Bulgogi Seitan with Italian Herb piecrust, Jasmine Rice and Vegan Kim Chi

Recipes


INGREDIENTS

  • 7-Italian Herb Tots
  • 1lb –Flour
  • 1-Yellow Onion
  • 2 tbsp- Tamari
  • 2 tbsp- Sugar
  • 1/4-Pear
  • 1 pouch-Grain Trust Jasmine Rice or Trader Joes Jasmine Rice
  • ¼ lb- Daikon Radish
  • Small piece ginger
  • 1 Clove- Garlic
  • 2 tbsp- Apple Cider Vinegar
  • 1/8- Onion
  • 1 tbsp- Korean Chili Powder
  • 8 oz.- Wine or White Grape Juice

DIRECTIONS

Seitan Prep: In a large bowl add flour, make a crater in middle of flour and add H20 little by little. Stir with wooden spoon until you can work the dough with hands. Once this texture is achieved, place dough on countertop or cutting board to work. Work ball of dough to create the gluten. This takes at least 10-20 minutes. (Great workout is a sign you have made gluten). Place dough ball back into bowl and cover with water. Let rest while prepping the Kim Chi. Rinse dough by holding dough in hands while running low-pressure water through it. This takes a little bit to get used too, so remember to keep folding the dough into itself. You want to wash out all the starch and most of the brand. You will know when you are getting close when the water that goes through the gluten is clear not milky. Now you are ready to poach your seitan.

I used wine; you can sub that out for some White Grape Juice and a touch of Apple Cider Vinegar, simmer until liquid is gone, continue to flip while cooking. Let cool. Now you are ready for the Bulgogi marinate:

Use ¼ of yellow onion, cut as thin as possible. Add onion into a bow that has 3 tablespoons sugar. Mix till wet, then add 2 tablespoons of tamari and a touch of toasted sesame oil and mix together. Cut Seitan into thin strips and add to marinate.

Kim Chi Prep: In blender add: 1/8 of onion, one clove of garlic, very small piece of ginger, 2 table spoons of sugar, pinch of salt, ¼ Cup of Apple Cider Vinegar, 1 table spoon korean chili flake and blend. Peal daikon radish and cut into half-moons. Add marinate to radish and mix well.

Tot Prep: Bake 7 tots in a circle of 6 with the 7thin the middle, cook for 7 minutes. Take out of oven and place small cast iron pan evenly over the tots and press them down with the pan right side up. Put back into oven with pan on top, bake for another 7 minutes. Once done, with a spatula scrap tot crust onto serving plate.

Rice Prep: Use Frozen Rice (Trader Joe’s Jasmine, 365 Jasmine, or Grain Trust Jasmine). Microwave or steam Rice for 3 minutes. Use mini cup to form Rice. Knock out rice on cutting board so you don’t ruin your tot crust. Then place rice at bottom right part of tot crust. Sauté Bulgogi until sauce gets caramelized. Add to top left of tot crust, and add Kim Chi to Middle right of tot crust. Enjoy- Chef Ko


Older Post Newer Post