25 Delicious Vegan Korean Recipes for Every Occasion

Now, who says vegan eating can’t be packed with flavor and excitement? Dive into the vibrant world of Korean cuisine with our roundup of 25 Delicious Vegan Korean Recipes for Every Occasion. From quick weeknight dinners to hearty comfort food that warms the soul, these dishes are sure to impress. Whether you’re a seasoned vegan or just exploring, get ready to spice up your meal rotation!

Spicy Korean Vegan Bibimbap

Vegan bibimbap brings a spicy, savory kick to your table with minimal fuss. Perfect for a quick lunch or dinner, this dish packs a punch with vibrant flavors and textures.

Ingredients

• 2 cups cooked short-grain rice (sticky rice works best)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp gochujang (adjust to taste)
• 1 cup spinach (fresh, tightly packed)
• 1 cup bean sprouts
• 1 medium carrot (julienned)
• 1/2 cucumber (sliced thin)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tsp sugar
• 1 clove garlic (minced)
• 1 tbsp vegetable oil (for frying)
• 1/2 tsp salt

Instructions

1. Heat sesame oil in a large pan over medium heat. Add rice, pressing it down to crisp slightly, about 5 minutes.
2. In a small bowl, mix gochujang, soy sauce, sugar, and garlic. Set aside for the sauce.
3. Blanch spinach in boiling water for 30 seconds, then rinse under cold water. Squeeze out excess moisture.
4. Quickly blanch bean sprouts in the same water for 1 minute, then drain and season with salt.
5. Heat vegetable oil in a pan over medium-high. Sauté carrot and cucumber separately, each for 2 minutes.
6. Assemble bibimbap by arranging rice at the bottom of a bowl. Top with spinach, bean sprouts, carrot, and cucumber.
7. Drizzle the gochujang sauce over the top. Mix well before eating.

Mixing all components creates a delightful contrast between the crispy rice and fresh vegetables. The gochujang sauce ties everything together with its deep, spicy flavor. Serve with extra sauce on the side for those who love an extra kick.

Vegan Korean Japchae with Sweet Potato Noodles

Let’s dive into a vibrant, plant-based twist on a Korean classic. This dish swaps traditional starch noodles for sweet potato noodles, offering a healthier, gluten-free alternative.

Ingredients

• 8 oz sweet potato noodles (soak in hot water for 20 mins to soften)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 cup spinach (blanched for 30 seconds)
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp maple syrup (or sugar)
• 1 tsp toasted sesame seeds

Instructions

1. Boil sweet potato noodles in a large pot of water for 6-7 minutes until al dente. Drain and rinse under cold water. Tip: Toss with a bit of sesame oil to prevent sticking.
2. Heat vegetable oil in a large pan over medium heat. Add garlic, sauté for 30 seconds until fragrant.
3. Add carrot and bell pepper, stir-fry for 3 minutes until slightly soft.
4. Mix in spinach and green onions, cook for another minute.
5. Add drained noodles to the pan. Pour soy sauce and maple syrup over, toss well to combine. Tip: Use tongs for even mixing.
6. Cook for 2 more minutes, stirring frequently. Remove from heat, sprinkle with sesame seeds. Tip: Serve immediately for best texture.

Vegan Korean Japchae boasts a delightful chewiness from the noodles, balanced by crisp veggies and a savory-sweet sauce. Try garnishing with extra sesame seeds and a side of kimchi for an authentic touch.

Korean Vegan Kimchi Stew

Warm up your kitchen with this bold Korean Vegan Kimchi Stew, a hearty dish that packs a punch with its deep flavors and spicy kick.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 1 cup kimchi, chopped (adjust to taste)
• 1 tbsp gochujang (Korean red pepper paste)
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 2 green onions, sliced
• 1 tsp sugar
• 1 tbsp soy sauce

Instructions

1. Heat sesame oil in a large pot over medium heat for 1 minute.
2. Add chopped kimchi and gochujang. Stir-fry for 2 minutes until fragrant.
3. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Add cubed tofu, green onions, sugar, and soy sauce. Simmer for another 5 minutes.
5. Tip: For a thicker stew, mash some tofu against the pot side.
6. Tip: Adjust spiciness by adding more gochujang or kimchi juice.
7. Tip: Serve immediately for the best texture and flavor.

