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Restaurants›moonbowls (Healthy Korean Bowls- SOMA)›Avocado Bulgogi Recipe

Avocado Bulgogi Recipe

Inspired by moonbowls (Healthy Korean Bowls- SOMA)

Time50m

Serves2

Impossible Beef, sliced avocado, vegan kimchi, sweet potatoes, sesame ginger kale, green onions, sesame seeds, and a side of our spicy special sauce. Served with a base of your choice and topped with lemon wedge. (GF,V)

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Ingredients

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Bowl Base (choose one)

2 cups cooked white rice

2 cups cooked brown rice

4 cups cooked mixed greens (warm)

Impossible Beef Bulgogi

12 oz Impossible Beef (or other plant ground beef)

3 tbsp low-sodium soy sauce or tamari (GF if needed)

1 tbsp Brown sugar

1 tsp Toasted sesame oil

1 tsp Rice vinegar

2 cloves Garlic (minced)

1 tsp fresh ginger (grated)

1 tsp gochujang (Korean chili paste) or vegan chili paste

1 tsp vegetable oil (for cooking)

Sweet Potatoes

1 medium sweet potato (medium), peeled and cut into 1/2-inch cubes

1 tsp olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Sesame Ginger Kale

4 cups curly kale, stems removed and chopped

1 tsp Toasted sesame oil

1/2 tsp grated ginger

1 tsp toasted sesame seeds

1/2 tsp tamari or soy sauce

1/4 tsp Celtic sea salt

Vegan Kimchi & Avocado

3/4 cups vegan kimchi (drained if very wet)

1 medium ripe avocado, sliced

1 each lemon wedges

Garnishes & Sauce

2 tbsp green onions, thinly sliced

1 tbsp toasted sesame seeds

1/4 cups spicy special sauce (see below)

Spicy Special Sauce (makes ~1/2 cup)

1/4 cups vegan mayonnaise

1 tbsp gochujang

1 tsp sriracha (adjust to heat preference)

1 tsp lime juice or rice vinegar

1/4 tsp Toasted sesame oil

1 tsp water (to thin, optional)

1/8 tsp Celtic sea salt

Method

Spicy Special Sauce

Whisk together the vegan mayonnaise, gochujang, sriracha, lime juice (or rice vinegar), sesame oil, and salt in a small bowl until smooth. Add water 1 teaspoon at a time to reach a drizzling consistency. Taste and adjust heat or acidity. Set aside in refrigerator.

Sweet Potatoes

Preheat oven to 425°F (220°C). Toss the cubed sweet potato with olive oil, salt, and pepper on a rimmed baking sheet in a single layer.

Roast for 20–25 minutes, tossing once halfway, until tender and edges are lightly caramelized. Remove from oven and keep warm.

Sesame Ginger Kale

Warm a large skillet over medium heat. Add sesame oil and swirl to coat.

Add chopped kale, grated ginger, tamari, and salt. Sauté 3–4 minutes, stirring, until kale is wilted but still bright green. Remove from heat and sprinkle with toasted sesame seeds. Keep warm.

Impossible Beef Bulgogi

In a small bowl combine soy sauce/tamari, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang; stir until sugar dissolves.

Heat a nonstick skillet over medium-high heat with 1 tsp vegetable oil. Add Impossible Beef and cook, breaking up with a spatula, for 2–3 minutes until starting to brown.

Pour the marinade over the Impossible Beef and continue cooking 3–4 minutes, stirring, until sauce is reduced slightly and the beef is well-coated and caramelized. Taste and adjust seasoning. Keep warm.

Assembly

Divide your chosen base among two bowls (suggested quantity: 1 cup rice or 2 cups mixed greens per serving).

Arrange 6 oz (half of prepared amount) of the Impossible Beef Bulgogi over each bowl base.

Add roasted sweet potato cubes (about 1/2 medium per bowl), 2 cups total kale divided between bowls (approx. 2 cups cooked kale split), and roughly 3/8 cup vegan kimchi divided evenly.

Fan sliced avocado over each bowl (1/2 avocado per bowl).

Drizzle about 2 tablespoons of the spicy special sauce over each assembled bowl (adjust to taste).

Garnish with sliced green onions, toasted sesame seeds, and place a lemon wedge on the side.

Serve immediately while components are warm. Squeeze lemon over avocado and beef before eating.