45+ Flavor-Packed Sunday Vegan Korean Recipes to Savor

Korean cuisine is known for its bold flavors, complex seasonings, and vibrant variety of dishes.

Traditionally rich in meats, dairy, and seafood, many Korean recipes can seem daunting to recreate in a vegan form.

However, with a little creativity and the right ingredients, you can enjoy the same savory, spicy, and umami-packed flavors while keeping your meals plant-based.

Whether you’re a long-time vegan or just looking for new ways to spice up your Sunday dinner, these 45+ vegan Korean recipes offer the perfect balance of taste, nutrition, and satisfaction.

From comforting stews like Vegan Kimchi Jjigae to stir-fries like Vegan Japchae, these recipes feature all the deliciousness of classic Korean dishes made without animal products.

Get ready to explore the rich diversity of Korean flavors with plant-based twists on traditional favorites.

These recipes are perfect for your next Sunday meal, whether you’re cooking for yourself or gathering with friends and family.

So, gather your ingredients and prepare to embark on a delicious vegan Korean cooking adventure this weekend!

45+ Flavor-Packed Sunday Vegan Korean Recipes to Savor

Cooking vegan Korean food on a Sunday allows you to embrace the bold flavors and comforting nature of Korean cuisine without compromising your dietary preferences.

With over 45 vegan recipes to choose from, you have a wide variety of dishes to create that will appeal to every palate.

From spicy stews to crispy tofu dishes and savory stir-fries, these plant-based meals bring the authentic tastes of Korea to your kitchen.

Whether you’re preparing a cozy meal for yourself or a feast for family and friends, these vegan Korean recipes are sure to satisfy and bring joy to your weekend.

Vegan Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean dish typically made with fermented kimchi, tofu, and a variety of vegetables. This vegan version omits the traditional pork or beef, focusing on the rich flavors of kimchi, mushrooms, tofu, and spices. The dish is hearty, full of umami, and perfect for a comforting Sunday meal, especially when served with steamed rice and a side of kimchi. It’s a great way to enjoy the bold flavors of Korean cuisine while keeping it plant-based.

Ingredients

• 2 cups aged vegan kimchi (preferably with no fish sauce)
• 1 block firm tofu, cut into cubes
• 1 cup shiitake mushrooms, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 cups vegetable broth
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• Green onions for garnish

1. In a large pot, heat the sesame oil over medium heat. Add the onions and garlic, and sauté until they become fragrant and translucent.
2. Stir in the gochugaru and gochujang, cooking for an additional 2 minutes to bring out the spices.
3. Add the mushrooms and cook for another 5 minutes until they soften.
4. Pour in the vegetable broth, soy sauce, rice vinegar, and sugar. Stir to combine and bring to a boil.
5. Once boiling, lower the heat to a simmer and add the kimchi and tofu cubes. Let the stew simmer for about 15-20 minutes to allow the flavors to meld.
6. Taste and adjust seasoning with salt, pepper, and additional soy sauce if needed.
7. Serve the stew hot, garnished with chopped green onions, and accompanied by steamed rice.

Vegan Kimchi Jjigae offers all the spicy, savory, and slightly tangy flavors of the traditional Korean stew, while keeping it plant-based and full of flavor. The kimchi brings a delightful fermentation that pairs perfectly with the soft tofu and earthy mushrooms. This dish is the perfect Sunday comfort food, providing warmth and satisfaction while being nourishing and vegan-friendly. The stew can also be made in larger batches and stored for a couple of days, allowing you to enjoy its deep flavors even more over time.

Vegan Bibimbap (Korean Rice Bowl)

Bibimbap is a colorful and nutritious Korean rice dish, typically served with a variety of sautéed vegetables, a fried egg, and gochujang (spicy red pepper paste). This vegan version replaces the egg with a creamy avocado and a splash of soy sauce for added richness. It’s a healthy, vibrant, and balanced meal that includes a variety of textures and flavors, making it an ideal dish for a Sunday dinner or lunch.

