15 Irresistible Vegan Korean Recipes You’ll Love

Korean cuisine is known for its bold flavors, vibrant colors, and diverse textures.

For those embracing a plant-based lifestyle, vegan Korean recipes offer a delicious way to explore this cuisine.

From savory bibimbap and kimchi to hearty stews, pancakes, and noodle dishes, the possibilities are endless.

These 15 vegan Korean recipes bring traditional flavors to your kitchen while keeping meals completely plant-based and cruelty-free.

Whether you’re new to Korean cooking or a seasoned foodie, these dishes promise to delight your taste buds with every bite.

15 Irresistible Vegan Korean Recipes You’ll Love

Vegan Korean recipes show that plant-based cooking can be both flavorful and satisfying.

These 15 recipes highlight the richness and versatility of Korean cuisine, from tangy kimchi and savory stews to comforting noodles and pancakes.

Incorporating these dishes into your meal plan adds flavor, nutrition, and variety while keeping meals completely plant-based.

Experimenting with these recipes can make everyday dinners exciting and culturally inspiring.

Whether cooking for family, friends, or yourself, these vegan Korean creations are sure to impress and satisfy every palate.

Vegan Korean Bibimbap

This vegan Korean bibimbap is colorful, nutritious, and packed with flavors.

Steamed rice is topped with an assortment of sautéed vegetables, marinated tofu, and a spicy-sweet gochujang sauce, creating a vibrant and satisfying plant-based dish.

It’s perfect for lunch or dinner and offers a harmonious blend of textures and tastes.

Ingredients:

• 2 cups cooked short-grain rice
• 1 cup spinach, blanched
• 1 cup julienned carrots, sautéed
• 1 cup zucchini, sautéed
• 1 cup shiitake mushrooms, sautéed
• 1 cup marinated tofu, pan-fried
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp garlic, minced
• 1 tsp sesame seeds

Instructions:

• Cook rice according to package instructions and keep warm.
• Sauté carrots, zucchini, and mushrooms separately in a little sesame oil until tender.
• Pan-fry marinated tofu until golden and slightly crispy.
• In a small bowl, mix gochujang, sesame oil, soy sauce, and garlic for the sauce.
• Assemble the bowl: rice at the base, arrange vegetables and tofu on top.
• Drizzle with the gochujang sauce and sprinkle sesame seeds before serving.

This vegan Korean bibimbap is flavorful, colorful, and satisfying.

The combination of vegetables, tofu, and spicy sauce creates a perfect balance of textures and tastes.

It’s a nutritious, wholesome, and visually stunning plant-based entrée ideal for any meal.

Vegan Korean Japchae

This vegan Korean japchae is a savory and slightly sweet glass noodle dish.

Stir-fried sweet potato noodles are combined with a variety of vegetables and tofu, coated in a flavorful soy-sesame sauce for a delicious plant-based entrée.

It’s ideal for lunch, dinner, or special occasions and packed with both texture and flavor.

Ingredients:

• 8 oz sweet potato glass noodles
• 1 cup spinach, blanched
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup tofu, cubed and pan-fried
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp garlic, minced
• 1 tsp sesame seeds

Instructions:

• Cook glass noodles according to package instructions and drain.
• Heat sesame oil in a pan, sauté garlic, carrots, bell pepper, mushrooms, and spinach until tender.
• Add pan-fried tofu cubes to the vegetables.
• In a small bowl, mix soy sauce and maple syrup, then pour over the noodles and vegetables.
• Toss everything together until evenly coated and heated through.
• Sprinkle sesame seeds before serving.

This vegan Korean japchae is savory, slightly sweet, and satisfying.

The tender noodles paired with sautéed vegetables and tofu offer a perfect balance of flavors.

It’s a wholesome and elegant plant-based dish suitable for lunch, dinner, or festive occasions.

Vegan Korean Kimchi Pancakes (Kimchi Jeon)

These vegan Korean kimchi pancakes are crispy, tangy, and full of flavor.

Fermented kimchi is combined with a simple batter and pan-fried until golden brown, creating a savory, plant-based snack or entrée.

Perfect for lunch, dinner, or appetizers, they are crunchy on the outside and soft on the inside.

Ingredients:

• 1 cup chopped vegan kimchi
• 1 cup all-purpose flour
• ½ cup water
• 2 green onions, chopped
• 1 tsp garlic, minced
• 2 tbsp sesame oil
• Salt to taste
• Soy sauce or dipping sauce for serving

Instructions:

• In a large bowl, combine flour, water, kimchi, green onions, garlic, and a pinch of salt to form a batter.
• Heat sesame oil in a nonstick skillet over medium heat.
• Pour batter into the skillet, spreading evenly to form a pancake.
• Cook for 3–4 minutes per side until golden and crispy.
• Remove and drain excess oil on paper towels.
• Serve hot with soy sauce or dipping sauce.

