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    Home » Bowls & stir-fries

    Bulgogi tofu bowls with gochujang marinade

    Updated: May 2, 2025 · Published: Jul 16, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 27 Comments

    Jump to recipe
    Text overlay: Bulgogi tofu bowls. Bowl with grilled slices of tofu, sauteed spinach, kimchi, and brown rice.

    Bring something out of the ordinary to grilling season!

    Spicy Korean-inspired bulgogi tofu bowls are made with grilled tofu in a gochujang marinade, spinach & kimchi on brown rice.

    Bowl with grilled bulgogi-style tofu, brown rice, garlicky spinach, and vegan kimchi.

    A few years ago, I became a little obsessed with Korean cuisine.

    It all started when I visited Franchia in New York City.

    That morphed into a kimchi habit that had me going through a jar a week.

    While I was looking for more ways to include kimchi into my regular meals, I happened upon a non-vegan bulgogi recipe that David Lebovitz shared.

    His recipe was adapted from Koreatown: A Cookbook.

    In this post:

    Jump to:
    • Why readers love this recipe
    • What is bulgogi?
    • Vegan kimchi
    • What is gochujang?
    • Step by step instructions
    • Make it your own
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “This is probably the most delicious tofu I’ve ever tasted. Other than the time spent marinating, it comes together very quickly.

    I actually let mine marinate anywhere from overnight to up to 48 hours! Then I grill it in my grill pan and have to stop myself from eating the entire block of tofu.” – Kathy

    What is bulgogi?

    Slabs of bulgogi tofu with deep grill marks on plate outside.

    In Korean, bulgogi literally means “fire meat.”

    It’s typically made with beef that has been marinated in a spicy sweet marinade and then cooked on a grill.

    I decided to take some of those bulgogi flavors and use them on tofu instead.

    It is a blank slate that beautifully soaks up the tastes of gochujang, tamari, and toasted sesame oil.

    Then I popped it onto my outdoor grill, and served it in bowls with brown rice, sautéed spinach, and kimchi.

    Vegan kimchi

    Vegan kimchi with carrots poking out of jar by rice and onion.

    Kimchi is similar to sauerkraut in that they both include fermented cabbage.

    But kimchi takes things up a notch with spices and other fermented vegetables, garlic, and chili peppers.

    Some kimchi brands use fish sauce. So you’ll want to read the ingredient list before buying.

    However, I haven’t had any problems finding kimchi that is vegan. My go-to brands are Sunja’s and Gold Mine.

    What is gochujang?

    One of the tofu marinade ingredients is gochujang.

    It’s a fermented hot pepper paste that’s made with red chili, glutinous rice, and soybeans.

    The taste and thick, sticky consistency is reminiscent of what would happen if miso paste and Sriracha fell in love.

    A jar of gochujang lasts a long time in the refrigerator.

    You can find it in tubs in any Korean grocery store or in jar-form in Whole Foods in the Asian section. (This is the brand I’m currently using.)

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Cut 10 ounces of vacuum-packed super firm tofu into ½ inch slices.

    (I use Trader Joe’s high protein tofu. Wildwood also makes a vacuum-packed tofu.)

    Slabs of tofu marinating in gochujang sauce.

    Make the marinade by combining:

    • Tamari
    • Gochujang
    • Agave syrup
    • Brown rice vinegar
    • Toasted sesame oil
    • Granulated onion
    • Ginger powder
    • Minced garlic
    • Black pepper

    Add the tofu slabs.

    Let it marinate in the refrigerator for at least 1 hour and up to 24 hours.

    The longer it marinates, the more flavorful it will become.

    Aim for at least 8 hours.

    Half way through the marinating time, flip the slices so that it’s evenly coated.

    Once it’s fully marinated, it’s time to grill!

    Slabs of marinated tofu on the grill.

    Bring the outdoor grill to 500 degrees.

    Grill the slices for two to three minutes on each side until nice dark grill marks form.

    (Don’t move or flip the slices until you get those marks!)