Garnish with extra green onions if desired. The stew should be spicy, savory, and slightly tangy. Perfect with a side of steamed rice or as is for a low-carb option.

Vegan Korean BBQ Jackfruit

Trying vegan Korean BBQ has never been easier with this jackfruit recipe. It’s smoky, sweet, and perfectly savory, mimicking the traditional dish without any meat.

Ingredients

– 2 cans young green jackfruit in water (drained and rinsed)
– 1/4 cup soy sauce (low sodium preferred)
– 2 tbsp maple syrup (or agave for a vegan option)
– 1 tbsp sesame oil (toasted for extra flavor)
– 2 cloves garlic (minced)
– 1 tsp ginger (grated, fresh is best)
– 1/2 tsp smoked paprika (for that BBQ smokiness)
– 1 tbsp vegetable oil (or any neutral oil)
– 1/2 cup water (to thin the sauce if needed)
– 2 green onions (sliced, for garnish)
– 1 tsp sesame seeds (for garnish)

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add jackfruit to the skillet, breaking it apart with a spoon to resemble pulled meat. Cook for 5 minutes until lightly browned.
3. In a bowl, whisk together soy sauce, maple syrup, sesame oil, garlic, ginger, and smoked paprika.
4. Pour the sauce over the jackfruit in the skillet, stirring to coat evenly. Add water if the sauce is too thick.
5. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the jackfruit absorbs the flavors.
6. Increase heat to medium-high and cook for an additional 2-3 minutes to caramelize the sauce slightly.
7. Remove from heat and garnish with green onions and sesame seeds before serving.
A perfect balance of textures, the jackfruit is tender yet slightly chewy, coated in a glossy, flavorful sauce. Serve it over steamed rice or in lettuce wraps for a fresh crunch.

Korean Vegan Tofu Soup

Perfect for a cozy night in, this Korean Vegan Tofu Soup is hearty, flavorful, and easy to make. Packed with spices and soft tofu, it’s a comforting dish that comes together in minutes.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 tbsp gochugaru (Korean red pepper flakes, adjust to taste)
• 4 cups vegetable broth
• 1 block soft tofu, cubed
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tsp sugar
• 2 green onions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat sesame oil in a pot over medium heat until shimmering.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in gochugaru and cook for another 30 seconds to release flavors.
4. Pour in vegetable broth and bring to a gentle boil.
5. Add cubed tofu, soy sauce, and sugar. Simmer for 5 minutes.
6. Garnish with sliced green onions and sesame seeds before serving.

Mildly spicy with a rich umami depth, this soup pairs wonderfully with steamed rice. For an extra kick, add a drizzle of chili oil on top.

Vegan Korean Seaweed Soup

Ready to dive into a bowl of comfort? Vegan Korean Seaweed Soup is simple, nourishing, and packed with umami.

Ingredients

• 1 oz dried seaweed (rehydrate in water for 10 mins)
• 4 cups vegetable broth (low sodium preferred)
• 1 tbsp sesame oil (toasted for depth)
• 2 cloves garlic (minced)
• 1 tsp soy sauce (or tamari for gluten-free)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 green onion (thinly sliced for garnish)

Instructions

1. Soak dried seaweed in cold water for 10 minutes until soft. Drain and squeeze out excess water.
2. Heat sesame oil in a pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add rehydrated seaweed to the pot. Stir-fry for 2 minutes to enhance flavor.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. Season with soy sauce, salt, and black pepper. Simmer for another 5 minutes.
6. Garnish with sliced green onions before serving.