Ingredients

• 2 cups cooked rice (preferably short-grain or medium-grain)
• 1 small zucchini, julienned
• 1 carrot, julienned
• 1 cup spinach, sautéed
• 1/2 cup shiitake mushrooms, sliced
• 1/2 avocado, sliced
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• Salt and pepper to taste
• Green onions, chopped for garnish

1. Begin by preparing the rice. If you haven’t already, cook the rice and set it aside to cool slightly.
2. Sauté the zucchini and carrots separately in a pan with a little sesame oil for 3-4 minutes until just tender.
3. In the same pan, add the shiitake mushrooms and sauté for an additional 5 minutes, until the mushrooms soften and release their moisture.
4. Toss the spinach in a hot pan for 1-2 minutes until wilted.
5. In a small bowl, mix the gochujang, sesame oil, soy sauce, rice vinegar, and sugar to create the bibimbap sauce. Adjust seasoning to your liking.
6. To assemble the bibimbap, place a generous portion of rice in a bowl. Arrange the sautéed vegetables (zucchini, carrots, mushrooms, and spinach) in a colorful pattern on top of the rice.
7. Add the sliced avocado on top for extra creaminess. Drizzle the gochujang sauce over the top, and sprinkle with sesame seeds and chopped green onions.
8. Serve the bibimbap with a spoon, and mix everything together before eating for the full flavor experience.

Vegan Bibimbap is an excellent dish to bring variety and balance to your Sunday meals. The combination of vegetables, creamy avocado, and the spicy, tangy sauce creates a flavorful, satisfying bowl that doesn’t skimp on nutrition. The rice provides a base, while the vegetables add texture and nutrients, and the avocado introduces a refreshing richness. It’s a versatile dish, allowing you to use seasonal veggies or whatever you have on hand. Bibimbap is a great way to make a wholesome meal that’s both filling and plant-based.

Vegan Japchae (Korean Stir-Fried Noodles)

Japchae is a popular Korean noodle dish made from sweet potato starch noodles (also known as glass noodles) stir-fried with vegetables and sometimes meat. In this vegan version, the dish is made using a variety of vibrant vegetables, tofu, and a savory soy-based sauce. The noodles are soft and chewy, and the combination of vegetables offers both flavor and texture in every bite. This dish is perfect for a Sunday meal, either as a main dish or a side dish.

Ingredients

• 8 oz sweet potato starch noodles (glass noodles)
• 1/2 cup firm tofu, cubed
• 1 medium onion, sliced
• 1 bell pepper, julienned
• 1 small carrot, julienned
• 1 cup spinach
• 1/2 cup shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Green onions for garnish

1. Cook the sweet potato starch noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large pan over medium heat. Add the tofu cubes and cook until they’re golden and crispy, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, sauté the onions, bell pepper, carrot, and mushrooms for 5-6 minutes, until the vegetables are tender but still vibrant.
4. Add the garlic and cook for another 2 minutes until fragrant.
5. Stir in the spinach and cook until wilted.
6. In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and sugar to create the sauce. Pour the sauce over the sautéed vegetables and toss to combine.
7. Add the cooked noodles and tofu back into the pan, stirring everything together gently. Cook for another 2-3 minutes until the noodles absorb the flavors.
8. Taste and adjust seasoning with salt, pepper, or soy sauce as needed.
9. Serve the Japchae in bowls, garnished with sesame seeds and green onions.

Vegan Japchae is a delicious, savory dish that brings the flavors and textures of Korean cuisine to your plate. The chewy glass noodles combined with a variety of fresh vegetables and crispy tofu make this dish satisfying and nourishing. The savory-sweet sauce ties everything together, creating a balance of flavors in every bite. Japchae is versatile enough to be enjoyed as a standalone meal or served as a side dish with other Korean dishes. It’s a great way to incorporate more plant-based ingredients into your diet while enjoying the comforting flavors of Korean food.

Vegan Tofu Bulgogi (Korean BBQ Tofu)

Vegan Tofu Bulgogi is a plant-based version of the popular Korean BBQ dish, traditionally made with marinated beef. Instead of beef, this recipe uses tofu, which absorbs the delicious marinade of soy sauce, sesame oil, garlic, and gochujang. The tofu is then pan-fried until crispy and caramelized, creating a flavorful, smoky dish that’s perfect for Sunday dinners. This dish is full of rich flavors, perfect for pairing with steamed rice or used as a filling for lettuce wraps.