These vegan Korean kimchi pancakes are crispy, tangy, and flavorful.

The fermented kimchi adds a distinctive zing that complements the soft, golden pancake.

They’re perfect as an appetizer, snack, or plant-based main, full of bold Korean flavors.

Vegan Korean Spicy Tofu Stew (Soondubu Jjigae)

This vegan Korean spicy tofu stew is warming, savory, and spicy.

Silken tofu is simmered with vegetables, mushrooms, and Korean chili paste, creating a flavorful and comforting plant-based stew.

It’s perfect for cozy dinners, providing both protein and a warming, satisfying meal.

Ingredients:

• 1 block silken tofu, cubed
• 1 cup mushrooms, sliced
• 1 small zucchini, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, chopped
• Salt to taste

Instructions:

• Heat sesame oil in a pot over medium heat.
• Sauté onion and garlic until fragrant.
• Add mushrooms and zucchini, cooking for 3–4 minutes.
• Stir in vegetable broth, gochugaru, and soy sauce, bringing to a simmer.
• Gently add silken tofu cubes and cook for 5–7 minutes until heated through.
• Garnish with chopped green onions before serving.

This vegan Korean spicy tofu stew is warming, spicy, and satisfying.

The silken tofu and vegetables absorb the rich, savory broth beautifully.

It’s a comforting, protein-packed plant-based entrée perfect for chilly evenings.

Vegan Korean BBQ Jackfruit

This vegan Korean BBQ jackfruit is smoky, sweet, and flavorful.

Shredded jackfruit is marinated in a traditional Korean BBQ sauce and pan-fried or baked to perfection, creating a meaty, plant-based dish.

It’s perfect for sandwiches, bowls, or lettuce wraps and packed with bold flavors.

Ingredients:

• 2 cans young green jackfruit in water, drained and shredded
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

• In a bowl, mix gochujang, soy sauce, maple syrup, sesame oil, garlic, and ginger to make the marinade.
• Toss shredded jackfruit in the marinade and let sit for 15–20 minutes.
• Heat a skillet over medium heat and cook jackfruit for 8–10 minutes, stirring occasionally, until slightly crispy.
• Garnish with green onions and sesame seeds.

This vegan Korean BBQ jackfruit is smoky, sweet, and tender.

It mimics the texture of traditional BBQ while being fully plant-based.

Perfect for sandwiches, bowls, or lettuce wraps, it’s a flavorful, satisfying Korean-inspired entrée

Vegan Korean Kimchi Fried Rice

This vegan Korean kimchi fried rice is spicy, tangy, and packed with flavor.

Cooked rice is stir-fried with fermented kimchi, vegetables, and tofu, creating a satisfying and hearty plant-based dish.

It’s perfect for lunch or dinner and offers a balance of textures, spice, and umami-rich flavors.

Ingredients:

• 2 cups cooked short-grain rice
• 1 cup chopped vegan kimchi
• 1 cup firm tofu, diced and pan-fried
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup julienned carrots
• 2 green onions, chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp sesame seeds for garnish

Instructions:

• Heat sesame oil in a large skillet over medium heat.
• Sauté onion and garlic until translucent.
• Add kimchi, carrots, and pan-fried tofu, cooking for 3–4 minutes.
• Stir in cooked rice, soy sauce, and gochugaru, mixing well.
• Cook for another 5 minutes, stirring frequently until heated through.
• Garnish with green onions and sesame seeds before serving.

This vegan Korean kimchi fried rice is spicy, tangy, and satisfying.

The combination of kimchi, tofu, and seasoned rice creates a flavorful, hearty dish.

It’s a quick, nutritious, and comforting plant-based entrée perfect for any meal.

Vegan Korean Spicy Noodles (Bibim Guksu)

These vegan Korean spicy noodles are refreshing, tangy, and full of bold flavors.

Cooked noodles are tossed with a spicy-sweet gochujang dressing, julienned vegetables, and tofu, creating a light yet satisfying dish.

Ideal for lunch or dinner, this plant-based entrée is colorful, flavorful, and easy to prepare.

Ingredients:

• 8 oz thin wheat or buckwheat noodles
• 1 cup cucumber, julienned
• 1 cup carrots, julienned
• 1 cup bell pepper, julienned
• 1 cup tofu, cubed
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar or maple syrup
• 1 tsp sesame seeds

Instructions:

• Cook noodles according to package instructions, drain, and rinse under cold water.
• In a small bowl, mix gochujang, soy sauce, rice vinegar, sesame oil, and sugar to make the sauce.
• Pan-fry tofu cubes until golden and crispy.
• Toss noodles with vegetables, tofu, and sauce until evenly coated.
• Sprinkle sesame seeds on top before serving.

