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Korean BBQ Seitan Tacos
by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK.
photo by Kate Lewis
Easy Korean BBQ Seitan Filling
1 package pre-made seitan
2 Tablespoons olive oil
3-5 Tablespoons smoked chili sauce or korean gochujang
Roughly chop the seitan. Heat the olive oil in a sauté pan over a medium high flame. Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.
1 minced scallion
½ C. vegenaise or other vegan mayonnaise alternative
2 T. sriracha sauce
2 T. mirin
Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.
Setting up the Tacos
8 corn tortillas (5-6 inch size for tacos)
2 C. baby arugula
2/3 C. kimchi (without fish)
¼ C. additional gochujang (optional for garnish)
3 T. toasted sesame seeds (optional for garnish)
¼ C. thinly sliced scallions (optional for garnish)
Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side. Flip the tortillas with tongs. Lay out all the warmed tortillas. On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu. Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.