| 1 minute to read
Korean Fiery Hot Seitan
- Vital wheat gluten 27g
- Chickpea flour 10g
- Gochujang 5g ( hot red chilli paste alternative)
- Garlic powder 10g
- Soya sauce 1tbsp
- Tomato ketchup 1tsp
- Butter 3g
- Vegetable broth 400ml (I have used mix veggies, mushrooms (for umami taste), ginger, garlic scallions, salt to season my broth)
- Stevia (as per taste) I used 3g
- Sesame seeds 2g (toasted)
- Ginger 5g (minced)
- Garlic 10g (minced)
- Pepper powder 5g
- Gochugaru 5g ( spicy red chilli powder alternative)
- Vinegar 1tsp
- Scallions for garnish (sliced)
- Salt as per taste
Step 1) Making seitan - In a bowl add 27g vital wheat gluten +10g chickpea flour + 10g garlic powder + 1/2 tbsp soy sauce + salt + 120ml vegetable broth and mix well with spoon. Let the mixture rest for 10 minutes.
Step 2) Remove the spongy /springy mixture, drain away the excess broth.
Step 3) cut 3 strips out of the mixture. Wrap it spirally around the skewer (you can just cut the long strip and skip the wrapping step).
Step 4) Add the strips to vegetable broth and boil on low flame for 1 hour. (keep the vegetable broth of strong taste, mine has mushrooms boiled for the umami taste, along with other veggies, ginger, garlic and scallions... Broth gives flavour to the mock meat and removes wheaty flavour)
Step 5) Remove from broth and let it cool outside
Step 6) While the sietan is boiling, in a nonstick pan add 3g butter +10g minced garlic + 5g miced ginger. Saute for 3-4 mins. Add gojuchang 5g + gochugaru 5g +stevia and 30ml of vegetable broth. Simmer for 3-4 mins. Add 1/2 tbsp soy suace + 1tsp vinegar +pepper powder 5g + tomato ketchup 1tsp. Switch off flame. Add salt as per taste.
Step 7) Marinate the cooled seitan in the prepared sauce for 15 minutes
Step 8) Grill it on all the sides for 3-4 mins each. I grilled it in the end on open gas flame to give it some little char.
Step 9) garnish it with sesame seeds and scallions chopped
Note- the vegetable broth plays a very important role, and gives major taste to mock meat *gluten intolerant or gluten sensitive - this recipe contains gluten