17 Tasty Vegan Korean Recipes to Try

There’s something about Korean food that just hits different. That perfect balance of spicy, sweet, savory, and fermented flavors—it’s the kind of cuisine that makes you want to keep coming back for more. But if you’re plant-based, you might think you have to miss out on all those bold, comforting dishes.

I used to think the same thing. I’d walk past Korean restaurants, smell that amazing aroma, and just assume there was nothing I could eat. Then I discovered that Korean cuisine is actually incredibly vegan-friendly once you know what to look for. The key players—gochujang, doenjang, gochugaru—are all plant-based. And with a few simple swaps, you can enjoy all the classics right in your own kitchen.

These 17 recipes range from quick weeknight stir-fries to slow-simmered stews that taste like they’ve been cooking for hours. Whether you’re new to Korean cooking or a seasoned pro, these dishes deliver big flavor without any animal products.

1. Vegan Japchae (Glass Noodle Stir-Fry)

Japchae is a beloved Korean dish featuring chewy sweet potato glass noodles stir-fried with colorful vegetables. This version skips the meat but keeps all the flavor with umi-rich mushrooms and a perfectly balanced sauce .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 2

Ingredients:

1. 150-200g dangmyeon (Korean sweet potato starch noodles)
2. 2 tablespoons vegetable oil
3. 1 medium onion, thinly sliced
4. 1 medium carrot, julienned
5. ½ red bell pepper, thinly sliced
6. 4-5 mushrooms (shiitake or cremini), sliced
7. 2-3 green onions, cut into 2-inch pieces
8. 200g fresh spinach
9. 2 teaspoons sesame oil
10. 2 teaspoons soy sauce
11. 2 teaspoons sugar
12. 1 tablespoon sesame seeds
13. ¼ teaspoon black pepper
14. Salt to taste

Recipe Steps:

1. Bring a pot of salted water to a boil. Add spinach and blanch for 30-60 seconds. Transfer to a colander, rinse with cold water, squeeze out excess moisture, and chop roughly.
2. In the same pot of boiling water, cook the dangmyeon according to package directions (about 5-7 minutes) until translucent and chewy. Drain, rinse with cold water, and cut into shorter lengths with kitchen scissors.
3. In a large bowl, toss noodles with sesame oil, soy sauce, sugar, and black pepper. Mix well.
4. Heat a skillet with a little vegetable oil over medium heat. Stir-fry vegetables separately in batches until tender, transferring each to a plate.
5. Add all vegetables and noodles to a large bowl and toss gently to combine.
6. Sprinkle with sesame seeds and serve warm or at room temperature.

2. Vegan Sundubu Jjigae (Soft Tofu Stew)

This spicy, comforting soft tofu stew comes together in just 20 minutes. Silken tofu, vegan kimchi, and a gochujang-spiked broth make it the ultimate quick comfort food .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 tablespoon toasted sesame oil
2. 2 scallions, white parts minced, green parts sliced for garnish
3. 1 cup vegan kimchi, chopped
4. 2 cups water or vegetable broth
5. 2 tablespoons gochujang
6. 1 teaspoon gochugaru (Korean red pepper flakes)
7. 1 tablespoon light soy sauce
8. 1 teaspoon sweetener (sugar or maple syrup)
9. 1 teaspoon salt
10. 1 block silken tofu
11. 200g enoki mushrooms
12. 1 tablespoon toasted sesame seeds

Recipe Steps:

1. In a small bowl, combine gochujang, gochugaru, soy sauce, sweetener, and salt.
2. Heat sesame oil in a pot over medium heat. Add white parts of scallions and sauté until fragrant, about 2 minutes.
3. Add kimchi and sauté for another minute.
4. Pour in water and stir in the gochujang sauce. Bring to a gentle simmer.
5. Carefully slide in the silken tofu in large chunks, followed by enoki mushrooms.
6. Increase heat and bring to a boil. Cover and simmer for 3-5 minutes.
7. Ladle into bowls and garnish with green scallions and sesame seeds.