Ingredients

• 1 block firm tofu, drained and pressed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon maple syrup or sugar
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil for frying
• Green onions for garnish
• Sesame seeds for garnish

1. Press the tofu to remove excess moisture, then cut it into thin slices or cubes.
2. In a bowl, combine soy sauce, sesame oil, rice vinegar, gochujang, maple syrup, garlic, ginger, and black pepper to make the marinade.
3. Add the tofu to the marinade and gently toss to coat. Let it sit for at least 30 minutes to absorb the flavors (you can also marinate it overnight for deeper flavor).
4. Heat vegetable oil in a large skillet over medium heat. Add the marinated tofu slices and fry for 3-4 minutes on each side, until they become crispy and golden brown.
5. Once the tofu is cooked, remove it from the pan and set it aside.
6. Garnish with chopped green onions and sesame seeds, and serve with steamed rice, lettuce leaves, or as a filling for a vegan burger.

Vegan Tofu Bulgogi is an excellent plant-based alternative to traditional Korean BBQ. The tofu absorbs the rich, savory marinade, and the crispy texture makes it both satisfying and delicious. Whether served with rice, in wraps, or as part of a larger Korean meal, this dish brings the bold flavors of bulgogi to your vegan-friendly table. The caramelized edges of the tofu, combined with the tangy-sweet marinade, will surely impress your taste buds and make it a repeat dish in your weekly meal rotation.

Vegan Kimchi Pancakes (Kimchi Jeon)

Kimchi Pancakes, or Kimchi Jeon, are a crispy, savory Korean snack or appetizer made from kimchi, flour, and vegetables. These pancakes are wonderfully crunchy on the outside with a soft interior, and the kimchi gives them a perfect balance of spicy, tangy, and umami flavors. This vegan version omits any animal-based ingredients but still delivers the same satisfying taste. They are perfect for a Sunday snack, served with a dipping sauce or as a side to a larger meal.

Ingredients

• 1 cup flour (can use whole wheat or gluten-free flour)
• 1/2 cup water
• 1 tablespoon soy sauce
• 1/2 cup vegan kimchi, chopped
• 1/4 cup green onions, chopped
• 1/2 small onion, thinly sliced
• 1/2 teaspoon gochugaru (Korean chili flakes)
• 2 tablespoons vegetable oil (for frying)
• Soy sauce and sesame oil for dipping

1. In a mixing bowl, combine the flour, water, and soy sauce to make a smooth batter.
2. Add the chopped kimchi, green onions, and sliced onion to the batter and stir until evenly mixed. If you prefer a spicier pancake, add gochugaru to the mixture.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in a portion of the batter to form a round pancake. Flatten it slightly with the back of a spoon.
4. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as necessary.
5. Serve the pancakes hot with a dipping sauce made of soy sauce and a few drops of sesame oil.

Vegan Kimchi Pancakes are an addictive treat that perfectly balances the tanginess of kimchi with the light crispiness of the pancake. They are easy to prepare and make for an exciting snack or appetizer. The soft, chewy interior and the crispy exterior make each bite a delightful experience. The savory dipping sauce adds an extra layer of flavor, making this dish perfect for Sunday gatherings or as a side to your Korean meal. Kimchi Jeon is a great way to use up leftover kimchi and enjoy a satisfying plant-based snack.

Vegan Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy-sweet sauce. Traditionally, the dish includes fish cakes and other non-vegan ingredients, but this vegan version substitutes those with mushrooms and tofu for added protein and texture. The sauce is made from gochujang, soy sauce, and a bit of sugar to create a flavorful, sweet, and spicy coating for the rice cakes. It’s a satisfying, comforting dish perfect for a Sunday meal or a fun snack with friends.

Ingredients

• 1 lb cylindrical rice cakes (tteok)
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup firm tofu, cut into cubes
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or sugar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 cup vegetable broth
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Green onions for garnish

1. Soak the rice cakes in warm water for about 30 minutes if using dry rice cakes. If using fresh, skip this step.
2. Heat sesame oil in a large pan over medium heat. Add the tofu cubes and sauté for 5-7 minutes until golden brown. Remove from the pan and set aside.
3. In the same pan, sauté the garlic for 1-2 minutes until fragrant. Add the shiitake mushrooms and cook until softened, about 3-4 minutes.
4. Stir in the gochujang, soy sauce, maple syrup, and vegetable broth. Bring the mixture to a boil and then reduce to a simmer.
5. Add the soaked rice cakes to the pan and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes become tender and chewy.
6. Add the cooked tofu back into the pan and stir to combine.
7. Garnish with sesame seeds and chopped green onions. Serve hot.

