by Chef Kendall Huff
Native Foods Cafe
I was inspired by all of the Korean
BBQ my friends love to eat, so I decided to recreate some vegan style! This recipe uses seitan in place of the
beef in traditional bulgogi. Bulgogi,
which literally means “fire meat” in Korean, is a dish that consists of grilled
marinated meat and is traditionally done on a grill or dome griddles in the
middle of the dining table. It is
often served with lettuce leaves and side dishes called banchan. Banchan often includes kimchi, seaweed,
pickled radish, eggplant and quite a few others. The bulgogi is often eaten with the leafy lettuce and various
banchan all together. For this
recipe, we are going to get some fusion action going, and pile some delcious
sides on top of our seitan bulgogi, then pile it all on warm crisp wonton chips….
Nachosssssss! The name comes from
the fact that originally I wanted to add some gochujang chili paste to the bulgogi
marinade, but I had trouble pronouncing it… so Joey Dang eventually stuck, and
now we have…..
Joey Dang Nachos!
Serves 3 to 4
½ lb sliced original seitan
2 oz soy sauce
3 oz tomato paste
2 oz sweet chili sauce*
2 oz Sriracha hot sauce*
½ cup water
2 TBSP agave
2 TBSP ginger, minced
¼ cup garlic, minced
¼ cup green onions
1 TBSP mirin*
Pickled Carrots and Daikon:
1 cup hot water
½ cup rice vinegar
¼ cup organic cane sugar
¼ tsp crushed red chili flakes
1 tsp salt
1 cup shredded carrots
1 cup shredded daikon*
2 cup fried vegan
1 cup shredded napa cabbage
green onions, sliced for
toasted sesame seeds for garnish
*You can buy vegan wonton
wrappers and fry or bake at home, or look for pre-cooked wontons.
1. First, mix all ingredients
for the marinade together.
2. Place the sliced seitan in
a bowl and pour the marinade over the top. Be sure to toss the mix around a bit
(with tongs) to make sure all the seitan is covered evenly. Cover the mix and
allow it to sit in the refrigerator for at least 30 minutes, 2 hours max.
3. Next, whisk together all
ingredients for the pickling liquid for the carrot and daikon.
*Make sure the water isn’t
boiling hot when you add the daikon and carrots. They will go limp*
4. Pour the pickling liquid
over the carrots & daikon and allow them to sit, at room temperature, for
at least 45 minutes. They can ALWAYS go longer for a more intense flavor. They
will keep for about a week so enjoy them on everything!
5. To assemble, heat up a
saucepan on medium heat. Add the seitan, marinade also, and heat for about 3 to
4 minutes. Make sure to sauté often, so not to burn any of the goodies.
6. Remove the hot seitan from
the pan and place it on a large family style plate.
7. Strain the carrots and daikon
from the liquid and place in a bowl. Also bowl up the shredded cabbage, sliced
green onions, sesame seed and wonton chips. Enjoy this Vegan Korean BBQ Family
This is just the beginning
of your Korean BBQing. Next time try other sides as well. For example: cucumber
seaweed salad, kimchi, green onion salad, spicy carrots and TONS of different
sauce! Find your location Asian Market soon!
*Sweet Chili Sauce is a mild
sweet chili sauce that is great for dipping, making sauces and marinating for
that sweet yet a little spicy taste.
Mae Ploy is a popular brand and Trader Joe’s makes a great version too!
*Sriracha Hot Sauce, or
Rooster Sauce, is a type of hot sauce made from chili peppers, distilled
vinegar, garlic, sugar and salt. It has a scoville until or 2,000 or less,
that’s like half of a jalapeno.
*Mirin is a kind of rice wine
similar to sake, but with a lower alcohol and higher sugar content. It is used often instead of sugar or
soy sauce. It is often used in Japanese cooking to hide the smell of fish!
*Daikon, or white radish, is
a mild flavored, long East Asian radish. Daikon is high in Vitamin C and helps
in digestion, weight loss and skin and bone health.
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