3. The Korean Vegan’s High-Protein Kimchi Jjigae

James Beard Award winner Joanne Lee Molinaro’s take on kimchi stew adds black beans and potatoes for extra protein and heartiness. It’s comfort food reimagined .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 2 tablespoons sesame oil
2. 1 cup aged kimchi, chopped (plus juice)
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 2 potatoes, cubed
6. 5-6 shiitake mushrooms, sliced
7. 2 tablespoons gochugaru
8. 1 tablespoon gochujang
9. 4 cups vegetable broth
10. 1 piece dashima (dried kelp)
11. 1 block firm tofu, cubed
12. 1 cup cooked black beans
13. 2 green onions, sliced
14. Optional: frozen mandu (dumplings), udon noodles

Recipe Steps:

1. Heat sesame oil in a large pot or Korean earthenware pot over medium heat.
2. Add onion, garlic, and potatoes. Sauté for 3-4 minutes.
3. Add mushrooms and gochugaru, stir to coat.
4. Add kimchi and its juice, gochujang, and stir for 2 minutes.
5. Pour in vegetable broth and add dashima. Bring to a boil.
6. Reduce heat and simmer for 20 minutes until potatoes are tender.
7. Remove dashima. Gently add tofu cubes and black beans.
8. Simmer for 5 more minutes. Garnish with green onions.
9. Serve hot with rice.

4. Kimchi Mac ‘n’ Cheese with Kimchi Queso

A fusion masterpiece from The Korean Vegan. Creamy, spicy, and completely vegan, this kimchi queso transforms mac and cheese into something entirely new and unforgettable .

Recipe Metadata:

Time to Make: 55 minutes

Servings: 4-6

Ingredients:

1. For the kimchi queso:
2. 1 tablespoon vegetable oil
3. 140g russet potato, thinly sliced
4. 40g onion, chopped
5. 2 garlic cloves
6. 1 scallion white part
7. 60g cabbage kimchi
8. 1 tablespoon gochugaru
9. ¼ teaspoon turmeric
10. 1 tablespoon garlic powder
11. 1 tablespoon onion powder
12. 1½ teaspoons cumin
13. 140g raw cashews
14. 1 tablespoon gochujang
15. 1 tablespoon soy sauce
16. 25g nutritional yeast
17. 2 tablespoons kimchi liquid
18. 1 cup unsweetened plant-based milk
19. 2 tablespoons lemon juice
20. 1 teaspoon maple syrup
21. For the mac:
22. 1 lb elbow macaroni
23. 2 tablespoons vegan butter
24. 60g all-purpose flour
25. Reserved pasta water

Recipe Steps:

1. Make the queso: Heat oil in a pot over medium-high heat. Add potato, onion, garlic, scallion, kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, and cashews. Cook until vegetables begin to brown, about 3 minutes.
2. Stir in gochujang until vegetables are coated. Add soy sauce to deglaze.
3. Add ½ cup water, bring to a boil, cover, reduce heat, and simmer until potatoes are tender, about 15 minutes.
4. Transfer to a blender. Add nutritional yeast, kimchi liquid, plant milk, lemon juice, and maple syrup. Blend until smooth.
5. Cook pasta according to package directions, reserving 1 cup pasta water.
6. Return pasta to pot. Add butter and flour, stir until butter melts and flour incorporates.
7. Add queso and half the reserved pasta water, stirring vigorously. Add more water until sauce is slightly soupy.
8. Stir in chopped kimchi if desired. Serve warm.

