Korean BBQ Seitan Tacos
by Adam Sobel chef/owner The Cinnamon Snail
Time: 20 minutes
Easy Korean BBQ Seitan Filling
1 package pre-made seitan
2 tablespoons olive oil
3-5 tablespoons smoked chili sauce or Korean gochujang
1. Roughly chop the seitan. Heat the olive oil in a sauté pan over a medium-high flame. Sear the seitan for 5-6 minutes until lightly browned. Add the chili sauce and continue to sauté for about another 2 minutes until the seitan has absorbed most of the sauce.
1 minced scallion
1/2 cup vegenaise or other vegan mayonnaise alternative
2 tablespoons Sriracha sauce
2 tablespoons mirin
1. Combine all ingredients in a small bowl,
whisking for about 30 seconds,
until evenly orange.
Setting up the Tacos
8 corn tortillas (5-6 inch size for tacos)
2 cups baby arugula
2/3 cup kimchi (without fish)
1/4 cup additional gochujang (optional for garnish)
3 tablespoons toasted sesame seeds (optional for garnish)
1/4 cup thinly sliced scallions (optional garnish)
1. Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side. Flip the tortillas with tongs.
2. Lay out all the warmed tortillas and on each, spread about 1 tablespoon of Sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of seitan. Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.