These vegan Korean spicy noodles are tangy, refreshing, and flavorful.

The combination of crisp vegetables, tofu, and spicy sauce creates a satisfying dish.

Perfect for a plant-based lunch or dinner, it’s easy, quick, and delicious.

Vegan Korean Seaweed Soup (Miyeok-guk)

This vegan Korean seaweed soup is light, nourishing, and savory.

Rehydrated seaweed is simmered with tofu, garlic, and soy sauce in a flavorful vegetable broth, creating a comforting plant-based entrée.

It’s traditionally served for birthdays but is perfect any day for a nutritious meal.

Ingredients:

• 1 cup dried miyeok (seaweed), soaked and drained
• 1 block firm tofu, cubed
• 1 small onion, sliced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

• Soak dried seaweed in water for 20 minutes, then drain.
• Heat sesame oil in a pot and sauté garlic and onion until fragrant.
• Add vegetable broth, soy sauce, and seaweed, bringing to a simmer.
• Stir in tofu cubes and cook for 10 minutes until heated through.
• Season with salt and pepper before serving.

This vegan Korean seaweed soup is light, nourishing, and savory.

The tender seaweed and soft tofu absorb the rich broth beautifully.

It’s a comforting, plant-based entrée suitable for a healthy and wholesome meal.

Vegan Korean Spicy Cauliflower (Yangnyeom Cauliflower)

This vegan Korean spicy cauliflower is crispy, spicy, and tangy.

Cauliflower florets are battered, baked or fried, and coated in a sweet and spicy Korean chili sauce, creating a bold and satisfying entrée.

It’s perfect as a main dish, appetizer, or side for a Korean-inspired meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• ½ cup flour
• ½ cup plant-based milk
• 1 cup panko breadcrumbs
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Set up a batter with flour and plant-based milk.
• Dip cauliflower florets into batter, then coat with panko breadcrumbs.
• Bake or air-fry cauliflower for 20–25 minutes until crispy.
• In a small saucepan, mix gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil, heating until combined.
• Toss baked cauliflower in the sauce and garnish with sesame seeds.

This vegan Korean spicy cauliflower is crispy, tangy, and bold.

The sweet-spicy sauce perfectly complements the tender, crunchy cauliflower.

It’s a versatile plant-based entrée, snack, or side, full of Korean-inspired flavor.

Vegan Korean Tofu Lettuce Wraps

These vegan Korean tofu lettuce wraps are fresh, savory, and slightly spicy.

Crispy pan-fried tofu is combined with sautéed vegetables and a flavorful gochujang-based sauce, then served in crisp lettuce leaves for a light yet satisfying dish.

It’s perfect for lunch, dinner, or a healthy snack with bold Korean flavors.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 1 head butter or romaine lettuce
• Sesame seeds for garnish

Instructions:

• Heat sesame oil in a skillet over medium heat.
• Sauté garlic, mushrooms, and bell pepper until tender.
• Add tofu and cook until golden and slightly crispy.
• Stir in gochujang, soy sauce, and maple syrup, cooking until evenly coated.
• Spoon mixture into lettuce leaves and garnish with sesame seeds.

These vegan Korean tofu lettuce wraps are fresh, flavorful, and satisfying.

The crisp lettuce balances the spicy, savory tofu and vegetables beautifully.

Perfect as a light entrée or appetizer, they’re nutritious, plant-based, and full of Korean-inspired flavors.

Vegan Korean Gochujang Stir-Fry

This vegan Korean gochujang stir-fry is spicy, savory, and packed with vegetables.

A variety of fresh vegetables and tofu are stir-fried in a bold gochujang-based sauce, creating a satisfying plant-based entrée.

It’s perfect for quick weeknight dinners or meal prep, delivering vibrant flavors and hearty textures.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 small onion, sliced
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp sesame seeds
• Cooked rice for serving

Instructions:

• Heat sesame oil in a large skillet over medium heat.
• Sauté garlic and ginger until fragrant.
• Add tofu cubes and cook until golden brown on all sides.
• Stir in vegetables and cook for 5–7 minutes until tender-crisp.
• Mix gochujang and soy sauce, then pour over the stir-fry, tossing to coat evenly.
• Serve over cooked rice and garnish with sesame seeds.

This vegan Korean gochujang stir-fry is bold, spicy, and satisfying.

The combination of tender vegetables, golden tofu, and flavorful sauce is irresistible.