5. Yachaejeon (Korean Vegetable Pancakes)

Crispy on the outside, tender on the inside, these savory pancakes are packed with vegetables and perfect for any meal. The cold water batter ensures maximum crunch .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 2 pancakes (4 servings)

Ingredients:

1. For the pancakes:
2. 1 cup all-purpose flour
3. 2 tablespoons cornstarch
4. ½ teaspoon turmeric
5. ½ teaspoon baking powder
6. ½ teaspoon salt
7. 1 cup cold water
8. 200g mixed vegetables (carrots, cabbage, bell peppers, zucchini), julienned
9. 2 mushrooms, thinly sliced
10. 2 spring onions, chopped
11. Vegetable oil for frying
12. For the dipping sauce:
13. 2 tablespoons soy sauce
14. 1 tablespoon vinegar
15. 1 teaspoon maple syrup
16. 1 teaspoon sesame oil
17. 1 teaspoon sesame seeds
18. Optional: chili flakes

Recipe Steps:

1. In a bowl, whisk flour, cornstarch, turmeric, baking powder, and salt. Add cold water and mix until smooth.
2. Add all vegetables and spring onions to the batter and stir until coated.
3. Heat a non-stick skillet over medium-high heat with 2 tablespoons oil.
4. Pour half the vegetable-batter mixture into the pan and spread evenly into a round pancake.
5. Cook for 3-4 minutes until bottom is golden and crispy. Flip carefully and cook the other side for 3-4 minutes.
6. Repeat with remaining batter.
7. Mix all dipping sauce ingredients in a small bowl.
8. Cut pancakes into squares and serve hot with dipping sauce.

6. Gochujang Chickpeas

Plump chickpeas, creamy potatoes, and tender zucchini simmer in a sweet, spicy, and savory gochujang sauce. This fusion dish comes together in 30 minutes for a satisfying weeknight meal .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 medium onion, roughly chopped
2. 6 cloves garlic
3. 1-inch ginger knob
4. 2 tablespoons gochujang
5. 2 tablespoons apple cider vinegar
6. 2 tablespoons maple syrup
7. 2 tablespoons soy sauce
8. 1 tablespoon sesame oil
9. 2 medium potatoes, cubed
10. 1 medium zucchini, cubed
11. 3 cups cooked or canned chickpeas
12. 1 teaspoon gochugaru (or paprika)
13. Salt to taste
14. 2 tablespoons chives or spring onions for garnish

Recipe Steps:

1. In a blender, combine onion, garlic, ginger, gochujang, vinegar, maple syrup, and soy sauce. Blend into a smooth paste.
2. Heat sesame oil in a large pot over medium heat. Add potatoes and sauté until they start to turn golden.
3. Stir in the blended paste and mix well.
4. Add chickpeas, zucchini, and 2 cups water. Bring to a boil.
5. Stir in gochugaru, cover, and simmer for 10 minutes until vegetables are tender.
6. Check seasoning, adding salt if needed. The sauce should be thick.
7. Garnish with chives and serve with rice.

7. Baechu Doenjang Guk (Cabbage and Doenjang Soup)

This gentle, healing soup from The Korean Vegan uses doenjang (fermented soybean paste) to create a deeply savory broth. It’s what you make when you need something soothing and nourishing .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1½ teaspoons olive oil
2. 1½ teaspoons toasted sesame oil
3. 8 fresh shiitake mushrooms, stems removed, sliced
4. 1 small yellow onion, halved and thinly sliced
5. 2 tablespoons doenjang (Korean soybean paste), plus more to taste
6. 4 cups vegetable broth, divided
7. 1 teaspoon reduced-sodium soy sauce
8. 4 large napa cabbage leaves, cut into 1-inch chunks
9. 1 (14-16 oz) package silken tofu, drained

Recipe Steps:

1. In a large pot over medium heat, heat olive and sesame oils until shimmering.
2. Add mushrooms and onion, sauté until fragrant and softened, 4-5 minutes.
3. Stir in doenjang until vegetables are evenly coated.
4. Add 1 cup broth and soy sauce, scraping up any browned bits from the pot bottom.
5. Add remaining 3 cups broth, increase heat to medium-high, and bring to a boil.
6. Reduce heat to medium-low and simmer for 10 minutes.
7. Stir in cabbage, then spoon in chunks of silken tofu.
8. Cook until cabbage is tender but not limp, 2-4 minutes.
9. Taste and adjust with more doenjang or soy sauce if desired. Serve hot.

