Tag Archives: koreanbbq

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


Korean BBQ Tempeh Sandwich


Here’s a vegan and non-traditional spin on Korean “BBQ.”
I also tried this recipe with tofu and seitan in sub of tempeh, and they came out delicious! There will be extra marinade which can be stored and refrigerated for later use in other dishes.

I enjoyed this with a little spread of vegan mayo to give a little “Asian fusion” feel and highly recommend it.

Korean BBQ tempeh sandwich
Look at that nice crispy goodness on those bad boys!

Processed with VSCOcam with f2 preset

Yields 2 sandwiches
1 package organic tempeh
4 slices of bread of choice
Organic Pea Shoots
cilantro, optional*
sesame seeds, optional*
For Marinade:
1/4 cup low-sodium soy sauce
1 clove garlic, minced
1/2 tsp ginger, finely minced
1/2 tsp red pepper flakes
1 tsp agave

Slice tempeh in 1/2 inch thick slices.

Whisk soy sauce, garlic, ginger, pepper flakes and agave in a large mixing bowl. Toss in tempeh slices to the marinade and let them bathe in the mixture for about 10 minutes.

Heat a little olive oil on a non-stick pan on medium high heat. Cook tempeh slices until they form a nice crusty exterior. Keep close watch as the soy sauce will burn. Set aside.

Toast bread slices and slab vegan mayo to one side of bread and start assembling. Add pea shoots in place of lettuce, a little something different. Add cilantro for extra flavor. Close sandwich, plate and enjoy!

XOXO Sarah