12 vegan Korean recipes You will Love

Exploring the rich and flavorful world of Korean cuisine as a vegan has been one of my most rewarding culinary adventures.

There’s something special about recreating traditional dishes in a way that’s entirely plant-based, without sacrificing any of the bold flavors or comforting textures that Korean food is known for. Whether you’re craving something spicy, tangy, or sweet, these recipes have you covered.

Here are 12 vegan Korean recipes I’m excited to share with you.

Vegan Bibimbap

One of my favorites! It’s a vibrant rice dish loaded with sautéed veggies and a deliciously spicy gochujang sauce. I love using marinated tofu or mushrooms as a protein-packed alternative to meat.
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Vegan Kimchi

Finding a truly plant-based kimchi can be tricky, but this version nails it without the fish sauce. It’s tangy, spicy, and so addictive—I always have a jar in the fridge!
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Japchae (Korean Glass Noodles)

These sweet potato noodles are a gluten-free dream! Tossed with veggies and seasoned with soy sauce and sesame oil, they make the perfect side or main dish.
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Tteokbokki (Spicy Rice Cakes)

Chewy, spicy, and slightly sweet, these rice cakes are such a treat. I skip the fish cakes and throw in extra veggies for a plant-based twist.
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Sundubu Jjigae (Soft Tofu Stew)

There’s nothing more comforting than a bowl of this spicy, silky tofu stew. I love adding mushrooms and veggies to make it extra hearty.
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Kimchi Fried Rice

This one’s a go-to for quick, flavorful meals. Just toss some rice with kimchi, veggies, and a bit of sesame oil, and you’re set!
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Gimbap (Korean Sushi Rolls)

Think of these as Korean-style sushi rolls, but with a focus on veggies and no fish. The crunch from pickled radish is my favorite part!
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Pajeon (Green Onion Pancakes)

These crispy, savory pancakes are a crowd-pleaser. Perfect for an appetizer, especially when paired with a soy-based dipping sauce.
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Kongguksu (Cold Soy Milk Noodle Soup)

This chilled noodle soup is so refreshing in the summer. The creamy soy milk broth makes it light yet satisfying.
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Doenjang Jjigae (Soybean Paste Stew)

Rich in umami flavors, this soybean paste stew is a staple for me. It’s loaded with tofu and veggies, making it a healthy, satisfying meal.
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Hobakjuk (Pumpkin Porridge)

A sweet and smooth porridge that feels like a warm hug in a bowl. It’s perfect for a light meal or even as a dessert.
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Matang (Candied Sweet Potatoes)

If you love a good sweet treat, these caramelized sweet potatoes are a must-try. They’re crispy on the outside and soft on the inside—so delicious!
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I hope these recipes bring as much joy to your kitchen as they have to mine! Enjoy the bold, comforting flavors of vegan Korean cuisine.