    Sauteed spinach in pan.

    To complete the meal, sauté garlic in oil. Once the garlic is fragrant, add baby spinach leaves to the skillet.

    Move the leaves across the pan until they are just wilted. Add salt to taste.

    Serve the bulgogi tofu and spinach in bowls with brown rice and drained kimchi.

    I like to give my spinach, rice, and kimchi a good stir before digging in, so that all of the flavors are combined.

    Make it your own

    You can make this bowl your own by varying the ingredients or serving method.

    Don’t have vacuum-packed tofu?

    You can use water-packed instead. Just press it from a 14-ounce package.

    (Need more info? Check out this post on how to press tofu.)

    The difference in ounces is because of the water you’ll lose once you press it out to make the tofu firmer & ready to pick up the flavors of this marinade.

    Vary the serving methods

    • Serve it with kimchi fried rice instead of brown rice
    • Use bulgogi tofu in a tofu sandwich with kimchi & avocado
    • Serve it in a lettuce wrap with kimchi
    • Top your favorite salad with bulgogi tofu for an extra punch of protein
    • Instead of spinach, serve this bowl with sesame kale
    • Finish the bowl with a drizzling of vegan sriracha mayonnaise

    Vary the cooking method

    If you don’t have access to an outdoor grill or it’s not grilling season, the tofu can easily be made on an indoor grill pan instead.

    Just bring the grill pan to a medium high heat and spritz with oil. Cook the tofu slices for about 3 minutes on each side.

    Don’t move the slices until nice, dark grill marks have formed.

    Grilled slabs of bulgogi tofu in black bowl with garlicky spinach, brown rice, and vegan kimchi.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Grilled bulgogi tofu in bowl with vegan kimchi, garlicky spinach, and brown rice.

    Bulgogi tofu bowls with gochujang marinade

    Author: Cadry Nelson
    5 from 5 votes
    Bring something out of the ordinary to grilling season! These spicy Korean-inspired bowls are made with bulgogi tofu, sautéed spinach, and kimchi on brown rice.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Marinating time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 2 people
    Course: Entree
    Cuisine: Asian, Vegan
    Keyword: bowl, grilled tofu

    Ingredients

    For bulgogi tofu

    • ¼ cup tamari
    • 1 Tablespoon gochujang
    • 1 Tablespoon agave syrup
    • 1 teaspoon brown rice vinegar
    • ¼ teaspoon toasted sesame oil
    • 1 teaspoon granulated onion
    • ½ teaspoon ginger powder
    • 3 garlic cloves minced
    • Dash of black pepper
    • 10 ounces super firm tofu in vacuum packaging, cut in ½ inch slices*
    • Oil for grill grate if necessary

    For bowls

    • ½ teaspoon avocado oil or your preferred oil
    • 2 cloves garlic minced
    • 6 ounces baby spinach leaves
    • Salt to taste
    • 1 cup cooked brown rice
    • ½ cup kimchi drained

    Instructions

    To make bulgogi tofu

    • In a shallow glass baking dish, combine tamari, gochujang, agave syrup, brown rice vinegar, toasted sesame oil, granulated onion, ginger powder, minced garlic, and a grind of black pepper.
    • Place the slices of tofu in the marinade, and then flip them so that both sides are coated.
      Marinate tofu slices for at least an hour and up to 24 hours. (The longer it marinates, the more flavorful it will be.) Flip the tofu again halfway through for even marinating.
    • After the tofu has marinated, heat the outdoor grill to 500 degrees.**
      If necessary, lightly oil grill grate. Grill tofu slices on grill for two to three minutes on each side until brown grill marks form.

    To make bowls

    • Bring a non-stick skillet to a medium heat and add avocado oil. Sauté garlic in oil.
      Once the garlic is fragrant, add the baby spinach leaves to the skillet. Move the leaves across the pan until they are just wilted. Add salt to taste.
    • Put a half cup of brown rice into two bowls. Divide the sautéed spinach between the two bowls. Top the rice with ¼ cup of kimchi each. Place 2 slices of tofu in each bowl, and serve.

