Are you craving the cozy, soul-warming flavors of Korean cuisine but want to keep it plant-based? You’re in luck! We’ve gathered 20 delicious vegan Korean comfort recipes that bring all the savory, spicy, and satisfying tastes right to your kitchen. From hearty stews to flavorful bibimbap, these dishes are perfect for any home cook looking to explore vegan twists on classic favorites. Dive in and get ready to cook up some comfort!
Korean Vegan Bibimbap with Mixed Vegetables
There’s something magical about building a colorful bowl of Korean bibimbap that’s both vegan and packed with flavor. This version keeps things simple with mixed vegetables and a savory sauce that comes together beautifully. Today, we’ll walk through each step to create a satisfying meal that’s perfect for beginners.
Ingredients
– 2 cups of cooked short-grain rice
– A couple of carrots, julienned
– A handful of spinach
– A splash of sesame oil
– 2 tablespoons of soy sauce
– 1 teaspoon of sugar
– A pinch of gochujang (Korean chili paste)
– 1 clove of garlic, minced
– A drizzle of vegetable oil for cooking
Instructions
1. Heat a drizzle of vegetable oil in a skillet over medium heat (350°F).
2. Add the julienned carrots and cook for 3–4 minutes, stirring occasionally, until they soften slightly but still have a bit of crunch.
3. Tip: Don’t overcrowd the pan to ensure even cooking and a nice sear on the vegetables.
4. In the same skillet, wilt the spinach for about 1–2 minutes until just tender, then remove from heat.
5. In a small bowl, whisk together the soy sauce, sesame oil, sugar, gochujang, and minced garlic until well combined.
6. Tip: Taste the sauce and adjust the gochujang for more heat if you like—it should be balanced and not too spicy for beginners.
7. Divide the cooked rice between two bowls.
8. Arrange the cooked carrots and spinach neatly on top of the rice.
9. Drizzle the sauce evenly over the vegetables and rice.
10. Tip: For an authentic touch, serve with a fried egg on top if you’re not strictly vegan, or add some crispy tofu for extra protein.
11. Gently mix everything together right before eating to combine the flavors.
Each bite offers a delightful mix of textures, from the soft rice to the crisp-tender vegetables, all brought together by the umami-rich sauce. Enjoy it hot with a side of kimchi for an extra kick, or top with sesame seeds for a nutty finish that elevates the dish.
Spicy Vegan Kimchi Jjigae
Welcome to a comforting bowl of Spicy Vegan Kimchi Jjigae, perfect for chilly evenings when you crave something hearty and plant-based. This Korean-inspired stew builds layers of flavor with fermented kimchi and savory broth, offering a satisfying meal that’s both easy to make and packed with umami goodness. Let’s walk through each step together to create this warming dish from scratch.
Ingredients
– 2 cups of vegan kimchi, chopped
– 1 tablespoon of sesame oil
– 4 cups of vegetable broth
– 1 block of firm tofu, cubed
– 1 medium onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon of gochujang (Korean red pepper paste)
– A splash of soy sauce
– A couple of green onions, chopped for garnish
Instructions
1. Heat the sesame oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the sliced onion and minced garlic, sautéing for 3-4 minutes until the onion turns translucent and fragrant.
3. Stir in the chopped vegan kimchi and cook for another 5 minutes, allowing it to soften and release its juices—this deepens the flavor base.
4. Pour in the vegetable broth and bring the mixture to a gentle boil over high heat.
5. Reduce the heat to low, add the gochujang and a splash of soy sauce, stirring until fully dissolved into the broth.
6. Gently place the cubed tofu into the pot, simmering uncovered for 15 minutes to let the tofu absorb the spicy broth.
7. Taste and adjust seasoning if needed, but avoid overcooking to keep the tofu tender.
8. Ladle the jjigae into bowls and garnish with chopped green onions for a fresh finish.
Savor the robust, tangy broth that melds perfectly with the soft tofu and crunchy kimchi, creating a harmonious balance of spicy and savory notes. For a creative twist, serve it over a bed of steamed rice or with a side of crispy seaweed snacks to add texture and elevate this comforting stew into a full meal.
Savory Vegan Korean Pancakes (Pajeon)
Ready to master a plant-based twist on a Korean classic? Savory vegan pajeon are surprisingly simple to make and packed with flavor. Let’s walk through each step together to ensure your pancakes turn out perfectly crisp and golden.
Ingredients
– 1 cup of all-purpose flour
– 1 cup of ice-cold water
– A generous pinch of salt
– A couple of chopped green onions
– A handful of shredded carrots
– A splash of vegetable oil for frying
– ¼ cup of soy sauce for dipping
Instructions
1. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 cup of ice-cold water, and a generous pinch of salt until smooth—using cold water helps create a lighter batter.
