Bulgogi Roasted Spring Vegetable Bowl with Sesame Rice

Bulgogi Roasted Spring Veggie Bowl: a spicy-sweet, Korean gochugaru–inspired roasted cauliflower, mushroom and asparagus bowl. Vegan, gluten-free and nut-free. Jump to Recipe

Bulgogi originally describes marinated and grilled meat, but the bold flavor profile translates beautifully to vegetables. The heart of this version is a bulgogi-inspired dry spice blend built around Korean gochugaru, which contributes a smoky, slightly sweet heat distinct from ordinary red pepper flakes. Combined with onion and garlic powders, sesame, dried chives and lemon zest, the blend gives roasted vegetables a deep, savory, almost meaty complexity.

In this bowl, cauliflower, mushrooms and asparagus are tossed with soy sauce (or coconut aminos), olive oil and the bulgogi blend, then roasted until caramelized. The vegetables are served over fresh or lightly wilted greens and finished with avocado and a spoonful of Asian chili sauce for brightness and heat. Turn it into a bibimbap by serving over rice—stir-fry the rice briefly with gochujang or Asian chili sauce for more depth—and add baked tofu or chickpeas for extra protein. For crunch, sprinkle toasted seeds or nuts.

If you don’t have a commercial bulgogi spice blend, there’s a simple mix in the recipe notes below. Adjust the spice and salt levels to suit your taste and the vegetables you have on hand.

Ingredients for this Korean Gochugaru Roasted Spring Veggie Bowl

• Vegetables: cauliflower, asparagus, mushrooms and other spring vegetables (radishes, fennel, or whatever you prefer).
• Bowl components: fresh spinach or mixed greens, ripe avocado or cucumber, and optional cooked rice or grains if you want a heartier bowl.
• Bulgogi-style spice blend: Korean gochugaru (or a mix of red pepper flakes and smoked chipotle for a different profile), onion powder, garlic powder, dried chives, sesame and lemon zest. This combination delivers a sweet-smoky-umami punch.
• Soy sauce or tamari (use coconut aminos to make it soy-free), a little oil, salt and a touch of garlic powder help the flavors cling and caramelize during roasting.
• Finish with an Asian chili garlic sauce like sambal oelek and garnish with sesame seeds and scallions for texture and aroma.

Recipe highlights and serving ideas

• Roast a mix of cauliflower and mushrooms until golden and caramelized. Add asparagus during the final minutes so it stays tender-crisp.
• Serve the roasted vegetables over fresh or wilted spinach, add avocado or cucumber, and finish with a spoonful of sambal oelek or a similar Asian chili sauce.
• Turn it into bibimbap by serving over warm rice—stir-fry the rice with a bit of gochujang or chili sauce for extra flavor.
• Add baked tofu, tempeh or chickpeas to boost protein. Sprinkle toasted seeds or nuts for crunch if you don’t need a nut-free meal.

Change up the vegetables based on the season and what’s in your kitchen. The bulgogi-style blend works well on many roasted vegetables and also makes a great seasoning for tofu, tempeh or roasted potatoes.

Step photos and method overview

Toss the cauliflower and mushrooms in oil and soy sauce, then sprinkle the bulgogi blend, garlic powder and salt. Spread the vegetables on a large baking sheet in a single layer and roast at a high temperature to encourage browning. Add the asparagus to the oven later so it doesn’t overcook. Assemble bowls with greens, avocado, chili sauce and sesame seeds.

Add asparagus later in the bake time and finish the bowl with greens, avocado and sambal oelek. Garnish with sesame seeds and scallions.

I love deep, layered flavors—spices, herbs and regional blends add complexity with very little effort. Some specialty ingredients can be substituted if necessary, and simple swaps are noted in the recipe.

Originally published Jun 7, 2018; updated May 29, 2019.