It’s a quick, nutritious plant-based entrée perfect for any weeknight meal.

Vegan Korean Spicy Sweet Potato Noodles (Bibim Dangmyeon)

These vegan Korean spicy sweet potato noodles are tangy, chewy, and full of flavor.

Sweet potato noodles are tossed in a spicy-sweet gochujang sauce with fresh vegetables and tofu, creating a satisfying plant-based dish.

Ideal for lunch, dinner, or a light main course, this dish is colorful and nutritious.

Ingredients:

• 8 oz sweet potato noodles
• 1 cup cucumber, julienned
• 1 cup carrots, julienned
• 1 cup bell pepper, julienned
• 1 cup pan-fried tofu cubes
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar or maple syrup
• 1 tsp sesame seeds

Instructions:

• Cook sweet potato noodles according to package instructions, drain, and rinse under cold water.
• In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, and sugar to make the sauce.
• Toss noodles with vegetables, tofu, and sauce until evenly coated.
• Sprinkle sesame seeds on top before serving.

These vegan Korean spicy sweet potato noodles are chewy, tangy, and flavorful.

The vegetables and tofu complement the spicy-sweet sauce perfectly.

It’s a refreshing and satisfying plant-based entrée suitable for any meal.

Vegan Korean Pancake Wraps (Pajeon Wraps)

These vegan Korean pancake wraps are crispy, savory, and versatile.

Green onion pancakes are made from a simple batter, pan-fried, and served with a spicy dipping sauce or wrapped around vegetables and tofu.

They’re perfect as an appetizer, snack, or main dish for a Korean-inspired meal.

Ingredients:

• 1 cup all-purpose flour
• ½ cup water
• 1 cup chopped green onions
• 1 small carrot, julienned
• 1 cup pan-fried tofu cubes
• 1 tsp garlic, minced
• 2 tbsp sesame oil
• Salt to taste
• Soy sauce and rice vinegar for dipping

Instructions:

• In a bowl, mix flour, water, green onions, carrot, garlic, and a pinch of salt to make the batter.
• Heat sesame oil in a nonstick skillet over medium heat.
• Pour batter into the skillet, spreading evenly to form a pancake.
• Cook for 3–4 minutes per side until golden and crispy.
• Serve hot with dipping sauce or use pancakes as wraps with tofu and vegetables.

These vegan Korean pancake wraps are crispy, savory, and satisfying.

They’re versatile and pair beautifully with vegetables and tofu.

Perfect as a snack, appetizer, or plant-based entrée, they’re packed with flavor.

Vegan Korean Soy-Glazed Tofu

This vegan Korean soy-glazed tofu is sweet, savory, and tender.

Crispy tofu cubes are coated in a sticky soy-garlic glaze, making a flavorful plant-based entrée perfect for rice bowls or lettuce wraps.

It’s quick to prepare and packed with umami-rich Korean flavors.

Ingredients:

• 1 block firm tofu, cubed
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 2 green onions, chopped

Instructions:

• Heat sesame oil in a skillet over medium heat.
• Pan-fry tofu until golden and slightly crispy.
• In a small bowl, mix soy sauce, maple syrup, garlic, and ginger to make the glaze.
• Pour glaze over tofu and cook for 2–3 minutes, stirring to coat evenly.
• Garnish with sesame seeds and green onions before serving.

This vegan Korean soy-glazed tofu is tender, sweet, and savory.

The sticky glaze enhances the golden tofu perfectly.

It’s a versatile, plant-based entrée that pairs wonderfully with rice or vegetables.

Vegan Korean Spicy Cabbage Stir-Fry (Baechu Bokkeum)

This vegan Korean spicy cabbage stir-fry is tangy, crunchy, and full of flavor.

Shredded cabbage is stir-fried with garlic, gochugaru, and soy sauce, creating a quick and satisfying plant-based dish.

It’s ideal as a main course, side dish, or part of a Korean-inspired meal.

Ingredients:

• 4 cups napa cabbage, shredded
• 1 small carrot, julienned
• 2 garlic cloves, minced
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 2 green onions, chopped

Instructions:

• Heat sesame oil in a large skillet over medium heat.
• Sauté garlic for 1 minute until fragrant.
• Add cabbage and carrot, stir-frying for 5–7 minutes until tender but crisp.
• Stir in gochugaru and soy sauce, cooking for another 2 minutes.
• Garnish with sesame seeds and green onions before serving.

This vegan Korean spicy cabbage stir-fry is crunchy, tangy, and flavorful.

The combination of cabbage, carrot, and spicy-sweet seasoning is satisfying.

It’s a quick, plant-based entrée or side dish perfect for any Korean-inspired meal.