Name: Vegan Korean Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound pizza dough (at room temperature); 1 tablespoon olive oil; 1/2 cup marinara sauce; 8 ounces whole milk mozzarella cheese (shredded); 20 slices pepperoni; 1/4 teaspoon dried oregano

This Vegan Korean Bowl brings authentic Korean flavors to your table with wholesome plant-based ingredients. Crispy tofu, fresh vegetables, and a spicy gochujang sauce create a satisfying meal that’s ready in under 30 minutes. It’s perfect for busy weeknights when you crave something nutritious and bursting with flavor.

I discovered the magic of Korean cuisine during my travels through Seoul’s vibrant markets. The balance of spicy, sweet, and savory flavors captivated me, and I’ve been recreating those experiences in my kitchen ever since. This plant-based Korean bowl became my go-to comfort food during chilly evenings, often paired with my favorite vegan Thai red curry for a complete Asian-inspired feast. The aroma of toasted sesame oil and gochujang always transports me back to those bustling street food stalls.

Why This Vegan Korean Bowl Shines

Authentic Flavor: Gochujang sauce delivers traditional Korean spice and depth.
Quick Preparation: Ready in 30 minutes for busy weeknights.
Customizable Ingredients: Swap vegetables and proteins based on preference.
Meal Prep Friendly: Components store separately for easy assembly later.

What You’ll Need for Perfect Vegan Korean Bowl

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Base Ingredients

Brown rice or quinoa: Provides nutty foundation that absorbs sauce beautifully.
Firm tofu or tempeh: Creates protein-rich crispy texture when pan-fried.
Carrots, spinach, mushrooms: Fresh vegetables add color and nutrition.

Sauce & Garnish

Soy sauce: Use tamari for gluten-free version if needed.
Sesame oil: Toasted variety adds authentic Korean aroma.
Gochujang paste: Korean red pepper paste brings signature spice.
Sesame seeds and green onions: Fresh garnish enhances flavor and presentation.

Vegan Korean Bowl

Make a delicious Vegan Korean Bowl in just 30 minutes! This healthy plant-based version features fresh veggies, rice, and savory sauce. Perfect vegan Korean recipe.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner

Cuisine Korean

Servings 2 bowls

Calories 450 kcal

Equipment

oven
pizza stone
cutting board
knife
measuring spoons
mixing bowl

Ingredients

1 pound pizza dough at room temperature
1 tablespoon olive oil
1/2 cup marinara sauce
8 ounces whole milk mozzarella cheese shredded
20 slices pepperoni
1/4 teaspoon dried oregano

Instructions

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
On a lightly floured surface, stretch the pizza dough into a 12-inch circle. Transfer the dough to a piece of parchment paper.
Brush the entire surface of the dough with 1 tablespoon of olive oil, leaving a 1-inch border around the edges.
Spread 1/2 cup of marinara sauce evenly over the dough, then top with 8 ounces of shredded mozzarella cheese and 20 slices of pepperoni. Sprinkle 1/4 teaspoon of dried oregano over the top.
Carefully transfer the pizza on the parchment paper to the preheated oven or pizza stone. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
Remove the pizza from the oven and let it rest on a cutting board for 5 minutes before slicing and serving. This allows the cheese to set slightly for cleaner slices.

Keyword Vegan Korean Bowl

Creative Ways to Customize Your Bowl

Protein Swap: Use chickpeas or edamame instead of tofu.
Extra Vegetables: Add roasted broccoli or Brussels sprouts for more texture.
Spice Level: Adjust gochujang amount for milder or hotter version.

My Best Tips for Bowl Perfection

Crispy Tofu: Press tofu thoroughly before frying for maximum crispness.
Sauce Balance: Taste sauce as you whisk and adjust flavors to preference.
Vegetable Texture: Slice vegetables uniformly for even cooking and presentation.
Serve Immediately: Assemble bowls just before serving to maintain textures.

Keeping Your Vegan Korean Bowl Fresh

Store: Keep components separate in airtight containers for up to 4 days.
Freeze: Freeze sauce and cooked grains for up to 3 months.
Reheat: Warm components separately in microwave or skillet before assembling.
Make-Ahead Tip: Prepare sauce and chop vegetables day before for faster assembly.

Frequently Asked Questions

Can I make this vegan Korean bowl gluten-free?

Yes, easily! Use tamari instead of regular soy sauce and ensure your gochujang paste is gluten-free. Most Korean brands now offer gluten-free options that work perfectly in this plant-based Korean bowl.

What can I use instead of gochujang?

If you can’t find gochujang, mix Sriracha with a little miso paste and sweetener. While not identical, it creates a similar spicy-sweet flavor profile for your vegan bibimbap.

How do I get my tofu really crispy?

Press tofu for at least 30 minutes, then cube and cornstarch-dust before frying in hot oil. Don’t overcrowd the pan, and let each side develop golden crust before turning.

Can I use different vegetables?

Absolutely! Try zucchini, bell peppers, or snow peas. For heartier options, include roasted broccoli or other roasted vegetables you enjoy.

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Why This Vegan Korean Bowl Becomes a Favorite

With its perfect balance of spicy, sweet, and savory flavors, this healthy Korean bowl satisfies both taste and nutrition. The crispy tofu and fresh vegetables create wonderful textures that make every bite interesting. It’s the kind of meal that brings everyone to the table with anticipation and leaves them completely satisfied.

Quick Korean Vegan Bowl