Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegan korean bbq burger. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Vegan Korean BBQ Burger is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vegan Korean BBQ Burger is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook vegan korean bbq burger using 29 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vegan Korean BBQ Burger:
- Take Kimchi Ketchup:
- Take Kimchi, 2 Cabbages
- Make ready Tomato Ketchup, 2 Heaped TBSP
- Prepare @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference
- Get Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference
- Make ready Pinch Nori Flakes,
- Prepare Fresh Lemon Zest, 1/4 Lemon
- Get Fresh Lemon Juice, 1/4 Lemon
- Make ready Korean BBQ Sauce:
- Get 4 TBSP Maple Syrup Preferable Grade 'A',
- Get 1 Dash Liquid Smoke,
- Prepare 4 TBSP Vegan-Friendly Soy Sauce / Tamari,
- Make ready 1 TBSP Rice Wine / Mirin,
- Prepare 1 TBSP Sesame Oil,
- Get Pinch Garlic Powder,
- Take Pinch Ginger Powder,
- Get Pinch Dried Mushroom Powder,
- Make ready Pinch Gochugaru,
- Get 1 Stalk Scallions,
- Get Burger:
- Make ready Sesame Oil, A Drizzle
- Prepare 2 Cloves Crushed Garlic,
- Prepare Crushed Ginger, 1" Sliced Into Halves
- Prepare 2 Stalks Crushed Scallion,
- Prepare 4 Beyond Meat Burger Patties,
- Make ready 2 King Oyster Mushrooms,
- Make ready 4 Vegan Burger Buns,
- Make ready 1 Handful Kimchi Finely Chopped,
- Get 1 Handful Scallions Finely Sliced,
We've got a toothsome, flavorful tempeh patty glazed with an umami rich Korean barbecue sauce. If this vegan simple korean kimchi BBQ burger isn't a delicious plant-powered burger, I don't know what is… They're also the brilliant and compassionate minds behind the vegan blog Meet the Shannons. Years ago, I had a vegan Korean BBQ burrito in Los Angeles. The burrito had jackfruit to replace the steak, and I still think about it They combine the signature sweet Korean BBQ sauce with a.
Steps to make Vegan Korean BBQ Burger:
- You can check out my previous vegan kimchi and vegan burger buns recipes.
- Prepare the kimchi ketchup. - Blitz kimchi, ketchup, chili paste and maple syrup in a blender until smooth. - Transfer into a bowl. - Add nori flakes, lemon zest and juice. - Mix until well combined. - Taste and adjust for sweetness and spiciness. - Set aside in the fridge until ready to use.
- Prepare the Korean bbq sauce. - In a bowl, add maple syrup, soy sauce, wine, sesame oil, garlic, ginger, mushroom powder and gochugaru. - Mix until well combined. - Add in scallion. - Set aside until ready to use.
- Prepare the burger. - In a skillet over medium heat, drizzle some sesame oil. - Once the oil is heated up, add in 2 patties. - Add in the crushed garlic, 1/2" ginger and 1 stalk of scallion. - You can crush them with a back of a knife.
- Brush the patties with the bbq sauce. - Cook until the bottom is crispy brown. - Flip and brush the patties with some more bbq sauce. - Baste the patties with all the liquid. - Cook until the bottom is crispy brown. - Remove from heat and set aside on a plate with all the crushed aromatics.
- Brush the patties again with more bbq sauce. - Repeat the steps for the remaining patties. - By cooking the patties in batches will prevent overcrowding of the skillet, which will create steam rather than searing and cooking. - Slice the mushroom lengthwise into 4 slices. - You should have a total of 8 slices.
- In the same skillet, drizzle some sesame oil. - Place in the mushroom slices. - Again, you can do this in batches. - Brush the mushrooms with bbq sauce. - Cook until the bottom is lightly caramelized. - Flip and brush with more bbq sauce.
- Slice burger buns into 3 tiers. - Toast the buns in the same skillet. - Once all the patties and mushrooms have been cooked, buns have been toasted, in the same skillet, pour in the remaining bbq sauce. - Deglaze and reduce slightly until thick consistency. It should coat the back of a spoon. - Remove from heat and transfer into a bowl.
- Assemble the burger. - Smear kimchi ketchup on the bottom buns. - Add some kimchi over the top. - Place the patties over the kimchi and drizzle some reduced bbq sauce over the top. - Scatter some scallions.
- Add on the 2nd tiers and smear on some more kimchi ketchup. - Followed by 2 slices of mushrooms each. - Drizzle some reduced bbq sauce over the top and some scallions. - Close the top of the burger buns. - Serve immediately.
Years ago, I had a vegan Korean BBQ burrito in Los Angeles. The burrito had jackfruit to replace the steak, and I still think about it They combine the signature sweet Korean BBQ sauce with a. Make the burger: In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended. Hearty, savory, and just a bit spicy, these burgers are packed with flavor and healthy goodness. The base for these Korean BBQ Veggie Burgers is made up of sweet potato, celery, and mushrooms sautéd with sesame oil and tamari.
So that is going to wrap this up with this exceptional food vegan korean bbq burger recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
