Vegan Korean Bowl – Slim Kitchen

Vegan Korean Bowl Combine all of your favorite Korean sweet and spicy flavors for a delicious and easy way to create bowls filled with Asian greens, edamame, and meatless crumbles.

I’ve recently become obsessed with Korean food. There is a food truck in our town that makes the most amazing Korean fusion food, mostly tacos and quesadillas, and we come here faithfully every week to sample it. The mix of sweet and spicy is hard to beat.

Since we love these so much, I’ve been creating the same flavor combinations at home, and in the process, we started eating this easy vegetarian Korean bowl for lunch. I make a big batch on the weekends and serve it with rice, quinoa, lettuce wraps, or make tacos. It’s very simple and very good. We also love it with ground beef, like these Korean Beef Bowls .

To make the sweet and spicy combo work, everything is tossed with a quick homemade sauce made with soy sauce, brown sugar (or other sweetener), rice vinegar, sesame oil, and Asian garlic chili sauce. The resulting dish has just the right balance of salty, sweet and spicy. We like meatless scraps, so I like to add them for protein, but you could also use tofu, vegetarian chicken, chickpeas, or tempeh.

How to Make Korean Sauce Quickly and Easy

Once you start making this sweet and spicy sauce, you’ll want to make it on everything. You can adjust the ratio to make it sweeter or spicier. That’s all you need.

• 1/4 cup low sodium soy sauce (GF if desired)
• 2 tbsp. Brown sugar (or appropriate amounts of honey, agave, and stevia)
• 2 teaspoons sesame oil
• 1 tsp. Asian garlic chili sauce (such as sambal or sriracha)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Mix everything together and add to the stir-fry. For a thicker sauce, add 1-2 teaspoons cornstarch.

What are the best options for vegetarian meat products?

There are many options when it comes to choosing a vegetarian protein source, and for this recipe I like to use vegetarian ground beef or ground beef. Some other options are vegetarian chicken strips (often sold in the freezer section) or vegetarian sausages. You can also use tempeh, baked tofu, or chickpeas.

Tips for Making Korean Veggie Bowls

• This recipe works with any veggies you like or have on hand. For variety, I like to pick up a bag of fresh Asian vegetables in the produce section. What I buy usually includes chopped kale, Brussels sprouts, carrots, broccoli, and snow peas.
• If you don’t like spice, skip the sriracha sauce. For those who like spicy food, you can leave it on the side.
• To make the recipe without refined sugar, you can substitute honey or maple syrup for the brown sugar.
• Add fresh and top with some chopped cilantro, basil or mint.
• Add some chopped peanuts, cashews or sesame seeds.

What to serve with Korean bowls?

To complete the meal, you can serve it with some cooked brown or white rice. You can also use quinoa as a base and add some extra plant-based protein. For a low-carb option, use some spaghetti squash or cauliflower rice. If you want something different, try it with cooked rice noodles or soba noodles.

This can also be used as a filling for lettuce wraps or Korean tacos or burritos. If you want to get extra creative, add a fried egg on top in the same tradition as bibimbap.