Top 5 Vegan Korean BBQ Recipes: Samgyeopsal Edition

When it comes to Korean BBQ, one of the most beloved dishes is Samgyeopsal, also known as grilled pork belly. However, for those who follow a vegan diet, enjoying this delicious dish might seem impossible. Fear not! We have crafted a vegan version of Samgyeopsal that will satisfy your cravings without compromising your dietary choices. In this blog post, we will explore the top 5 vegan Korean BBQ recipes, focusing on our star dish: Vegan Samgyeopsal.

1. Vegan Samgyeopsal Recipe

The traditional Samgyeopsal recipe features thick slices of pork belly grilled to perfection. To create a vegan version, we need to find a suitable substitute that can mimic the texture and flavor of pork belly. The key ingredients for our vegan Samgyeopsal are tofu and mushrooms. These ingredients will provide the necessary texture and absorb the flavors beautifully.

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Ingredients

• 1 block of firm tofu, pressed and sliced
• 2 cups of king oyster mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup
• 1 tablespoon gochujang (Korean red chili paste)
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1 teaspoon sesame seeds
• Sliced green onions for garnish

Instructions

1. In a bowl, mix the soy sauce, sesame oil, maple syrup, gochujang, minced garlic, grated ginger, and black pepper to create the marinade.
2. Add the sliced tofu and mushrooms to the marinade, making sure each piece is well-coated. Let it marinate for at least 30 minutes to absorb the flavors.
3. Preheat your grill or a grill pan over medium-high heat. Grill the marinated tofu and mushrooms until they are nicely charred and cooked through, about 5-7 minutes on each side.
4. Sprinkle sesame seeds and sliced green onions over the grilled tofu and mushrooms before serving.
5. Serve with lettuce leaves, perilla leaves, sliced garlic, green chili peppers, and ssamjang (a Korean dipping sauce) for a complete Korean BBQ experience.

2. Vegan Char Siu Pork Belly

Another popular dish in Korean BBQ is Char Siu pork belly. To veganize this dish, we will use seitan, a protein-rich meat substitute made from wheat gluten. This recipe is perfect for those who love the sweet and savory flavors of Char Siu.

Ingredients

• 1 pound seitan, sliced
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon Chinese five-spice powder
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon black pepper
• 1 teaspoon red food coloring (optional, for authentic color)

Instructions

1. In a bowl, mix the hoisin sauce, soy sauce, maple syrup, Chinese five-spice powder, minced garlic, grated ginger, sesame oil, black pepper, and red food coloring to create the marinade.
2. Add the sliced seitan to the marinade, ensuring each piece is thoroughly coated. Marinate for at least 1 hour for the best flavor.
3. Preheat your grill to medium-high heat. Grill the marinated seitan slices until they are caramelized and slightly charred, about 5 minutes on each side.
4. Serve the vegan Char Siu pork belly with steamed buns, pickled vegetables, and a drizzle of hoisin sauce for an authentic experience.

3. Vegan Grilled Beef in Korean Style

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For those who miss the taste of grilled beef in Korean BBQ, this vegan version using tempeh will be a delightful substitute. Tempeh has a firm texture and nutty flavor that pairs well with Korean marinades.

Ingredients

• 1 block of tempeh, sliced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon gochujang
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1 teaspoon sesame seeds
• Sliced green onions for garnish

Instructions

1. In a bowl, mix the soy sauce, sesame oil, brown sugar, gochujang, minced garlic, grated ginger, and black pepper to create the marinade.
2. Add the sliced tempeh to the marinade, making sure each piece is well-coated. Let it marinate for at least 30 minutes to absorb the flavors.
3. Preheat your grill or a grill pan over medium-high heat. Grill the marinated tempeh slices until they are nicely charred and cooked through, about 5 minutes on each side.
4. Sprinkle sesame seeds and sliced green onions over the grilled tempeh before serving.
5. Serve with rice, kimchi, and a variety of Korean side dishes for a complete meal.

4. Vegan Samgyetang (Korean Ginseng Chicken Soup)

Samgyetang is a traditional Korean ginseng chicken soup that is both nutritious and delicious. This vegan version uses mushrooms and ginseng to replicate the rich flavors of the original dish.

Ingredients

• 1 cup shiitake mushrooms, sliced
• 1 cup oyster mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 ginseng root, sliced
• 1/2 cup sticky rice, soaked
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon black pepper
• Sliced green onions for garnish

Instructions

1. In a large pot, combine the mushrooms, garlic, ginger, ginseng, sticky rice, and vegetable broth.
2. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the rice is cooked and the flavors have melded together.
3. Stir in the soy sauce, sesame oil, and black pepper. Adjust seasoning to taste.
4. Ladle the soup into bowls and garnish with sliced green onions.
5. Serve hot with a side of kimchi and other Korean side dishes for a comforting meal.

5. Vegan Grilled Pork Belly in Korean Style

This recipe is a plant-based take on the classic grilled pork belly in Korean BBQ, using marinated eggplant to achieve the desired texture and flavor. Eggplant is a versatile ingredient that absorbs marinades well and grills beautifully.

Ingredients

• 2 large eggplants, sliced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup
• 1 tablespoon gochujang
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1 teaspoon sesame seeds
• Sliced green onions for garnish

Instructions

1. In a bowl, mix the soy sauce, sesame oil, maple syrup, gochujang, minced garlic, grated ginger, and black pepper to create the marinade.
2. Add the sliced eggplant to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes to absorb the flavors.
3. Preheat your grill or a grill pan over medium-high heat. Grill the marinated eggplant slices until they are nicely charred and cooked through, about 5-7 minutes on each side.
4. Sprinkle sesame seeds and sliced green onions over the grilled eggplant before serving.
5. Serve with lettuce leaves, perilla leaves, sliced garlic, green chili peppers, and ssamjang for a complete Korean BBQ experience.

Conclusion: Enjoy Vegan Korean BBQ

These vegan Korean BBQ recipes provide delicious and satisfying alternatives to traditional meat dishes. Whether you’re craving Samgyeopsal, Char Siu pork belly, or grilled beef in Korean style, these plant-based versions will not disappoint. Try these recipes at your next BBQ and impress your guests with the rich flavors and textures of vegan Korean cuisine.