Delight in the soup’s silky texture and rich, savory flavors. Serve with steamed rice or enjoy as a light, standalone dish.

Korean Vegan Pancakes with Scallions

Crispy on the outside, tender on the inside, these Korean Vegan Pancakes with Scallions are a must-try for anyone looking for a quick, flavorful dish.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 cup ice-cold water (for crispier texture)
• 1 bunch scallions (cut into 2-inch lengths)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sugar (adjust to taste)
• 1/2 tsp salt
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, whisk together flour, water, soy sauce, sugar, and salt until smooth.
2. Heat 1 tbsp oil in a non-stick skillet over medium heat until shimmering.
3. Pour 1/4 cup batter into the skillet, spreading it thinly with the back of a spoon.
4. Arrange a handful of scallions on top of the batter, pressing lightly to adhere.
5. Cook for 3-4 minutes until edges are golden and crispy. Flip carefully.
6. Cook the other side for another 3 minutes until golden. Repeat with remaining batter and oil.
7. Serve hot with a dipping sauce of your choice.

Vibrant and packed with flavor, these pancakes are perfect as a snack or side. Try serving them with a spicy gochujang sauce for an extra kick.

Vegan Korean Rice Cakes in Spicy Sauce

Craving something spicy and chewy? These vegan Korean rice cakes in spicy sauce hit the spot. Perfect for a quick, flavorful meal.

Ingredients

• 1 cup Korean rice cakes (soak in cold water for 10 minutes if hard)
• 2 tbsp gochujang (Korean red pepper paste, adjust for spice)
• 1 tbsp maple syrup (or sugar, for sweetness)
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tsp sesame oil (toasted, for depth)
• 1 clove garlic (minced, for aroma)
• 1/2 cup water (adjust as needed for sauce consistency)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp sesame seeds (for garnish, optional)
• 2 green onions (sliced, for garnish)

Instructions

1. Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add gochujang, maple syrup, soy sauce, and sesame oil to the pan. Stir well to combine.
3. Pour in water and bring the sauce to a simmer. Let it cook for 2 minutes until slightly thickened.
4. Drain the rice cakes and add them to the sauce. Stir to coat evenly.
5. Cook for 5-7 minutes, stirring occasionally, until the rice cakes are soft and the sauce clings to them.
6. Remove from heat. Garnish with sesame seeds and green onions.

You’ll love the chewy texture of the rice cakes paired with the bold, spicy sauce. Serve immediately for the best experience, or try adding steamed veggies for extra crunch.

Korean Vegan Bulgogi with Mushrooms

Looking for a meat-free twist on a Korean classic? This vegan bulgogi swaps beef for mushrooms, delivering all the savory, sweet, and smoky flavors you crave.

Ingredients

• 2 cups sliced portobello mushrooms (or any meaty mushroom)
• 1/4 cup soy sauce (use tamari for gluten-free)
• 2 tbsp brown sugar (adjust to taste)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup sliced green onions (for garnish)

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to make the marinade.
2. Add sliced mushrooms to the marinade, ensuring they’re fully coated. Let sit for 15 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add marinated mushrooms to the skillet, reserving the marinade. Cook for 5 minutes, stirring occasionally.
5. Pour the reserved marinade over the mushrooms. Continue cooking for another 5 minutes, or until the sauce thickens and mushrooms are tender.
6. Garnish with sliced green onions before serving.

Here’s how it turns out: The mushrooms soak up the marinade, becoming tender with a slightly chewy texture. Serve it over steamed rice or tucked into lettuce wraps for a fresh crunch.

Vegan Korean Cold Noodle Soup

Every summer demands a dish that’s as refreshing as it is flavorful. Vegan Korean Cold Noodle Soup hits the spot with its icy broth and chewy noodles.

