Vegan Spicy Korean “Pork” (Jeyuk Bokkeum 제육볶음 or Dwaeji Bulgogi 돼지불고기)
5 from 8 votes
This Vegan Korean Spicy Korean “Pork” (Jeyuk Bokkeum 제육볶음 or Dwaeji Bulgogi 돼지불고기) is marinated in a delicious gochujang-based sauce with sweetness from freshly grated apple or Asian pear, ginger, garlic, and an extra kick of spice from gochugaru or Korean chili pepper flakes.
You can watch the video below or see the photos above to see a step-by-step on how this dish is cooked.
Rehydrating the soy/plant-based meat: Rehydrate the pieces by placing these in a heat proof bowl and soaking in boiling hot water until doubled or even tripled in size. You can also rehydrate the soy pieces overnight. I simply place these in a container and add room temperature water to soak the chunks in.
Squeeze out the liquid from each piece. If your soy pieces are the type that are in larger pieces, you can break these apart into small pieces/strips.
Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
Mix the rehydrated soy chunks/protein into the sauce. Coat the pieces well. Leave to marinate for at least 10 minutes. You can even refrigerate this and leave to marinate overnight or longer until ready to cook.
Heat a large skillet, cast iron pan, stove-top griddle or non-stick pan over medium high heat. Once hot, add in some oil. Stir-fry the onion and carrot over med high heat for 3-4 minutes until lightly browned and the carrots are tender.
Add in the spicy “pork” and cook down over med high heat for 4-5 minutes or until lightly brown and the pieces have absorbed the sauce. If you’re using a cast iron pan or griddle, keep an eye out and make sure to move the pieces around to make sure to evenly brown them and get a slight char, but be careful not to leave these to burn since the sauce has sugars that can easily burn.
You can add the cabbage and green onions halfway through cooking. I like to add the cabbage at the latter part of cooking to keep these crisp and not overcooked.
Serve your spicy pork with some rice, banchan (Korean side dishes) of choice, and some lettuce.You can wrap your spicy "pork" in the lettuce with some banchan, and even some rice. Stuff the wrapped lettuce in your mouth and enjoy!
DRY SOY STRIPS/OTHER ALTERNATIVES
Here’s the exact flat TVP/soy meat I used! PS. Link is not an affiliate link. I purchased these from Shopee and can be shipped in the Philippines.For my US-based friends, here are similar meat substitutes that you can find on Amazon: (these are affiliate links)
I use Asian pear for beef bulgogi, but for Spicy Pork Bulgogi, I prefer to use grated apple, since it has a sweeter note with a but of acidity to it. Which is better? If you have a fuji apple, go for the apple. If not, then grated Asian pear would do.
GOCHUJANG AND GOCHUGARU
If you love spice, the more gochugaru (red pepper powder/flakes), the better (well at least for me because I love spice).
You can also skip the gochugaru if you’re okay with the heat from the gochujang (chili paste).
If you want more heat but don't have gochugaru, you can add more gochujang (paste).
If using rice cakes, you can stir-fry these along with the onions and carrot. I also recommend to double the sauce recipe if adding in rice cakes so you can get it nice and coated too!