Korean BBQ Wraps
![vegan korean bbq wraps](https://vcfc.com/wp-content/uploads/2024/03/koren_bbq-1024x840.jpg)
Introduction
These can get a little messy, but oh my are they delicious and a wonderful change-of-pace meal. Very easy to make, but I do recommend a mandolin for slicing the radishes to help get them very thin. I like Cholula hot sauce, but feel free to use sriracha or red chili paste instead.
Total Time: 45 โ 60 minutes
Ingredients
Sauce
1 cup sugar
ยพ cup soy sauce
ยพ cup water
3 Tbsp. garlic, minced (about 6 cloves)
3 Tbsp. rice vinegar
2 Tbsp. corn starch
2 tsp. hot sauce
BBQ
3ย ย lbs. tempeh, cut into ยฝ strips
1ย ย ย cup fresh cilantro
3ย ย heads of bok choy, cleaned, de-ribbed, and cut into strips
2ย ย bundles radishes, sliced very thin (about 2 cups)
2ย ย cups scallions, diced
Tortillas
Olive oil
Instructions
โข In a small pot, combine all the sauce ingredients and warm up over low heat. The heat will help the sugar to dissolve. Once the sugar is dissolved, you can remove from the heat. (we do NOT need to bring all the way to a simmer)
โข In a large pan or skillet, heat a few Tbsp. of olive oil over med-high heat. Place as many of the tempeh slices into the pan as will fit to fry. Also add about ยผ to โ cup of the sauce to the pan; the tempeh will absorb some of the sauce to add some extra flavor.
โข When the bottom of the tempeh slices are brown (around 5 โ 10 minutes), flip them and continue to fry until the new bottom is brown also.
โข When the tempeh is done, transfer the slices to a plate or container and repeat with the remaining tempeh slices. (you may need to add more olive oil)
โข To serve, place the bok choy on top of a tortilla and then place some tempeh slices on top. Then, dribble some sauce and top with some radish slices, cilantro, and scallions.
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