Korean-Style Stir Fried Spicy Soy Curls (Vegan Dak Galbi Recipe)

Today’s video is another What I Ate in a Day video where I ate like beauty and fashion influencer Jenn Im! Head over to the video below to watch and don’t forget to scroll down to see my vegan version of Jenn’s Dak Galbi recipe!

Have you guys heard of ‘dak galbi’? It’s a Korean dish that traditionally uses chicken marinated in a mix of spicy Korean sauces and stir-fried along with other ingredients. In my latest video, I decided to eat like beauty and fashion influencer Jenn Im for a day by following one of her “what I ate in a day” videos. This is what she had for dinner therefore, it became my dinner as well (but veganized, of course!).

For this recipe, I decided to swap out the traditional chicken ingredient with Soy Curls! For those who don’t know, soy curls are basically dehydrated soy meat and all you have to do is add some water to rehydrate it, then you just flavour and cook it however you want. I’ve tried multiple recipes with it (like this Better Than Takeout Stir Fry recipe), and it is the bomb!

If you don’t have soy curls or can’t get them, I would use tofu instead – which would be super delicious as well! If you are using tofu, simply pan-fry some extra firm tofu first and then add the onion and the sauce and cook further.

Excited to try out the veganized dak galbi recipe? Scroll down below for the ingredients but don’t forget to watch the video to see me cook it live~!

Korean-Style Stir-Fried Spicy Soy Curls


  • 1/2 package of Soy Curls (around 110g)
  • 2 cups water
  • 3 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp mirin (sweet rice wine)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce (or alternative)
  • 1 tbsp gochugaru (Korean red pepper flakes – use a little more gochujang if you don’t have this)
  • 1 tbsp minced garlic
  • 1/2 onion, sliced thinly
  • 1 head romaine lettuce
  • 2-3 green onions, chopped


  1. Rehydrate soy curls by soaking in water for around 10 minutes.
  2. While the soy curls are soaking, make the sauce by mixing gochugaru, mirin, rice vinegar, gochugaru, soy sauce, and minced garlic in a small mixing bowl. Mix until well-combined. 
  3. Once rehydrated, drain the water and squeeze the soy curls slightly to remove excess water.
  4. In a separate bowl, add in the soy curls, onions, and the sauce. Mix well until every soy curl is well-coated.
  5. Cover the bowl and allow to marinate for around 10-20 minutes. 
  6. In the meantime, wash your lettuce (if you are having lettuce wraps). 
  7. Heat up a pan with a little bit of oil and add in the marinated soy curls. Allow to cook for a few minutes, mixing every once in a while. 
  8. Once cooked, add in some green onions and mix well. 
  9. Transfer onto a plate and enjoy with rice. These are fantastic in Korean style lettuce wraps (as shown in the video ).
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