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Colorful Vegan Korean BBQ spread with marinated vegetables and tofu

Vegan Korean BBQ

A delicious and vibrant dish made with marinated vegetables served in lettuce wraps, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup soy sauce or tamari (for gluten-free) Use tamari for a gluten-free option.
  • 2 tablespoons maple syrup
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
For the Vegetables
  • 1 cup assorted veggies (like bell peppers, zucchini, and mushrooms) Chop into bite-sized pieces.
  • Lettuce leaves (for wraps) Use for serving.
  • Sesame seeds (for garnish)
  • Green onions, chopped (for garnish)

Method
 

Preparation
  1. In a bowl, mix together the soy sauce, maple syrup, gochujang, sesame oil, garlic, and ginger to create the marinade.
  2. Chop the assorted veggies into bite-sized pieces and marinate them in the sauce for about 10 minutes.
Cooking
  1. Heat a non-stick skillet over medium-high heat and cook the marinated veggies for about 5-7 minutes until they are tender and slightly caramelized.
  2. Serve the BBQ veggies in lettuce leaves and garnish with sesame seeds and green onions.

Notes

Feel free to mix and match your favorite vegetables. Marinate the veggies longer for a deeper flavor. Fresh herbs like cilantro can add extra freshness. Consider serving with kimchi for added texture and taste.