korean bbq sandwich
korean bbq sauce
- 3/4 cup brown sugar
- 1 cup tamari
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp cracked black pepper
- 2 tsp ginger, freshly grated
- 4 clovesgarlic, grated
- 1 Tbspred pepper flakes
- 1 1/2 Tbsparrowroot
- 1 Tbspwater
- 3 Tbspscallions
- 1 avocado, sliced
- 1 pkg gardein beefless ground
- 1 cup purple cabbage, thinly sliced
- 1 cup white cabbage, thinly sliced
- 5-7watermelon radish, thinly sliced
- garnishblack sesame seeds
- garnishscallions, thinly sliced
To make korean bbq sauce:
In a small saucepan over medium high heat add all the sauce ingredients except for the arrowroot and water.
Whisk everything together and bring to a boil. In a separate small bowl, stir together the arrowroot and water until it dissolves.
Gradually pour the arrowroot mixture into the boiling sauce, while continuously whisking for 1 minute.
Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened.
Remove from heat and cool before pouring into a jar.
To make sandwich:
Prep all the sandwich ingredients.
In a medium size pan heat sesame oil in a pan on medium heat. Add the crumbles and a few tbsp of Korean bbq sauce and cook for 5-7minutes until crispy. While still warm, press into patties. (you can form patties first and then cook, but this way gets the crumble bits get thoroughly coated).
Put patties on buns, add cabbage, radish, avocado and a drizzle with more of the bbq sauce. Enjoy!
*Place any leftover sauce in an air tight container in the fridge for optimally two weeks.
*** This recipe was created by our friend, Eat, Drink, Shrink!