Bulgogi Bolognese – Vegan Edition

A Korean-Italian plant-based fusion recipe that blends rich, bold flavors with hearty textures.

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Continuing our journey into the delicious fusion of Korean and Italian cuisine, this vegan Bulgogi Bolognese combines the sweet, savory essence of Korean bulgogi with the hearty texture of an Italian Bolognese. It’s a harmonious blend of flavors and traditions, offering an innovative and satisfying dish that bridges cultures beautifully. Whether you’re a long-time fan of fusion cuisine or just starting to experiment, this plant-based take on Bulgogi Bolognese is sure to impress and inspire.

Servings: 4

Ingredients

For the Vegan Bulgogi:

  • 500g textured vegetable protein (TVP) or crumbled firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1 small pear, grated
  • 1 tablespoon sesame oil

For the Bolognese Sauce:

  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 2 cans (28 oz each) crushed tomatoes
  • 2 tablespoons gochujang (Korean red pepper paste)
  • Salt and freshly ground black pepper, to taste

For the Pasta:

  • 400g pappardelle or tagliatelle pasta (ensure it’s egg-free)

To Serve:

  • Fresh basil leaves
  • Optional: Sprinkle of toasted sesame seeds

Instructions

Step 1: Marinate the Vegan Bulgogi

  1. In a bowl, combine the TVP or crumbled tofu with soy sauce, maple syrup, minced garlic, grated pear, and sesame oil. Mix thoroughly.
  2. Let marinate for at least 30 minutes to allow the flavors to infuse.

Step 2: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 3: Prepare the Sauce

  1. In a large skillet over medium heat, sauté the onion and carrot in a splash of water or oil until softened, about 5 minutes.
  2. Add the marinated TVP or tofu to the skillet and cook until browned and slightly crispy.
  3. Stir in the crushed tomatoes and gochujang.
  4. Reduce heat and simmer the sauce for 20 minutes, allowing it to thicken. Season with salt and pepper to taste.

Step 4: Combine and Serve

  1. Toss the cooked pasta with the Bulgogi Bolognese sauce until well-coated.
  2. Serve garnished with fresh basil leaves and, if desired, a sprinkle of toasted sesame seeds.

Why You’ll Love It

This vegan Bulgogi Bolognese is the perfect balance of sweet, savory, and umami. The rich depth of Korean-inspired bulgogi meets the comforting heartiness of Italian Bolognese. The tender, flavorful TVP or tofu provides a satisfying texture, while the gochujang and tomato sauce bring a tangy, spicy kick. Paired with perfectly cooked pasta, this dish celebrates global flavors brought together in harmony.

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