Name: The BEST Bulgogi Ramen (Vegetarian Noodles Stir Fry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 garlic cloves, minced; 2 scallion, white parts only ((keep the green parts for garnish)); 1 Tablespoon sesame seeds ((more for garnish)); 2 teaspoons sesame oil; 3 Tablespoons soy sauce; 1 Tablespoon maple syrup; ½ teaspoon black pepper; 2 packs ramen noodles (whole wheat if available, or any other noodles); 1/2 Tablespoon vegetable oil (to fry the onion & tofu); 8 oz tofu ((225 grams) thinly sliced, either using a vegetable peeler or a sharp knife); 1 small yellow onion (sliced); 2-3 baby bok choy

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Easy bulgogi ramen noodles in 25 minutes with just 12 ingredients! Sub with other noodles (like udon) and still get a yummy vegetarian beef noodle stir fry!

Vegetarian tofu bulgogi ramen stir fry with chopsticks to hold them up.

Ingredients

First up, ingredients for the bulgogi sauce, which is adapted from the bulgogi sauce that I use in my tofu bulgogi stir fry. Feel free just to sub it with a store-bought bulgogi sauce!

Garlic: The flavor-packed aromatics.
Scallions: Mild onion flavor; use the white and light green parts for cooking, and the green parts for garnish.
Sesame seeds: Adds a nutty crunch.
Sesame oil: Provides a rich, toasty essence.
Soy sauce: The salty, umami foundation of the sauce.
Maple syrup: A bit of sweetness, feel free to sub with any liquid sweetener or brown sugar.
Black pepper: Adds a spicy kick.

Ingredients for bulgogi ramen with vegetarian beef using tofu with labels.

And for the bulgogi noodles stir fry:

Ramen noodles: Feel free to use any instant ramen or other types of noodles like udon noodles, rice noodles, lo mein, glass noodles, etc!
Tofu: Thinly slice your firm/extra firm tofu so it will be a better vegetarian beef substitute for the thinly sliced beef in traditional bulgogi!
- You can also crumble the tofu to mimic beef crumbles/ground beef, similar to my tofu bulgogi recipe.
Vegetable oil: To cook the onion and tofu.
Yellow onion: For another aromatic.
Baby bok choy: Nutrition-rich greens!

Step-by-step Instructions

Cook the ramen until it just starts to loosen. Drain and run it under cold water to stop cooking.

Do NOT fully cook the ramen since it will cook a bit further later on when we stir-fry it.

Mix all the sauce ingredients in a small bowl. Then either air fry or pan fry the tofu slices.

Bulgogi sauce after mixing them together, held up with a spoon. — Either air fry the tofu

Air fried tofu slices after cooking. — Either air fry the tofu

Fry the onion on high heat until it browns, about 3 minutes.

Add the bok choy and fry until the stems get soft, about 2 minutes. Then add the cooked tofu slices.

Toss in the ramen and bulgogi sauce, stir until coated, then turn off the heat.

Garnish with green onions and sesame seeds. Enjoy your vegetarian beef bulgogi ramen!

Cooked onion slices on a frying pan, taken from above.

Adding bok choy to the pan with stir fried onions.

Top Tips

Undercook the ramen: Remember that we will cook the ramen further when we stir fry. So cook it just until the noodles start to loosen, then rinse with cold water to stop them from cooking.
High heat is key: Frying the onion, tofu, and bok choy on high heat gives them that perfect char.

A plate of vegetarian bulgogi ramen noodles with garnishes and sides around it.

Serving Suggestions and Veggies Substitutions

Serve this delicious bulgogi ‘beef’ ramen with some kimchi (or even make this kimchi roll as a side). And if you’d like more heat, either add more black pepper or red pepper flakes.

If you want to have a full Korean meal, pair it with this Korean strawberry milk.

With regards to veggie substitutions, feel free to sub the baby bok choy with regular bok choy, spinach, Napa cabbage, broccoli, or broccolini. To substitute the tofu, use any vegan protein like tempeh, edamame and soy curls, or add in mushrooms!

A plate of bulgogi ramen stir fry taken from above, with a hand on the left side of the plate.

Storage and Meal Prep Instructions

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pop it in the microwave, or stir fry your bulgogi ‘beef’ ramen again for a crispier result.

Meal Prep: You can make the bulgogi sauce and stir fry the onion and tofu ahead of time.

When it’s meal time, you only need about 5 minutes to cook the noodles, reheat the cooked onion & tofu, add the bok choy, and toss the sauce!

Close-up of ramen noodle stir fry showing the cooked tofu in the middle.

FAQ

Yes, bulgogi pairs great with noodles, as the sweet savory sauce coats them perfectly!

Bulgogi ramen is a dish combining Korean-style savory marinated beef which is often served in Korean BBQ (or tofu/vegan beef for a vegan version) with ramen noodles for a quick but tasty meal.

Koreans often eat noodles with side dishes like kimchi, pickled veggies, steamed greens, and sometimes a soft-boiled egg on top, to name a few.

But of course, this is a very general answer since there are many different types of Korean noodle dishes! Refer to this Taste Atlas article if you’d like to learn more about Korean noodle dishes!

Bulgogi is similar to teriyaki, but with a more savory and garlicky flavor, often with more sesame seeds too.

Chopsticks pulling stir fried bulgogi ramen noodles with tofu.

Want More Easy Korean/Noodle Recipes?

For more delicious noodle recipes, try my gochujang noodles, ramen noodle spring rolls, or rice paper noodles (made with rice paper sheets)!

If you like potatoes, try my Korean loaded fries or gochujang fries. You might also like my kimchi kimbap (Korean seaweed roll) if you’re a fan of sushi, which you can pair with my kimchi aioli or gochujang aioli!