Vegan Bulgogi Pinwheels

Combine savory Korean tastes with a flaky pastry crust for the perfect fusion snack: Vegan Bulgogi Pinwheels. To get the traditional umami flavor profile without using beef, try marinating vegan meat in a spicy soy-ginger sauce. These party-perfect bites are sure to be a hit with any audience because to their swirl of melted vegan cheese and spicy mayo.

These pinwheels are the perfect bridge between traditional Korean seasoning and the flaky, buttery comfort of Western pastry. By using high-quality vegan ground meat, we create a texture that mimics the tender bite of marinated beef, while the Gochujang-infused mayo provides a creamy, spicy kick that keeps you coming back for more. Whether you’re looking to impress a crowd of meat-eaters at your next gathering or simply want a gourmet snack for a cozy movie night, these pinwheels deliver. They are savory, slightly spicy, and undeniably addictive. Let’s dive into how you can bring this fusion masterpiece to your own kitchen!

Recipe Overview

• Cuisine: Korean Fusion / Vegan
• Course: Appetizer / Snack
• Difficulty: Easy to Intermediate
• Servings: 12–15 Pinwheels
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Calories per Serving: 165 kcal

Ingredients

The Bulgogi Marinade & Meat:

• 12oz Vegan ground meat
• 1/2 Onion, finely diced
• 2 tbsp Crushed garlic
• 2 tbsp Ground ginger
• 1/4 cup Brown sugar
• 1 1/2 tbsp Gochujang (Korean chili paste)
• 2–4 tbsp Sesame oil
• 1/3 cup Soy sauce

The Assembly:

• 1 sheet Pastry dough (Pillsbury or crescent rolls pinched into a rectangle)
• 1/2 cup Vegan mayo
• 2 cups Vegan shredded mozzarella
• Green onions, diced (for garnish)

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Directions

1. Whisk the Sauce: In a medium bowl, combine the garlic, ginger, brown sugar, 1/2 tbsp of the Gochujang, soy sauce, and 2 tbsp of sesame oil. Whisk until the sugar is dissolved and the flavors are married.
2. Sauté the Aromatics: Heat a splash of sesame oil in a large non-stick pan over medium heat. Add the diced onion and cook until translucent and fragrant.
3. Brown the Vegan Meat: Add the vegan ground meat to the pan. Cook, stirring often to break up the “meat.” Once it starts to develop a golden-brown color, pour in your soy sauce mixture.
4. Reduce and Cool: Cook the mixture down for an additional 5–7 minutes until the sauce has glazed the meat. Turn off the heat and let it cool completely (this prevents the pastry from getting soggy).
5. Prep the Spicy Mayo: Preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining Gochujang with the vegan mayo until you reach a creamy, light reddish consistency.
6. Assemble: Roll out your pastry dough into a rectangle. Spread the spicy mayo across the surface, reserving 1/3 cup for the final garnish. Sprinkle the vegan cheese evenly, followed by the cooled Bulgogi meat.
7. Roll and Bake: Carefully roll the dough into a tight log. Slice into 1-inch discs. Place them on a greased baking sheet and bake for 17–20 minutes until the edges are golden and crispy.
8. Finish: Remove from the oven, plate them up, and drizzle with the reserved spicy mayo and a sprinkle of fresh chives or green onions.

Conclusion: Why You’ll Love This Recipe

There is something truly magical about the way the flaky layers of pastry interact with the bold, fermented heat of the Gochujang. These Vegan Bulgogi Pinwheels aren’t just a “vegan alternative”—they are a culinary standout in their own right. The richness of the sesame oil and the sweetness of the brown sugar create a deep flavor profile that proves plant-based cooking can be just as decadent as traditional fare. One of the best parts about this recipe is its adaptability; if you prefer a bit more “zing,” you can easily double the ginger or add a splash of rice vinegar to the mayo.

Common Questions About Vegan Bulgogi Pinwheels