40+ Mouth-Watering Saturday Vegan Korean Recipes for a Cozy Night

Korean cuisine is renowned for its vibrant flavors, bold spices, and hearty dishes that make every meal a delightful experience.

From spicy stews to crispy dumplings, Korean food offers a variety of flavors that can be made completely plant-based without sacrificing taste.

Whether you’re a long-time vegan or just starting to explore plant-based alternatives, vegan Korean recipes are a fantastic way to incorporate wholesome ingredients into your diet while savoring the rich, savory, and sometimes spicy flavors that define Korean cooking.

40 vegan Korean recipes, we’ve curated dishes that showcase the heart and soul of Korean cuisine, but with a twist — all without any animal products.

From sizzling BBQ jackfruit to delicious dumplings, there’s something for everyone.

These recipes are perfect for your Saturday meals when you’re looking to enjoy a cozy dinner with family or want to impress guests with an unforgettable spread of Korean-inspired flavors.

Whether you’re looking for soups, stews, salads, or sides, this guide is filled with plant-based variations that bring the delicious essence of Korean food to your table.

40+ Mouth-Watering Saturday Vegan Korean Recipes for a Cozy Night

Vegan Korean recipes offer a beautiful way to enjoy the bold, rich flavors of traditional Korean cuisine, while also making mindful and compassionate choices.

From the savory tang of kimchi to the umami-filled goodness of miso soups and spicy stews, the vegan adaptations in this collection will inspire you to embrace a plant-based Korean feast on any Saturday or any day of the week.

So why not treat yourself to a delightful Korean culinary experience that’s satisfying, full of flavor, and completely vegan?

These 40+ recipes are your gateway to a new, exciting, and delicious way to explore Korean food while keeping things plant-based.

Vegan Bibimbap Bowl

A vibrant and nutritious Korean dish, this Vegan Bibimbap Bowl features a medley of seasoned vegetables, crispy tofu, and perfectly cooked rice, topped with a spicy and savory gochujang sauce. It’s a delicious, customizable meal that brings traditional Korean flavors to plant-based cooking.

Ingredients:

• 2 cups cooked rice (white or brown)
• 1 cup firm tofu, cubed
• 1 cup spinach, blanched and squeezed
• 1 cup carrots, julienned
• 1 cup zucchini, julienned
• 1 cup bean sprouts, blanched
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon sesame seeds
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup

Instructions:

1. Prepare the tofu: Heat a non-stick skillet over medium heat. Add a drizzle of sesame oil and pan-fry the tofu until golden and crispy on all sides. Set aside.
2. Season the vegetables:
   • Spinach: Toss with 1 teaspoon soy sauce, 1 teaspoon sesame oil, and a pinch of garlic.
   • Carrots and zucchini: Sauté separately in a little sesame oil until tender, then season with salt.
   • Bean sprouts: Toss with sesame oil and a sprinkle of sesame seeds.
3. Make the sauce: In a small bowl, whisk together gochujang, rice vinegar, maple syrup, and a splash of water to thin it out to your desired consistency.
4. Assemble: Place the rice in a large bowl. Arrange the tofu, spinach, carrots, zucchini, and bean sprouts in sections on top of the rice.
5. Serve: Drizzle the gochujang sauce over the bowl and sprinkle with sesame seeds before serving.

This Vegan Bibimbap Bowl is an explosion of flavors and textures. The mix of sautéed and seasoned vegetables with crispy tofu and spicy gochujang creates a balanced and satisfying dish perfect for any day of the week.

Korean Vegan Kimchi Pancakes

Crispy on the outside and tender on the inside, these Vegan Kimchi Pancakes are a perfect appetizer or snack. The tangy, spicy flavor of vegan kimchi shines in this simple yet irresistible dish.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1/2 teaspoon salt
• 1 cup water
• 1 cup vegan kimchi, chopped
• 2 green onions, finely chopped
• 2 tablespoons kimchi juice
• 2 tablespoons vegetable oil
• Soy dipping sauce: 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil

Instructions:

1. Prepare the batter: In a mixing bowl, combine all-purpose flour, rice flour, and salt. Gradually add water, whisking until smooth. Stir in chopped kimchi, green onions, and kimchi juice.
2. Cook the pancakes: Heat vegetable oil in a non-stick skillet over medium-high heat. Pour a ladleful of batter into the pan and spread it evenly. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat with remaining batter.
3. Make the dipping sauce: Mix soy sauce, rice vinegar, and sesame oil in a small bowl.
4. Serve: Slice the pancakes into wedges and serve hot with the dipping sauce on the side.

