There’s nothing quite like the tantalizing tang of Korean BBQ to transform a simple weeknight meal into a festive feast! As the rich aroma wafts through my kitchen, memories of past gatherings with friends come rushing back. These BBQ Tempeh “Beef” Bowls have become a staple in my home—not just for their mouthwatering flavor but also for their incredible versatility.
Tempeh usually gets a bad rap, but when marinated in a zesty Korean BBQ sauce, it becomes a savory delight that even the most devoted carnivores can’t resist. With vibrant bell peppers, tender spinach, and fragrant scallions tossed in, every bite is as colorful as it is delicious. Plus, the creamy Sriracha mayo adds a perfect kick!
So whether you’re looking to impress dinner guests or simply make something satisfying after a long day, these bowls promise to satisfy your cravings without the hassle. Let’s dive into this quick and easy recipe that’s not only healthy but also bursting with flavor!
Why are Korean BBQ Tempeh “Beef” Bowls a must-try?
Packed with flavor, the combination of zesty Korean BBQ and savory tempeh makes for an unforgettable dish that even non-vegans will rave about. Quick and easy to make, this recipe allows you to whip up a delicious meal in no time, perfect for busy weeknights. Colorful veggies bring a fresh crunch, while the optional Sriracha mayo elevates the creaminess to new heights. Plus, healthy and protein-rich, these bowls are a fulfilling option that doesn’t compromise on taste. If you’re ready for a flavorful twist, why not check out our top tips for cooking with tempeh?
Korean BBQ Tempeh “Beef” Bowl Ingredients
For the Tempeh and Marinade
- 8 oz tempeh – a fabulous source of plant-based protein that absorbs flavors beautifully.
- 1 batch Korean BBQ marinade sauce – infuses the tempeh with irresistible zesty goodness, making these bowls a standout.
For the Vegetables
- 1 medium onion, sliced – caramelizes nicely, adding sweetness and depth to the dish.
- 2 cups spinach – packed with nutrients, it wilts perfectly, adding a lovely green touch.
- 2 bell peppers, thinly sliced – colorful and crunchy, they provide a fresh contrast to the tender tempeh.
For the Rice
- 2 cups cooked rice – serves as the hearty base for these Korean BBQ Tempeh “Beef” Bowls, making them filling and satisfying.
For the Garnish
- 2 scallions, sliced – adds a mild onion flavor and a vibrant pop of color to your bowls.
- Sesame seeds for garnish – for a delightful nutty crunch that enhances the overall texture.
For the Sriracha Mayo
- 2.5 tbsp vegan mayonnaise – offers a creamy base that balances out the dish’s flavors.
- 1/2 tbsp rice vinegar – provides tanginess that complements the richness of the mayo.
- 1/2–1 tbsp Sriracha – adjustable for heat lovers, adding a spicy kick to the creamy dressing.
- 1/2 garlic clove, minced – packs a punch of flavor that intensifies the sauce.
- 1 tsp soy sauce – enhances the umami, bringing a savory depth to the mayo.
How to Make Korean BBQ Tempeh “Beef” Bowls
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Crumble the tempeh by removing it from the package and breaking it into small pieces with your hands. Set aside while you prepare the veggies; this helps the tempeh soak up all that delicious flavor!
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Sauté the onions in a large pan over medium-high heat with 3 tablespoons of water or 1 tablespoon of oil for about 3 minutes until they turn semi-translucent. This step adds a lovely sweetness to your dish.
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Add in the bell peppers and continue to cook for another 3 minutes until they soften slightly. Their vibrant colors will brighten your dish while also enhancing the taste.
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Pour in 2 tablespoons of the Korean BBQ marinade and cook for 2 minutes, allowing the peppers to soak in that zesty goodness. You’ll notice the wonderful aroma filling your kitchen!
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Stir in the spinach and cook for just 30 seconds, until it begins to wilt. Remove the mixture from the heat and transfer the veggies to a bowl.
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Return the pan to the heat, then add another 2 tablespoons of water or oil before introducing the crumbled tempeh. It’s time for this protein to shine!
