Korean Beef Bulgogi, Veg Style

Some nights you just want to eat take out, but let’s face it: you’ll probably end up feeling crappy about yourself after , whether financially, physically, or mentally.

My boyfriend and I went to a Korean BBQ place about a year ago, and he had the best meal ever. It was called Beef Bulgogi, which is a traditional Korean dish. Only problem? I’m veg, so I couldn’t try it out! Thankfully, we tried some alternatives, and a year later, we’re still making it at least once per week!

It’s fast, cheap, filling, vegan, and tasty! It is also super easy to customize it because really any spices or veggies will work great. The veggie ground is a great alternative to beef ground, as it has the same texture and consistency. Also, it’s not raw, so it cooks SUPER FAST!

This is the ground that I buy:


It’s approx. $10 for 4 packs, you can’t go wrong with that! You can use normal ground beef if you want, also!

This is a standard dish I would make on a Wednesday evening, after having school 9am-12pm, and work 12:30pm-6:30pm.

Korean Beef Bulgogi, Veg Style

Time: 30 minutes     ~     Servings: 2-3     ~    Great when reheated the next day for lunch!

  • 1 1/2 cups rice
  • 2 1/4 water
  • 1 pack of yves soy beef alternative, (this is the ground that works for me)
  • 1/2 cup soya sauce
  • 1/4 cup of brown sugar
  • 2 cloves of garlic, minced
  • 1 medium yellow onion, diced
  • 1 tsp of oil for saucepan
  • broccoli, cauliflower, carrots, radish, green onion etc., sliced, (optional)
  • butter for rice, (optional)
Step 1:

Cook your rice! I use a rice cooker which helps a LOT! You can get them for $20ish CAD at, I highly recommend this to save time!

Step 2:

Rinse and slice your veggies.

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Processed with VSCO with l3 preset
Step 3:

Heat a medium saucepan to medium heat. Lightly oil the pan, and place your garlic and onion in the pan. Stir around for 2 minutes, and then add the pack of ground.

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Processed with VSCO with l3 preset
Step 4:

When the onions start to go translucent, and there’s a nice fry on the ground, you can add in the rest of your veggies! (I like to leave my radishes and green onions out, and place them on top, raw, at the end, but this is personal choice). You can place a lid on the saucepan in order to soften the veggies faster.

Step 5:

When veggies are to your desired tenderness, turn the stove off, and then you can put the brown sugar and soya sauce into the pan. Mix this around so the soya sauce and brown sugar create a teriyaki glaze-type sauce.

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Processed with VSCO with l3 preset
Step 6:

Serve over rice. Butter rice. Place raw veggies on top. Your choice! This is just how I eat it.

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Processed with VSCO with l3 preset


And that’s it! Super easy, hey? Other than the rice, this is like a 10 minute dish! The sauce is always super tasty too; we can’t get enough of this dish!

If you try it, let me know how you like it!

Happy cooking!



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