Before frying the seitan, dust it lightly with corn starch. This will create an even crispier texture, giving it that satisfying crunch that pairs perfectly with the sticky gochujang glaze
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 10 minutes |
| Pickling time | 15+ minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 607 |
| Fat | 33g |
| Saturates | 4g |
| Protein | 28g |
| Carbs | 47g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the olive oil in a medium-sized pan over a medium heat. Slice the seitan widthways into 2cm thick slices and fry them in the hot oil, turning occasionally until evenly golden and crispy. This should take approx. 5-7 minutes. Place the seitan on paper towels to drain excess oil.
Meanwhile, mince the garlic and finely grate the ginger. In a small bowl, whisk together the gochujang, 2 tsp rice vinegar, soy sauce, 2 tsp sesame oil, maple syrup, garlic and ginger. Add a tablespoon of water to loosen the sauce, if needed.
Once the seitan has cooled slightly, toss it in the gochujang glaze ensuring each piece is well-coated. Set aside for 10 minutes so the seitan absorbs the glaze.
Julienne the carrot and radish, finely slice the cabbage and spring onion. In a medium-sized bowl, combine the carrot, radish, red cabbage and spring onion. Add 2 tbsp rice vinegar, toasted sesame oil and salt. Toss well and let the slaw sit for at least 15 minutes to pickle.
Slice the burger buns in half and spread vegan mayonnaise on both halves. Add a spoonful of pickled slaw and several pieces of the seitan on top. Top with coriander and place the bun lids on to serve.
