Vegan Kimchi Bulgogi Bowl

A hearty, probiotic-packed bowl that brings together the bold flavors of Korean cuisine with a healthy, plant-based twist. The star of the dish? Our Cultured Food Company Vegan Kimchi — tangy, spicy, and 100% plant-based, crafted for both gut health and amazing flavor.

Why You’ll Love It

100% Vegan & Gut-Friendly — powered by our Vegan Kimchi.
Sweet, spicy, tangy flavor in every bite.
Quick & easy, but feels gourmet.

Ingredients

For the Bulgogi Tofu:

• 250g firm tofu (pressed and cubed)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp maple syrup (or brown sugar)
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp chili flakes (optional, for extra heat)

For the Bowl:

• 2 cups cooked jasmine or short-grain rice
• ½ cup The Cultured Food Company Vegan Kimchi (plus extra for topping)
• 2 spring onions, thinly sliced
• 1 small carrot, julienned
• 1 tbsp toasted sesame seeds
• Optional extras: avocado slices, cucumber, or steamed greens

Method

1. Marinate the tofu: In a bowl, whisk soy sauce, sesame oil, maple syrup, garlic, ginger, and chili flakes. Toss in the tofu and marinate for 10 minutes.
2. Cook the tofu: Heat a pan on medium. Add marinated tofu and cook 8–10 minutes until golden and caramelized.
3. Build the bowls: Divide rice between two bowls. Top with bulgogi tofu, a generous spoonful of Vegan Kimchi, carrot, and spring onions.
4. Finish: Sprinkle with sesame seeds and add extras like avocado or cucumber for freshness.
5. Enjoy: A bold, balanced, probiotic-rich meal ready in under 30 minutes.and lightly charred.