Saturday, January 8, 2011

Fire Mouth. Korean Seitan Burrito.

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
kimchi, or shredded cabbage if kimchi is not available

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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