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These plates are packed with flavor and easy to put together. They have everything for a full-course vegan Korean BBQ. We’re covering how to make crispy BBQ tofu and instant kimchi for the most delicious dinner served with a fresh cucumber salad and spring rolls!

Plates of tofu, cucumber slices, and spring rolls form a vibrant spread with side dishes and sauces on a bright yellow surface. Bottles of Korean BBQ Kalbi Sauce and Kimchi Hot Sauce add zest to this vegan Korean BBQ feast.
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You’ve probably had Korean BBQ at a restaurant. With an insane depth of flavor, it’s one of those things I love, but I can’t justify spending hours making it. So, I go out and buy it.

That is until I discovered I could streamline the process with a few well-designed sauces! This plant-based Korean barbecue is everything you need for an Asian-inspired meal, from the crispy BBQ tofu main dish to the instant kimchi, cucumber salad, and spring rolls sides!

let’s eat Korean BBQ every day

  • Customize It: You can customize these bowls with sides and toppings. Rice, carrots, sesame oil, and more!
  • 15 Minutes of Work: The only real work involved in this recipe is cooking the tofu.
  • Minimal Ingredients: With good quality sauces, you don’t need much else to make this recipe.
Plates of vegan Korean BBQ delights, featuring tofu, cucumber salad, egg rolls, and kimchi on a yellow table.

What is Korean BBQ?

Korean BBQ is a method of cooking and serving food that usually involves lots of marinated meats and sides. But it’s just as much an experience as it is about the food. Korean BBQ is typically grilled at the table, with steady streams of meats and mains being constantly cooked up and thrown onto your plate!

Grab these ingredients

Our plant-based version of Korean BBQ takes that same feeling – copious amounts of flavorful food – and simplifies it. You’ll just need the kitchen basics; no fancy grill is required! For exact measurements, jump to the recipe card.

  • Kalbi Tofu: We’re using Kalbi sauce, a classic Korean BBQ marinade, to flavor our crispy tofu. So grab the sauce and firm tofu to make this.
  • Cucumber Salad: Even those who don’t love cucumbers will love this salad! It’s light and flavorful, perfect for balancing the savory flavors of Korean BBQ.
  • Instant Kimchi: You can make kimchi in minutes by combining shredded cabbage with kimchi hot sauce! Of course, you can always use a more traditional homemade kimchi recipe.
  • Spring Rolls: To wrap it all up, we’ll serve our BBQ with vegan spring rolls (they come in four flavors; what’s your pick?).
Cubes of paneer coated in flour or cornstarch sit invitingly in a clear glass bowl against an orange background, reminiscent of a vibrant Korean BBQ feast.

Let’s make crispy tofu!

This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Press the tofu with something heavy like a cast iron skillet. It helps to wrap the tofu in paper towels to absorb the extra moisture.
  2. Make the kimchi by combining finely shredded cabbage with the kimchi hot sauce.
  3. Make the cucumber salad and make the spring rolls.
  4. Cook the tofu after you’ve tossed it in cornstarch.
  5. Make it saucy by adding more Kalbi sauce and a bit of salt. Then enjoy!
Sizzling cubes of tofu fry to perfection in a black pan, set against an orange background, capturing the essence of vegan Korean BBQ.
Cubed tofu pieces fry in a skillet with oil, achieving a golden-brown glaze reminiscent of vegan Korean BBQ.
Plates of spring rolls, honey-glazed tofu, and sliced cucumbers sit beside vibrant kimchi and scallions, reminiscent of a vegan Korean BBQ feast. Two glasses with ice complete the lively spread on a bright yellow table.
A clear bowl with sliced cucumbers, chopped green onions, and cilantro sits on a bright yellow background, perfect for complementing your vegan Korean BBQ feast.

Storage

You can keep the tofu in the fridge for up to 4 days, you can keep the salad for a week, and the kimchi will last for months.

A bowl contains sliced cabbage and red liquid, possibly sauce. Next to it is a bottle of kimchi hot sauce, perfect for adding a spicy twist to vegan Korean BBQ dishes, all set against an orange background.
A vibrant spread of vegan Korean BBQ delights graces the yellow table, featuring plates of tofu, cucumber salad, kimchi, and spring rolls, complemented by glasses of iced water and an array of condiments.
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Vegan Korean BBQ

By: Sarah Bond
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 4 people
These plates are packed with flavor and easy to put together. They have everything for a full-course vegan Korean BBQ. We're covering how to make crispy BBQ tofu and instant kimchi for the most delicious dinner served with a fresh cucumber salad and spring rolls!

Ingredients 

Kalbi Tofu*

  • 1 16-oz block firm tofu, 453 g
  • ¼ cup cornstarch, 30 g
  • 2 Tbsp oil, 30 mL
  • ½ tsp salt
  • ½ cup Kalbi Sauce, 120 g

Instant Kimchi

  • ½ head Napa or green cabbage
  • ½ cup Kimchi Hot Sauce, 120 g

Sides

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Instructions 

  • Press Tofu: Drain the tofu and wrap in a few layers of paper towels. Place something heavy (like a cast iron skillet) on top and let sit for 20 minutes to remove excess moisture.
  • Instant Kimchi: Meanwhile, finely shred the cabbage and stir together with Kimchi Hot Sauce (5 minutes).
  • Cucumber Salad: Make cucumber salad using this recipe (15 minutes).
  • Spring Rolls: Cook spring rolls according to instructions on the package (for ease, I like to microwave them then transfer to the stove to make them crispy).
  • Coat Tofu: Cut tofu into bite-sized blocks. In a bowl, toss tofu together with cornstarch until evenly coated.
  • Cook Tofu: Heat oil in a large skillet over medium heat. Add the tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 10 minutes. Remove from heat. Sprinkle with salt, then stir in Kalbi Sauce.

Notes

*Makes 4 small portions of tofu. For a heftier portion of tofu, double the ingredients for the Kalbi Tofu.
Storage: You can keep the tofu in the fridge for up to 4 days, you can keep the salad for a week, and the kimchi will last for months.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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4 Comments

  1. Cheryl says:

    Nutritional info would be very helpful.

    Reply
    1. Sarah says:

      Sorry about that Cheryl! It was tricky to do for this recipe, as there are so many components and ingredients.

  2. Patty says:

    Your links in the recipe no longer work except for the cucumber salad.

    Reply
    1. Sarah Bond says:

      Thanks for pointing that out, Patty!