Vegan Tteokbokki brings the iconic spicy-sweet flavors of the traditional Korean street food into a fully plant-based dish. The chewy rice cakes soak up the flavorful sauce, and the mushrooms and tofu provide a satisfying texture, making this dish hearty and filling. The combination of gochujang, soy sauce, and sweetness creates a delightful contrast that makes Tteokbokki so irresistible. Perfect for a Sunday treat, this dish offers a great way to enjoy Korean comfort food with a vegan twist. Whether served as a main or a snack, Vegan Tteokbokki is sure to be a crowd-pleaser.

Vegan Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a beloved Korean dish made with stir-fried glass noodles, vegetables, and savory seasonings. This vegan version omits any animal products but still retains the signature umami flavor, thanks to a combination of soy sauce, sesame oil, and mushrooms. The dish is light yet satisfying, and the vegetables provide a wonderful crunch, making it a perfect Sunday meal for a light lunch or dinner. It’s versatile and can be adapted with your favorite vegetables.

Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup spinach or kale, chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup or sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 tablespoon toasted sesame oil (for drizzling)
• Green onions for garnish

1. Cook the sweet potato glass noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large pan or wok over medium heat. Add the onion, carrot, bell pepper, and mushrooms, and sauté for about 5 minutes until the vegetables are softened.
3. Add the garlic and spinach (or kale) and cook for another 2 minutes, until the greens wilt down.
4. Stir in the cooked glass noodles, soy sauce, maple syrup, and rice vinegar. Toss everything together, making sure the noodles and vegetables are evenly coated.
5. Drizzle with toasted sesame oil and sprinkle with sesame seeds and green onions.
6. Serve hot, either as a main dish or a side.

Vegan Japchae is a delightful dish filled with flavor and texture. The chewy glass noodles pair perfectly with the sautéed vegetables, while the savory-sweet sauce brings everything together. It’s a flexible dish—feel free to swap in any vegetables you have on hand or prefer. Whether served warm or at room temperature, Japchae is an ideal dish for meal prepping or bringing to a gathering. The combination of sesame oil, soy sauce, and sweetness offers a comforting and satisfying experience, making it an ideal Sunday meal.

Vegan Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a comforting and spicy Korean stew traditionally made with kimchi, tofu, and pork or beef. In this vegan version, we swap the meat for tofu, keeping all the rich, fermented flavor from the kimchi while still delivering a satisfying and hearty dish. With a base of miso paste, gochujang, and a variety of vegetables, this stew is perfect for cold Sundays or when you crave something warming and flavorful. It’s the ultimate one-pot meal that is both healthy and filling.

Ingredients

• 2 cups vegan kimchi, chopped
• 1 block firm tofu, cut into cubes
• 1 small onion, diced
• 1 zucchini, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon miso paste (optional, for added umami)
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground black pepper
• Green onions for garnish

1. In a large pot, heat sesame oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Stir in the gochujang and miso paste, allowing them to dissolve and become fragrant for another minute.
3. Add the chopped kimchi, zucchini, mushrooms, and vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Add the tofu cubes and soy sauce, then continue to simmer for another 5-7 minutes until the tofu is heated through and has absorbed some of the stew’s flavors.
5. Season with black pepper and additional soy sauce if needed.
6. Garnish with chopped green onions and serve hot with steamed rice or as a stand-alone meal.

Vegan Kimchi Jjigae is a soul-warming dish that balances spice, umami, and tang, making it perfect for a cozy Sunday meal. The tofu soaks up the rich flavors of the kimchi and miso paste, creating a hearty and satisfying stew that is perfect for any occasion. This dish also packs a nutritional punch, thanks to the probiotics in the kimchi and the vitamins from the vegetables. Enjoy it on a cool day, and let its spicy, comforting flavors warm you from the inside out.

Vegan Banchan (Korean Side Dishes)

Banchan refers to the small, flavorful side dishes commonly served alongside a Korean meal. They often include a variety of vegetables, pickled items, and fermented dishes. This vegan version of banchan includes a selection of easy-to-make side dishes, including kimchi, pickled radishes, and sautéed spinach. These dishes are light yet full of flavor and texture, and they make for a perfect Sunday spread when you want to enjoy a variety of Korean flavors. Banchan can be served as a side with rice, or even enjoyed as the main event.

