Homemade Korean Inspired Vegan Bowl (Wicked Kitchen–Style)

Aug 3
5 min read

wicked kitchen korean inspired bowl — Wicked Kitchen Korean-inspired Bowl

There are certain foods that leave a lasting impression—the kind you think about long after they disappear from store shelves. For me, Wicked Kitchen’s Korean Inspired Bowl was one of those rare finds. It was bold, warming, deeply savory, and unapologetically spicy in a way that felt intentional rather than overwhelming. It was comfort food with attitude, layered with umami, heat, and plant-based satisfaction.

Then things changed.

After the acquisition, the original product line faded away, replaced by a milder version that lacked the heat and layered flavor that once made the Korean Inspired Bowl stand out. In softening the spice, something essential was lost—the character, warmth, and satisfaction that originally drew me to it. The newer version dialed back the heat so much that the depth and character of the original bowl were lost. The spice wasn’t just heat—it was fire, and when that fire faded, so did the magic of the bowl.

Consequently, instead of letting that craving linger, I decided to do what naturally comes next in a vegetarian kitchen: recreate it.

This homemade version of the Korean Inspired Bowl is my tribute to what that dish used to be—rich, spicy, nourishing, and deeply satisfying without being aggressive. Built around whole, plant-based ingredients, this bowl captures the essence of Korean-inspired flavors: savory notes, subtle sweetness, warming spice, and hearty textures that make every bite feel complete. It’s the kind of meal that fuels the body while also feeding the soul—exactly the philosophy behind NaturallyVegetarians.com.

Recreating this bowl wasn’t about copying a product—it was about reclaiming a flavor experience that once brought joy and balance to plant-based eating. It’s also a reminder of the power we have in our own kitchens. When packaged foods change or disappear, we’re not at the mercy of labels or companies. With a little intention, we can preserve the flavors we love while keeping full control over ingredients, spice levels, and nourishment.

This Korean Inspired Bowl is perfect for those who appreciate bold flavors but still want food that feels grounding and wholesome. It’s ideal for meal prep, weeknight dinners, or anytime you’re craving something comforting yet invigorating. Most importantly, it reflects the heart of vegetarian living—creative, adaptable, and deeply connected to mindful nourishment.

some of the bowls that are discontinued :-(

Inspired by Wicked Kitchen's use of Beyond Meat, we decided to create our own homemade alternative for this recipe. Below, you'll see three different options: crumbled tofu, a combination of tofu and bulgur wheat, and bulgur wheat by itself, so you can compare the textures.

The recipe works well with any of these options, but we found that the combination of tofu and bulgur wheat provides the most satisfying result. The firm, chewy texture of the bulgur paired with the soft, tender tofu creates a balanced mouthfeel that closely resembles the texture of plant-based meats like Beyond Meat—without relying on highly processed ingredients.

Did you know? Bulgur wheat isn't a new grain—it's whole wheat that has been parboiled, dried, and cracked, allowing it to cook much faster than whole wheat berries while still retaining much of its natural nutrition. Because it is made from the entire wheat kernel, it's a good source of dietary fiber, which can help support healthy digestion and keep you feeling full longer. Bulgur wheat's hearty, chewy texture makes it an excellent addition to homemade meat substitutes. When combined with crumbled tofu and seasonings, it helps create a satisfying texture that's perfect for stir-fries, tacos, burgers, chili, and pasta dishes.

Korean-inspired Bowl

Servings: 4-6

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Equipment Needed: Bowl, Measuring Utensils, Knife, Skillet

Ingredients:

1 batch Homemade Beyond Meat:

Cook 1 cup bulgur wheat according to the package directions using 2 cups of water. Once cooked, measure out ½ cupof the bulgur wheat and set it aside. Reserve the remaining bulgur wheat for another recipe or freeze it for future use. Cut a 1-pound block of extra-firm tofu in half. Save one half for another recipe. Place the remaining half into a large mixing bowl and crumble it into small, ground-meat-sized pieces. Add the following ingredients to the crumbled tofu:
- ½ cup cooked bulgur wheat
- 1 tablespoon tomato paste
- 1 tablespoon liquid aminos
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground flaxseed
- 1 teaspoon oat flour
Mix everything together thoroughly until the bulgur wheat and seasonings are evenly distributed throughout the tofu. The mixture should resemble the texture of ground meat. This is your homemade plant-based "meat," ready to use in tacos, spaghetti sauce, chili, shepherd's pie, stuffed peppers, casseroles, or any recipe that calls for cooked ground meat.
1 bag stir-fry vegetables
1 cup cooked brown rice
1 - 2 tablespoons Korean paste (keep in mind that some passes are spicier than others, so taste yours 1st to decide)
¼ cup vegetable broth
1 tablespoon minced garlic
1 tablespoon ginger paste
1 Tablespoon tomato paste
1 tablespoon sesame oil
1 tablespoon vegetable or avocado oil
drizzle chili oil (optional)
optional sesame seeds
optional green onions
optional drizzle honey

Directions:

1. Make the Homemade Beyond Meat

Cook 1 cup of bulgur wheat according to the package directions. Measure out ½ cup of the cooked bulgur wheatand set it aside. (Reserve the remaining bulgur wheat for another recipe or freeze it for later use.)
Press ½ block (½ pound) of extra-firm or firm tofu to remove excess moisture. Crumble it into a large mixing bowl. Save the remaining half for another recipe—you'll be making this again... trust me!
Add the following to the bowl:
- ½ cup cooked bulgur wheat
- 1 tablespoon tomato paste
- 1 tablespoon liquid aminos
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon ground flaxseed
- 1 teaspoon oat flour
Mix everything together until evenly combined. This is your Homemade Beyond Meat mixture.

2. Cook the Korean Rice Bowl

Heat the sesame oil and vegetable (or avocado) oil in a large skillet over medium-high heat.
Once the oil is hot, add the minced garlic and ginger paste. Cook for about 30 seconds, stirring frequently, until fragrant.
Add the Homemade Beyond Meat mixture, cooked brown rice, Korean paste, and vegetable broth. Stir well until the Korean paste dissolves and evenly coats the mixture.
Add the stir-fry vegetables and spread them evenly across the skillet.
Cover and cook for about 30 minutes, stirring every few minutes to prevent sticking and to allow excess moisture to evaporate. Continue cooking until the vegetables are tender and most of the liquid has cooked away.
If desired, garnish with sesame seeds and sliced green onions. If the Korean paste is spicier than you prefer, drizzle a small amount of honey over the finished dish to balance the heat. Avoid adding too much, as it can make the dish overly sweet.
Eat & Enjoy!