Korean-style BBQ beefless bowl

Korean-style BBQ beefless bowl

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This is a recipe for vegan Korean-style BBQ beefless bowl that is SO easy and SO quick. We eat it all the time. I realize it’s not “authentic” but it has some of the flavours we’ve come to expect from Korean-style food.

In our house we eat a lot of eclectic meals. We like BIG BOLD flavours. We like lots of spice! Because of that, Asian-style meals feature heavily on our dinner table.

Last night, when I made this for supper, it was the first time that I added zucchini and carrots (just because I wanted to boost the nutrition AND use what I had in the fridge). You totally don’t have to add anything other than the green onions – it’s totally up to you

But I mean… look at all that vegetable-y goodness!

Korean-style BBQ beefless bowl

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Calories 474 kcal


  • 1 pkg veggie ground crumbles I used Yves Original
  • 3 cloves garlic
  • 1/4 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1/2 tsp red pepper flakes or gochugaru or to taste
  • 1 tsp ground or grated ginger to taste
  • 2 green onions
  • 1/2-1 cup other veggies optional - can use frozen peas, grated carrot, shredded zucchini.
  • Rice for serving


  • In a measuring cup or small bowl, mix the soy sauce, sugar, ginger, and pepper flakes. Set aside.
  • Heat large pan over medium heat. Add about 1 tbsp of oil.
  • Once pan/oil are hot add the veggie crumbles and the crushed garlic. Cook until the crumbles are "dry" looking and the garlic is fragrant. About 5 minutes.
  • Add in the green onions, other veggies if using, and the sauce. Cook until the veggies are tender-crisp and the sauce has thickened. About 10 minutes.
  • Serve over rice. Goes well with kimchi!

If you make this recipe, please rate and comment below! Thanks! 🙂

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