Ingredients

• 8 oz Korean sweet potato noodles (soak in cold water for 30 minutes to soften)
• 4 cups vegetable broth (chilled, for a deeper flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tsp sesame oil (toasted, for nuttiness)
• 1 cucumber (julienned, for crunch)
• 1 pear (julienned, adds sweetness)
• 2 tbsp gochujang (Korean red pepper paste, adjust for heat)
• 1 tsp sugar (balances the spice)
• Ice cubes (for serving, keeps it cold)

Instructions

1. In a large bowl, combine vegetable broth, soy sauce, rice vinegar, sesame oil, gochujang, and sugar. Whisk until smooth.
2. Add ice cubes to the broth mixture to chill it further. Taste and adjust seasoning if needed.
3. Drain the soaked noodles and rinse under cold water until water runs clear.
4. Divide noodles evenly between serving bowls. Pour the chilled broth over the noodles.
5. Top each bowl with julienned cucumber and pear.
6. Serve immediately with additional ice cubes on the side to keep the soup cold.

Zesty and refreshing, this soup offers a perfect balance of spicy, sweet, and tangy. The noodles provide a satisfying chew, while the crisp cucumber and pear add freshness. Try garnishing with sesame seeds or a drizzle of chili oil for extra flavor.

Korean Vegan Stir-Fried Glass Noodles

Easy to whip up, this Korean Vegan Stir-Fried Glass Noodles dish is a flavorful, satisfying meal. Perfect for busy weeknights or a quick lunch.

Ingredients

• 8 oz sweet potato glass noodles (soak in warm water for 20 mins)
• 2 tbsp sesame oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 cup sliced shiitake mushrooms (fresh or rehydrated)
• 1 cup julienned carrots
• 1 cup spinach (packed)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp maple syrup (or sugar)
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. Soak glass noodles in warm water for 20 minutes until pliable. Drain well.
2. Heat sesame oil in a large pan over medium heat. Add garlic, sauté for 30 seconds until fragrant.
3. Add shiitake mushrooms and carrots. Stir-fry for 3 minutes until slightly softened.
4. Add spinach and cook for 1 minute until wilted. Tip: Keep the heat high to avoid soggy vegetables.
5. Push vegetables to one side. Add drained noodles to the pan. Pour soy sauce and maple syrup over noodles.
6. Toss everything together for 2 minutes until noodles are evenly coated and heated through. Tip: Use tongs for easy mixing.
7. Garnish with toasted sesame seeds before serving. Tip: For extra crunch, add more sesame seeds on top.

Light and chewy noodles with a savory-sweet glaze make this dish irresistible. Serve with a side of kimchi for an authentic Korean meal experience.

Vegan Korean Soybean Paste Stew

Looking for a hearty, flavorful stew that’s both vegan and packed with umami? This Vegan Korean Soybean Paste Stew is your answer.

Ingredients

• 2 tbsp sesame oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 cups vegetable broth
• 2 tbsp Korean soybean paste (doenjang)
• 1 tbsp Korean red pepper paste (gochujang, adjust to taste)
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced
• 1 block firm tofu, cubed
• 2 green onions, chopped

Instructions

1. Heat sesame oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté until onion is translucent, about 3 minutes.
3. Pour in vegetable broth. Stir in soybean paste and red pepper paste until dissolved.
4. Add zucchini and mushrooms. Simmer for 10 minutes.
5. Gently add tofu cubes. Simmer for another 5 minutes.
6. Sprinkle with green onions. Remove from heat.

Zesty and rich, this stew offers a deep umami flavor with a slight kick. Serve it with a side of steamed rice for a complete meal.

Korean Vegan Sweet and Spicy Tofu

Absolutely crave-worthy, this Korean Vegan Sweet and Spicy Tofu packs a punch with minimal effort. Perfect for weeknights or meal prep.

