Bulgogi is a Korean barbecue dish, named for the words: “bul” (fire) and “gogi” (meat). Traditionally, bulgogi refers to thinly sliced beef, pork, or chicken marinated in a flavorful sauce and grilled over an open flame. Many modern preparations use a griddle, skillet, or electric grill.
This Korean-Inspired Power Bowl draws on bulgogi-inspired flavors, using plant-based ground “meat” and colorful, crisp veggies. The bulgogi-style “beef” is seasoned with a sweet and savory tahini sauce thats Plant-Based Whole30-friendly and packs a ton of flavor that really makes this power bowl shine.
Tips & Substitutions
- The bulgogi sauce includes grated apple for natural sweetness. Instead of apples, you can also use pears. (Asian pears are best, but may be harder to find.)
- If you like things spicy, swap the black pepper in the bulgogi sauce for gochugaru (Korean red chili flakes) or red pepper flakes, and add more to taste.
- Feel free to use other veggies in this dish. Bell peppers, tomatoes, lettuce, spinach, bean sprouts, or cauliflower rice also work well.
- Add baked sweet potato for a heartier bowl. We recommend using a Korean or Japanese sweet potato (the ones with purple skin and yellow flesh),
- If you don’t feel like making bowls, the bulgogi grounds would also be delicious in lettuce cups.
Recipe and photography by Ellie Yamanaka of Ellie Likes Cooking.
Ingredients
Bulgogi “Beef”
- 1 tbsp onion grated
- ¼ cup apple grated
- 3 cloves garlic grated
- 1 tsp ginger grated
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- ⅛ tsp black pepper or more to taste
- 1 lb Whole30-compatible plant-based grounds
Veggies
- 4 cups kale leaves
- 1 tbsp sesame oil
- Salt and pepper to taste
- 1 cup purple cabbage shredded
- 1 cup carrot shredded or julienned
- 1 cup cucumber sliced
- 1 avocado diced
- ½ cup Whole30-compatible kimchi
- toasted sesame seeds
Spicy Tahini Sauce
- ¼ cup tahini
- 2 tbsp lemon juice
- 1-2 tbsp Whole30-compatible hot sauce adjust to taste
- 2 tsp coconut aminos
- water to thin
Instructions
- MIX grated onion, grated apple, grated garlic, grated ginger, coconut aminos, sesame oil, rice vinegar, and black pepper in a small bowl.
- HEAT a skillet over medium heat and lightly grease with some olive or avocado oil. Add the plant-based grounds and cook until heated through, stirring frequently.
- POUR in the bulgogi sauce and continue cooking until the grounds are browned and most of the liquid has cooked off. Remove from heat.
- ADD kale leaves to a mixing bowl. Drizzle sesame oil over and add a few pinches of salt and pepper. Use your hands to massage the seasonings into the kale leaves until they are tender and wilted.
- WHISK tahini sauce ingredients together until well combined. Add water a little at a time as needed to thin the sauce.
- ASSEMBLE your bowls: place kale on the bottom, top with cabbage, carrots, cucumbers, avocado, kimchi, and the bulgogi. Drizzle with tahini sauce and sprinkle toasted sesame seeds on top.