2. Fold in the chopped green onions and shredded carrots until evenly distributed throughout the batter.
3. Heat a non-stick skillet over medium-high heat and add a splash of vegetable oil, swirling to coat the pan evenly.
4. Pour about ½ cup of the batter into the skillet, spreading it into a thin, even circle with the back of a spoon.
5. Cook the pancake for 3–4 minutes, or until the edges are golden brown and bubbles form on the surface—this indicates it’s ready to flip.
6. Carefully flip the pancake using a spatula and cook for another 3–4 minutes on the other side until crispy and fully cooked through.
7. Transfer the pancake to a plate lined with paper towels to absorb any excess oil; repeat with the remaining batter, adding more oil as needed.
8. Serve immediately with a small bowl of ¼ cup soy sauce for dipping.
Unbelievably crispy on the outside and tender inside, these pancakes offer a savory umami kick from the soy sauce dip. Try serving them sliced into wedges as an appetizer or alongside a fresh salad for a light meal—they’re best enjoyed hot for maximum crunch!
Vegan Ddukbokki with Rice Cakes and Gochujang
Satisfyingly chewy and spicy, this vegan ddukbokki brings Korean street food right to your kitchen with simple ingredients and bold flavors. Let’s walk through each step together to create this comforting dish that’s perfect for beginners and seasoned cooks alike.
Ingredients
– 2 cups of cylindrical rice cakes
– 3 tablespoons of gochujang paste
– 1 tablespoon of soy sauce
– 1 teaspoon of sugar
– 2 cups of vegetable broth
– 2 minced garlic cloves
– 1 sliced scallion
– A splash of sesame oil
– A couple of sheets of roasted seaweed for garnish
Instructions
1. Soak the rice cakes in warm water for 10 minutes to soften them, which helps prevent sticking during cooking.
2. In a medium saucepan over medium heat, combine the gochujang, soy sauce, sugar, and vegetable broth, stirring until the gochujang dissolves completely.
3. Add the minced garlic to the saucepan and bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes to meld the flavors.
4. Drain the rice cakes and add them to the saucepan, stirring to coat evenly with the sauce.
5. Cook the rice cakes for 8-10 minutes, stirring occasionally, until they become tender and the sauce thickens to a glossy consistency.
6. Stir in the sliced scallion and a splash of sesame oil, cooking for an additional 1 minute to incorporate.
7. Remove the saucepan from the heat and let it sit for 2 minutes to allow the flavors to settle.
8. Garnish with torn pieces of roasted seaweed before serving.
When you take your first bite, you’ll experience a delightful chewiness from the rice cakes paired with the deep, spicy-sweet sauce. Try serving it alongside some steamed vegetables or over a bed of rice for a heartier meal that highlights the gochujang’s robust flavor.
Hearty Vegan Bulgogi Marinated Tofu
Buckle up for a flavor adventure that transforms humble tofu into a Korean-inspired masterpiece! This vegan bulgogi marinade brings sweet, savory, and umami notes that will make you forget it’s plant-based. Perfect for weeknight dinners or impressing guests with minimal effort.
Ingredients
– A 14-ounce block of extra-firm tofu
– A quarter cup of soy sauce
– Two tablespoons of brown sugar
– One tablespoon of sesame oil
– Two minced garlic cloves
– A teaspoon of grated ginger
– A splash of rice vinegar
– A couple of tablespoons of vegetable oil for frying
– Optional: a sprinkle of sesame seeds and sliced green onions for garnish
Instructions
1. Press the tofu for 30 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy pan on top to remove excess water.
2. While the tofu presses, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and rice vinegar in a medium bowl to create the marinade.
3. Cut the pressed tofu into half-inch cubes and add them to the marinade, ensuring all pieces are coated.
4. Marinate the tofu for at least 1 hour in the refrigerator, stirring occasionally for even flavor absorption.
5. Heat two tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Add the marinated tofu to the hot skillet in a single layer, reserving any leftover marinade.
7. Cook the tofu for 4-5 minutes without stirring to allow a golden-brown crust to form on one side.
8. Flip each piece and cook for another 4-5 minutes until crispy and browned on all sides.
9. Pour the reserved marinade into the skillet and simmer for 2-3 minutes until it thickens and coats the tofu.
10. Remove from heat and garnish with sesame seeds and green onions if desired.
Perfectly crispy on the outside and tender inside, this tofu bursts with savory-sweet depth that pairs wonderfully with steamed rice or tucked into lettuce wraps. Try it in grain bowls for a quick, satisfying meal that even meat-lovers will crave!
