Vegan Korean Short Ribs Rice Bowl
Herbivorous Butcher’s signature Korean short ribs served with sticky rice, seared shiitake mushrooms and chard, dressed with toasted sesame ginger dressing.
Difficulty:
Medium
Time:
30-35 minutes
This dish is Vegan
Calories: 689
Fat: 24g
Carbs: 91g
Protein: 29g
ABOUT THE DISH
Korean short ribs have become widely popular in American cuisine, mostly in part to Roy Choi and his Kogi BBQ taco truck. In this recipe Herbivorous Butcher puts a vegan spin on Korean short ribs made from seitan.
Seitan (say-tan), although a pretty strange name, is a really unique ingredient. As a vegetarian meat substitute, seitan is made entirely from wheat gluten. When mixed with water and kneaded the gluten becomes elastic and firm and closely resembles the texture of meat.
Ingredients
Rainbow chard
Sushi rice
Carrot
Garlic
Radishes
Shiitake mushrooms
Cilantro
Vegan Korean short ribs
Sesame ginger dressing
Featured Ingredient Partners:
Vegan Korean short ribs:
The Herbivorous Butcher - Minneapolis, MN
Cilantro:
Harmony Valley Farm
Sesame ginger dressing:
Salad Girl - Willernie, MN
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Mandolin
A kitchen utensil with an adjustable blade that is used for thin slices or shreds.
Julienne
To slice into thin strips about the size of matchsticks.
What you need
Medium Sauté pan with lid
Small pot with lid