Saturday, January 8, 2011

Fire Mouth. Korean Seitan Burrito.

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The other night I caught a show about food trucks.

Koi Fusion's Korean Shortrib Burrito graced the screen.

The flavors of spicy Korean barbecue sauce and kimchi in a burrito with cucumber and bean sprouts topped with salsa immediately struck a chord of need. But as for the beef? In my version, all I saw was Seitan.

Ten minutes at the local Asian supermarket (Spring Garden Market) and I had all of the ingredients that I remembered from the quick segment on the show. I slipped in an orange pepper for some color.




Spicy Korean Seitan Burrito

1 container of Ray's Seitan, drained and rinsed
1 batch of Koji Korean BBQ sauce (I used agave nectar instead of sugar)
1 cucumber, cut into strips lengthwise
1 onion, diced
1 orange pepper, cut into strips
1 bunch of cilantro
1 bunch of mung bean sprouts (find at local Asian market)
4 tortillas
salsa
kimchi, or shredded cabbage if kimchi is not available
oil

Coat seitan in BBQ sauce and let marinate. Saute onion and pepper in oil over medium high heat for 3 minutes. Add seitan and cook for 5 minutes, stirring through.

Assemble burrito by layering tortilla with seitan mixture, kimchi, cucumber, cilantro, and salsa. Top with sprouts and roll.


Serves 4.

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