Experience the rich and savory flavors of Korean cuisine with this Instant Pot Vegan Bulgogi. This plant-based version of the traditional dish uses soy curls to mimic the texture of meat, while a blend of soy sauce, maple syrup, and sesame oil creates a deliciously sweet and salty marinade. Perfect for a quick and satisfying meal.
If you're not familiar with soy curls, they are a fantastic meat substitute made from whole soybeans. You can find them in the health food section of most supermarkets or online. Sesame oil and toasted sesame seeds add a nutty flavor and can usually be found in the Asian food aisle. Make sure to grab fresh ginger and green onions for the best flavor.

Ingredients For Instant Pot Vegan Bulgogi
Soy curls: Rehydrated to mimic the texture of meat.
Soy sauce: Provides a salty and umami flavor.
Maple syrup: Adds sweetness to balance the saltiness.
Sesame oil: Adds a nutty and rich flavor.
Garlic: Adds a pungent and aromatic flavor.
Ginger: Adds a spicy and warm flavor.
Onion: Adds sweetness and depth to the dish.
Carrots: Adds a slight sweetness and crunch.
Bell peppers: Adds color and a mild sweetness.
Toasted sesame seeds: Adds a nutty flavor and crunch.
Green onions: Adds a fresh and mild onion flavor.
Technique Tip for This Recipe
When rehydrating soy curls, ensure they are fully submerged in warm water for about 10 minutes. After rehydration, squeeze out any excess water to prevent the bulgogi from becoming too watery. This will help the soy curls absorb the flavors of the soy sauce, maple syrup, and sesame oil mixture more effectively, resulting in a richer and more flavorful dish.
Suggested Side Dishes
Alternative Ingredients
rehydrated soy curls - Substitute with tempeh: Tempeh provides a similar texture and absorbs flavors well, making it a great alternative.
soy sauce - Substitute with tamari: Tamari is a gluten-free option that offers a similar umami flavor.
maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener that can mimic the sweetness of maple syrup.
sesame oil - Substitute with olive oil: Olive oil can be used for its rich flavor, though it lacks the nutty essence of sesame oil.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile in a pinch.
minced ginger - Substitute with ground ginger: Ground ginger can be used, though it is more concentrated, so use less.
sliced onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions.
julienned carrots - Substitute with julienned zucchini: Zucchini provides a similar texture and can absorb flavors well.
sliced bell peppers - Substitute with sliced mushrooms: Mushrooms offer a meaty texture and can absorb the bulgogi marinade effectively.
toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.
chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the Instant Pot Vegan Bulgogi to cool to room temperature before storing.
- Transfer the bulgogi to an airtight container. Make sure to use containers that are appropriately sized to minimize air space.
- Store in the refrigerator for up to 4-5 days. The flavors will meld together beautifully over time, making it even more delicious.
- For longer storage, consider freezing. Portion the bulgogi into freezer-safe containers or heavy-duty freezer bags. Flatten the bags to save space and ensure even freezing.
- Label the containers or bags with the date and contents to keep track of freshness.
- When ready to enjoy, thaw the bulgogi in the refrigerator overnight.
- Reheat gently in a pan over medium heat, adding a splash of water or vegetable broth if needed to prevent sticking.
- Alternatively, reheat in the microwave in short bursts, stirring in between to ensure even heating.
- Garnish with additional toasted sesame seeds and chopped green onions before serving to refresh the flavors.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of sesame oil or vegetable broth to the pan.
- Add the leftover Instant Pot Vegan Bulgogi to the skillet.
- Stir occasionally to ensure even heating, cooking for about 5-7 minutes until warmed through.
- If it looks dry, add a splash of soy sauce or vegetable broth to keep it moist.
Microwave Method:
- Place the leftover bulgogi in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
- Microwave on high for 1-2 minutes.
- Stir the bulgogi and check the temperature.
- If needed, continue microwaving in 30-second intervals until heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the leftover bulgogi evenly in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for about 15-20 minutes, stirring halfway through.
- Check to ensure it is heated thoroughly before serving.
Instant Pot Method:
- Add the leftover bulgogi back into the Instant Pot.
- Add a splash of vegetable broth or water to prevent sticking.
- Set the Instant Pot to 'sauté' mode.
- Stir occasionally, heating for about 5-7 minutes until warmed through.
- If it looks dry, add a bit more broth or soy sauce.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the leftover bulgogi in the air fryer basket in a single layer.
- Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Check to ensure it is heated thoroughly before serving.
Best Tools for This Recipe
Instant Pot: A multi-functional electric pressure cooker that will cook the bulgogi quickly and efficiently.
Measuring cups: Used to measure the soy sauce, maple syrup, and other liquid ingredients accurately.
Measuring spoons: Essential for measuring smaller quantities of ingredients like sesame oil, minced garlic, and minced ginger.
Mixing bowl: Useful for rehydrating the soy curls according to package instructions.
Spatula: Handy for stirring the ingredients together in the Instant Pot to ensure they are well-coated.
Knife: Necessary for slicing the onion, julienning the carrots, and chopping the green onions.
Cutting board: Provides a safe surface for slicing and chopping vegetables.
Garlic press: Optional but useful for mincing the garlic cloves quickly.
Grater: Optional but useful for mincing the ginger if you prefer not to chop it by hand.
Serving spoon: Used to serve the finished bulgogi.
Tongs: Useful for handling the rehydrated soy curls and mixing them with the other ingredients in the Instant Pot.
How to Save Time on This Recipe
Prepare ingredients in advance: Chop the onion, carrots, and bell peppers ahead of time and store them in the fridge.
Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.
Batch rehydrate soy curls: Rehydrate a large batch of soy curls and freeze portions for future use.
Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly set it to 'pressure cook'.
Quick release method: Use the manual pressure release to save time once cooking is done.

Instant Pot Vegan Bulgogi Recipe
Ingredients
Main Ingredients
- 1 cup Soy curls rehydrated
- ½ cup Soy sauce
- ¼ cup Maple syrup
- 1 tablespoon Sesame oil
- 3 cloves Garlic minced
- 1 tablespoon Ginger minced
- 1 medium Onion sliced
- 1 cup Carrots julienned
- 1 cup Bell peppers sliced
- 2 tablespoon Sesame seeds toasted
- 2 stalks Green onions chopped
Instructions
- 1. Rehydrate soy curls according to package instructions.
- 2. In the Instant Pot, combine soy sauce, maple syrup, sesame oil, garlic, and ginger.
- 3. Add rehydrated soy curls, onion, carrots, and bell peppers to the pot. Stir well to coat.
- 4. Close the lid and set the Instant Pot to 'Pressure Cook' for 10 minutes.
- 5. Once done, release the pressure manually.
- 6. Open the lid and stir in toasted sesame seeds and chopped green onions before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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