8. Vegan Yukgaejang (Spicy Vegetable Soup)

Traditionally made with beef, this vegan version uses mushrooms and jackfruit to create that signature shredded texture in a fiery, garlicky broth .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 2 tablespoons sesame oil
2. 1 onion, sliced
3. 5 cloves garlic, minced
4. 2 tablespoons gochugaru
5. 8 oz mushrooms (shiitake or oyster), shredded
6. 1 can young jackfruit in brine, drained and shredded
7. 8 cups vegetable broth
8. 2 tablespoons soy sauce
9. 4 oz Korean glass noodles or vermicelli
10. 2 green onions, sliced
11. 1 cup bean sprouts
12. Salt to taste

Recipe Steps:

1. Heat sesame oil in a large pot over medium heat. Add onion and garlic, sauté for 3 minutes.
2. Add gochugaru and stir for 1 minute until fragrant.
3. Add shredded mushrooms and jackfruit. Cook for 3-4 minutes.
4. Pour in vegetable broth and soy sauce. Bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Add glass noodles and cook until tender, about 5-7 minutes.
7. Stir in bean sprouts and green onions. Cook for 2 more minutes.
8. Adjust seasoning with salt and serve hot.

9. Vegan Kimchi Fried Rice

The ultimate quick meal—leftover rice, aged kimchi, and gochujang come together in one pan for a spicy, satisfying dish that’s ready in 15 minutes.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 3

Ingredients:

1. 2 tablespoons sesame oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 cup aged kimchi, chopped (with juice)
5. 1 tablespoon gochujang
6. 3 cups cooked rice (preferably day-old)
7. 1 tablespoon soy sauce
8. 1 teaspoon sesame oil
9. 2 green onions, sliced
10. 1 tablespoon sesame seeds
11. Optional: fried tofu or vegan egg for topping

Recipe Steps:

1. Heat sesame oil in a large wok or skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for 1 minute.
4. Add kimchi and gochujang, stir-fry for 2-3 minutes.
5. Add rice and break up any clumps. Stir-fry until rice is heated through and slightly crispy, about 5 minutes.
6. Drizzle with soy sauce and remaining sesame oil. Toss well.
7. Garnish with green onions and sesame seeds. Serve with additional kimchi.

10. Vegan Kimbap (Korean Seaweed Rice Rolls)

Korean sushi rolls filled with colorful vegetables and tofu. They’re perfect for picnics, lunches, or anytime you want something portable and delicious.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4 rolls (serves 2-3)

Ingredients:

1. 2 cups cooked short-grain rice
2. 1 tablespoon sesame oil
3. 1 teaspoon salt
4. 4 sheets gim (dried seaweed)
5. 1 carrot, julienned and sautéed
6. 1 cucumber, julienned
7. 1 bunch spinach, blanched and seasoned with sesame oil and salt
8. 3-4 pickled radish strips (danmuji)
9. 1 block firm tofu, sliced into strips and pan-fried with soy sauce
10. Sesame seeds for garnish

Recipe Steps:

1. Season warm rice with sesame oil and salt. Let cool slightly.
2. Prepare all vegetable and tofu fillings.
3. Place a sheet of gim on a bamboo mat, shiny side down.
4. Spread rice evenly over bottom two-thirds of the sheet, leaving top edge bare.
5. Arrange fillings in a line across the center of the rice.
6. Roll tightly using the mat, applying pressure to form a firm cylinder.
7. Brush the top edge with water to seal.
8. Repeat with remaining sheets.
9. Brush rolls lightly with sesame oil and slice into ½-inch pieces.
10. Sprinkle with sesame seeds and serve.