These Vegan Kimchi Pancakes are quick to make and loaded with bold flavors. The tanginess from the kimchi and the crunch from the crispy edges make them an addictive dish that’s sure to please.

Vegan Japchae (Korean Glass Noodles)

This Vegan Japchae is a delightful stir-fry of sweet potato glass noodles, colorful vegetables, and a flavorful soy-based sauce. It’s a versatile and wholesome dish that’s naturally gluten-free and full of vibrant Korean flavors.

Ingredients:

• 8 oz sweet potato glass noodles
• 1 cup spinach, blanched and squeezed
• 1 cup carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, julienned
• 1 small onion, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar (or maple syrup)
• 1 teaspoon sesame seeds

Instructions:

1. Cook the noodles: Boil the glass noodles according to package instructions. Drain and rinse with cold water. Toss with a teaspoon of sesame oil to prevent sticking.
2. Stir-fry the vegetables: Heat sesame oil in a large skillet. Add carrots, mushrooms, bell pepper, and onion, and stir-fry until tender. Add the spinach and stir to combine.
3. Prepare the sauce: Mix soy sauce, sugar, and a splash of water in a small bowl.
4. Combine: Add the noodles to the skillet with the vegetables. Pour in the sauce and toss everything together until well coated and heated through.
5. Serve: Sprinkle with sesame seeds before serving.

This Vegan Japchae is a feast for the senses, offering a perfect balance of sweet, savory, and nutty flavors. It’s light yet filling, making it an ideal dish for any occasion.

Vegan Tofu Kimchi Stew (Kimchi Jjigae)

A hearty and comforting Korean stew, this Vegan Tofu Kimchi Stew replaces the traditional pork with tofu for a plant-based twist. The rich, spicy flavors of the kimchi combine perfectly with the tofu, making this dish a warming meal for any day.

Ingredients:

• 1 cup vegan kimchi, chopped
• 200g firm tofu, cubed
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons gochujang (Korean chili paste)
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Sauté the base: Heat sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant, about 3-4 minutes.
2. Add kimchi and gochujang: Stir in the chopped kimchi and gochujang, cooking for another 2-3 minutes to deepen the flavors.
3. Simmer the stew: Add vegetable broth, soy sauce, sugar, and rice vinegar. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld.
4. Add tofu: Gently stir in the tofu cubes and cook for an additional 5 minutes until heated through.
5. Serve: Garnish with chopped green onions and sesame seeds before serving.

This Vegan Tofu Kimchi Stew is an explosion of bold and spicy flavors. The rich broth paired with the tangy kimchi and soft tofu creates a comforting and satisfying dish, perfect for a chilly evening.

Vegan Korean BBQ Cauliflower Wings

These Vegan Korean BBQ Cauliflower Wings are a crispy, savory, and slightly sweet dish that mimics the flavor of traditional Korean BBQ wings. Coated in a delicious gochujang sauce and baked to perfection, they’re the ultimate vegan appetizer.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/2 cup rice flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup plant-based milk
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Prepare the cauliflower: Preheat the oven to 425°F (220°C). In a large bowl, combine all-purpose flour, rice flour, garlic powder, and paprika. Add plant-based milk and soy sauce, whisking until smooth.
2. Coat the cauliflower: Dip the cauliflower florets into the batter and coat them evenly. Place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until crispy and golden brown.
3. Make the sauce: In a small bowl, mix sesame oil, maple syrup, gochujang, and rice vinegar to create a glaze.
4. Toss and serve: Once the cauliflower is done baking, toss the florets in the gochujang glaze until well coated. Sprinkle with sesame seeds before serving.

These Vegan Korean BBQ Cauliflower Wings are a perfect combination of crunchy, spicy, and sweet. They’re a great alternative to traditional BBQ wings and can be enjoyed as a snack, appetizer, or side dish.

Vegan Kimchi Fried Rice

A quick and flavorful dish, Vegan Kimchi Fried Rice is a satisfying meal that combines the spicy tang of kimchi with the savory flavors of stir-fried rice. It’s a one-pan dish that’s perfect for using up leftover rice and kimchi.

