you think in the comments below! We are excited for you to try this!
More recipes you may like:
- 20 Buddha Bowls (Vegan & Plant-Based!)
- Vegan Chili Verde with Jackfruit
- Crispy Jackfruit Tacos
- Crispy Jackfruit Carnitas
Vegan Bulgogi Bowl with Jackfruit
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 3-4 1x
- Category: vegan, Asian, dinner recipe
- Method: stovetop
- Cuisine: Korean
- Diet: Vegan
- 1/2 cup of Asian pear, grated (or sub regular pear or apple)
- 1/4 cup soy sauce (or GF liquid aminos)
- 1 1/2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, grated or minced
- 1 tablespoon gochujang pepper paste ( or sub garlic chili paste)
- 1 tablespoon high heat oil –peanut oil, avocado oil, wok oil, etc
- 2 green onions, finely sliced
- 2 teaspoons sesame seeds, toasted
20 oz can of jackfruit (packed in water), drained and rinsed
Serve with: cooked rice, steamed or sauteed veggies, kimchi, crunchy radishes to create a Bulgogi Bowl.
- In a bowl whisk together grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
- Gently shred jackfruit, hands work best here. Add to the marinade and carefully fold in until jackfruit is fully immersed in the liquid.
- Heat a cast-iron or non-stick pan to medium-high heat. Add a tablespoon of oil, using tongs, place jackfruit in the skillet, letting the excess marinade drip back into the bowl. Spread jackfruit evenly in the pan and let it cook without stirring for about 3-4 minutes. Flip over letting it brown a bit, about another 3 minutes, adding more oil if needed.
- Pour the remaining marinade and green onions into the pan stir and heat thoroughly for another minute.
- Serve over rice with veggies, kimchi and a sprinkling of toasted sesame seeds.
Vegan Jackfruit Bulgogi is great in tacos, burritos, lettuce wraps, sushi, spring rolls and so much more!
Feel free to use the flavorful marinade for thinly sliced chicken or beef (for mixed-diet households).
Leftovers will last in the fridge for 3-4 days.
- Serving Size: 3/4 cup
- Calories: 130
- Sugar: 8.1 g
- Sodium: 671.2 mg
- Fat: 9.4 g
- Saturated Fat: 1 g
- Carbohydrates: 10.6 g
- Fiber: 0.9 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Keywords: vegan bulgogi, jackfruit bulgogi, how to make vegan bulgogi, jackfruit recipes, easy jackfruit recipes, how to cook jackfruit,
If I accidentally got the syrup is it still salvageable to make or should I go back and get the water?
Hi Ashley, not sure what you are referring to here? Maybe the jackfruit? If so try rinsing it and add less sweetener into the dish.
Yes! The jackfruit. Thanks for deciphering that for me! I will give it a try ☺️
Oh great! Let us know how it turns out!
Even my meat-loving husband liked this! Delicious.
Great to hear!
Yum so good!! And so quick to make. I added some edamame to the mix for protein. And I served it over brown rice with some roasted Brussels sprouts, red pepper, and fresh avocado. Total deliciousness!
Sounds perfect Angeli- glad you liked it!
Does the jackfruit need to be rinsed a lot?
Just a little Linda. 🙂
would it be ok to omit the sugar? great recipe as always 🙂
You could, but I’m afraid it would make the flavors unbalanced. What if you cut back?
Is it okay to use fresh ripe jackfruit?
The canned jackfruit is from the young green fruit. The ripe fruit has a different, softer texture and sweeter flavor not as suited for this recipe.
Thanks for your quick reply and also i love your vegan recipes. So YUMMY❤❤❤
Made this for my family. I made it both as the vegan bulogi and one with thinly sliced bulogi meat. People ate seconds and thirds of both. I personally preferred the jack fruit version. I was sad that I didn’t have any leftovers for lunch.
I doubled this the first time I made it because I have such confidence in your recipes. The sauce flavors were fantastic. I can see making this with crumbled tofu, soy curls and tempeh as well. Very versatile recipe, will certainly be making it again and again.
all those sound like perfect variations Alysia. so glad you enjoyed!
Wow, this recipe opened up a whole new world for me! I thought jackfruit was this exotic thing that would take hours of marinating, and this recipe proved me wrong. Super easy, very accurate tasting, incredibly flavorful. This will be on repeat!
Great to hear and glad this worked for you!
oh my gosh- this was so easy and delicious! I happened to have everything in the pantry. perfect with kimchi and rice. thanks for the inspiration. I do eat meat but love my veggies and jackfruit is so fun!