This Korean BBQ Bowl is a flavorful plant-based meal featuring savory BeanStalk vegan crumble coated in a sweet, spicy, and glossy gochujang sauce. Served over fluffy rice with cool cucumber, crunchy carrots, green onion, sesame seeds, and optional nori, it's an easy bowl packed with bold Korean-inspired flavors.
Vegan Crumble
INGREDIENTS
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✓ 2 cups rice, uncooked
✓ 1 bag BeanStalk vegan crumble
✓ 1 tbsp neutral oil
✓ 3 tbsp gochujang
✓ 2 tbsp soy sauce
✓ 2 tbsp brown sugar
✓ 1 tbsp rice vinegar
✓ 1 tsp sesame oil
✓ 3 garlic cloves, minced
✓ 1 tsp fresh ginger, grated
✓ 1 cucumber, thinly sliced
✓ 1 cup shredded carrots
✓ 2 green onions, sliced
✓ 1 tbsp sesame seeds
✓ 1 sheet nori, cut into thin strips (optional)
INSTRUCTIONS
1. Cook the Rice
Rinse the rice thoroughly and cook according to the package directions until tender. Fluff with a fork and set aside.
2. Make the Gochujang Sauce
In a small bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
3. Cook the Crumble
Heat the neutral oil in a large skillet over medium heat. Add the BeanStalk vegan crumble and cook for about 5–6 minutes, breaking it up with a spoon as it browns and heats through.
4. Add the Korean BBQ Sauce
Pour the gochujang sauce over the cooked crumble and stir well to coat. Simmer for 2–3 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened.
5. Build the Bowls
Divide the cooked rice evenly between four bowls. Top with the gochujang-glazed BeanStalk crumble, then arrange the sliced cucumber and shredded carrots around the bowl.
6. Garnish and Serve
Garnish with sliced green onions, sesame seeds, and thin strips of nori if using. Serve immediately while the crumble and rice are warm.
Recipe Tips
For extra crunch, serve with a handful of kimchi on the side. If you prefer more heat, add another tablespoon of gochujang to the sauce. Leftover glazed crumble keeps well in the refrigerator for up to 4 days.
