45+ Delicious Friday Vegan Korean Recipes for a Healthier You

As the popularity of plant-based diets continues to grow, many food enthusiasts are turning to vegan versions of their favorite international dishes.

Korean cuisine, known for its bold flavors and vibrant colors, offers a perfect foundation for vegan adaptations.

In this article, we dive into the world of vegan Korean recipes, specifically tailored for those 45 and beyond, who are seeking delicious and health-conscious alternatives to traditional Korean meals.

Whether you’re a seasoned home cook or just starting to explore veganism, these recipes will bring the unique taste of Korea to your table while supporting a balanced lifestyle.

45+ Delicious Friday Vegan Korean Recipes for a Healthier You

Korean cuisine is rich with flavors that are perfect for transformation into plant-based dishes.

With these 45+ vegan Korean recipes, you can enjoy comforting, nutritious meals without compromising on taste.

From hearty stews to savory pancakes, these dishes can easily become staples in your weekly meal plan.

Whether you’re looking to maintain a healthy diet or simply explore new flavors, these vegan Korean recipes provide a delicious, plant-powered way to enjoy the best of Korean cuisine.

Vegan Korean Kimchi Stir-Fry

This Vegan Korean Kimchi Stir-Fry is a vibrant and flavorful dish, combining the spicy, tangy goodness of kimchi with fresh vegetables and tofu. Perfect for a quick keto lunch, this dish offers a low-carb, protein-packed option that’s satisfying and full of umami flavors.

Ingredients:

• 1 cup kimchi (ensure it’s vegan)
• 1/2 block firm tofu, cubed
• 1 small zucchini, sliced thin
• 1 small bell pepper, sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon sesame seeds
• Green onions, sliced for garnish

Instructions:

1. Heat sesame oil in a large pan over medium heat.
2. Add garlic and ginger, sautéing until fragrant (about 1 minute).
3. Add the tofu cubes to the pan and cook until slightly golden on all sides, about 5 minutes.
4. Stir in the sliced zucchini and bell pepper, cooking for another 3 minutes.
5. Add the kimchi and soy sauce, stirring everything together. Let it cook for another 5-7 minutes, allowing the flavors to meld together.
6. Garnish with sesame seeds and green onions. Serve hot and enjoy!

This dish is a great example of how kimchi can elevate a plant-based meal while adhering to a low-carb and keto-friendly diet. The combination of protein from the tofu, healthy fats from the sesame oil, and the distinct tangy flavor of kimchi makes for a balanced and satisfying meal. Plus, the easy preparation means you can enjoy a Korean-inspired dish without the need for carb-heavy rice or noodles.

Vegan Korean BBQ Lettuce Wraps

These Vegan Korean BBQ Lettuce Wraps offer the perfect keto lunch, featuring marinated mushrooms that mimic the rich, savory taste of Korean BBQ. Wrapped in fresh lettuce, these wraps are light, low-carb, and packed with umami flavors, making them a great alternative to traditional meat-based BBQ wraps.

Ingredients:

• 1 cup shiitake or button mushrooms, sliced thinly
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste (optional)
• 1 tablespoon minced garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 6-8 large lettuce leaves (e.g., butter lettuce or romaine)

Instructions:

1. In a bowl, mix tamari, rice vinegar, sesame oil, chili paste (if using), garlic, and ginger.
2. Add the sliced mushrooms to the bowl and marinate for at least 15 minutes.
3. Heat a pan over medium heat, and add the marinated mushrooms. Cook for 5-7 minutes until the mushrooms are tender and the liquid has reduced.
4. Prepare your lettuce leaves by washing and patting them dry.
5. To assemble, place a few tablespoons of the mushroom mixture in the center of each lettuce leaf.
6. Top with cucumber, shredded carrots, and a sprinkle of sesame seeds.
7. Fold the lettuce into a wrap and serve immediately.

These Vegan Korean BBQ Lettuce Wraps offer a fun and interactive meal, perfect for a low-carb lunch. The savory, slightly spicy mushrooms paired with the fresh, crunchy veggies make for a refreshing and fulfilling wrap, while the lettuce keeps it light and keto-friendly. You’ll enjoy the Korean BBQ flavors without the need for carb-heavy rice or noodles, making it an ideal choice for anyone following a keto or low-carb lifestyle.

Vegan Korean Spicy Tofu Stew (Sundubu Jjigae)

Vegan Korean Spicy Tofu Stew (Sundubu Jjigae) is a flavorful, comforting dish that’s both keto and vegan-friendly. The soft, silky tofu combined with a spicy broth creates a hearty stew that’s perfect for cold weather or a cozy lunch. This recipe is low-carb but bursting with bold Korean flavors.

