Korean seitan BBQ Rice Burger


I love when I’m challenged with coming up with vegan recipe that is “off-the-wall” or “impossible” to replicate. If rice and Korean BBQ had a food baby, it would look something like this…


I was inspired by the infamous Koja Kitchen food truck based in San Francisco, CA. They are pure genius! Although I haven’t tried their Koja burger, I thought why not make my own version?
This recipe is a four step process but all very simple and quick to make. The only wait time will be for the seitan to marinate and get all the flavorful juices become merry with each other! There is a recommended assembling direction at the end of the post, but you can most definitely assemble to your liking. This is how we vegans eat!

Ingredients: (Korean seitan BBQ marinade)
1 package West Soy setian, cubed
1/2 cup soy sauce
1/4 cup water
1/2 ripe kiwi
1 tbsp agave
1 tsp red hot chill flakes
½ tsp ginger, minced
1 garlic, minced

Place soy sauce, water, agave, ginger and garlic in a pot and bring to a boil on medium high heat. Stir until well combined and set aside.

In a heat proof blender, pour soy sauce marinade and blend with 1/2 ripe kiwi. Pour over seitan cubes and let the mixture set for about 2 hours to marinate.

On medium high heat, cook Korean seitan bbq until browned about 8-10 minutes. Set aside.

 Ingredients: (Korean lettuce salad)
1 head romaine lettuce, chopped
1 tbsp rice or apple cider vinegar
1 tsp red chili flakes
1 tsp sesame oil
drizzle agave
salt and pepper, to taste

In a small bowl whisk all ingredients except the lettuce. Drizzle and toss dressing over chopped lettuce. Set aside.

Ingredients: (Spicy Mayo sauce)
1/2 tbsp hot pepper paste (Gochujang)
1 tbsp vegan mayo
1 tsp Sriracha
1 tsp rice wine vinegar
1 tsp lime juice

Place ingredients in a bowl and whisk until most of the hot pepper paste (gochujang) is broken down and mixture is a creamy light consistency. Add a teaspoon or two of water if the mixture is too thick.

Rice Bun Steps:
On medium high heat, drizzle sesame oil and place a circle cutter on the pan and pack firmly with cooked white or brown rice. Lightly toast for about 2 minutes with the cutter in tact. Slowly remove the mold/cutter and carefully flip to brown and toast the other side. Set aside.


Assemble: with one toasted rice bun, then the Korean lettuce salad, marinated seitan pieces, drizzle spicy mayo sauce (gochujang sauce), and top with another toasted rice bun.

**Best served right away
xoxo Sarah


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