Fresh Vegan Korean Vegetable Kimbap
Begin your culinary adventure with this vibrant Fresh Vegan Korean Vegetable Kimbap, a perfect make-ahead meal that’s as fun to assemble as it is delicious to eat. Whether you’re packing lunch or hosting a casual gathering, these colorful rolls will impress with their crisp textures and balanced flavors.
Ingredients
– 4 sheets of roasted seaweed (gim)
– 2 cups of cooked short-grain rice, cooled to room temperature
– 1 tablespoon of sesame oil
– A splash of rice vinegar
– A couple of carrots, julienned
– A handful of spinach leaves
– 1 cucumber, cut into thin strips
– A few perilla leaves (or substitute with lettuce if needed)
– A sprinkle of toasted sesame seeds
Instructions
1. In a medium bowl, mix the cooked rice with 1 tablespoon of sesame oil and a splash of rice vinegar until evenly coated.
2. Blanch the spinach in boiling water for 30 seconds, then immediately transfer to ice water to stop the cooking process and preserve its bright green color (tip: this keeps the spinach crisp).
3. Squeeze excess water from the spinach and set it aside on a plate.
4. Place a sheet of roasted seaweed on a bamboo rolling mat with the shiny side facing down.
5. Spread about 1/2 cup of the seasoned rice evenly over the seaweed, leaving a 1-inch border at the top edge.
6. Arrange a few strips of carrot, cucumber, perilla leaves, and a portion of spinach horizontally across the center of the rice.
7. Sprinkle a pinch of toasted sesame seeds over the vegetables for added flavor and crunch.
8. Lift the bottom edge of the mat and seaweed, then roll tightly away from you, applying gentle pressure to form a compact cylinder (tip: roll slowly to avoid tearing the seaweed).
9. Repeat steps 4-8 with the remaining ingredients to make 4 rolls total.
10. Let the rolls sit for 2 minutes to set, then use a sharp knife to slice each roll into 1-inch pieces, wiping the blade between cuts for clean edges (tip: a serrated knife works best for neat slices).
What you’ll love about these kimbap is the satisfying contrast between the chewy rice, crisp vegetables, and nutty sesame notes. Serve them immediately with a side of soy sauce for dipping, or pack them for a picnic—they hold up well and stay fresh for hours.
Vegan Japchae Sweet Potato Noodles
Ready to dive into a plant-based twist on a Korean classic? Vegan japchae with sweet potato noodles offers a satisfying chew and vibrant flavors that even meat-lovers will adore. Let’s walk through this simple recipe together, perfect for weeknight dinners or meal prep.
Ingredients
– 8 ounces of sweet potato noodles
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 medium carrot, julienned
– 1 bell pepper, thinly sliced
– 2 cups of fresh spinach
– 2 tablespoons of soy sauce
– 1 tablespoon of maple syrup
– 1 teaspoon of sesame oil
– A sprinkle of sesame seeds for garnish
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the sweet potato noodles and cook for exactly 7 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; this keeps them springy (tip: rinsing prevents mushiness).
4. In a large skillet, heat the vegetable oil over medium heat until it shimmers, about 2 minutes.
5. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
6. Toss in the julienned carrot and sliced bell pepper, stirring frequently for 4–5 minutes until they soften slightly.
7. Incorporate the fresh spinach and cook for another 2 minutes until wilted.
8. Pour in the soy sauce, maple syrup, and sesame oil, stirring to combine evenly.
9. Add the drained noodles to the skillet, using tongs to toss everything together for 2–3 minutes until heated through and well-coated (tip: tongs help distribute sauce without breaking noodles).
10. Remove from heat and garnish with a sprinkle of sesame seeds for a nutty finish (tip: toasting sesame seeds beforehand enhances flavor).
Kick back and enjoy the delightful chew of these noodles paired with the savory-sweet sauce; the veggies add a crisp contrast that makes each bite exciting. Serve it warm as a main dish or chill it for a refreshing salad—either way, it’s a crowd-pleaser that stores beautifully for leftovers.
Zesty Vegan Korean BBQ Cauliflower
A perfectly crispy, tangy, and savory plant-based twist on a classic, this dish brings Korean BBQ flavors to roasted cauliflower with minimal effort. Always start by preheating your oven to 400°F for even cooking. You’ll love how simple it is to whip up this crowd-pleaser.