Ingredients:

• 1/2 block silken tofu, cut into cubes
• 1 tablespoon sesame oil
• 1/2 onion, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 2 cups vegetable broth (preferably unsweetened)
• 1 teaspoon soy sauce or tamari
• 1 teaspoon minced garlic
• 1 tablespoon sesame seeds
• 1/4 cup chopped green onions
• Optional: vegan kimchi for garnish

Instructions:

1. Heat sesame oil in a pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Stir in garlic, gochugaru, and gochujang, cooking for 1 minute until fragrant.
3. Add the sliced mushrooms and cook for another 2 minutes.
4. Pour in the vegetable broth and soy sauce. Bring the mixture to a boil.
5. Once boiling, reduce heat and add the tofu cubes, simmering for 5 minutes to allow the tofu to absorb the flavors.
6. Garnish with sesame seeds and green onions. For added flavor, top with vegan kimchi if desired.
   This Vegan Korean Spicy Tofu Stew is the perfect combination of heat, comfort, and nutrition. The tofu provides a rich source of plant-based protein, while the spicy, umami-filled broth gives it a deep, satisfying flavor. It’s an easy and quick keto lunch that doesn’t compromise on taste or texture, offering a warm and hearty meal that’s both filling and low-carb.

Vegan Korean Cabbage Stir-Fry (Bokkeumbap)

This Vegan Korean Cabbage Stir-Fry is a low-carb, keto-friendly version of a traditional Korean stir-fry, using cabbage as the main ingredient instead of rice. The dish is packed with flavor from the sesame oil, soy sauce, and gochujang (Korean chili paste), creating a satisfying and spicy meal that’s perfect for a keto lunch.

Ingredients:

• 2 cups cabbage, shredded
• 1/2 cup mushrooms, sliced thin
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon sesame seeds
• 1 green onion, chopped
• 1 tablespoon rice vinegar (optional for extra tang)

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant.
2. Add the sliced mushrooms to the pan, cooking for 5 minutes until softened.
3. Add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage starts to wilt and becomes tender.
4. Stir in the tamari and gochujang, mixing well to coat the vegetables.
5. Continue to cook for another 3-4 minutes, allowing the flavors to meld together.
6. Add sesame seeds and green onions, tossing everything to combine. For extra tang, you can stir in rice vinegar.
7. This Vegan Korean Cabbage Stir-Fry is a great low-carb option that provides all the flavor of a traditional Korean dish without the rice. The crunchy cabbage is a fantastic substitute, while the mushrooms bring an earthy, umami depth. The sesame oil and gochujang give it a rich, spicy flavor, making this dish satisfying and perfect for a keto-friendly lunch.

Vegan Korean Cauliflower Rice Bibimbap

Vegan Korean Cauliflower Rice Bibimbap is a keto-friendly spin on the classic Korean dish Bibimbap. Instead of rice, cauliflower rice is used to keep the carbs low while still offering a satisfying texture. Topped with a variety of sautéed vegetables and spicy gochujang sauce, this dish is full of flavor and perfect for a healthy lunch.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1/2 cup spinach, sautéed
• 1/4 cup carrots, julienned and sautéed
• 1/4 cup zucchini, julienned and sautéed
• 1/4 cup shiitake mushrooms, sautéed
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame seeds
• 1 tablespoon rice vinegar
• 1 green onion, chopped

Instructions:

1. Heat sesame oil in a pan over medium heat. Add the cauliflower rice, cooking for 5-7 minutes until tender and slightly golden.
2. While the cauliflower rice is cooking, sauté the spinach, carrots, zucchini, and mushrooms in a separate pan with a small amount of sesame oil until tender.
3. Once the cauliflower rice is cooked, stir in tamari and rice vinegar to season.
4. To assemble, place the cauliflower rice in a bowl and arrange the sautéed vegetables on top.
5. Drizzle with gochujang and sprinkle sesame seeds and green onions over the top.
6. Serve immediately and enjoy!

This Vegan Korean Cauliflower Rice Bibimbap is a delightful, low-carb alternative to the traditional dish. The cauliflower rice absorbs the flavors of the sesame oil and tamari, making it a perfect base for the colorful sautéed vegetables. The spicy gochujang sauce adds a satisfying kick, while the sesame seeds provide a nice crunch. This dish is an ideal choice for a keto lunch, offering all the flavor of Bibimbap without the carbs.

