Vegan Korean BBQ "Rib" and Coleslaw Heros

Savory, chewy homemade seitan "ribs" smothered in sweet and spicy Korean gochujang BBQ glaze, piled high on toasted hero rolls with a crisp, tangy sesame-ginger coleslaw.

Ingredients

Dry

1.5 cup vital wheat gluten
0.25 cup nutritional yeast
1 Tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
0.5 tsp ground black pepper
1 Tbsp toasted sesame seeds

Other

4 qty hero rolls (split and toasted)
3 cup shredded green and red cabbage
1 cup shredded carrots
3 stalks scallions (thinly sliced)

Wet

0.75 cup vegetable broth
0.33 cup low-sodium soy sauce
3 Tbsp gochujang (Korean chili paste)
0.25 cup grated Asian pear (or peeled gala apple)
3 Tbsp pure maple syrup
2 Tbsp toasted sesame oil
3 cloves minced garlic
1 Tbsp grated fresh ginger
2 Tbsp rice vinegar
0.33 cup vegan mayonnaise

Method

1. Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
2. In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and black pepper.
3. In a separate measuring jug, mix together the vegetable broth, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 1 teaspoon of sesame oil. Pour the liquid into the dry ingredients and stir until a dough forms. Knead by hand for 2 to 3 minutes until firm and elastic.
4. Press the dough evenly into the prepared baking dish. Using a knife, score the dough into rib-shaped strips without cutting completely through. Cover tightly with foil and bake for 25 minutes.
5. While the ribs bake, prepare the Korean BBQ glaze: In a small saucepan, combine the remaining soy sauce, gochujang, grated Asian pear, remaining maple syrup, minced garlic, grated ginger, and 1 tablespoon of sesame oil. Simmer over low heat for 5 minutes until glossy and slightly thickened.
6. Prepare the coleslaw: In a medium bowl, whisk together the vegan mayonnaise, rice vinegar, remaining sesame oil, and a pinch of salt. Add the shredded cabbage, carrots, and half of the sliced scallions. Toss until thoroughly coated and chill until ready to serve.
7. Remove the ribs from the oven and slice completely along the scored lines. Heat a cast-iron skillet or grill pan over medium-high heat with a dash of oil. Sear the rib strips for 2-3 minutes per side, brushing generously with the Korean BBQ glaze until caramelized, sticky, and slightly charred.
8. Assemble the heros: Layer the glazed seitan ribs inside the toasted hero rolls. Top generously with the sesame coleslaw, remaining scallions, and toasted sesame seeds. Serve immediately.

Chef's notes

For extra smokiness, add 1/4 teaspoon of liquid smoke to the rib dough. If you prefer a gluten-free alternative, substitute pressed extra-firm tofu or thick-cut king oyster mushroom planks, scoring them and marinating directly in the BBQ sauce before grilling.

vegan korean-bbq sandwich seitan hero plant-based comfort-food