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Vegan Korean BBQ Recipe

Topic: Vegan Korean BBQ Recipe

Vegan Korean BBQ Recipe

With summer in full swing, I’m thinking about grilling. The scent seeping into my apartment from my neighbours’ nightly BBQ has compelled the issue. And, while we’ve done the BBQ classics (vegan hamburgers and hotdogs), we haven’t done Korean BBQ. Let’s put that right.

This plant-based Korean barbecue has everything you need for an Asian-inspired supper, from the crispy BBQ tofu main dish to the quick kimchi, cucumber salad, and spring rolls sides; this plant-based Korean barbecue has everything you need for an Asian-inspired supper!

What Exactly Is Korean BBQ?

Korean BBQ is a style of preparing and serving cuisine that often consists of many marinated meat and sides. But it’s as much about the experience as it is about the cuisine. Korean BBQ is traditionally barbecued at the table, with regular streams of meats and main courses being cooked up and tossed onto your plate! So how can we make it vegan?

Our plant-based version of Korean BBQ delivers the same sensation — abundant portions of tasty food. You’ll only need the bare necessities for the kitchen; no sophisticated grill is required!

Then there are the original Korean flavours, which our partners have turbocharged at Lucky Foods, which create the most wonderful, flavour-packed Korean items. Here’s what’s for dinner!

Kalbi Tofu: We’re using Kalbi Sauce, a traditional Korean BBQ marinade, to flavour our crispy tofu.

Cucumber Salad: Even those who dislike cucumbers will enjoy this salad! It’s light and delicious and ideal for counteracting the savoury flavours of Korean BBQ.

Instant Kimchi: Combine shredded cabbage and Kimchi Hot Sauce to produce kimchi in minutes!

Spring Rolls: To round things out, we’ll serve our BBQ with these vegan spring rolls (which come in four varieties; which do you prefer?).

Vegan Korean BBQ Recipe

Vegan Korean BBQ Recipe

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Crispy BBQ tofu, quick kimchi, cucumber salad, and spring rolls are just a few of the ingredients for a full-course vegan Korean BBQ.

• Author: Mustafa Rangoonwala
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes

Ingredients

Scale 1x2x3x

Kalbi Tofu

• 1 block firm tofu (16 oz) 453 g
• 30 g cornstarch, 1/4 cup
• 30 mL oil, 2 tbsp
• 1/2 teaspoon salt
• 120 g Kalbi Sauce, 1/2 cup

Kimchi in a flash

• 1 Napa or green cabbage head
• 120 g 1/2 cup Kimchi Hot Sauce

Sides

• Cucumber Salad
• Spring Rolls for Vegans

Instructions

1. To press the tofu, cover it in a couple of layers of paper towels. Place something heavy on top (such as a cast-iron skillet) and set aside for 20 minutes to evaporate excess liquid.
2. Meanwhile, finely shred the cabbage and combine it with the Kimchi Hot Sauce to make instant kimchi (5 minutes).
3. Cucumber Salad: Use this recipe to make cucumber salad (15 minutes).
4. Spring Rolls: Cook spring rolls per package directions (for ease, I like to microwave them then transfer them to the stove to make them crispy).
5. To coat the tofu, cut it into bite-sized cubes. Toss tofu with cornstarch in a mixing dish until evenly covered.
6. Heat the oil in a large skillet over medium heat to prepare the tofu. Cook, regularly flipping, until the tofu is golden brown and crispy on all sides, about 10 minutes. Turn off the heat. Season with salt, then toss in the Kalbi Sauce.

Notes

Makes 4 small tofu portions. To make a larger serving of tofu, double the ingredients for the Kalbi Tofu.

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People Also Ask:

Can vegans go to Korean BBQ?

STYLE VEGAN! Aside from the actual meat piece, one distinguishing feature of Korean BBQ is the abundance of vegetables and little side dishes that accompany the experience. So many of the side dishes are vegan, so all you have to do is replace the meat with any meat substitute you like, and VOILA!

what can vegans eat at korean bbq?

Dishes To Eat at Korean BBQ:

• Bibimbap
• Banchan
• Grilled Vegetables
• Tofu

What can I order at a Korean BBQ vegetarian?

Prepare as many banchan dishes as you want when making your Korean barbeque. If you’re willing to eat with your hands, you should try traditional cabbage kimchi, blanched bean sprout salad, seaweed salad, Korean BBQ Brussel sprouts, cucumber kimchi, grilled or sautéed gnocchi mushrooms, and lettuce cups.

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