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Drench the tempeh with 2/3 of the marinade and cook for 3-5 minutes, allowing it to absorb all those flavorful juices. Stir gently with a wooden spatula to prevent sticking or burning, and add more marinade if desired. Remove from heat once it’s fully coated.
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Whisk together the ingredients for the optional Sriracha mayo in a bowl. This creamy addition will offer a delightful spicy contrast to the savory tempeh and veggies.
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Assemble the bowls! Start by adding cooked rice to two bowls, then layer on the sautéed veggies and marinated tempeh. Finish with a sprinkle of sesame seeds, sliced scallions, and a drizzle of Sriracha mayo for that creamy kick!
Optional: Add a few avocado slices for creaminess and extra flavor.
Exact quantities are listed in the recipe card below.
Korean BBQ Tempeh “Beef” Bowl Variations
Feel free to take your Korean BBQ Tempeh “Beef” Bowls to the next level with these delightful twists and swaps!
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Spicy Upgrade: Add sliced jalapeños for an extra punch of heat that will tingle your taste buds. You can sauté them with the onions for an even distribution of flavor.
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Protein Boost: Swap tempeh for marinated tofu or seitan for a different texture while keeping the essence of this savory bowl bangin’!
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Quinoa Alternative: Instead of rice, use quinoa for a nutty flavor profile and added protein content. Its fluffy texture pairs beautifully with the hearty ingredients.
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Veggie Mix: Mix in other colorful vegetables like zucchini or snap peas to amp up the nutrient content and create an eye-catching dish filled with variety!
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Creamy Twist: Swap the vegan mayo in the Sriracha mayo for avocado or cashew cream for a decadent, rich flavor that balances the spice exquisitely.
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Sweet Touch: Drizzle a little honey or maple syrup into your marinade for a hint of sweetness that complements the tangy flavors beautifully.
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Herb Enhancer: Fresh herbs like cilantro or basil make a fragrant garnish that brightens each bite. Just sprinkle them on top right before serving!
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Grain-Free: For a lighter option, serve your tempeh and veggies over a bed of cauliflower rice, making this dish gluten-free and low-carb without losing flavor.
Expert Tips for Korean BBQ Tempeh “Beef” Bowls
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Tempeh Prep: Crumbling tempeh allows it to soak up more marinade. Make sure to break it into small pieces for the best flavor absorption.
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Marinade Timing: Don’t rush the marination! Allow the tempeh to sit in the marinade for a bit to enhance the flavor and moisture.
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Vegetable Crunch: For ideal texture, avoid overcooking the bell peppers. They should be tender yet crisp to complement the soft tempeh.
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Avoid Burning: When cooking the tempeh, keep it moving in the pan to prevent sticking or burning. A wooden spatula works wonders for this!
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Adjust Spiciness: The Sriracha mayo can easily be modified to suit your taste. Start with less, and add more Sriracha for heat lovers.
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Nutrient Boost: Feel free to add other veggies like broccoli or carrots for extra nutrients and vibrant colors in your Korean BBQ Tempeh “Beef” Bowls.
How to Store and Freeze Korean BBQ Tempeh “Beef” Bowls
Fridge: Store any leftover Korean BBQ Tempeh “Beef” Bowls in an airtight container for up to 3 days. This will keep the flavors fresh while maintaining the dish’s integrity.
Freezer: If you want to keep it longer, freeze the tempeh and veggies separately in suitable containers for up to 3 months. Just make sure to cool completely before freezing.
Reheating: To reheat, thaw overnight in the fridge, then warm gently on the stove or microwave. If the rice seems dry, add a splash of water or extra marinade while reheating.
Combining: For best results, only freeze the tempeh and sauce, keeping the veggies fresh and crunchy for when you’re ready to enjoy a quick, satisfying meal!
What to Serve with Korean BBQ Tempeh “Beef” Bowls?
To create a well-rounded meal that impresses both family and friends, consider these delicious pairings.