11. Tteokbokki (Spicy Rice Cakes)

Chewy rice cakes in a sweet and spicy gochujang sauce—one of Korea’s most beloved street foods. This vegan version is every bit as addictive as the original.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 3

Ingredients:

1. 1 lb tteokbokki (Korean rice cakes), soaked in water if shelf-stable
2. 2 cups vegetable broth
3. 2 tablespoons gochujang
4. 1 tablespoon gochugaru
5. 1 tablespoon soy sauce
6. 1 tablespoon maple syrup
7. 1 clove garlic, minced
8. 1 sheet eomuk (vegan fish cake), sliced (optional)
9. 2 green onions, chopped
10. 1 teaspoon sesame seeds
11. 1 teaspoon sesame oil

Recipe Steps:

1. In a large pan or skillet, combine vegetable broth, gochujang, gochugaru, soy sauce, maple syrup, and garlic. Stir well.
2. Bring to a boil over medium heat.
3. Add rice cakes and vegan fish cake if using.
4. Simmer for 10-15 minutes, stirring frequently, until sauce thickens and rice cakes are tender and chewy.
5. Add green onions and cook for 1 more minute.
6. Drizzle with sesame oil, sprinkle with sesame seeds, and serve hot.

12. Kongguksu (Cold Soy Milk Noodle Soup)

A refreshing summer dish of wheat noodles in a creamy, nutty soy milk broth. It’s simple, elegant, and surprisingly filling.

Recipe Metadata:

Time to Make: 30 minutes (plus soaking time)

Servings: 3

Ingredients:

1. 1 cup dried soybeans, soaked overnight
2. 1 tablespoon toasted sesame seeds
3. 1 teaspoon salt
4. 2-3 cups cold water
5. 12 oz somyeon (thin wheat noodles) or soba
6. Toppings: cucumber julienne, tomato slices, pine nuts
7. Ice cubes for serving

Recipe Steps:

1. Drain soaked soybeans and rub them between your hands to remove skins. Rinse well.
2. Bring a pot of water to a boil, add soybeans, and blanch for 5 minutes. Drain and rinse with cold water.
3. In a blender, combine soybeans, sesame seeds, salt, and 2 cups cold water. Blend until completely smooth.
4. Strain through a fine-mesh sieve or nut milk bag, pressing to extract all liquid. Add more water if too thick. Refrigerate until very cold.
5. Cook noodles according to package directions. Rinse thoroughly with cold water and drain.
6. Divide noodles into bowls. Pour cold soy milk broth over noodles.
7. Top with cucumber, tomato, and pine nuts. Add an ice cube to keep extra cold.

13. Vegan Bibimbap with Gochujang Sauce

The ultimate Korean rice bowl—colorful vegetables arranged over rice, topped with a spicy-sweet gochujang sauce. Mix it all together and enjoy.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 3

Ingredients:

1. 3 cups cooked rice
2. 1 carrot, julienned and sautéed
3. 1 zucchini, julienned and sautéed
4. 1 cup spinach, blanched and seasoned
5. 1 cup bean sprouts, blanched
6. 4 oz shiitake mushrooms, sliced and sautéed with soy sauce
7. 1 block firm tofu, cubed and pan-fried
8. For the sauce:
9. 3 tablespoons gochujang
10. 1 tablespoon sesame oil
11. 1 tablespoon maple syrup
12. 1 tablespoon rice vinegar
13. 1 clove garlic, minced
14. 1 teaspoon sesame seeds
15. Topping: sesame seeds, seaweed flakes

Recipe Steps:

1. Prepare all vegetables and tofu, keeping each separate.
2. Mix all sauce ingredients in a small bowl until smooth.
3. Divide rice into bowls.
4. Arrange vegetables and tofu attractively over rice in sections.
5. Drizzle with gochujang sauce.
6. Sprinkle with sesame seeds and seaweed flakes.
7. Mix thoroughly before eating.

