Name: Wok-Hei Cauliflower & Mushroom Bulgogi Bowl (Eggless, Gluten-Free, Dairy-Free)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cut into small florets; 12 oz cremini or shiitake mushrooms, sliced; 1 large carrot, peeled and julienned; 1 small zucchini, julienned; 4 scallions, green parts only, thinly sliced; 2 tbsp avocado or grapeseed oil (high smoke point); 2 tbsp gluten-free tamari (soy-free if needed; e.g., coconut aminos); 2 tbsp pear or apple, grated (for natural sweetness, bulgogi-style); 2 tsp toasted sesame oil (add last, optional); 1 tbsp maple syrup or brown sugar; 2 cloves garlic, minced; 1 inch fresh ginger, peeled and minced; 1 tbsp rice vinegar; 1/4 tsp black pepper; 1/2 tsp kosher salt; 1 cup cooked short grain rice (or gluten-free grain of choice); 1/2 sheet roasted seaweed (nori), torn for garnish; 1 tsp toasted sesame seeds (optional, for garnish)

Wok-Hei Cauliflower & Mushroom Bulgogi Bowl (Eggless, Gluten-Free, Dairy-Free)

CookwithNewsletter

Inspired by the chaos and celebration of food culture, this wok-hei vegetable bulgogi bowl reimagines a classic Korean favorite for a modern, allergy-friendly table. Cauliflower and mushrooms get a smoky char in a sizzling-hot wok, then are tossed with sweet-savory bulgogi-inspired sauce—no soy, gluten, dairy, eggs, or fish in sight. Finished with crisp vegetables, fresh scallions, and nori, it's a deeply flavorful, iconic dinner worthy of its own 'Best Dinner' award—perfect for anyone craving maximal flavor and minimal fuss.

Ingredients

Instructions

Preheat your wok or large skillet over high heat until lightly smoking (for true wok hei flavor).
Add 1 tbsp avocado oil, swirl to coat. Add cauliflower florets; stir-fry 3-4 minutes until starting to char, then transfer to a plate.
Add the remaining oil. Add mushrooms; stir-fry until browned and moisture evaporates, about 3 minutes.
Add carrots and zucchini; toss quickly for 1 minute until just tender.
Return cauliflower to wok. Add grated pear/apple, garlic, ginger, black pepper, and salt. Stir-fry 1 minute.
Pour in tamari (or coconut aminos), rice vinegar, and maple syrup. Stir and toss vigorously until everything is glossy and caramelized, about 2 minutes.
Remove from heat. Drizzle with toasted sesame oil, toss to coat.
Divide cooked rice among 4 bowls. Top with hot bulgogi veggies. Garnish with scallion greens, torn nori, and toasted sesame seeds.
Serve immediately, enjoying the deep smoky aroma and sweet-savory flavors.