Ingredients for Kimchi (Vegan Version)

• 2 cups napa cabbage, chopped
• 1 tablespoon salt
• 1 tablespoon grated ginger
• 1 tablespoon garlic, minced
• 2 tablespoons gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar

Ingredients for Pickled Radishes

• 1 cup daikon radish, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

Ingredients for Sautéed Spinach

• 1 bunch spinach, washed and trimmed
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• 1 clove garlic, minced

1. For the Kimchi: Massage salt into the napa cabbage and let it sit for 1-2 hours to soften. Afterward, rinse the cabbage, and then mix it with ginger, garlic, gochugaru, soy sauce, and rice vinegar. Pack the mixture into a jar and allow it to ferment for 1-2 days at room temperature, or store in the fridge.
2. For the Pickled Radishes: Combine radishes with vinegar, sugar, and salt in a bowl. Let them sit for at least 30 minutes to pickle.
3. For the Sautéed Spinach: Heat sesame oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add spinach and soy sauce and cook until wilted. Sprinkle with sesame seeds before serving.
4. Serve all dishes together as part of a banchan spread.

Vegan Banchan offers a beautiful variety of flavors and textures, making it a delightful addition to any Korean-inspired meal. Each dish brings a unique aspect of Korean cuisine to the table—from the spicy, fermented kimchi to the tangy pickled radishes and the savory sautéed spinach. These side dishes are not only delicious but also nutritionally balanced, featuring a range of vegetables and probiotics. A Sunday feast with banchan allows you to experience the diverse, complex flavors of Korean food in the comfort of your own home.

Vegan Tofu Bibimbap (Korean Rice Bowl)

Bibimbap is a classic Korean rice dish that combines a variety of vegetables, a flavorful sauce, and typically some form of protein. In this vegan version, tofu takes the place of the traditional beef or egg, providing a protein-packed, satisfying dish. Served with warm rice, sautéed vegetables like spinach, carrots, zucchini, and mushrooms, and topped with a spicy-sweet gochujang sauce, this colorful and vibrant dish is perfect for a healthy and fulfilling Sunday meal. It’s both comforting and nourishing, with layers of flavor that will leave you wanting more.

Ingredients

• 1 block firm tofu, pressed and sliced
• 2 cups cooked short-grain rice (preferably warm)
• 1 small zucchini, julienned
• 1 large carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup spinach
• 2 tablespoons sesame oil (divided)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon maple syrup
• 1 teaspoon sesame seeds
• 1 tablespoon toasted sesame oil
• Green onions for garnish

1. Prepare the tofu: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the sliced tofu and cook for 3-4 minutes on each side until golden and crispy. Once done, remove from the pan and set aside.
2. Sauté the vegetables: In the same pan, add the zucchini, carrots, and mushrooms. Sauté for 3-4 minutes until tender. In a separate small pan, sauté the spinach with a little sesame oil until wilted.
3. Prepare the sauce: In a small bowl, mix together the gochujang, soy sauce, rice vinegar, and maple syrup to create the sauce. Adjust the sweetness or spice level to your liking.
4. Assemble the bibimbap: In a large bowl, place the warm rice at the bottom. Arrange the sautéed vegetables, tofu, and spinach neatly over the rice.
5. Drizzle the gochujang sauce over the top and garnish with sesame seeds and green onions.
6. Serve hot, mixing everything together before eating.

Vegan Tofu Bibimbap is a well-balanced and colorful meal that brings together a delightful mix of textures and flavors. The crispy tofu adds a satisfying crunch, while the sautéed vegetables contribute freshness and warmth. The rich, spicy-sweet gochujang sauce ties everything together, giving the dish its signature flavor. This bowl of goodness is perfect for a Sunday lunch or dinner, offering a wholesome and nutritious meal that satisfies both the body and the soul.

Vegan Kimchi Pancakes (Kimchi Jeon)

Kimchi pancakes, also known as kimchi jeon, are a popular Korean dish made with a simple batter and fermented kimchi. This vegan version omits eggs and instead uses flour and water to create a crispy, savory pancake that’s perfect as a side dish or snack. The tangy, spicy flavor of kimchi is balanced with the crispy texture of the pancake, making this dish incredibly satisfying. Serve these pancakes with a soy dipping sauce for an added layer of flavor. They make for a fun and tasty Sunday treat or appetizer.