    Notes

    *This recipe can be made with water-packed tofu. However, you’ll need to press it before marinating. If you’re using water-packed tofu, I recommend getting a 14 ounce package. After the tofu has been pressed, it will be roughly the same size as the 10 ounce block.
    **If you don’t have access to an outdoor grill or it’s not grilling season, the tofu can easily be made on an indoor grill pan instead. Just bring the grill pan to a medium high heat and spritz with oil. Cook the tofu slices for about 3 minutes on each side. Don’t move the slices until nice, dark grill marks have formed.
    Tofu adapted from bulgogi recipe by David Lebovitz.
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    Nutrition

    Calories: 294kcal | Carbohydrates: 44g | Protein: 19g | Fat: 5g | Sodium: 1781mg | Potassium: 879mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7975IU | Vitamin C: 27.6mg | Calcium: 157mg | Iron: 5.3mg

    Content updated May 2, 2025. Originally posted April 19, 2016.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

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      5 from 5 votes (1 rating without comment)

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    1. Kathy

      April 04, 2019 at 7:37 pm

      5 stars
      This is probably the most delicious tofu I’ve ever tasted. Other than the time spent marinating, it comes together very quickly. I actually let mine marinate anywhere from overnight to up to 48 hours! Then I grill it in my grill pan and have to stop myself from eating the entire block of tofu. I will always, always have all these ingredients on hand so that I can make it on a regular basis. The gochujang can be found at Whole Foods, or online of course.

      Reply
      • Cadry

        April 05, 2019 at 7:30 am

        I am so thrilled to hear that you loved this tofu, Kathy! Thanks for the glowing review. You made my day.

        Reply
    2. Kris

      April 21, 2016 at 5:24 pm

      Pickle it I will eat it. Make it hot and spicy, even better. This recipe needs to happen in my kitchen sooner rather than later. Although, after seeing the Strawberry rhubarb pie at Modern Love tonight I may be making a road trip there first : } Oh yes us poor vegans suffering from lack of good eats.

      Reply
      • Cadry

        April 22, 2016 at 8:18 pm

        I feel the same way about pickled foods. I can’t get enough. Let me know if you make the bulgogi tofu! I totally understand if it needs to take a back-burner, though, while you travel to Modern Love. Strawberry rhubarb pie is a very worthy distraction. 🙂

        Reply
    3. Mary Ellen @ VNutrition

      April 21, 2016 at 8:11 am

      Ooh this looks delicious! I am very into kimchi as well and go through a jar every week or so. I didn’t realize how much I liked Korean food until visiting Franchia too. Since then I’ve been looking for vegan Korean recipes. Can’t wait to try this!

      Reply
      • Cadry

        April 21, 2016 at 9:34 am

        Oh, wow! Franchia is making fans of Korean food right and left. 🙂 The next time I’m in NYC, it will be a must, and I can’t wait to try their other restaurant, Hangawi. Terry Hope Romero has a bibimbap recipe in Vegan Eats World that you might enjoy as well. I’m eager to buy a stone bowl at some point, so that I can have a true bibimbap/stone bowl experience at home. 🙂

        Reply
    4. Jess

      April 21, 2016 at 6:24 am

      Ummm, well since this bowl is all about kimchi and I can’t seem to get enough of it, I’m all over this! Might just have to go grab a bite of it from the fridge to tide me over until I can get out and look for gochujang later today…

      Reply
      • Cadry

        April 21, 2016 at 9:32 am

        Ha! I’ve totally snacked on kimchi or sauerkraut, and I don’t even have pregnancy as an excuse! Good luck with the gochujang search. 🙂

        Reply
    5. Kristina

      April 20, 2016 at 9:52 am

      we LOVE gochujang! I know Jason and I will both love this – cannot wait to try!

      Reply
      • Cadry

        April 21, 2016 at 9:31 am

        That’s great! I hope you and Jason enjoy it!