Ingredients
– a head of cauliflower, cut into florets
– a quarter cup of soy sauce
– two tablespoons of maple syrup
– a tablespoon of rice vinegar
– a teaspoon of sesame oil
– a couple of minced garlic cloves
– a pinch of red pepper flakes
– a splash of vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and red pepper flakes until well combined.
3. Add the cauliflower florets to the bowl and toss them thoroughly in the sauce, ensuring each piece is evenly coated.
4. Spread the coated cauliflower in a single layer on the prepared baking sheet, avoiding overcrowding for crispier results.
5. Drizzle a splash of vegetable oil over the cauliflower to help it brown and crisp up in the oven.
6. Roast in the preheated oven for 25–30 minutes, flipping the florets halfway through with a spatula for even browning.
7. Check for doneness by piercing a floret with a fork; it should be tender but still have a slight bite.
8. Remove from the oven and let it cool for 2–3 minutes before serving to allow the flavors to meld.
Hearty and satisfying, this cauliflower boasts a crispy exterior with a tender, flavorful interior, thanks to the savory-sweet marinade. Try serving it over steamed rice with a sprinkle of sesame seeds for an extra crunch, or stuff it into tacos with fresh slaw for a fun twist.
Vegan Kimchi Fried Rice
Gathering around the stove for a quick, flavorful meal doesn’t get easier than this vegan twist on a classic. Great for using up leftover rice, this kimchi fried rice comes together in minutes with pantry staples. Let’s walk through each step together to create a dish that’s both satisfying and simple.
Ingredients
– 2 cups of day-old cooked rice (cold works best!)
– 1 cup of vegan kimchi, chopped with a bit of its juice
– 2 tablespoons of neutral oil (like avocado or grapeseed)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce or tamari
– 1 teaspoon of sesame oil
– A pinch of sugar (about 1/4 teaspoon)
– Optional: a handful of chopped scallions for garnish
Instructions
1. Heat a large skillet or wok over medium-high heat until a drop of water sizzles on contact.
2. Add 2 tablespoons of neutral oil to the hot skillet and swirl to coat the bottom evenly.
3. Toss in 2 cloves of minced garlic and sauté for 30 seconds, just until fragrant but not browned.
4. Tip: Keep the heat steady to avoid burning the garlic, which can turn bitter.
5. Add 1 cup of chopped vegan kimchi along with its juice to the skillet, stirring to combine with the garlic.
6. Cook for 2-3 minutes, allowing the kimchi to soften and release its flavors.
7. Crumble 2 cups of cold, day-old rice into the skillet, breaking up any clumps with a spatula.
8. Tip: Using cold rice prevents it from getting mushy and helps achieve that perfect fried rice texture.
9. Drizzle 1 tablespoon of soy sauce or tamari and 1 teaspoon of sesame oil over the rice.
10. Sprinkle in a pinch of sugar (about 1/4 teaspoon) to balance the tanginess of the kimchi.
11. Stir everything together continuously for 4-5 minutes, ensuring the rice is evenly coated and heated through.
12. Tip: Press the rice down lightly with your spatula to get a slight crispiness on the bottom for added texture.
13. Remove from heat and, if using, garnish with a handful of chopped scallions.
A final dish that’s wonderfully savory with a tangy kick from the kimchi, offering a pleasant chew from the rice and a hint of crispness. Serve it topped with a fried egg alternative like tofu scramble for extra protein, or enjoy it straight from the skillet for a comforting, quick dinner.
Crispy Vegan Korean Dumplings (Mandu)
Let’s dive into making these irresistible crispy vegan Korean dumplings! They’re surprisingly simple to prepare and deliver that satisfying crunch with every bite. Follow along closely for perfect results every time.
Ingredients
– 1 package of vegan dumpling wrappers
– 2 cups of finely chopped cabbage
– 1 cup of crumbled firm tofu
– 3 minced garlic cloves
– 1 tbsp of grated ginger
– 2 tbsp of soy sauce
– 1 tsp of sesame oil
– A pinch of salt
– A splash of vegetable oil for frying
– ½ cup of water for sealing
Instructions
1. In a large bowl, combine the chopped cabbage, crumbled tofu, minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt, mixing thoroughly until well incorporated.
2. Tip: Squeeze excess moisture from the cabbage with your hands to prevent soggy fillings.
3. Place a vegan dumpling wrapper on your palm and add 1 tablespoon of the filling to the center.
4. Dip your finger in water and moisten the edges of the wrapper to help seal it.
5. Fold the wrapper in half over the filling, pressing the edges firmly together to create a half-moon shape, ensuring no air pockets remain.