14. Doenjang Jjigae (Fermented Soybean Paste Stew)

The everyday stew of Korean homes—comforting, savory, and deeply satisfying. This vegan version uses mushrooms and tofu for a hearty meal.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 tablespoons doenjang
2. 1 teaspoon gochujang (optional)
3. 4 cups water or vegetable broth
4. 1 piece dashima (dried kelp)
5. 1 zucchini, cubed
6. 1 potato, cubed
7. ½ onion, sliced
8. 3 cloves garlic, minced
9. 4 oz mushrooms, sliced
10. ½ block firm tofu, cubed
11. 2 green onions, chopped

Recipe Steps:

1. In a pot, combine water and dashima. Bring to a boil, then remove dashima.
2. Dissolve doenjang and gochujang in the broth.
3. Add potato, onion, garlic, and mushrooms. Simmer for 10 minutes.
4. Add zucchini and tofu. Simmer for another 10 minutes until vegetables are tender.
5. Stir in green onions and serve hot with rice.

15. Kongnamul Guk (Soybean Sprout Soup)

A light, refreshing soup that’s perfect when you want something simple and nourishing. The key is using fresh soybean sprouts and plenty of garlic.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 3

Ingredients:

1. 6 cups water
2. 1 piece dashima (dried kelp)
3. 2 cloves garlic, minced
4. 2 green onions, chopped
5. 1 tablespoon soy sauce
6. 1 teaspoon salt
7. 12 oz kongnamul (soybean sprouts), rinsed
8. 1 teaspoon gochugaru (optional)

Recipe Steps:

1. In a pot, combine water and dashima. Bring to a boil, then remove dashima.
2. Add garlic, soy sauce, and salt.
3. Add soybean sprouts. Bring back to a boil and cook for 5-7 minutes until sprouts are tender but still crunchy.
4. Stir in green onions and gochugaru if using.
5. Serve hot with rice and kimchi.

16. Gochujang Glazed Tofu

Firm tofu pan-fried until crispy, then coated in a sticky, spicy-sweet gochujang glaze. It’s quick, easy, and absolutely delicious over rice.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 3

Ingredients:

1. 1 block firm or extra-firm tofu, pressed and cubed
2. 2 tablespoons cornstarch
3. Salt and pepper
4. 2 tablespoons vegetable oil
5. For the glaze:
6. 2 tablespoons gochujang
7. 1 tablespoon soy sauce
8. 1 tablespoon maple syrup
9. 1 tablespoon rice vinegar
10. 1 clove garlic, minced
11. 1 teaspoon sesame oil
12. 1 tablespoon water
13. Garnish: sesame seeds, green onions

Recipe Steps:

1. In a bowl, toss tofu cubes with cornstarch, salt, and pepper.
2. Heat oil in a large skillet over medium-high heat. Add tofu in a single layer and cook until golden and crispy on all sides, about 8-10 minutes.
3. In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, garlic, sesame oil, and water.
4. Reduce heat to medium and pour glaze over tofu. Toss gently to coat and cook for 1-2 minutes until glaze thickens and coats tofu.
5. Garnish with sesame seeds and green onions. Serve immediately.

17. Hobak Bokkeum (Stir-Fried Zucchini)

A simple, quick banchan (side dish) that pairs perfectly with any Korean meal. Zucchini is stir-fried with garlic and green onions until tender and flavorful.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4 as side dish

Ingredients:

1. 2 medium zucchini, sliced into half-moons
2. ½ teaspoon salt
3. 1 tablespoon sesame oil
4. 2 cloves garlic, minced
5. 2 green onions, chopped
6. 1 tablespoon soy sauce
7. 1 teaspoon sesame seeds

Recipe Steps:

1. In a bowl, toss zucchini with salt and let sit for 10 minutes. Pat dry with paper towels.
2. Heat sesame oil in a skillet over medium-high heat.
3. Add garlic and cook for 30 seconds.
4. Add zucchini and stir-fry for 3-4 minutes until tender-crisp.
5. Add soy sauce and green onions, stir-fry for 1 more minute.
6. Sprinkle with sesame seeds and serve warm or at room temperature.