        Reply
    6. Tracey

      April 20, 2016 at 5:34 am

      Yum! Where do you get your kimchi? Is there a particular brand you like?

      Reply
      • Cadry

        April 20, 2016 at 6:29 am

        Thanks, Tracey! I buy it at my regular natural grocery store. They sell 3 different vegan & raw kimchi brands there, actually! The one that I buy and have been loving is Sunja’s.

        Reply
        • Tracey

          April 21, 2016 at 5:37 am

          ok, thanks!!!

          Reply
    7. Kittee Bee

      April 19, 2016 at 11:08 pm

      Gojujang contains gluten and sugar and it makes me want to cry! I love it so much.
      Your tofooos are beautiful, we would be good friends if we had the chance.

      xo
      kittee

      Reply
      • Cadry

        April 21, 2016 at 9:31 am

        Aw, that’s such a bummer! I didn’t realize that it has gluten in it. My tofu would have liked to be friends with you too. xo

        Reply
    8. Susan

      April 19, 2016 at 9:13 pm

      This looks amazing. I don’t eat a lot of Korean food because it always seems like it would be spicy, and I don’t do spicy. I need to make my own kimchi sometime so I can make it nice and mild.

      Reply
      • Cadry

        April 21, 2016 at 9:29 am

        Thanks, Susan! The kimchi that I’ve been eating, Sunja’s, is pretty mild. Maybe you’d like that one if you don’t get around to making your own.

        Reply
    9. Amey

      April 19, 2016 at 7:40 pm

      This sounds so good, I am going to make it. I’ve still never even tried Kimchi. I really don’t know much about Korean food. But those tofus look great, and I have some Guochugang in my cupboard. Fun! I’ll report back.

      Reply
      • Cadry

        April 21, 2016 at 9:28 am

        Awesome! I can’t wait to hear what you think. You could try the kimchi from your friends at Farmhouse Culture sometime. I’ve never tried theirs! 🙂

        Reply
        • Amey

          April 22, 2016 at 10:22 pm

          5 stars
          We just had it for dinner and it was SO good. In fact, Musty is still eating his seconds. So quick and easy to throw together. I marinated my tofus all day so they were super flavorful. I think Musty left a few so I can have more for lunch tomorrow. Thanks for sharing a great recipe, we loved it! The kimchi I bought is super spicy, so we used it sparingly. I’ll try the Farmhouse Culture one next time. <3

          Reply
          • Cadry

            April 23, 2016 at 4:35 pm

            Yay!! I’m so happy to hear that you and Musty both loved it! The kimchi I have been using is Sunja’s, and it’s on the mild side. So that’s another option. Thanks for making my recipe! 🙂

            Reply
    10. Little Vegan Bear

      April 19, 2016 at 7:08 pm

      Yum, these look fab! I have also been eating more Korean food lately, though I haven’t really tried my hand at cooking it myself, just eating out – in fact I had a tofu bulgogi dish last time I had Korean! I am also trying to include more fermented foods in my diet – I still have a big golden turmeric sauerkraut I made in the fridge but have not had a crack at kim chi for a while, perhaps I’ll make a batch this weekend 🙂

      Reply
      • Cadry

        April 21, 2016 at 9:27 am

        That’s great! Fermented foods are so good for you. I’ve never tried to make my own kimchi. I’ll be interested to hear how it goes for you!

        Reply
    11. Becky Striepe

      April 19, 2016 at 6:46 pm

      5 stars
      Oh my gosh, Cadry! This looks amazing!!

      Reply
      • Cadry

        April 20, 2016 at 8:38 am

        Thanks, Becky! Got to love those grill marks! 😀

        Reply
    12. Dianne

      April 19, 2016 at 3:57 pm

      5 stars
      This looks so good! I don’t have nearly enough Korean food in my life!

      Reply
      • Cadry

        April 20, 2016 at 8:38 am

        Thanks, Dianne! I can’t wait to try Hangawi the next time I’m in NYC. Maybe you can be my date. 🙂

        Reply

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    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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