Vegan Korean Spicy Eggplant Stir-Fry

This Vegan Korean Spicy Eggplant Stir-Fry is a savory and satisfying dish that is both keto and vegan-friendly. The tender eggplant absorbs the rich, spicy sauce made with gochujang and tamari, creating a delicious meal that’s perfect for a low-carb lunch.

Ingredients:

• 2 medium eggplants, sliced into thin rounds
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 1/4 cup chopped green onions

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant.
2. Add the eggplant slices to the pan and sauté for about 5-7 minutes, until they soften and start to brown slightly.
3. Stir in tamari, gochujang, and rice vinegar, cooking for an additional 3 minutes until the eggplant absorbs the sauce and becomes tender.
4. Sprinkle with sesame seeds and chopped green onions.
5. Serve hot as a main dish or with a side of low-carb vegetables.

This Vegan Korean Spicy Eggplant Stir-Fry is a perfect choice for a keto-friendly lunch. The eggplant’s soft texture complements the spicy, savory sauce made with gochujang and tamari. The sesame oil gives the dish a rich flavor, while the sesame seeds and green onions add a delightful crunch. It’s an easy, flavorful, and satisfying dish that’s both vegan and low-carb, perfect for those on a keto diet.

Vegan Korean Tofu Kimchi Stew

Korean Tofu Kimchi Stew is a savory, spicy, and tangy dish that’s keto-friendly and perfect for a hearty lunch. This stew combines protein-packed tofu with the probiotic goodness of kimchi, making it a healthy, low-carb option. The flavors are bold and complex, with a beautiful balance of spice, acidity, and earthiness.

Ingredients:

• 1/2 block firm tofu, cut into cubes
• 1 cup kimchi (ensure it’s vegan)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 2 cups vegetable broth (unsweetened)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant.
2. Stir in kimchi and cook for another 2 minutes to release its flavors.
3. Add vegetable broth, soy sauce, and gochugaru. Bring the mixture to a boil.
4. Once boiling, reduce heat and add tofu cubes. Simmer for 5-7 minutes to allow the tofu to absorb the stew’s flavors.
5. Garnish with sesame seeds and chopped green onion.
6. Serve hot and enjoy!

This Vegan Korean Tofu Kimchi Stew is a delicious and filling keto meal that perfectly blends spicy, tangy, and umami flavors. The tofu adds a hearty, protein-rich base, while the kimchi brings a bold, probiotic boost. This stew is not only low-carb but also packed with nutrients and great for digestive health, making it a perfect choice for a satisfying lunch.

Vegan Korean Cucumber Salad (Oi Muchim)

Vegan Korean Cucumber Salad (Oi Muchim) is a refreshing and light dish that’s ideal for a low-carb, keto lunch. This salad combines crispy cucumber with tangy and spicy flavors from gochugaru, sesame oil, and vinegar. It’s quick to prepare, packed with flavor, and offers a satisfying crunch with every bite.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce or tamari
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Instructions:

1. Slice the cucumbers and place them in a bowl. If you want a softer texture, lightly salt them and let sit for 10 minutes, then drain excess water.
2. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, gochugaru, and garlic.
3. Toss the cucumbers in the dressing and mix well to coat evenly.
4. Sprinkle sesame seeds and chopped green onion on top.
5. Serve chilled as a side dish or light lunch.

This Vegan Korean Cucumber Salad is a quick, light, and refreshing side dish that perfectly complements any keto meal. The combination of crunchy cucumber, spicy gochugaru, and tangy vinegar makes this salad an exciting addition to your low-carb lunch repertoire. The simplicity of the ingredients highlights the balance of Korean flavors, and it’s a great way to get in a fresh, satisfying dish that’s low in carbs.

Vegan Korean Spicy Tofu Skewers

Vegan Korean Spicy Tofu Skewers are a delicious, low-carb option that offers bold Korean flavors in a portable and easy-to-make form. These skewers are marinated in a savory-sweet-spicy sauce made with gochujang, soy sauce, and sesame oil, then grilled to crispy perfection. They make a great keto lunch, packed with protein and full of flavor.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or erythritol for a keto version
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds
• 1 green onion, chopped
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together soy sauce, sesame oil, gochujang, rice vinegar, maple syrup, and garlic to create the marinade.
2. Add the tofu cubes to the marinade and let them sit for at least 30 minutes, or up to overnight in the fridge for maximum flavor.
3. Preheat the grill or a grill pan over medium heat.
4. Thread the tofu cubes onto the skewers and grill for 5-7 minutes on each side, until golden and crispy.
5. Once cooked, remove from the grill and sprinkle with sesame seeds and chopped green onions.
6. Serve immediately with a side of sautéed veggies or cauliflower rice.

