Bulgogi Roasted Spring Veggie Bowl

Bulgogi traditionally means grilled meat (that was marinated then grilled). The Marinade sauce can vary based on family recipes and regions to be simple or elaborate. I picked up this Bulgogi inspired dry spice blend from my favorite spice shop in Seattle (WorldSpice). The main flavor is from Korean Gochugaru which is a blend chillies in powder and flake form. The flavor is hot, sweet, smoky and unlike any other pepper flakes. This along with onion, garlic, sesame, chives and lemon zest makes a vibrant, deep, meaty flavor blend. I tried the blend on some roasted cauliflower and it transformed it to fabulous delicious bites.

That led me to make this Bowl with all sorts of veggies.. Cauliflower, Mushrooms, Asparagus, Spring veggies, tossed in soy sauce and the bulgogi blend. Roasted and served over fresh or wilted spinach, with some avocado or cucumber and a dollop of asian chile sauce. So much Flavor!! Make this into bibimbap with cooked rice (optionally stir fried with a bit of gochujang or asian chile sauce). Add some baked tofu or chickpeas for a higher protein hearty meal. Add some pepitas or nuts/seeds for crunch.

Make your own Bulgogi blend if you don’t have it, see Recipe note section. Change it up based on what you have and your heat/flavor preference.

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Ingredients for this Korean Gochugaru Roasted spring Veggie Bowl

• Cauliflower, Asparagus, Mushrooms and assorted Spring veggies make up the veggies for this bowl.
• Other ingredients such as crunchy greens, lettuce, toppings such as seeds and roasted peanuts, nuts round up the textures and flavors.
• Bulgogi Spice Blend made up of Korean Gochugaru flakes, onion powder, garlic powder, chives, lemon zest elevates the flavor of these roasted veggies. You can use other pepper flakes in the mix for variation. A mix of chipotle pepper flakes and red pepper flakes will add a smoky sweet flavor.
• Soy sauce or coconut aminos for soyfree along with salt and garlic powder helps the bulgogi blend shine.
• Asian chili sauce such as Sambal Oelek for dressing and Avocado to help cool the bowl round up the Bowl.

More Bowls from the blog

• Peanut Butter Roasted Cauliflower Bowl. GF
• Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
• Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF
• Quinoa Cauliflower Bowl with almond Sriracha sauce GF
• Chili Garlic Tofu Bowl with Vermicelli. GF

Do you like Meals in bowls? How have the recent Bowls from the blog fared for you? If you make them or variations, do tag me on Instagram.

Step Photos:

Toss the veggies in oil and soy sauce. Sprinkle the spices and salt and toss well to coat. Spread on the large baking dish and place in the hot oven.

Add asparagus later to the dish as it takes less time to roast. Assemble with greens, avocado, sambal oelek and seeds.

I tend to gravitate towards deep complex flavors that means more spices, herbs, and blends and sauces from various regions. Some ingredients can be harder to find, and I do try to provide alternatives. If you can find the traditional ingredients, then do get them. Use them in other recipes from the blog or the web!

Also more spices, means longer ingredient lists, but they are just spices that once are out are quick to use.

This post was original published on Jun 7,2018 and updated on May 29, 2019.