Vegan Korean BBQ Bowls
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The Woks of Life · by Kaitlin★ 5.0 (3)

Vegan Korean BBQ Bowls

NUTRITION · PER SERVING45M COOK
CAL 34%·PRO 29%
CARBS 108G65% OF CAL
11G FIBER79G OTHER18G TOTAL SUGAR
FAT 22G29% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan take on Korean BBQ using meaty king oyster mushrooms, served over rice with kimchi, ssamjang, and all the traditional accompaniments. Smoky and satisfying.

mainkoreanbowldairy freevegan
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Nutrition & ingredients

Ingredients

serves 2
  • 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))
  • 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
PREP
30M
SODIUM
1333MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.