6. Tip: Crimp the edges with a fork for a decorative finish and extra security against leaks.
7. Heat a splash of vegetable oil in a non-stick skillet over medium heat until it shimmers, about 350°F.
8. Arrange the dumplings in the skillet in a single layer, making sure they don’t touch, and cook for 2-3 minutes until the bottoms turn golden brown.
9. Carefully pour ¼ cup of water into the skillet, immediately cover with a lid, and reduce the heat to low.
10. Steam the dumplings for 5-6 minutes until the wrappers become translucent and the filling is heated through.
11. Tip: Avoid lifting the lid during steaming to maintain consistent heat and moisture.
12. Remove the lid, increase the heat to medium-high, and cook for another 1-2 minutes to re-crisp the bottoms.
13. Transfer the dumplings to a plate using a spatula.
The result is a delightful contrast of crispy exteriors and savory, tender fillings, with the ginger and garlic adding a warm, aromatic depth. Serve them hot with a side of soy sauce for dipping, or get creative by pairing with a spicy gochujang sauce for an extra kick.
Vegan Soy Sauce Glazed Korean Eggplant
Welcome to a simple yet flavorful dish that transforms humble eggplant into a savory masterpiece. Whether you’re new to vegan cooking or just looking for a quick weeknight meal, this recipe delivers big on taste with minimal effort. Let’s get started with the ingredients you’ll need.
Ingredients
– 2 medium eggplants, sliced into half-inch rounds
– 1/4 cup of soy sauce
– 2 tablespoons of maple syrup
– 1 tablespoon of sesame oil
– 2 cloves of garlic, minced
– A splash of rice vinegar
– A couple of tablespoons of vegetable oil for frying
– A sprinkle of sesame seeds for garnish
Instructions
1. Preheat your oven to 400°F to ensure even cooking and a crispy texture.
2. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, minced garlic, and rice vinegar until well combined.
3. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
4. Brush both sides of each eggplant slice generously with the soy sauce glaze mixture.
5. Bake in the preheated oven for 20 minutes, flipping the slices halfway through to promote even browning.
6. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Carefully add the baked eggplant slices to the skillet and pan-fry for 2-3 minutes per side until caramelized and golden.
8. Tip: Avoid overcrowding the skillet to ensure each slice gets crispy instead of steaming.
9. Drizzle any remaining glaze over the eggplant during the last minute of frying for extra flavor.
10. Tip: Use a timer to prevent burning, as the sugar in the maple syrup can caramelize quickly.
11. Remove from heat and transfer to a serving plate.
12. Garnish with a sprinkle of sesame seeds for a nutty crunch.
13. Tip: Let the eggplant rest for a minute before serving to allow the flavors to meld together.
Lusciously tender with a sticky-sweet glaze, this eggplant dish boasts a perfect balance of umami from the soy sauce and a hint of sweetness. Serve it over steamed rice or alongside fresh greens for a satisfying meal that’s both healthy and indulgent.
Flavorful Vegan Doenjang Jjigae
Unbelievably rich and satisfying, this vegan doenjang jjigae brings the comforting warmth of Korean stew to your table with plant-based goodness. Using simple ingredients, we’ll build layers of umami flavor that will make you forget it’s completely meat-free. Let’s walk through each step together to create this hearty dish.
Ingredients
– 2 tablespoons of sesame oil
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 1 large zucchini, sliced into half-moons
– 8 ounces of firm tofu, cubed
– 4 tablespoons of doenjang (Korean fermented soybean paste)
– 4 cups of vegetable broth
– A couple of handfuls of sliced mushrooms
– 2 green onions, chopped
– A splash of soy sauce (about 1 tablespoon)
Instructions
1. Heat 2 tablespoons of sesame oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced zucchini and cubed tofu, cooking for 3 minutes to lightly brown the edges.
5. Spoon in 4 tablespoons of doenjang and stir constantly for 2 minutes to toast the paste and deepen its flavor.
6. Pour in 4 cups of vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
7. Add the sliced mushrooms and bring the stew to a boil.
8. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld.
9. Stir in a splash of soy sauce and half of the chopped green onions.
10. Simmer uncovered for another 5 minutes until the vegetables are tender but not mushy.
11. Ladle the stew into bowls and garnish with the remaining green onions.
Now that your stew is ready, notice how the silky broth coats each vegetable while the tofu absorbs the savory doenjang flavor. For a creative twist, serve it with a side of steamed brown rice or spoon it over crispy baked potatoes to make it a complete meal.
Conclusion
Delicious and comforting, these vegan Korean recipes prove that plant-based eating can be both nourishing and exciting. We hope you’re inspired to try them out—don’t forget to share your favorites in the comments and pin this article on Pinterest for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
