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.



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


  • Cucumber Salad
  • Spring Rolls for Vegans


  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.


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

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