35+ Mouthwatering Holiday Vegan Korean Recipes to Celebrate the Season

The holidays are a time for gathering around the table with loved ones, enjoying delicious food, and creating memories.

If you’re looking to shake things up this season and add a unique twist to your holiday meals, why not try incorporating some vegan Korean dishes into your celebrations?

Vegan Korean cuisine is rich in flavors, textures, and traditions, making it a perfect choice for those looking for plant-based dishes that are both hearty and satisfying.

From spicy kimchi pancakes and savory bulgogi to refreshing cold noodles and warm stews, Korean cuisine offers a wealth of flavors that are as delicious as they are nourishing.

Whether you’re hosting a holiday feast or simply preparing a cozy meal for yourself, these 35+ vegan Korean recipes will help you celebrate the season in a flavorful, cruelty-free way.

we’ll dive into a variety of vegan Korean dishes that are perfect for the holidays.

These recipes are not only plant-based but also full of vibrant ingredients, bold flavors, and plenty of creativity.

Whether you’re a vegan or just looking to explore new, flavorful dishes, these recipes will help you bring something exciting and festive to your holiday spread.

35+ Mouthwatering Holiday Vegan Korean Recipes to Celebrate the Season

Vegan Korean cuisine is a beautiful fusion of flavor, tradition, and plant-based goodness, making it an ideal choice for your holiday meals.

With over 35 mouthwatering vegan Korean recipes to explore, there’s something for everyone – from spicy dishes and hearty stews to fresh salads and satisfying side dishes.

These recipes offer a fantastic way to celebrate the holidays in a healthier, more sustainable way without compromising on flavor.

As you plan your holiday meals this year, consider introducing some of these delicious vegan Korean recipes to your menu.

Whether you’re gathering with family and friends or enjoying a peaceful holiday at home, these dishes are sure to delight your taste buds and elevate your celebrations.

Vegan Kimchi Jjigae (Kimchi Stew)

A warm and spicy Kimchi Jjigae is perfect for the holiday season. This vegan version captures the essence of the traditional Korean dish while being completely plant-based. It’s rich, hearty, and comforting—a true celebration of bold flavors to bring people together.

Ingredients:

• 2 cups vegan kimchi (with juice)
• 1 block of firm tofu, cubed
• 1 medium onion, sliced
• 1 zucchini, sliced
• 1 cup mushrooms (shiitake or button), sliced
• 2 cups vegetable broth
• 1 tbsp gochugaru (Korean red chili flakes)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a pot over medium heat. Sauté onions until translucent.
2. Add the kimchi and gochugaru, stirring for 2-3 minutes to release the flavors.
3. Pour in the vegetable broth and bring to a boil.
4. Lower the heat and add zucchini and mushrooms. Simmer for 10 minutes.
5. Gently add the tofu cubes and soy sauce, cooking for another 5 minutes.
6. Adjust seasoning if needed and remove from heat.
7. Serve hot, garnished with chopped green onions.

This Vegan Kimchi Jjigae is a crowd-pleaser, perfect for sharing during the holidays. The depth of flavor from the fermented kimchi and the satisfying textures of the tofu and vegetables make it a dish to remember.

Sweet Potato Japchae (Glass Noodles Stir-Fry)

Japchae is a beloved Korean dish made with sweet potato glass noodles, and this vegan version is vibrant and nutritious. Perfect for holiday gatherings, it brings a delightful mix of flavors and textures, offering a light yet satisfying option for everyone.

Ingredients:

• 8 oz sweet potato glass noodles
• 1 cup spinach, blanched
• 1 medium carrot, julienned
• 1 bell pepper (any color), sliced
• 1 cup mushrooms (shiitake or oyster), sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Cook glass noodles according to package instructions. Drain and rinse under cold water.
2. In a large pan, heat sesame oil and sauté garlic until fragrant.
3. Add carrots, bell peppers, and mushrooms. Cook until tender but still crisp.
4. Stir in spinach, noodles, soy sauce, and maple syrup. Toss to coat evenly.
5. Cook for another 2-3 minutes, stirring frequently, until everything is well combined.
6. Transfer to a serving dish and garnish with sesame seeds.

