The Short Answer#
Yes, gukbap can absolutely be vegetarian and even vegan. While traditional gukbap is built on meat-based broths, Korea has a strong temple food tradition and a growing plant-based food scene that has produced excellent meatless versions of classic soups.
Natural Vegetarian Gukbap Types#
Kongnamul Gukbap (Bean Sprout Soup Rice)#
The most naturally vegetarian-friendly gukbap. The traditional version uses anchovy broth, but it’s easily made vegan by substituting with:
- Dashima (kelp) broth — Adds natural umami without any animal products
- Mushroom broth — Dried shiitake mushrooms create an incredibly savory base
- Bean sprout water — The water used to blanch the sprouts becomes a light, flavorful broth on its own
Vegetable Gukbap (Yachae-gukbap)#
Some Korean restaurants serve a dedicated vegetable-based gukbap, made with:
- Assorted vegetables (zucchini, onion, carrot, radish)
- Mushrooms for depth
- Soybean paste (doenjang) for seasoning
- Tofu for protein
Temple-Style (Sachal)#
Korean temple food (sachal eumsik) is entirely plant-based, and many temples serve soup rice as part of their meals. These are the most authentic vegan gukbap options.
How to Make Any Gukbap Vegetarian#
Substitute the Broth#
| Traditional | Vegetarian Alternative |
|---|---|
| Pork bone broth | Shiitake + kelp broth |
| Beef bone broth | Roasted vegetable broth |
| Anchovy broth | Dashima (kelp) broth |
| Chicken broth | Soybean paste (doenjang) broth |
Add Plant-Based Protein#
- Tofu — Soft tofu cubes work beautifully in any gukbap
- Tempeh — A great substitute for sliced pork in dwaeji gukbap
- Jackfruit — Young green jackfruit has a pulled-pork texture
- Korean rice cakes (tteok) — Adds chewy texture and substance
Use the Right Seasonings#
- Doenjang (soybean paste) — Replaces the depth of meat-based broths
- Gochujang (chili paste) — Adds heat and complexity
- Ganjang (soy sauce) — For saltiness and umami
- Deulkkae (perilla seed) — Nutty, savory, and entirely plant-based
Where to Find Vegetarian Gukbap#
In Seoul#
| Restaurant | Location | Type |
|---|---|---|
| Sanchon | Insa-dong | Temple food, set meals with soup rice |
| Balwoo Gongyang | Jongno | Temple food, reservation required |
| Osek | Hongdae | Modern plant-based Korean |
| Vege Bibim | Hongdae | Casual vegan Korean, includes soup options |
In the US#
- L.A. — Many Korean restaurants in Koreatown offer vegetable-based soups upon request
- NYC — Franchia (vegan Korean) and Hangawi (vegetarian-friendly) have soup rice options
Vegan Gukbap Recipe Idea#
Simple Mushroom Kongnamul Gukbap#
- Broth: Simmer dried shiitake mushrooms (4-5) + a sheet of kelp (3×3") in 6 cups of water for 15 minutes
- Remove solids: Discard kelp, slice mushrooms thinly and set aside
- Cook sprouts: Add 4 cups of bean sprouts to the broth, cook 3 minutes
- Season: Add 1 tbsp soy sauce, 1 tsp gochugaru, and the sliced mushrooms
- Serve: Over rice, topped with scallions and sesame oil
This version is entirely plant-based but has the same comforting depth as the original.
Verdict#
Vegetarian gukbap is not only possible — it’s delicious. Kongnamul gukbap is particularly easy to adapt, and Korea’s temple food tradition offers some of the most refined plant-based soup experiences you can find anywhere. Don’t let the meat-heavy reputation of Korean cuisine stop you from enjoying gukbap.