Go Back
5 from 2 votes
Vegan Spicy Korean Bowl with Buldak TVP
Spicy Vegan Korean-Style Bowl with “Buldak” TVP
Prep Time
10 mins
Cook Time
10 mins

Humble TVP is turned into a sweet and fiery Korean inspired "meat" that can be served over rice, tossed with rice noodles, or on a bun like a sloppy joe.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: asian, Korean
Servings: 4 servings
Author: Michael Monson
For the TVP:
  • 1 cup (100 g) TVP - Textuerd Vegetable Protein*
  • 1 cup (250 ml) hot water
  • 1 tablespoon (15 ml) coconut aminos, or light soy sauce and a pinch of sugar
  • ½ cup diced onion
  • 1 tablespoon (15 ml) toasted sesame oil
For the “Bul Sauce":
  • 2 tablespoons (40 g) gochujang (Korean fermented chili paste)
  • 2 tablespoons (8 g) ancho chili powder or 1/4 cup korean chili flake
  • 3 tablespoons (60 g) agave nectar or sweetener of choice
  • ½ cup (115 ml) tamari, soy sauce, or Bragg’s Liquid Aminos
  • 8 cloves of garlic, very finely diced
  • 1 teaspoon (5 m)l sesame oil
  • 1 teaspoon (2 g) freshly ground black pepper (or to taste)
  • ½ inch knob of ginger, finely grated or ½ teaspoon powdered ginger
  • ¼ cup water
To serve:
  • rice or noodles, cooked according to package directions
  • Sesame Garlic Asparagus (recipe below)
  • reserved sauce
  • toasted sesame seeds
  • full-fat coconut milk
  • fresh cilantro
  • green onion
  • chopped peanuts
  • quick pickled veggies or Korean-style pickles
  1. In a medium-sized bowl with a lid, combine coconut aminos, water and TVP. Cover, and allow the TVP to absorb the water; about 10 minutes.

  2. In a liquid measuring cup, whisk together all of the sauce ingredients except for the water. Once fully incorporated, add just enough water, about ¼ cup, until you have 1 cup of sauce.

  3. When the TVP is hydrated, turn a nonstick or well-seasoned cast iron pan to medium-high heat. Once heated, add the sesame oil and onions and saute for a couple of minutes just until the onions start to soften. Fluff the TVP with a fork, and then add it to the pan . Cook, stirring occasionally, until the TVP is starting to get golden, and the texture slightly chewy.

  4. Pour in ½ to ¾ of the “Bul Sauce", and stir to combine. Continue cooking on medium to medium-low heat until the sauce is reduced, and just starting to caramelize. Add more sauce to your liking, but just reserve a bit of sauce for serving.

To serve:
  1. Fill a bowl with noodles or rice. Top with a generous serving of the Spicy Korean TVP, Sesame Garlic Asparagus, and pickles. Finish the bowl off with fresh cilantro, green onion, peanuts, sesame seeds, and a drizzle of coconut milk.

Recipe Notes

*If you don't have TVP, or don't want to use TVP, then you could definitely make the same dish using tofu. Follow the cooking directions for the "teriyaki tofu" from THIS RECIPE, but use the "Bul Sauce" instead of teriyaki.