Japchae’s vibrant colors and delicious taste make it a stunning addition to any holiday table. Its versatility and freshness make it a dish that pleases vegans and non-vegans alike.

Vegan Hoddeok (Korean Sweet Pancakes)

Hoddeok is a traditional Korean street food, and this vegan adaptation makes a fantastic holiday dessert. These chewy pancakes with a gooey, spiced filling bring warmth and sweetness to your festive celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 3/4 cup warm water
• 1/4 cup brown sugar
• 1/4 cup chopped nuts (walnuts or almonds)
• 1/2 tsp ground cinnamon
• Vegetable oil (for frying)

Instructions:

1. In a bowl, mix flour, yeast, sugar, salt, and warm water until a dough forms. Knead for 5 minutes. Cover and let it rise for 1 hour.
2. In a separate bowl, combine brown sugar, nuts, and cinnamon for the filling.
3. Divide the dough into small balls. Flatten each one and place a spoonful of filling in the center. Seal the edges to enclose the filling.
4. Heat a pan with oil over medium heat. Flatten each filled dough ball slightly and cook until golden brown on both sides, about 2-3 minutes per side.
5. Serve warm.

These Vegan Hoddeok are a delightful treat for the holidays. The contrast between the crispy exterior and the molten filling creates a memorable dessert that’s perfect for sharing with loved ones.

Vegan Bibimbap (Mixed Rice with Vegetables)

Bibimbap is a colorful and flavorful Korean dish that’s perfect for the holiday season. With an array of fresh, sautéed vegetables, and a rich gochujang sauce, this vegan version is not only vibrant but also incredibly nutritious, making it an ideal meal to celebrate with loved ones.

Ingredients:

• 2 cups cooked rice (short-grain or brown rice)
• 1 cup spinach, blanched
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/2 cup shiitake mushrooms, sautéed
• 1/2 cup bean sprouts, blanched
• 1/2 cup kimchi (vegan)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for garnish)
• 1 sheet nori (seaweed), shredded (optional)

Instructions:

1. Start by cooking the rice and setting it aside.
2. Prepare each vegetable individually: blanch the spinach and bean sprouts, sauté the mushrooms, and julienne the carrots and cucumber.
3. In a small bowl, mix gochujang, soy sauce, and sesame oil to create the sauce.
4. To serve, place a scoop of rice in each bowl. Arrange the vegetables and kimchi on top, creating a colorful display.
5. Drizzle with the gochujang sauce and sprinkle with sesame seeds and nori (optional).

Vegan Bibimbap is a fantastic way to showcase a variety of fresh vegetables and rich flavors. This dish not only looks beautiful but also offers a balanced, satisfying meal that will bring joy to any holiday table.

Vegan Kimchi Pancakes (Kimchijeon)

Kimchi pancakes are a savory and crispy treat that will impress your guests during the holidays. These pancakes are made with vegan kimchi and a simple batter, making them a delicious appetizer or side dish for any festive meal. The spicy, tangy flavors make them a perfect comfort food to enjoy during cold weather.

Ingredients:

• 1 cup flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup water
• 1 cup vegan kimchi, chopped
• 1/4 cup green onions, chopped
• 1/2 cup carrots, grated
• 2 tbsp sesame oil (for frying)
• Soy sauce (for dipping)

Instructions:

1. In a bowl, mix flour, salt, and baking powder. Slowly add water, stirring until the batter is smooth.
2. Fold in chopped kimchi, green onions, and grated carrots.
3. Heat sesame oil in a frying pan over medium heat. Scoop spoonfuls of the batter into the pan, flattening them into pancakes.
4. Cook each side for 2-3 minutes, or until golden brown and crispy.
5. Serve with soy sauce for dipping.

Vegan Kimchi Pancakes are a crispy, savory snack that’s perfect for sharing at holiday parties. The combination of kimchi’s spicy tang and the soft interior makes each bite irresistible. These pancakes are an excellent way to add a flavorful, Korean-inspired dish to your holiday spread.