These Vegan Korean Spicy Tofu Skewers are a fun and flavorful way to enjoy tofu while keeping your lunch low-carb. The combination of spicy gochujang, savory soy sauce, and the richness of sesame oil gives these skewers an unforgettable taste. They’re perfect for grilling season, making them a delicious, keto-friendly meal that’s easy to prepare and packed with protein.

Vegan Korean Spicy Cauliflower Wings

Vegan Korean Spicy Cauliflower Wings are a keto-friendly, plant-based alternative to traditional buffalo wings, offering a spicy, crispy, and flavorful bite. The cauliflower florets are coated in a rich, tangy Korean-inspired sauce made with gochujang and sesame oil, creating a satisfying and low-carb snack or lunch.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon garlic, minced
• 1 teaspoon rice vinegar
• 1 tablespoon almond flour (optional for extra crunch)
• 1 tablespoon sesame seeds
• 1 green onion, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in sesame oil and almond flour, then spread them out on the baking sheet.
3. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. While the cauliflower bakes, whisk together tamari, gochujang, garlic, rice vinegar, and lime juice in a bowl.
5. Once the cauliflower is done, toss it in the Korean sauce mixture until well coated.
6. Garnish with sesame seeds and chopped green onion before serving.

These Vegan Korean Spicy Cauliflower Wings are a perfect combination of crispy texture and bold, spicy flavor, making them an ideal low-carb and keto-friendly dish. The gochujang sauce adds a tangy, spicy punch, while the cauliflower offers a healthy, satisfying alternative to traditional wings. Whether served as an appetizer, snack, or lunch, this dish is both delicious and filling.

Vegan Korean Zucchini Pancakes (Jeon)

Vegan Korean Zucchini Pancakes (Jeon) are a delicious, low-carb twist on the traditional Korean pancake. Made with zucchini and seasoned with soy sauce, sesame oil, and gochugaru (Korean chili flakes), these savory pancakes are crispy on the outside and tender on the inside, offering a flavorful, keto-friendly dish that can be served as a light lunch or side.

Ingredients:

• 2 medium zucchinis, grated
• 1 tablespoon sesame oil
• 1/4 cup chickpea flour (or almond flour for a keto version)
• 1 tablespoon tamari (or soy sauce)
• 1/2 teaspoon gochugaru (Korean chili flakes)
• 1/4 teaspoon garlic powder
• 1 tablespoon green onion, chopped
• 1/4 cup water (adjust as needed)
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a bowl. Sprinkle with a little salt and let sit for 5-10 minutes. Then squeeze out the excess water.
2. In a large mixing bowl, combine the grated zucchini, chickpea flour, tamari, sesame oil, gochugaru, garlic powder, and green onions. Add water gradually to make a thick batter.
3. Heat a little olive oil in a frying pan over medium heat.
4. Spoon small portions of the batter into the pan, spreading them out into round pancakes. Cook for 3-4 minutes on each side, until golden and crispy.
5. Serve with a dipping sauce made of tamari, rice vinegar, and a pinch of gochugaru.

These Vegan Korean Zucchini Pancakes are a simple yet flavorful low-carb dish that brings a crispy, savory element to your keto lunch. The zucchini is a great substitute for traditional carb-heavy ingredients, and the gochugaru adds a delicious touch of heat. Served with a tangy dipping sauce, these pancakes are a wonderful way to enjoy the rich flavors of Korean cuisine while sticking to your low-carb goals.

vegan Korean Spicy Kimchi Tofu Scramble

Vegan Korean Spicy Kimchi Tofu Scramble is a savory, keto-friendly breakfast or lunch option that combines tofu with the bold flavors of kimchi. The tofu is scrambled and flavored with gochujang, sesame oil, and soy sauce, creating a dish full of protein and spice. This scramble is a low-carb, hearty, and satisfying option perfect for any time of day.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1/2 cup kimchi (ensure it’s vegan)
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon garlic, minced
• 1/2 teaspoon turmeric (for color)
• 1 tablespoon green onions, chopped
• 1 tablespoon sesame seeds

Instructions:

1. Heat sesame oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add crumbled tofu to the pan and cook for 5-7 minutes, stirring occasionally to create a scrambled texture.
3. Stir in the kimchi, tamari, gochujang, and turmeric, and cook for another 3-4 minutes, allowing the flavors to combine.
4. Garnish with green onions and sesame seeds before serving.