Ingredients

• 14 oz firm tofu, pressed and cubed (pat dry for crispiness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust for sweetness)
• 1 tbsp gochujang (Korean chili paste, find in Asian aisle)
• 1 tsp sesame oil (toasted for depth)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp cornstarch (for thickening)
• 2 tbsp water (to mix with cornstarch)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for freshness)

Instructions

1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer. Cook for 5 minutes until golden, flip, cook another 5 minutes. Tip: Don’t overcrowd the pan for even browning.
2. Reduce heat to medium. Push tofu to one side. Add garlic, sauté for 30 seconds until fragrant.
3. Add soy sauce, maple syrup, gochujang, and sesame oil. Stir to combine with garlic, then mix into tofu.
4. In a small bowl, whisk cornstarch and water. Pour over tofu, stir gently. Cook for 2 minutes until sauce thickens. Tip: Sauce should coat the back of a spoon.
5. Remove from heat. Garnish with sesame seeds and green onions. Tip: Let sit for 5 minutes to absorb flavors.

Tender tofu with a crispy edge, smothered in a sticky, sweet-spicy sauce. Serve over rice or with steamed veggies for a balanced meal.

Vegan Korean Radish Soup

Perfect for a chilly evening, this Vegan Korean Radish Soup is hearty and simple to make. Packed with flavor, it’s a comforting dish that comes together quickly.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 4 cups Korean radish, peeled and cubed
• 1 tbsp minced garlic
• 1 tbsp soy sauce (adjust to taste)
• 4 cups vegetable broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat sesame oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add cubed radish and stir to coat with oil, cooking for 2 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes or until radish is tender.
6. Stir in soy sauce, salt, and black pepper.
7. Garnish with sliced green onions before serving.

Enjoy the soup’s mild sweetness from the radish, balanced by the savory broth. Serve with a side of steamed rice for a complete meal.

Korean Vegan Potato Pancakes

Unveil the simplicity of Korean Vegan Potato Pancakes, a crispy delight that’s effortlessly vegan and packed with flavor. Perfect for a quick snack or a side dish, these pancakes are a must-try.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup all-purpose flour (for binding)
• 1 tbsp cornstarch (extra crispiness)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/4 cup chopped scallions (for freshness)

Instructions

1. In a large bowl, mix grated potatoes, flour, cornstarch, salt, and scallions until well combined.
2. Heat 1 tbsp oil in a non-stick skillet over medium heat (350°F).
3. Scoop 1/4 cup of the mixture per pancake, flattening slightly with the back of the spoon.
4. Cook for 3-4 minutes on each side, until golden brown and crispy. Tip: Press down gently for even cooking.
5. Add remaining oil as needed, repeating the process until all batter is used. Tip: Keep cooked pancakes warm in a 200°F oven.
6. Serve immediately. Tip: For extra flavor, dip in soy sauce mixed with a dash of vinegar.

Flaky on the outside and tender inside, these pancakes offer a satisfying crunch. Pair with a spicy dipping sauce or enjoy as is for a simple, savory treat.

Vegan Korean Spinach Side Dish

Dive into the simplicity and bold flavors of this Vegan Korean Spinach Side Dish, a perfect blend of health and taste.

Ingredients

• 1 lb fresh spinach (stems removed for tenderness)
• 2 tbsp sesame oil (or any neutral oil)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp toasted sesame seeds
• 2 cloves garlic (minced)
• 1 tsp sugar (optional, for balance)

Instructions

1. Bring a large pot of water to a boil. Add spinach and blanch for 30 seconds.
2. Immediately transfer spinach to ice water to stop cooking. Drain well and squeeze out excess water.
3. In a bowl, mix sesame oil, soy sauce, minced garlic, and sugar until sugar dissolves.
4. Add spinach to the bowl and toss gently to coat evenly with the dressing.
5. Sprinkle toasted sesame seeds over the spinach and mix lightly.
6. Let the dish sit for 5 minutes before serving to allow flavors to meld.

Al dente spinach with a glossy coating offers a nutty, savory bite. Serve chilled or at room temperature alongside steamed rice or as a banchan.

Korean Vegan Cucumber Salad

Korean Vegan Cucumber Salad is a refreshing side dish that packs a punch. Keep it crisp and cool for summer gatherings.