Vegan Tofu Bulgogi (Korean BBQ Tofu)

Vegan Tofu Bulgogi is a perfect substitute for traditional bulgogi, using tofu as the main protein. Marinated in a sweet and savory sauce, then grilled or pan-fried, this dish is bursting with umami and makes a great main course for any holiday meal.

Ingredients:

• 1 block firm tofu, pressed and sliced into thin strips
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a bowl, mix soy sauce, maple syrup, sesame oil, rice vinegar, gochujang, garlic, and ginger to make the marinade.
2. Place the tofu slices in the marinade and let it soak for at least 30 minutes (or overnight for more flavor).
3. Heat a non-stick pan or grill pan over medium heat. Add the tofu slices and cook each side for 3-4 minutes, or until golden brown and crispy.
4. Garnish with chopped green onions and sesame seeds before serving.

Vegan Tofu Bulgogi offers all the rich, savory flavors of the traditional dish but in a cruelty-free version. It’s smoky, sweet, and savory with a delightful texture, making it a satisfying main dish for your holiday gatherings.

Vegan Korean Potato Salad (Gamja Salad)

This vegan version of the classic Korean potato salad, often served as a side dish during festive meals, is creamy, savory, and lightly sweet. It’s a great dish to complement the other vibrant Korean dishes on the holiday table and is sure to be a crowd favorite.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1/4 cup vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/4 cup carrots, finely grated
• 1/4 cup peas (frozen or fresh)
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Boil the potatoes in a large pot of water until tender, about 10-12 minutes. Drain and let them cool.
2. In a large mixing bowl, combine the cooled potatoes, vegan mayonnaise, apple cider vinegar, and sugar. Mix until smooth and creamy.
3. Stir in the grated carrots and peas. Season with salt and pepper to taste.
4. Garnish with sesame seeds before serving.

Vegan Korean Potato Salad is a creamy, sweet, and savory dish that perfectly complements any holiday feast. Its light texture and delicate flavors make it an irresistible addition to your spread, offering a comforting, vegan alternative to the traditional version.

Vegan Banchan (Korean Side Dishes)

Banchan refers to the small side dishes served alongside a main meal in Korean cuisine, and this vegan version includes a variety of traditional favorites. These small dishes are packed with flavor and can be served together for a colorful, satisfying holiday meal.

Ingredients (for each dish):

• Vegan Kimchi: 1 cup of napa cabbage kimchi (ensure it’s vegan or homemade)
• Vegan Japchae: 1/2 cup sweet potato noodles (cooked), 1/2 cup spinach, 1/4 cup mushrooms (sautéed), 1 tbsp soy sauce, 1 tsp sesame oil
• Pickled Radish: 1/2 cup daikon radish, thinly sliced, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp salt
• Sautéed Spinach: 1 cup spinach, blanched, 1 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp garlic, minced, 1 tsp sesame seeds

Instructions:

1. Vegan Kimchi: Serve as-is if you have store-bought vegan kimchi, or make your own by fermenting cabbage with gochugaru, salt, garlic, ginger, and other vegan-friendly ingredients.
2. Vegan Japchae: Combine the cooked noodles with sautéed spinach and mushrooms, add soy sauce and sesame oil, and toss until well coated.
3. Pickled Radish: Toss the thinly sliced radish in rice vinegar, sugar, and salt. Let it sit for at least 30 minutes to pickle.
4. Sautéed Spinach: Sauté the blanched spinach in sesame oil with garlic and soy sauce until fragrant. Sprinkle with sesame seeds for garnish.

Banchan offers a variety of textures and flavors that complement each other perfectly. These small, flavorful side dishes not only brighten up your holiday meal but also showcase the versatility and balance of Korean cuisine in a vegan-friendly way.

Vegan Jajangmyeon (Black Bean Paste Noodles)

Jajangmyeon is a popular Korean comfort food made with thick noodles and a savory black bean paste sauce. This vegan version uses plant-based ingredients, making it an excellent choice for a hearty and filling holiday meal.

