15 Korean Vegan Recipes

A collection of easy, delicious Korean vegan recipes!
a list of 15 Korean Vegan Recipes

Happy New Year! According to the news media, 2019 will be “the Year of the Vegan.” For those of you who are looking for Korean vegan recipes, here’s a collection of easy, delicious recipes! From kimchi to noodles, this list features a nice variety of recipes for your Korean vegan table! Even if you are not on a vegan or vegetarian diet, these recipes will help you add more plant-based foods to your diet for a healthy New Year.   

If you think Korean food is all about BBQ meat and fried chicken, think again! Traditionally, Korean cuisine relies heavily on grains, legumes, and vegetables. Meat was scarce, so our ancestors didn’t eat so much meat as we do in modern days.

Also, Korean temple cooking is entirely plant-based, using seasonal ingredients which are mostly grown in temple grounds or harvested from fields and mountains. No meat or seafood allowed! Due to the long history of Buddhism in Korea, temple cuisine (사찰음식) is deeply incorporated into traditional Korean cuisine. 

For these reasons, so many classic Korean dishes are naturally vegan (or vegetarian) or can easily be veganized!

This list doesn’t include all the vegan banchan included in my 15 Korean Vegetable Side Dishes. Check them out as well! They are very easy to make and will complement just about any main dish!

1. Hobak Buchim  (Zucchini Pancakes)

Hobak buchimgae (Korean zucchini pancake)

2. Buchujeon (Garlic Chives Pancake) 

Buchujeon (Korean garlic chive pancakes)

3. Zucchini Dumplings (Hobak Mandu) 

Zucchini dumplings

4. Eggplant Rolls (Gaji mari) 

Eggplant rolls

5. Vegan Kimchi 

Best Vegan kimchi recipe

6. Kongnamul Japchae 

Kongnamul Japchae (Japchae with soybean sprouts

7. Tofu Gimbap

tofu gimbap recipe

8. Tofu bibimbap

Korean rice bowl with tofu and vegetables

9. Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds) 

Soft tofu stew with perilla seeds

10. Mu Doenjangguk (Soybean Paste Radish Soup)

Mu Doenjang Guk (Korean Soybean Paste Radish Soup)

11. Beoseot Jeongol (Mushroom Hotpot)

Mushroom hot pot (Beoseot jeongol)

12. Dubu Jorim (Braised Tofu)

Braised tofu on a plate

13. Gamja Jorim (Braised Potatoes)

Gamja jorim (Soy braised potatoes)

14. Kongguksu (Chilled Soy Milk Noodle Soup)

Thin wheat noodles in chilled savory soy milk

15. Hobakjuk (Pumpkin Porridge)

Korean pumpkin porridge made with kabocha pumpkin

More vegan recipes

Miyeok Muchim (Seaweed Salad)
Oi Naengguk (Chilled Cucumber Soup)
Dongchimi (Radish Water Kimchi)
Nabak Kimchi (Mild Kimchi in Broth) 
Ueong Jorim (Braised Burdock Root)
Oiji (Korean Pickcled Cucumbers)
Yeongeun Jorim (Sweet Soy Braised Lotus Roots)
Doraji Namul (Sautéed Bellflower Roots)
Chwinamul Bokkeum (Stir-fried Aster Scaber)
Danpatjuk (Sweet Red Bean Porridge)

Give these recipes a try and let me know what you think! I’d love to hear from you.

Wishing you and your family a happy and healthy 2019!

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Comments

  1. While some of these recipes are vegan, quite a few are vegetarian but not vegan. Vegetarian refers to dishes which don't contain any meat. Vegan means that they don't contain any animal products, including eggs, milk, and honey.
    • Hmm which ones have eggs, milk, and/or honey? The only thing I meant to correct for a vegan recipe was hobak buchim, but forgot to do before posting this. It's been corrected to omit the egg for a vegan version. Please let me know the specific ones you see so I can fix any mistakes. Thanks.
  2. This is the year where I have begun the journey of eating more plant based food into my diet. I lived in the Tokyo metropolitan area for 11 years when I was in my 30's and was much healthier. I also made frequent trips to Korea and fell in love with the food. Unfortunately, in the last 20 years, my diet and my health issues have deteriorated to the point that I'm an overweight Westerner with high blood pressure, gout, and type 2 diabetes. I was inspired to do something about it when I watched the documentary "Miso Hungry". I remembered back to the healthier times when I enjoyed the many varieties of tofu, seaweed, miso, pickles and fish. Thank you for these recipes. I look forward to trying each of them and incorporating them into my life.