Ingredients:

• 2 cups cooked rice (preferably a day old)
• 1 cup vegan kimchi, chopped
• 1/2 cup frozen peas and carrots
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon gochujang (optional)
• 1 teaspoon sesame seeds (optional)
• 2 green onions, chopped

Instructions:

1. Sauté the vegetables: Heat vegetable oil in a large skillet over medium heat. Add diced onion and garlic, and cook until softened, about 3-4 minutes.
2. Add the kimchi: Stir in the chopped kimchi and cook for 2-3 minutes, allowing the flavors to combine.
3. Fry the rice: Add the cooked rice to the skillet, breaking up any clumps. Stir-fry the rice with the vegetables for 4-5 minutes until heated through and slightly crispy.
4. Season the rice: Stir in soy sauce, sesame oil, and gochujang (if using). Add the peas and carrots and cook for an additional 2 minutes.
5. Serve: Garnish with green onions and sesame seeds before serving.

Vegan Kimchi Fried Rice is a flavorful and easy dish that packs a punch. The spicy kimchi and umami-rich soy sauce make this dish a perfect comfort food that can be made in under 30 minutes.

Vegan Korean Spicy Noodles (Banchan Style)

These Vegan Korean Spicy Noodles are a quick and fiery dish featuring chewy noodles in a bold, spicy gochujang-based sauce. Perfect for those who love spicy dishes, this noodle dish is vibrant and flavorful.

Ingredients:

• 8 oz Korean wheat noodles (or any noodles you prefer)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 cucumber, julienned
• 2 tablespoons sesame seeds
• 2 green onions, chopped
• 1 teaspoon crushed peanuts (optional)

Instructions:

1. Cook the noodles: Cook the noodles according to package instructions, then drain and rinse with cold water. Set aside.
2. Prepare the sauce: In a small bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, and sugar until smooth.
3. Toss the noodles: In a large bowl, toss the cooked noodles with the sauce until evenly coated.
4. Serve: Top with julienned cucumber, sesame seeds, green onions, and crushed peanuts if desired.

Vegan Korean Spicy Noodles are a deliciously bold and spicy dish, perfect for those who love heat in their meals. The crunchy cucumber and savory sesame seeds complement the spicy noodles, making this dish a satisfying and refreshing choice.

Vegan Korean Tofu Bibimbap

This Vegan Korean Tofu Bibimbap is a nutrient-packed dish featuring a colorful mix of sautéed vegetables, crispy tofu, and a spicy-sweet gochujang sauce. Served over a bed of warm rice, it’s a flavorful and satisfying meal perfect for any occasion.

Ingredients:

• 1 cup cooked rice (white or brown)
• 1 block firm tofu, pressed and cubed
• 1 cup spinach, blanched and squeezed
• 1/2 cup mushrooms, sliced
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds
• 2 tablespoons green onions, chopped

Instructions:

1. Prepare the tofu: Heat a tablespoon of sesame oil in a large skillet over medium heat. Add tofu cubes and cook until golden and crispy, about 8-10 minutes. Set aside.
2. Sauté the vegetables: In the same skillet, add more sesame oil and sauté the carrots and mushrooms for 3-4 minutes until softened.
3. Prepare the sauce: In a small bowl, whisk together gochujang, maple syrup, rice vinegar, and soy sauce.
4. Assemble the bowl: In a large bowl, add cooked rice as the base. Arrange the tofu, spinach, mushrooms, carrots, and cucumber in sections over the rice.
5. Serve: Drizzle the gochujang sauce over the top, sprinkle with toasted sesame seeds, and garnish with green onions before serving.

This Vegan Korean Tofu Bibimbap is a balanced, vibrant dish full of flavor and texture. The crispy tofu, fresh vegetables, and spicy sauce create a harmonious meal that’s both filling and healthy.

Vegan Korean Spicy Tofu Stew (Sundubu Jjigae)

This Vegan Korean Spicy Tofu Stew is a comforting and warming dish, featuring silky tofu in a rich, spicy broth. With the bold flavors of gochujang and garlic, it’s a satisfying stew perfect for cozy nights.

