Korean-Inspired Plant-Based Bulgogi Bowls with Quick Pickled Cucumber

Craving Korean flavors but want to skip the meat? These plant-based bulgogi bowls deliver all the savory-sweet goodness of traditional bulgogi using ground plant-based protein. Simmered in a rich bulgogi sauce and served over fluffy jasmine rice, each bowl is topped with crisp quick-pickled cucumber ribbons, tender shredded carrots and a drizzle of spicy sriracha sour cream.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The combination of textures-from the hearty protein to the tangy pickles and creamy sauce-creates a bowl that’s both satisfying and full of flavor. Garnish with sesame seeds and scallions for a finishing touch that looks as good as it tastes.

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Ingredients

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the quick-pickled cucumber: Using a vegetable peeler, peel the cucumber into long ribbons. Place the ribbons in a small bowl, add the white wine vinegar and a pinch of salt and toss to coat. Set aside to pickle.
3. In a small bowl, mix the sour cream with the sriracha. Season with salt and pepper to taste. Set aside.
4. Heat a large skillet over medium-high heat. Add the ground plant-based protein and cook, breaking it apart with a spatula, until browned and heated through, about 4-5 minutes.
5. Reduce heat to medium. Add the bulgogi sauce to the skillet and stir to coat the protein. Cook for 1-2 minutes until the sauce is slightly thickened and the protein is glazed.
6. To assemble the bowls: Divide the cooked rice among serving bowls. Top with the bulgogi protein, shredded carrots and pickled cucumber ribbons. Drizzle with the sriracha sour cream. Garnish with sesame seeds and sliced scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even cauliflower rice for a lower-carb option. Adjust cooking times accordingly.

What can I use instead of plant-based protein?

You can replace the ground plant-based protein with ground beef, turkey or crumbled firm tofu for a different texture. If using tofu, press and crumble it, then cook until golden before adding the sauce.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator. The pickled cucumber will keep for 2-3 days, but it’s best to add it fresh. Reheat the rice and protein in the microwave or on the stovetop.