Ingredients

• 2 large cucumbers, thinly sliced (use a mandoline for even slices)
• 1 tsp salt (for drawing out moisture)
• 2 tbsp rice vinegar (or apple cider vinegar for a sweeter tang)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tbsp maple syrup (adjust to taste)
• 1 clove garlic, minced (fresh is best)
• 1 tsp gochugaru (Korean red pepper flakes, adjust for heat)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. Place sliced cucumbers in a colander. Sprinkle with salt. Toss gently. Let sit for 10 minutes to draw out excess water.
2. Rinse cucumbers under cold water. Squeeze gently to remove remaining moisture. Pat dry with a clean towel.
3. In a large bowl, whisk together rice vinegar, sesame oil, maple syrup, and minced garlic until well combined.
4. Add cucumbers to the bowl. Toss to coat evenly with the dressing.
5. Sprinkle gochugaru over the salad. Toss again to distribute the spice evenly.
6. Transfer to a serving dish. Garnish with toasted sesame seeds.

Light and crunchy, this salad offers a perfect balance of sweet, tangy, and spicy flavors. Serve chilled alongside grilled tofu or as a topping for rice bowls.

Vegan Korean Bean Sprout Salad

Munch on this Vegan Korean Bean Sprout Salad for a crisp, refreshing bite. It’s simple, quick, and packed with flavor, perfect for a light lunch or side dish.

Ingredients

– 1 lb bean sprouts (rinsed and drained)
– 2 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp sesame oil (toasted for deeper flavor)
– 1 tbsp rice vinegar (adjust to taste)
– 1 tsp sugar (or maple syrup for vegan option)
– 2 cloves garlic (minced)
– 1 green onion (thinly sliced)
– 1 tsp sesame seeds (for garnish)
– 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Bring a large pot of water to a boil. Add the bean sprouts and blanch for 1 minute exactly.
2. Immediately drain and rinse under cold water to stop the cooking process. Squeeze out excess water gently.
3. In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, sugar, and minced garlic. Whisk until the sugar dissolves.
4. Add the blanched bean sprouts and sliced green onion to the bowl. Toss well to coat evenly with the dressing.
5. Sprinkle with sesame seeds and red pepper flakes before serving.

Zesty and crunchy, this salad shines with its balance of savory and slightly sweet flavors. Serve it chilled alongside grilled tofu or as a topping for bibimbap for an extra texture contrast.

Korean Vegan Braised Tofu

Let’s dive into a simple yet flavorful Korean Vegan Braised Tofu that’s perfect for a quick weeknight dinner.

Ingredients

• 1 block firm tofu (14 oz), pressed and cubed
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp maple syrup (or any sweetener of choice)
• 1 tbsp sesame oil (toasted for extra flavor)
• 2 cloves garlic, minced
• 1 tsp ginger, grated (fresh is best)
• 1/2 cup water (adjust as needed for braising)
• 1 tbsp gochujang (Korean chili paste, adjust for heat)
• 1 green onion, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Heat sesame oil in a non-stick pan over medium heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Tip: Press tofu well to remove excess water for better browning.
2. Push tofu to one side of the pan. Add minced garlic and grated ginger to the other side. Sauté for 30 seconds until fragrant.
3. Mix in soy sauce, maple syrup, gochujang, and water. Stir gently to coat tofu evenly. Tip: Adjust gochujang amount based on your spice preference.
4. Reduce heat to low. Cover and simmer for 10 minutes, allowing flavors to meld. Tip: Check occasionally to prevent sticking; add a splash of water if needed.
5. Uncover and cook for another 2 minutes to slightly thicken the sauce.
6. Garnish with sliced green onions and sesame seeds before serving.

Great texture contrasts with crispy edges and a soft center. The sauce is a balance of sweet, spicy, and umami. Serve over steamed rice or with a side of kimchi for an authentic touch.