Ingredients:

• 1 block silken tofu, cut into cubes
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/2 cup sliced shiitake mushrooms
• 2 tablespoons gochujang (Korean chili paste)
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 green onion, chopped
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Sauté the aromatics: Heat sesame oil in a pot over medium heat. Add the onion, garlic, and mushrooms, and sauté until softened, about 5 minutes.
2. Add gochujang: Stir in gochujang and cook for 2 minutes to release its flavors.
3. Simmer the broth: Pour in the vegetable broth, soy sauce, sugar, and rice vinegar. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
4. Add tofu: Gently add the cubed tofu to the broth and simmer for another 5-10 minutes until heated through.
5. Serve: Garnish with chopped green onions and sesame seeds before serving.

This Vegan Korean Spicy Tofu Stew is a flavorful, comforting dish. The soft tofu absorbs the spicy, savory broth, making each spoonful rich and satisfying. Perfect for cold days or when you need a quick, hearty meal.

Vegan Korean Kimchi Quesadillas

These Vegan Korean Kimchi Quesadillas combine the traditional Mexican quesadilla with bold Korean flavors. Filled with spicy kimchi, vegan cheese, and sautéed vegetables, these quesadillas are a fun and delicious fusion dish.

Ingredients:

• 4 flour tortillas
• 1 cup vegan cheese, shredded
• 1 cup vegan kimchi, chopped
• 1/2 cup bell pepper, thinly sliced
• 1/2 cup onion, thinly sliced
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon gochujang (optional)
• 2 tablespoons cilantro, chopped

Instructions:

1. Sauté the vegetables: Heat sesame oil in a skillet over medium heat. Add bell pepper and onion and sauté for 4-5 minutes until softened. Stir in soy sauce and cook for another minute. Remove from heat.
2. Assemble the quesadillas: Place a tortilla in a heated skillet. Sprinkle a portion of vegan cheese on the tortilla, then add a layer of sautéed vegetables and chopped kimchi. Top with more cheese and cover with another tortilla.
3. Cook the quesadillas: Cook the quesadilla over medium heat for 2-3 minutes on each side, until golden and crispy. Repeat with the remaining tortillas.
4. Serve: Cut into wedges and garnish with chopped cilantro before serving.

These Vegan Korean Kimchi Quesadillas are a flavorful twist on the classic. The spicy kimchi and melted vegan cheese create a satisfying and comforting dish with a perfect balance of heat and creaminess.

Vegan Korean Grilled Lettuce Wraps (Ssam)

These Vegan Korean Grilled Lettuce Wraps (Ssam) are a refreshing and interactive dish where grilled vegetables, crispy tofu, and gochujang sauce are wrapped in fresh lettuce leaves. A great option for a light and fun meal!

Ingredients:

• 1 block firm tofu, pressed and sliced
• 1 tablespoon sesame oil
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup cucumber, julienned
• 1/2 cup carrots, julienned
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 12 large lettuce leaves (e.g., romaine or butter lettuce)
• 2 tablespoons sesame seeds (optional)
• 2 tablespoons green onions, chopped

Instructions:

1. Grill the tofu and vegetables: Heat sesame oil in a grill pan over medium heat. Grill tofu slices for 2-3 minutes on each side until golden and crispy. Set aside. Grill the mushrooms until tender, about 3-4 minutes.
2. Prepare the sauce: In a small bowl, combine gochujang, soy sauce, rice vinegar, and maple syrup. Stir until smooth.
3. Assemble the wraps: Lay a lettuce leaf on a plate. Add grilled tofu, mushrooms, cucumber, and carrots. Drizzle with gochujang sauce.
4. Serve: Sprinkle with sesame seeds and green onions. Serve the wraps with additional gochujang sauce on the side.

Vegan Korean Grilled Lettuce Wraps are a refreshing, light, and flavorful dish. The fresh vegetables and tofu wrapped in crispy lettuce, paired with the spicy-sweet gochujang sauce, create a satisfying and healthy meal that is fun to eat!

Vegan Korean Kimchi Stew (Kimchi Jjigae)

This Vegan Korean Kimchi Stew is a bold and savory dish made with fermented kimchi, tofu, and vegetables in a rich, spicy broth. It’s perfect for anyone looking to enjoy a hearty, comforting meal with the unique flavors of traditional Korean kimchi.

