Beautiful, sticky, delicious, spicy, vegan Korean BBQ Seitan! And knowing that I was going to pair it with the sweet sugar peas and coconut rice gave me all the confidence I needed to make the bbq sauce extra spicy!
I’m in the new condo. Parts of it are great and look like this:
Aaaaand parts of it basically still look like this:
The rest is somewhere in between. I’m just waiting on that magical email from Home Depot to appear in my inbox. The one that reads “Your cabinet will arrive tomorrow!”.
Yes, you read that right. Cabinet. Singular. As in, I have everything I need except for one, stinkin’ cabinet. That’s all that’s holding up my new kitchen being installed. Well, the cabinets at least. THEN I have to have the counter guys come and measure and then I’ll wait for that final piece. I haven’t even decided what material or color I’m going for with my counter top. I’m thinking something with a hint of green, and definitely a solid surface, but I’m still hung up on concrete vs. something manufactured like Corian and the like. Then, after that there’s the backsplash to be chosen and the floor to be installed, oh and I’ll need to paint and choose window treatments and I think maybe some new lighting fixtures and did I mention that I might remodel the pantry as well?
Yah. Welcome to my panic attack. All so I can cook up more pretty little dishes to share with you, my fabulous interweb friends 🙂
Okay I feel better now. Thank you for letting me get that off my chest, haha! And speaking of feelings… I’m sure you all know Angie of Angie Eats Peace. She did a guest blogger spot for me last year when I was traveling, and she’s just an amazing person. Well she started a second blog called Spiritual Bahana which is all about spirituality. She does a piece called Spiritual Sidebar where she interviews other peeps about their spirituality, and this week it was my turn! So please go check it out and let us know what you think! Share your thoughts on spirituality!
Back to cooking. I really, really can’t wait to have a functioning kitchen again. I miss cooking! I miss everything that goes into recipe creation, even the failures. I miss filling myself up with sauvignon blanc and taking strange, flavorful chances that sometimes end in flashes of culinary
And I miss Korean food. There are plenty of Korean restaurants in Denver, but not any (that I know of) serving up the seitan.
- 2 loaves of homemade seitan sliced into thin strips
- 1-2 tablespoons Korean hot pepper paste (Gochujang)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- Additional sesame or hot chili oil for frying
- 3 cups frozen sugar snap peas
- 1 batch Coconut Jasmine Rice (recipe below)
- In a mixing bowl, combine the pepper paste, soy sauce, 1 tablespoon sesame oil, brown sugar, water, vinegar, garlic and onion. Add the seitan and stir until coated. If you have time, let this marinate in the fridge for 30 minutes (although it's not necessary).
- Heat about a tablespoon of oil in a skillet over medium. When hot add the seitan strips, cooking 3-4 minutes on each side. You want them to get crispy and for the sauce to sort of caramelize, but don't let them burn. I like to spoon a bit of the remaining sauce into the pan as well- makes it extra sticky and flavorful! Pour the snap peas in for the last couple minutes, making sure to add some sauce to stir over them as well.
- When everything is done, serve hot with the coconut jasmine rice.
- 1 tablespoon earth balance
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 cups jasmine rice, rinsed
- 1 1/2 cups lite coconut milk (culinary, not the drinkable kind)
- 1 1/2 cups water
- 1/4 cup unsweetened coconut flakes
- Melt the butter in a medium saucepan over medium heat, then stir in the brown sugar and salt until completely dissolved. Stir in the rice and increase heat to medium/high. Continue to stir for 1-2 minutes, then add the coconut milk and water. Bring to boil, then cover and reduce heat to medium low. Allow to simmer (without lifting the top!) for about 20 minutes. Remove from heat but leave covered for another 10 minutes. Stir in the coconut flakes, leaving out a small pinch to sprinkle on top when you serve!