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Crispy Roasted Sweet Potatoes:
The natural sweetness of roasted sweet potatoes complements the savory depths of the tempeh, providing a satisfying texture contrast. -
Tangy Cucumber Salad:
A refreshing cucumber salad with a splash of rice vinegar adds crispness and brightness, cutting through the richness of the BBQ flavors. -
Fluffy Quinoa:
Replace or supplement the rice with fluffy quinoa for a nutty flavor and an extra protein boost, making your bowls even more nutritious. -
Garlic Green Beans:
Sautéed green beans with garlic offer a crunchy texture and a burst of flavor that beautifully balances the other ingredients. -
Toasted Sesame Noodles:
Serve a side of sesame noodles for a delightful contrast in flavor and texture, adding a nutty twist that echoes the sesame seeds in your bowls. -
Chilled Coconut Mango Smoothie:
A cooling coconut mango smoothie adds a sweet touch, perfect for wrapping up your meal on a light, tropical note.
Enjoy these pairings to enhance your Korean BBQ Tempeh “Beef” Bowls and turn dinner into a feast!
Make Ahead Options
These Korean BBQ Tempeh “Beef” Bowls are perfect for meal prep enthusiasts! You can crumble the tempeh and marinate it up to 24 hours in advance, allowing it to soak in all that delightful flavor. Additionally, you can sauté the veggies and store them in an airtight container in the refrigerator for up to 3 days. To maintain their quality, let the sautéed veggies cool completely before sealing. When you’re ready to serve, simply reheat the tempeh and veggies in a pan until warmed through, assemble over cooked rice, and drizzle with freshly made Sriracha mayo for a quick, satisfying meal that tastes just as delicious as when freshly made!
Korean BBQ Tempeh “Beef” Bowls Recipe FAQs
How do I select the best tempeh?
Absolutely! Look for tempeh that is firm and has a fresh aroma. Check the package for dark spots; if there are dark spots all over or it appears very crumbly, it may not be fresh. Always select tempeh that has been well refrigerated.
Can I store leftovers?
Very! Leftover Korean BBQ Tempeh “Beef” Bowls can be stored in an airtight container in the fridge for up to 3 days. Just let them cool completely before refrigerating to preserve the flavor and texture!
How do I freeze these bowls?
Of course! To freeze, first cool the tempeh and vegetables completely. Transfer the tempeh and marinated sauce into a freezer-safe container for up to 3 months. For best results, keep the cooked rice and veggies separate to maintain their texture. When you’re ready to eat, simply thaw in the fridge overnight and reheat in a pan over low heat.
What if my tempeh is burning while cooking?
That’s an easy fix! If you notice the tempeh is burning, reduce the heat immediately and add a splash of water or a drizzle of oil. Stir continuously with a wooden spatula to keep it moving and avoid sticking. Cooking it on medium-low instead of high heat will allow it to cook through without burning.
Is this recipe suitable for dietary restrictions?
Definitely! This recipe is vegan, making it free from animal products, but always double-check the ingredients in your Korean BBQ sauce and mayonnaise for possible allergens. If you’re cooking for pets, remember that tempeh contains soy, which may not be suitable for all animals. As for allergies, ensure you check for common allergens like gluten in soy sauce and cross-contamination in the products you use.
Savory Korean BBQ Tempeh Beef Bowls in Minutes
Ingredients
Equipment
Method
- Crumble the tempeh by removing it from the package and breaking it into small pieces with your hands. Set aside while you prepare the veggies.
- Sauté the onions in a large pan over medium-high heat with 3 tablespoons of water or 1 tablespoon of oil for about 3 minutes until they turn semi-translucent.
- Add in the bell peppers and continue to cook for another 3 minutes until they soften slightly.
- Pour in 2 tablespoons of the Korean BBQ marinade and cook for 2 minutes, allowing the peppers to soak in that zesty goodness.
- Stir in the spinach and cook for just 30 seconds, until it begins to wilt. Remove the mixture from the heat and transfer the veggies to a bowl.
- Return the pan to the heat, then add another 2 tablespoons of water or oil before introducing the crumbled tempeh.
- Drench the tempeh with 2/3 of the marinade and cook for 3-5 minutes, allowing it to absorb all those flavorful juices.
- Whisk together the ingredients for the optional Sriracha mayo in a bowl.
- Assemble the bowls! Start by adding cooked rice to two bowls, then layer on the sautéed veggies and marinated tempeh. Finish with a sprinkle of sesame seeds, sliced scallions, and a drizzle of Sriracha mayo.