Description
Korean Lentils Vegan Bulgogi is a bold, plant-based twist on the classic Korean favorite. Tender lentils and savory shiitake mushrooms are coated in a rich sesame-soy bulgogi sauce, then served over fluffy rice with crisp vegetables and sesame seeds. This protein-packed vegan bowl is quick to make, deeply flavorful, and perfect for weeknight dinners or healthy meal prep.
Ingredients
For the Bulgogi Sauce
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons brown sugar
3 tablespoons soy sauce (or tamari for gluten-free)
½ teaspoon crushed red chili pepper flakes (adjust to taste)
¼ teaspoon ground black pepper
For the Main Dish
1 tablespoon sesame oil (for cooking)
8 oz shiitake mushrooms, sliced
2 cups cooked green or brown lentils, drained
For Serving
2 cups cooked basmati rice
1 cup steamed broccoli
½ cup sliced cucumbers
½ cup shredded carrots
½ cup shredded purple cabbage
2 green onions, sliced
1 tablespoon toasted sesame seeds
Vegan kimchi (optional)
Instructions
In a small bowl, whisk together toasted sesame oil, minced garlic, ginger, brown sugar, soy sauce, red chili flakes, and black pepper until well combined.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add sliced shiitake mushrooms and sauté for 3–5 minutes until they begin to brown. Stir occasionally and cook another 2–3 minutes until nicely caramelized.
Pour the prepared sauce into the skillet, scraping up any flavorful bits from the bottom. Add the cooked lentils and gently stir to coat.
Reduce heat to medium-low and cook for about 5 minutes until the sauce thickens slightly and coats the lentils.
Serve the lentil bulgogi mixture over warm basmati rice. Add steamed broccoli, cucumbers, carrots, cabbage, and green onions.
Sprinkle sesame seeds on top and serve with vegan kimchi for extra flavor.
Notes
Use canned lentils for convenience—just rinse and drain well.
Add gochujang for extra Korean-style spice and depth.
Swap rice for quinoa or cauliflower rice for a lighter option.
This recipe stores well and is excellent for meal prep lunches.
Leftovers keep in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 13 g
- Protein: 16 g
- Cholesterol: 0 mg