Ingredients

• 1 cup vegan kimchi, chopped
• 3/4 cup all-purpose flour
• 1/4 cup rice flour (optional for extra crispiness)
• 3/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 green onions, chopped
• 1 tablespoon vegetable oil (for frying)
• Soy sauce or dipping sauce for serving

1. In a bowl, combine the flour, rice flour (if using), water, soy sauce, sesame oil, salt, and sugar. Stir to form a smooth batter.
2. Add the chopped kimchi and green onions to the batter, mixing well.
3. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
4. Pour half of the batter into the skillet and spread it out into an even layer, about 1/2 inch thick.
5. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the second half of the batter.
6. Once cooked, remove from the skillet and slice into wedges.
7. Serve with soy sauce or your favorite dipping sauce.

Vegan Kimchi Pancakes are a crispy, savory delight that can be enjoyed as an appetizer, snack, or even a light meal. The tangy, spicy kimchi infuses the pancake with bold flavors, while the crispy edges and tender interior create the perfect texture contrast. Paired with a simple dipping sauce, these pancakes are an ideal dish to share with friends or family. They’re easy to make, require minimal ingredients, and are a great way to enjoy the flavors of Korea in a vegan-friendly form.

Vegan Tofu and Vegetable Kimbap (Korean Sushi Rolls)

Kimbap is a popular Korean dish similar to sushi rolls, but with a unique set of fillings that include pickled vegetables, protein (usually beef or egg), and rice. In this vegan version, we swap out the animal-based ingredients for tofu, cucumber, carrots, and pickled radish. The tofu is marinated and pan-fried for extra flavor, and the rolls are wrapped in crispy seaweed. These bite-sized, nutrient-packed rolls make for a fun Sunday meal, whether served as a snack, lunch, or dinner.

Ingredients

• 2 cups cooked short-grain rice
• 1 block firm tofu, pressed and cut into thin strips
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup pickled radish, julienned
• 4-5 sheets of roasted nori (seaweed)
• 1 tablespoon sesame seeds (optional)

1. Prepare the tofu: In a small bowl, mix soy sauce, sesame oil, and maple syrup. Add the tofu strips to the marinade and let them sit for at least 10 minutes.
2. Heat a pan over medium heat and cook the tofu strips for 3-4 minutes on each side until golden brown and crispy.
3. Place a sheet of nori on a sushi mat or clean surface. Spread a thin layer of rice on the nori, leaving a small border at the top.
4. Arrange the tofu, cucumber, carrot, and pickled radish along the bottom of the rice.
5. Roll up the kimbap tightly, using the sushi mat to help form the roll.
6. Slice the roll into bite-sized pieces, sprinkling with sesame seeds if desired.
7. Serve with soy sauce or kimchi on the side.

Vegan Tofu and Vegetable Kimbap is a versatile and delicious dish that’s perfect for a fun Sunday meal. The marinated tofu adds protein and flavor, while the crisp vegetables offer freshness and crunch. The combination of flavors and textures wrapped in a sheet of nori makes each bite satisfying. These rolls are great for meal prepping, and they make for an easy, portable lunch or dinner. Whether you’re new to Korean cuisine or a longtime fan, these vegan kimbap rolls are sure to be a hit!

Vegan Korean BBQ Tofu

Vegan Korean BBQ Tofu is a flavorful dish inspired by the traditional Korean BBQ experience. Instead of grilling meat, this recipe uses tofu marinated in a savory-sweet gochujang sauce, giving it that smoky, umami-packed taste. The tofu is then pan-fried until crispy on the outside while remaining tender inside. Served with steamed rice and a side of vegetables or kimchi, this dish offers the essence of Korean BBQ in a vegan form. It’s perfect for a fun and flavorful Sunday dinner that will please both vegans and non-vegans alike.

Ingredients

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame seeds
• Green onions for garnish
• Steamed rice for serving

1. Marinate the tofu: In a bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic until smooth. Add the tofu cubes and toss to coat. Let the tofu marinate for at least 30 minutes (or up to 2 hours in the fridge).
2. Cook the tofu: Heat a non-stick skillet over medium-high heat and add a little oil. Once hot, add the marinated tofu cubes and cook for 3-4 minutes on each side until golden and crispy.
3. Serve: Once the tofu is crispy, remove from the skillet and transfer to a plate. Sprinkle sesame seeds and chopped green onions on top. Serve with steamed rice and your favorite side dishes, like kimchi or sautéed vegetables.

