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vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi

BULGOGI RICE BOWL

Vegan Bulgogi Bowl, made with plant-based “beef” tossed in sweet & spicy Bulgogi sauce, served with rice, kimchi, carrots, and cabbage. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 cups white rice, cooked Follow directions on packaging
  • 1 cup Kimchi
  • 2 sprigs of green onion, chopped thin for garnish
FOR BULGOGI "BEEF"
  • 1 package of vegan ground beef I used Impossible
  • 1/2 sweet onion, diced small
  • 3 cups cauliflower, diced small
  • 3 cloves of garlic, diced small
  • 1/2-1 inch of fresh ginger, grated more or less to taste
  • 1 pear, grated Asian Pear is preferred, but can use any pear
  • 3 tbsp soy sauce
  • 2 tbsp Gochujang less if you want it less spicy
  • 1 tbsp red pepper flakes omit if you want it less spicy
  • 3 tbsp water
  • 2 tbsp rice vinegar
  • 2 tbsp Chinese cooking wine
  • 1 1/2 tbsp sesame oil use toasted sesame oil for bolder flavor
  • 1 tbsp sesame seeds
FOR CABBAGE SLAW
  • 1/2 bunch of Napa cabbage, sliced thin
  • 2 large carrots, grated
  • 3 tbsp sweet chili sauce You can find it in the Asian Isle
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil

Method
 

PREPARE RICE
  1. Cook you choice of white (or brown) rice by following directions on packaging
  2. You will want at least a half cup of cooked rice per person. 1 cup of uncooked rice makes about 3 cups cooked rice.
    Rice for vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi
PREPARE THE BULGOGI MEAT
  1. Add chopped onions and vegan ground meat to a nonstick pan. You shouldn't need any additional oil because of the vegan meat, but add a touch of olive oil if needed.
    Impossible ground beef for Vegan Bulgogi Egg Rolls, loaded with plant-based Bulgogi "beef", rice, kimchi, and cabbage. Air-fried to perfection!
  2. Cook the "meat" and onions over medium heat until its starts to brown. About 5 minutes.
  3. Grate ginger and chop garlic
    ginger for Vegan Bulgogi Egg Rolls, loaded with plant-based Bulgogi "beef", rice, kimchi, and cabbage. Air-fried to perfection!
  4. Add to pan with "meat" and onion
    vegan impossible ground beef for Vegan Bulgogi Egg Rolls, loaded with plant-based Bulgogi "beef", rice, kimchi, and cabbage. Air-fried to perfection!
  5. Cook another 5 minutes
  6. Grate pear
    pear for Vegan Bulgogi Egg Rolls, loaded with plant-based Bulgogi "beef", rice, kimchi, and cabbage. Air-fried to perfection!
  7. Add to pan
  8. Chop Cauliflower
    cauliflower for vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi
  9. Add to pan
    cauliflower for vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi
  10. Cook for another 2 minutes
  11. Add the rest of the ingredients for "Bulgogi Beef" and cook for another few minutes until cauliflower is tender, but not mushy
    Vegan Bulgogi Egg Rolls, loaded with plant-based Bulgogi "beef", rice, kimchi, and cabbage. Air-fried to perfection!
  12. Turn off heat and set aside
MAKE CABBAGE SLAW
  1. Cut Napa cabbage into thin slices
  2. Shred carrots
    carrots for vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi
  3. Add sweet chili sauce and rice vinegar
  4. Stir until evenly combined and set aside
    asian slaw for vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi
BUILD YOUR BOWL
  1. Place at least half cup of rice in bottom of each bowl (recipe serves 4)
    rice for vegan bulgogi egg rolls
  2. Top with 1/4 of Bulgogi Beef, Cabbage Slaw, Kimchi, and green onions
    vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi
  3. Serve and enjoy!
    vegan Bulgogi rice bowl make with asian cabbage slaw and kimchi