This Vegan Korean Spicy Kimchi Tofu Scramble is a flavorful and satisfying low-carb meal, packed with protein and spice. The combination of scrambled tofu and spicy kimchi offers a rich, savory breakfast or lunch that’s perfect for keto diets. The gochujang adds a delightful depth of heat, while the turmeric gives it a beautiful color and earthy flavor, making this dish both nutritious and delicious.

Vegan Korean Tofu Bibimbap

Vegan Korean Tofu Bibimbap is a vibrant, keto-friendly version of the traditional Korean Bibimbap. Instead of rice, this dish uses cauliflower rice as a base, topped with sautéed vegetables, crispy tofu, and a spicy gochujang sauce. It’s a perfect blend of textures and flavors, making it a delicious and low-carb lunch option.

Ingredients:

• 1/2 block firm tofu, pressed and cubed
• 1 small cauliflower head, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1/4 cup carrots, julienned
• 1/4 cup spinach, sautéed
• 1/4 cup zucchini, thinly sliced
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame seeds
• 1 green onion, chopped
• 1 tablespoon rice vinegar (optional for tang)
• 1 teaspoon garlic, minced

Instructions:

1. Heat sesame oil in a pan over medium heat. Sauté the tofu cubes for 7-10 minutes, until golden and crispy.
2. In a separate pan, cook the cauliflower rice with a bit of sesame oil for 5-7 minutes, until tender.
3. In the same pan, sauté the carrots, spinach, and zucchini separately until tender.
4. In a small bowl, whisk together tamari, gochujang, garlic, and rice vinegar for the sauce.
5. To assemble the bibimbap, place the cauliflower rice at the bottom of a bowl. Arrange the sautéed vegetables and crispy tofu on top.
6. Drizzle with the gochujang sauce and sprinkle with sesame seeds and green onions.

This Vegan Korean Tofu Bibimbap is a low-carb, flavorful dish that’s perfect for anyone following a keto diet. The cauliflower rice serves as a great substitute for regular rice, while the tofu and sautéed vegetables provide texture and flavor. The gochujang sauce ties everything together with its spicy kick, making this dish both nutritious and delicious.

Vegan Korean Spicy Eggplant Stir-Fry with Sesame

Vegan Korean Spicy Eggplant Stir-Fry with Sesame is a savory and satisfying dish, ideal for a low-carb and keto-friendly lunch. The eggplant is cooked to tender perfection and coated in a spicy gochujang sauce, finished with a sprinkle of sesame seeds and green onions. This flavorful stir-fry is a great way to enjoy the richness of Korean cuisine while keeping carbs low.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add eggplant slices to the pan and sauté for about 7-10 minutes, until they become tender and golden.
3. Stir in tamari, gochujang, and rice vinegar, cooking for an additional 3-4 minutes until the sauce thickens slightly.
4. Garnish with sesame seeds and green onions before serving.

This Vegan Korean Spicy Eggplant Stir-Fry is a perfect low-carb, keto-friendly lunch option. The eggplant absorbs the spicy, tangy flavors of the gochujang sauce, while the sesame oil and sesame seeds add richness and depth. It’s a quick and easy dish that’s full of flavor, making it a great way to enjoy Korean-inspired cuisine without the carbs.

Vegan Korean Spicy Mushroom Soup (Jeongol)

Vegan Korean Spicy Mushroom Soup (Jeongol) is a comforting, keto-friendly dish packed with a variety of mushrooms and seasoned with spicy gochujang and soy sauce. This soup is light yet hearty, providing all the depth of traditional Korean soups but in a low-carb, vegan form. It’s perfect for a warming lunch on a cold day.

Ingredients:

• 1 cup shiitake mushrooms, sliced
• 1 cup oyster mushrooms, sliced
• 1 tablespoon sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 4 cups vegetable broth
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the shiitake and oyster mushrooms to the pot, cooking for 5 minutes until they start to soften.
3. Stir in tamari, gochujang, and vegetable broth, bringing it to a boil.
4. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
5. Garnish with sesame seeds and green onions before serving.

Vegan Korean Spicy Mushroom Soup is a delicious and comforting low-carb option, perfect for anyone on a keto diet. The variety of mushrooms adds texture and umami flavor, while the gochujang provides a spicy, rich base for the broth. This soup is light yet hearty, making it an ideal choice for a warming, satisfying lunch without the carbs.

Note: More recipes are coming soon