Sticky Korean BBQ Seitan Ribz

Spicy, sweet & tangy Korean BBQ ribz with homemade sauce!

These vegan Korean BBQ ribz are juicy, spicy and sweet. And more, they are darn easy to prepare. Make ‘em, love ‘em!

About GOCHUJANG

Gochujang is a Korean fermented red chilli paste. It’s savoury, it’s spicy, it’s sweet with that all important umami flavour. It’s generally made from chilli’s (or powder), glutinous rice, soy beans and salt. Loving this stuff!

About the RIBZ

These Korean BBQ ribz are a spicy twist on a classic favourite, 100% vegan.

The ribz are seitan based with Korean flavours mixed in to give ‘em their incredible flavour. Next they are slathered with a homemade Korean BBQ sauce to give them a sticky and spicy finish.

About the Korean BBQ sauce

My Korean inspired BBQ sauce uses lots of gochujang and some extras to balance out the spice level. This sauce is spicy, it’s sweet & sticky, simply delicious!

You might have extra sauce, but it can be used on a wide variety of things, and it lasts a long time in the fridge. So give it a try! I love it so much, so I make it in big batches…

About the ribz. Often seitan ribz are made using gluten only, which makes them too dense and chewy in my opinion. So I added some chickpea flour to the seitan mix. It also makes it easier to shape the ribz, no bashing and beating to get ‘em in the baking dish. If you like firmer ribz or if you need a work-out, add extra gluten or reduce/skip the chickpea flour.

And the ribz are incredible easy to prepare. First you bake them, then you can either finish them in the oven, on the (panini) grill or even on the barbecue. So waiting for the summer… BBQ time!

And the garnishes, they take these Korean ribz to the next level.  Lime for freshness, crunchy spring onions and of course some extra BBQ sauce.

Writing this, I’m now realising my limes are still in the kitchen… I will now hypnotize you, so you can see ‘em on the pics… limes, limes, limes…

Serve these Korean BBQ ribz with your favourite sides, on its own or as an appetizer. Really, a million possibilities! Damn, these ribz are so GOOD!

Oh, and no need for forks and knives, just use your hands and dig in, they’re ribz! VEGAN RIBZ!

Your guests will lick their fingers and beg for more! And probably asking how to pronounce that Korean hot sauce name again… that and napkins.

Need seitan inspiration? Check our index for more easy to prep recipes!

…Korean BBQ ribz, with a crusty & sticky BBQ char and irresistible flavour!

If you make these Korean BBQ ribz, send it to me! Tag your pictures on Insta @chillies_for_chocolate, so I can drool from afar. You can also share your pics on my Facebook page under my post.

If you like this recipe, pin it on Pinterest or share it on Facebook. As you know I share all my recipes on this blog for free, so if you share them, I would be so grateful!

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Sticky Korean BBQ Seitan Ribz

vegan, nut free

 


Ingredients:

For the Korean BBQ sauce:

⅓ cup gochujang/Korean red pepper paste

¼ cup light brown sugar

2 tbsp agave

2 tbsp soy sauce

2 tbsp orange juice

1 tbsp rice vinegar

½ tbsp sesame oil

1 tsp ginger, micro planed

1 large clove garlic, micro planed

For the seitan ribz:

Dry ingredients:

1 ½ cup vital wheat gluten

⅓ cup chickpea flour

1 ½ tsp smoked paprika

1 ¼ tsp onion powder

1 ¼ tsp garlic powder

Wet ingredients:

1 ¼ cup veggie stock

1 tbsp tahini

2 heaping tbsp gochujang paste/Korean red pepper paste

1 tbsp soy sauce

1 tbsp agave

½ tbsp sesame oil

½ tbsp rice vinegar

Dash of liquid smoke (optional)

For garnish:

Korean BBQ sauce (see above)

Thinly sliced spring onions

Lime wedges

Black & white sesame seeds

 

Instructions:

For the Korean BBQ sauce:

In a small pot, mix the ingredients for the marinade/sauce. Heat over low, whilst stirring. Simmer for one minute, until the sugar has dissolved. Set aside.

The sauce will thicken when cooling down.

For the seitan ribz:

Preheat the oven to 180° Celsius. Line a baking dish (~20-20 cm) with parchment paper, spray with oil.

In a bowl, combine vital wheat gluten and spices. Mix the water with the remaining ingredients.

Add the wet ingredients to the dry ingredients, knead lightly for a few minutes.

Place the dough in the prepared baking dish. Flatten the dough to make it kind of fill the baking dish (using your hands or a potato masher).

Using a sharp knife, score the ribz, cutting about half way through the ribz. Cut the dough into 6 strips (8 for smaller ribz), then cut the strips in half to make 12 pieces.

Bake the ribz for 30 minutes. Recut the ribz and brush liberally with the BBQ sauce. Bake for another 15 minutes, until golden and bubbly.

Finish the ribz:

In the oven:

Preheat the oven grill. Line a baking tray with parchment paper.

Remove the ribz from the baking dish and re-cut the ribz. Brush each rib generously with the BBQ sauce. Grill until lightly golden and caramelized. If desired,  flip the ribz, brush the other side with the marinade and grill until sticky.

On the panini grill:

Prepare your panini grill. Remove the ribz from the baking dish and re-cut the ribz. Brush each rib on both sides generously with the BBQ sauce. Grill until lightly golden and caramelized.

You can also use a grill pan.

On the BBQ:

Prepare your BBQ. Remove the ribz from the baking dish. Re-cut the ribz and generously brush with the BBQ sauce. Place the ribz on the BBQ, sauce side down. Brush the tops with more BBQ sauce. Grill on both sides, watching closely not to burn the ribz. Turn the ribz regularly.

Assembly:

Garnish the Korean ribz with spring onions, sesame seeds and lime wedges. Serve with the leftover sauce. Enjoy!


© 2020, Chillies for Chocolate. All rights reserved.

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