Vegan Korean BBQ (Bulgogi) with Stirfried Burdock and Carrots

Wow, I’m on a Korean food roll!  Lucky you, if you try these new and interesting dishes.  Maybe next to kimchi, bulgogi is the most familiar Korean dish.  I used to eat it in my meat days.  Now, I eat vegan bulgogi, and I’ll share the recipe I found with you.  The secret is in the sauce.  The burdock and carrots are interesting.  My daughter brought some frozen burdock from the Japanese grocery she works at and wanted us to try it.  She loved it.  I thought it was okay.

Bulgogi:

2 packages of vegan meat strips (5 servings) ( I used Morningstar Meal Starters.)


marinade (see below)


chili sauce, Korean bbq sauce (optional)

For the marinade:

Combine these ingredients in a large bowl

6 minced garlic cloves
3 tbsp soy sauce
2 tsp ginger (I use the minced ginger in the jar)
5 scallions
1 tbsp sesame oil
2 tbsp rice wine (mirin)


Add the thawed veggie strips to the bowl, toss to coat, and marinate for 1 hour.
Spray nonstick skillet with cooking spray and cook strips in batches for 3 to 5 minutes.

Use chili and BBQ sauces to dip, if desired.

For the Burdock and carrots, I used a frozen pack of matchstick burdock and combined with matchstick carrot, stirfried in nonstick skillet and added soy sauce.

5 servings.  Weight Watcher Plus Points value:  4

*Serve this meal over a bed of lettuce and 1/2 cup of rice for a total of 7 points per serving.

Veganfood:veggie meat