Four commercial plant-based meat analogue (PBMA) bulgogi products (A, B, C, and D) were compared with a pork bulgogi product (PBP). For appearance, the PBP showed a greasy appearance and compact cross-section, whereas PBMAs had a dry surface, and pores were observed on the cross-section. Regarding nutritional ingredients, the PBP showed higher protein and fat and lower carbohydrate contents than the PBMAs. In terms of texture, sample A, among PBMAs, had the highest hardness and shear force, and the PBP, B, and C samples had the lowest values. All PBMAs had higher cohesiveness and elasticity than the PBP. In the sensory test, the PBP had significantly higher acceptability than the PBMAs for all measurement items. Based on these results, significant efforts, such as oily properties (in appearance) and texture improvements, are still required for commercializing PBMAs and increasing consumer satisfaction.