Ingredients:

• 1 cup kimchi, chopped
• 1 block firm tofu, cut into cubes
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1/2 cup zucchini, sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Sauté the vegetables: Heat sesame oil in a large pot over medium heat. Add the onion, garlic, and kimchi. Sauté for 3-4 minutes, allowing the kimchi to release its flavors.
2. Add the broth: Stir in gochujang, vegetable broth, soy sauce, sugar, and rice vinegar. Bring to a simmer and cook for 10-15 minutes.
3. Add tofu and zucchini: Add the tofu cubes and zucchini slices to the stew. Simmer for another 5-10 minutes until the tofu is heated through.
4. Serve: Garnish with chopped green onions and sesame seeds before serving.

This Vegan Korean Kimchi Stew is the perfect balance of spicy, sour, and savory flavors. The kimchi brings depth and complexity to the dish, while the tofu and vegetables make it hearty and comforting. It’s a great dish for warming up during cooler weather or enjoying as a delicious main meal.

Vegan Korean BBQ Jackfruit

This Vegan Korean BBQ Jackfruit is a smoky, savory, and sweet dish that replicates the delicious flavors of traditional Korean BBQ. The tender jackfruit, marinated in a tangy sauce, is perfect for tacos, bowls, or as a filling for lettuce wraps.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon maple syrup
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame seeds
• 1/4 cup green onions, chopped

Instructions:

1. Prepare the jackfruit: Drain and rinse the jackfruit. Shred it using your hands or a fork, discarding any seeds.
2. Make the marinade: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, gochujang, maple syrup, garlic, and ginger.
3. Marinate the jackfruit: Toss the shredded jackfruit in the marinade and let it sit for at least 30 minutes, preferably overnight for deeper flavor.
4. Cook the jackfruit: Heat a large skillet over medium-high heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until the jackfruit caramelizes and crisps up.
5. Serve: Garnish with sesame seeds and chopped green onions before serving. Serve with rice, in tacos, or as a topping for a Korean-inspired salad.

This Vegan Korean BBQ Jackfruit offers the perfect balance of savory, spicy, and sweet flavors. The jackfruit takes on the texture of pulled pork, making it a satisfying and meat-free alternative that’s perfect for any BBQ or casual meal.

Vegan Korean Dumplings (Mandu)

These Vegan Korean Dumplings (Mandu) are a delicious and savory snack filled with a mixture of tofu, mushrooms, and vegetables. Perfect for a snack or appetizer, these dumplings are crispy on the outside and packed with flavor on the inside.

Ingredients:

• 1 package vegan dumpling wrappers
• 1 block firm tofu, pressed and crumbled
• 1 cup shiitake mushrooms, finely chopped
• 1/2 cup cabbage, shredded
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (optional)

Instructions:

1. Prepare the filling: In a large bowl, combine crumbled tofu, chopped mushrooms, shredded cabbage, green onions, garlic, ginger, and soy sauce. Stir in sesame oil, rice vinegar, and gochujang (if using). Mix well.
2. Assemble the dumplings: Place a spoonful of the filling in the center of each dumpling wrapper. Fold and seal the edges by pinching them together, forming pleats if desired.
3. Cook the dumplings: Heat a tablespoon of sesame oil in a skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes, until the bottoms are golden. Add a splash of water to the skillet, cover, and steam for 5-7 minutes.
4. Serve: Serve the dumplings with soy sauce or a spicy dipping sauce.

These Vegan Korean Dumplings are flavorful and crispy with a savory filling of tofu and vegetables. Whether steamed or pan-fried, these dumplings make a great appetizer or snack that’s sure to impress.

Vegan Korean Grilled Tempeh

This Vegan Korean Grilled Tempeh is a smoky, savory dish that’s perfect for grilling. The tempeh is marinated in a tangy and spicy Korean-inspired sauce, then grilled to perfection for a satisfying and protein-packed meal.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Prepare the marinade: In a bowl, whisk together soy sauce, sesame oil, gochujang, maple syrup, rice vinegar, garlic, and ginger.
2. Marinate the tempeh: Place the tempeh strips in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. Grill the tempeh: Preheat a grill or grill pan over medium heat. Grill the tempeh for 3-4 minutes on each side, until golden and crispy.
4. Serve: Garnish with chopped green onions and sesame seeds before serving. Serve with rice, in wraps, or as a side dish.

This Vegan Korean Grilled Tempeh is smoky, spicy, and packed with flavor. The crispy tempeh pairs perfectly with the rich, tangy marinade, creating a deliciously satisfying dish. It’s perfect for serving at a BBQ or as part of a Korean-inspired meal.

Note: More recipes​ are coming soon!