Ingredients:

• 8 oz Korean wheat noodles (or any noodles of your choice)
• 1/2 cup diced mushrooms (shiitake or button)
• 1/2 cup zucchini, diced
• 1/2 cup potato, diced
• 2 tbsp vegetable oil
• 3 tbsp jjajang paste (fermented black bean paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 cups vegetable broth
• 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
• Green onions for garnish

Instructions:

1. Cook the noodles according to package instructions and set aside.
2. In a large pan, heat vegetable oil and sauté mushrooms, zucchini, and potatoes until tender.
3. Stir in the jjajang paste, soy sauce, and sugar, and cook for 2-3 minutes to allow the flavors to meld.
4. Add vegetable broth and bring to a simmer. Once the vegetables are fully cooked, stir in the cornstarch slurry and cook for 1-2 more minutes until the sauce thickens.
5. Serve the sauce over the cooked noodles and garnish with chopped green onions.

Vegan Jajangmyeon offers a rich and savory flavor profile with a satisfying sauce that clings perfectly to the noodles. It’s a great dish for those who want to enjoy a flavorful, hearty meal during the holiday season.

Vegan Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food made with chewy rice cakes in a sweet and spicy sauce. This vegan version uses plant-based ingredients and is a delicious, comforting dish to enjoy during the holiday season.

Ingredients:

• 2 cups rice cakes (tteok, available in most Asian markets)
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 cups vegetable broth
• 1/2 cup green onions, chopped
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Cook the rice cakes according to the package instructions (usually boiling them for a few minutes).
2. In a pan, combine gochujang, soy sauce, maple syrup, sesame oil, and vegetable broth. Bring to a simmer and cook for 5-7 minutes.
3. Add the rice cakes and cook until the sauce has thickened and the rice cakes are fully coated, about 5 minutes.
4. Garnish with chopped green onions and sesame seeds.

Vegan Tteokbokki is a chewy, spicy, and slightly sweet dish that is perfect for the holiday season. Its satisfying texture and rich flavors make it a fun and comforting meal to enjoy with friends and family.

Vegan Buldak (Spicy Chicken)

Buldak, or “fire chicken,” is a popular Korean dish known for its extreme spiciness. This vegan version uses soy protein or seitan as a meat substitute, delivering the same fiery, savory flavors. It’s a bold dish perfect for those who love spice during the holidays.

Ingredients:

• 1 cup soy protein (or seitan), sliced into strips
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp ground black pepper
• 1 tbsp sesame seeds (for garnish)
• Chopped green onions for garnish

Instructions:

1. In a bowl, mix gochujang, soy sauce, maple syrup, garlic, sesame oil, rice vinegar, and black pepper to create the marinade.
2. Add the soy protein or seitan to the marinade and let it sit for at least 30 minutes to absorb the flavors.
3. Heat a pan over medium heat and cook the marinated soy protein or seitan until browned and caramelized, about 5-7 minutes.
4. Garnish with sesame seeds and green onions before serving.

Vegan Buldak is a spicy, flavorful dish that packs a punch. The combination of the fiery gochujang sauce and savory soy protein makes it a thrilling and satisfying dish for those who enjoy a bit of heat in their holiday meals.

Vegan Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi fried rice is a beloved Korean comfort food that’s quick, flavorful, and satisfying. This vegan version highlights the savory, tangy flavors of kimchi, and it’s perfect for a holiday meal or as a way to use up leftover rice.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1/2 cup vegan kimchi, chopped
• 1/2 onion, diced
• 1/2 cup peas
• 1/2 cup carrots, diced
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp gochujang (optional for extra spice)
• 1/4 cup green onions, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat vegetable oil in a large pan or wok over medium heat. Add the onion, carrots, and peas, sautéing for 3-4 minutes until the vegetables are tender.
2. Stir in the chopped kimchi and gochujang (if using) and cook for another 2 minutes.
3. Add the cooked rice to the pan, breaking up any clumps. Stir in soy sauce and sesame oil, mixing well.
4. Continue cooking for 3-5 minutes, allowing the rice to fry and get slightly crispy at the bottom.
5. Serve with chopped green onions and sesame seeds on top.