Vegan Korean Perilla Leaf Kimchi

Spice up your plant-based meals with this Vegan Korean Perilla Leaf Kimchi. It’s a bold, flavorful side that’s surprisingly simple to make.

Ingredients

• 20 perilla leaves (washed and dried)
• 1/4 cup gochugaru (Korean red pepper flakes, adjust for heat)
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp maple syrup (or agave nectar)
• 3 garlic cloves (minced)
• 1 tsp ginger (grated)
• 1/4 cup water

Instructions

1. In a bowl, mix gochugaru, soy sauce, maple syrup, garlic, and ginger until a paste forms.
2. Add water to the paste, stirring until smooth. Tip: The consistency should be spreadable, not runny.
3. Lay a perilla leaf flat. Spread a thin layer of the paste on one side. Tip: Use the back of a spoon for even spreading.
4. Fold the leaf in half, pressing gently to adhere. Repeat with remaining leaves.
5. Place the folded leaves in an airtight container. Let ferment at room temperature for 24 hours. Tip: Check after 12 hours for desired tanginess.
6. After fermenting, refrigerate for up to 2 weeks.

Offers a crunchy texture with a spicy, umami kick. Perfect as a banchan or stuffed in a vegan kimbap for extra flavor.

Korean Vegan Stuffed Peppers

Fusion flavors meet comfort food in these Korean Vegan Stuffed Peppers. Packed with bold spices and hearty fillings, they’re a satisfying meal any night of the week.

Ingredients

– 4 large bell peppers (any color, tops cut off and seeds removed)
– 1 cup cooked quinoa (or any grain of choice)
– 1 tbsp sesame oil (or any neutral oil)
– 2 cloves garlic (minced)
– 1 tbsp ginger (grated, adjust to taste)
– 1 cup mushrooms (chopped, any variety)
– 1 cup spinach (chopped)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp gochujang (Korean chili paste, adjust to taste)
– 1 tsp sugar (optional, to balance heat)
– 1/2 cup vegan cheese (shredded, optional for topping)

Instructions

1. Preheat oven to 375°F. Prepare a baking dish by lightly greasing it.
2. In a large pan, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Add mushrooms to the pan. Cook for 5 minutes until softened.
4. Stir in spinach, soy sauce, gochujang, and sugar. Cook for 2 minutes until spinach wilts.
5. Remove pan from heat. Mix in cooked quinoa until well combined.
6. Stuff each bell pepper with the quinoa mixture. Place them in the prepared baking dish.
7. Cover dish with foil. Bake for 25 minutes.
8. Remove foil. Sprinkle vegan cheese on top if using. Bake uncovered for 10 more minutes until cheese melts.
9. Let peppers cool for 5 minutes before serving.
Bold and spicy, these stuffed peppers offer a crunchy contrast to the soft, savory filling. Serve with a side of kimchi for an extra Korean kick.

Vegan Korean Lotus Root Salad

Brighten your meal with this crisp, refreshing Vegan Korean Lotus Root Salad. It’s a perfect balance of textures and flavors, ideal for a light lunch or side dish.

Ingredients

• 1 large lotus root, peeled and thinly sliced (soak in water to prevent browning)
• 2 tbsp rice vinegar (adjust to taste)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp sugar (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional for heat)
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Bring a pot of water to a boil over high heat.
2. Add the sliced lotus root and blanch for 2 minutes until slightly tender but still crisp.
3. Drain and immediately rinse under cold water to stop the cooking process. Tip: This keeps the lotus root crunchy.
4. In a large bowl, whisk together rice vinegar, sesame oil, sugar, and salt until the sugar dissolves.
5. Add the blanched lotus root, red pepper flakes, sesame seeds, and green onions to the bowl.
6. Toss gently to coat all the slices evenly with the dressing. Tip: Let it sit for 10 minutes to enhance flavors.
7. Serve chilled or at room temperature. Tip: Garnish with extra sesame seeds for a nutty crunch.