Vegan Korean BBQ Tofu brings the savory and spicy flavors of Korean BBQ into a plant-based dish. The tofu absorbs the rich gochujang marinade, creating a satisfying, bold taste that mimics the traditional BBQ flavor. The crispy exterior of the tofu contrasts beautifully with its tender inside, making each bite a delightful experience. This dish is an excellent option for a relaxed Sunday meal with friends or family, offering a healthy yet indulgent twist on a classic Korean favorite.

Vegan Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae, or Kimchi Stew, is a hearty and comforting Korean dish that uses fermented kimchi as its main ingredient. In this vegan version, we replace the pork or beef typically used in the stew with tofu and mushrooms, creating a rich, flavorful broth. This dish is perfect for colder months or when you’re craving a spicy, savory meal. It’s a great way to use up older kimchi, as its fermentation process adds a deep, tangy flavor to the stew. Served with a bowl of steamed rice, this vegan kimchi stew is a satisfying Sunday meal.

Ingredients

• 2 cups fermented kimchi, chopped
• 1 block firm tofu, cut into cubes
• 1 cup shiitake mushrooms, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped
• Steamed rice for serving

1. Sauté the aromatics: In a large pot, heat sesame oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant and softened.
2. Prepare the stew: Add the kimchi, mushrooms, and tofu to the pot. Stir to combine and let it cook for 5-7 minutes, allowing the kimchi to release its juices.
3. Add the liquid: Pour in the vegetable broth, soy sauce, and gochujang. Stir in the sugar and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
4. Finish the stew: Once the broth has reduced slightly and the tofu is tender, taste the stew and adjust the seasoning if needed. You can add more gochujang for spice or soy sauce for saltiness.
5. Serve: Ladle the stew into bowls, garnish with chopped green onions, and serve with steamed rice.

Vegan Kimchi Stew is a comforting, spicy, and savory dish that packs a punch of flavor in every bite. The fermented kimchi lends a tangy depth to the broth, while the tofu and mushrooms provide a hearty, satisfying base. This stew is perfect for a cozy Sunday dinner, offering a delicious, filling meal that’s both nutritious and full of complex flavors. Pairing it with steamed rice makes it a complete and balanced meal, ideal for warming up on a chilly day.

Vegan Japchae (Korean Glass Noodles Stir-Fry)

Japchae is a beloved Korean dish made with stir-fried glass noodles, vegetables, and sometimes meat. This vegan version replaces the traditional beef with tofu, creating a lighter but equally flavorful meal. The chewy glass noodles are stir-fried with a mix of vibrant vegetables like spinach, mushrooms, and carrots, all tossed in a savory-sweet sauce. Japchae is perfect for a Sunday meal that’s both satisfying and healthy. It’s easy to make, yet packed with flavor, making it a perfect dish for gatherings or family meals.

Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• 1 block firm tofu, pressed and cubed
• 1 carrot, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1 cup spinach, blanched
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 2 green onions, chopped

1. Cook the noodles: Boil the glass noodles according to package instructions, usually around 5-7 minutes. Drain and set aside.
2. Prepare the tofu: Heat sesame oil in a pan over medium heat and cook the tofu cubes for 4-5 minutes on each side until crispy and golden. Remove and set aside.
3. Stir-fry the vegetables: In the same pan, add the garlic and onion, and cook until softened. Add the carrot and mushrooms and stir-fry for 3-4 minutes until tender.
4. Combine the noodles and tofu: Add the cooked noodles and tofu to the pan with the vegetables. Pour in the soy sauce, maple syrup, and rice vinegar, and toss to combine.
5. Finish the dish: Add the spinach and stir until everything is well-coated and heated through.
6. Serve: Garnish with sesame seeds and green onions. Serve hot or at room temperature.

Vegan Japchae is a delightful stir-fry that combines chewy glass noodles, crispy tofu, and a rainbow of vegetables, all coated in a savory-sweet sauce. It’s a perfect dish for Sunday meals, offering a balance of flavors and textures in every bite. The noodles absorb the umami-rich sauce, while the tofu adds protein and crunch. Japchae is versatile and can be served warm or at room temperature, making it great for meal prepping or serving at family gatherings. It’s a dish that brings both comfort and joy, ideal for any occasion.

Note: More recipes are coming soon!