Korean BBQ Seitan Tacos

 by Adam Sobel chef/owner The Cinnamon Snail

Serves 4                                  

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

Sriracha Cream

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.