Vegan Kimchi Fried Rice is a flavorful and satisfying dish that’s simple to prepare but packed with bold flavors. The kimchi adds a deliciously tangy kick, while the sesame oil gives the rice a rich, nutty finish. It’s perfect for any holiday meal or as a quick and easy comfort food.

Vegan Samgyeopsal (Korean BBQ “Pork”)

Samgyeopsal is traditionally a Korean BBQ dish featuring grilled slices of pork belly. This vegan version uses thick slices of king oyster mushrooms, marinated to mimic the savory, smoky flavors of the original. It’s a fun dish for family-style holiday meals or BBQ-style celebrations.

Ingredients:

• 2 cups king oyster mushrooms, sliced into thick strips
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tsp ground black pepper
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• Lettuce leaves for wrapping
• Ssamjang (Korean dipping sauce) for serving

Instructions:

1. In a bowl, mix soy sauce, sesame oil, maple syrup, garlic, black pepper, and rice vinegar to create the marinade.
2. Add the mushroom slices to the marinade and let them sit for 15-20 minutes to absorb the flavors.
3. Heat a grill pan or regular pan over medium heat and cook the marinated mushrooms for 3-4 minutes on each side, until crispy and golden brown.
4. Serve the mushrooms with lettuce leaves for wrapping and ssamjang (Korean dipping sauce) for dipping.

Vegan Samgyeopsal provides a delightful BBQ experience without the meat, making it a great option for vegans and non-vegans alike. The mushrooms absorb the savory marinade, and when grilled, they take on a smoky, crispy texture that pairs perfectly with fresh lettuce and dipping sauces.

Vegan Mul Naengmyeon (Cold Noodles)

Mul Naengmyeon is a traditional Korean cold noodle dish served in a chilled, tangy broth. It’s a refreshing option for the holiday season, especially when you want a dish that’s light yet full of flavor.

Ingredients:

• 8 oz naengmyeon noodles (buckwheat or sweet potato noodles)
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 cucumber, julienned
• 1 boiled egg (vegan alternative like tofu or avocado for garnish)
• 1 tbsp sesame seeds (for garnish)
• 1/2 cup kimchi (for garnish)

Instructions:

1. Cook the naengmyeon noodles according to package instructions. Drain and rinse under cold water to cool them down.
2. In a separate bowl, mix vegetable broth, soy sauce, apple cider vinegar, and maple syrup to create the cold broth. Adjust to taste.
3. Divide the cooled noodles into bowls and pour the cold broth over them.
4. Garnish with julienned cucumber, boiled egg or avocado slices, sesame seeds, and kimchi.

Vegan Mul Naengmyeon is a wonderfully refreshing dish for the holidays, offering a tangy and savory flavor profile that contrasts beautifully with the cool, chewy noodles. This dish is perfect for warmer holiday days or as a light, palate-cleansing course.

Vegan Galbi (Korean BBQ Ribs)

Traditional galbi features grilled beef short ribs, but this vegan version uses seitan or soy protein as a substitute, creating a meaty texture and absorbing all the delicious flavors of the marinade. This dish is a great choice for a hearty holiday meal or BBQ gathering.

Ingredients:

• 1 cup seitan or soy protein, sliced into strips
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp sesame oil
• 2 tbsp grated pear (or apple)
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine soy sauce, maple syrup, sesame oil, grated pear, garlic, ginger, and rice vinegar to make the marinade.
2. Add the seitan or soy protein slices to the marinade and refrigerate for at least 30 minutes (or overnight for stronger flavor).
3. Heat a grill pan or regular pan over medium heat and cook the marinated seitan for 3-4 minutes on each side, until crispy and caramelized.
4. Garnish with sesame seeds and chopped green onions before serving.

Vegan Galbi is a flavorful, meaty alternative to the traditional Korean BBQ dish. The savory marinade creates a deeply satisfying flavor, and grilling the seitan gives it a smoky, crispy texture. It’s perfect for a festive holiday BBQ, offering the classic taste of galbi without the meat.

Note: More recipes​ are coming soon!