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! 

A Korean recipe for Vegan Bulgogi using jackfruit and the most flavorful sauce. Create a A vegan Bulgogi Bowl with rice, veggies and kimchi! #bulgogi #vegan bulgogi #jackfruit #bulgogibowl

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.― Panache Desai

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.

Jackfruit lends itself perfectly to Bulgogi. It shreds easily, has a tender texture, and a fairly neutral taste allowing it to take on the flavor of the marinade.

Grated pear of apple give the bulgogi authentic flavor.

What makes Bulgogi Sauce unique? 

  1. 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.
  2.  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.

Make the bulgogi marinade.

Carefully fold in the jackfruit until it is fully immersed in the bulgogi marinade.

Bulgogi marinade or sauce.

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.

 

Searing the jackfruit. Jackfruit lends itself perfectly to Bulgogi. It shreds easily, has a tender texture, and a fairly neutral taste allowing it to take on the flavor of the marinade.

Serve the Jackfruit Bulgogi over cooked rice with your choice of veggies,  kimchi and a sprinkling of toasted sesame seeds.

A Korean recipe for Vegan Bulgogi using jackfruit and the most flavorful sauce. Create a A vegan Bulgogi Bowl with rice, veggies and kimchi! #bulgogi #vegan bulgogi #jackfruit A Korean recipe for Vegan Bulgogi using jackfruit and the most flavorful sauce. Create a A vegan Bulgogi Bowl with rice, veggies and kimchi! #bulgogi #vegan bulgogi #jackfruit A Korean recipe for Vegan Bulgogi using jackfruit and the most flavorful sauce. Create a A vegan Bulgogi Bowl with rice, veggies and kimchi! #bulgogi #vegan bulgogi #jackfruit

This flavorful vegan Bulgogi Bowl comes together quickly and easily, perfect for midweek dinners.

A Korean recipe for Vegan Bulgogi using jackfruit and the most flavorful sauce. Create a A vegan Bulgogi Bowl with rice, veggies and kimchi! #bulgogi #vegan bulgogi #jackfruit #bulgogibowl

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!

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A Korean recipe for Vegan Bulgogi using jackfruit and the most flavorful sauce. Create a A vegan Bulgogi Bowl with rice, veggies and kimchi! #bulgogi #vegan bulgogi #jackfruit #bulgogibowl

Vegan Bulgogi Bowl with Jackfruit

  • Author: Tonia Schemmel | Feasting at Home
  • 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

Description

Vegan, plant-based, Korean Bulgogi Bowl using jackfruit instead of meat, with a flavorful Bulgogi Sauce/marinade! Create a vegan Bulgogi Bowl with rice, veggies and kimchi! Can be made in under 30 minutes!


Ingredients

Scale

Bulgogi Sauce/Marinade:

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.


Instructions

  1. In a bowl whisk together grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
  2. Gently shred jackfruit, hands work best here. Add to the marinade and carefully fold in until jackfruit is fully immersed in the liquid.
  3. 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.
  4. Pour the remaining marinade and green onions into the pan stir and heat thoroughly for another minute.
  5. Serve over rice with veggies, kimchi and a sprinkling of toasted sesame seeds.

Notes

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.

Nutrition

  • 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,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Hi Sylvia,

    If I accidentally got the syrup is it still salvageable to make or should I go back and get the water?

    1. 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.

  2. 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!

    1. You could, but I’m afraid it would make the flavors unbalanced. What if you cut back?

    1. 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.

  3. 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.

  4. 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.

  5. 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!

  6. 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!