A vibrant dish that offers a delightful crunch with every bite. The tangy dressing complements the earthy lotus root beautifully. Try serving it alongside grilled tofu for a complete meal.

Korean Vegan Green Onion Salad

Just when you thought green onions couldn’t get any better, this Korean Vegan Green Onion Salad proves otherwise. It’s crisp, refreshing, and packs a punch of flavor with minimal effort.

Ingredients

• 2 bunches green onions, thinly sliced (use both white and green parts)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tsp sugar (or sweetener of choice)
• 1 tsp toasted sesame seeds (for garnish)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. In a large bowl, combine soy sauce, sesame oil, rice vinegar, and sugar. Whisk until sugar is dissolved.
2. Add sliced green onions to the bowl. Toss well to coat evenly with the dressing.
3. Let the salad sit for 10 minutes at room temperature to allow flavors to meld.
4. Sprinkle toasted sesame seeds and red pepper flakes over the salad before serving.

Serve this salad alongside grilled tofu or as a bold topping for rice bowls. The green onions stay crisp, offering a refreshing contrast to the rich, umami dressing. For an extra crunch, add a handful of crushed peanuts right before serving.

Vegan Korean Eggplant Side Dish

Perfect for a quick side, this Vegan Korean Eggplant dish packs a punch with minimal effort. Its savory, slightly sweet glaze makes it a crowd-pleaser.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (soak in water to prevent browning)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to taste)
• 1 tbsp sesame oil (toasted for depth)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ginger, grated (peel first)
• 1 tbsp gochujang (Korean chili paste, or sriracha for a substitute)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add eggplant slices in a single layer. Cook for 3-4 minutes per side until golden brown. Work in batches to avoid overcrowding.
3. While eggplant cooks, whisk together soy sauce, maple syrup, sesame oil, garlic, ginger, and gochujang in a small bowl.
4. Reduce heat to medium. Pour sauce over eggplant. Toss gently to coat. Cook for 2 minutes until sauce thickens slightly.
5. Remove from heat. Sprinkle with sesame seeds and green onions.

Firm yet tender eggplant pieces are coated in a glossy, flavorful sauce. Serve alongside steamed rice or as part of a Korean-inspired meal.

Korean Vegan Sweet Rice Drink

Vegan and refreshing, this Korean sweet rice drink is a simple, soothing beverage perfect for any time of day. Its subtle sweetness and creamy texture make it a favorite among those seeking dairy-free alternatives.

Ingredients

• 1 cup sweet rice (soaked for at least 4 hours, or overnight for best results)
• 4 cups water (filtered for cleaner taste)
• 1/4 cup sugar (adjust to taste)
• 1/2 tsp salt (enhances flavor)
• 1 tsp vanilla extract (optional, for added aroma)

Instructions

1. Drain the soaked sweet rice and rinse under cold water until the water runs clear.
2. In a blender, combine the rinsed rice and 2 cups of water. Blend on high for 2 minutes, or until the mixture is smooth.
3. Strain the blended mixture through a fine mesh sieve into a large bowl, pressing down to extract as much liquid as possible. Discard the solids.
4. Transfer the strained liquid to a medium saucepan. Add the remaining 2 cups of water, sugar, and salt.
5. Cook over medium heat, stirring constantly, for 10 minutes, or until the mixture thickens slightly. Do not boil.
6. Remove from heat and stir in vanilla extract if using. Let cool to room temperature before refrigerating.
7. Serve chilled, with ice cubes if desired. Stir well before serving as the drink may separate when stored.

Delightfully creamy with a hint of sweetness, this drink pairs wonderfully with spicy dishes or can be enjoyed on its own as a dessert. For a twist, add a sprinkle of cinnamon or a few drops of rose water before serving.

Conclusion

Whether you’re a seasoned vegan or just exploring plant-based options, these 25 Delicious Vegan Korean Recipes offer something for every occasion. From hearty stews to savory pancakes, each dish is a celebration of flavor and simplicity. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!