Korean Barbecue Tempeh Wraps

 Ingredients:

1/2 cup water
1/3 cup soy sauce
1/4 cup rice syrup
2 tablespoons tomato paste
1-1/2 tablespoons gochujang
1 clove garlic, minced
2 teaspoons ginger, minced

a block of tempeh, cut into strips and steamed
1 red bell pepper, cut into strips
1 red onion, sliced
2 green onions, chopped
2 teaspoons sesame seeds, toasted
1 teaspoon sesame oil

wrap breads
lettuce leaves
kimchi
avocado

Combine sauce ingredients and marinate the tempeh in it for a few hours.

Stir fry the tempeh (or roast) and add the vegetables and cook until tender. Stir in the green onion, sesame seeds, and sesame oil.

Assemble wraps by placing lettuce, kimchi, avocado, and filling mixture. 

Korean Barbecue Burgers

 Ingredients:

3 tablespoons soy sauce
2 tablespoons sweet soy sauce
3 tablespoons brown sugar, molasses, or rice syrup
2 cloves garlic, minced
1/2 teaspoon rice vinegar
2 teaspoons gochujang
1/2 teaspoon ginger, minced
1 teaspoon cornstarch
water
young jackfruit, rinsed
1 green onion, thinly sliced
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 cup red cabbage, shredded
1 green onion, thinly sliced
1 teaspoon sesame oil
1 teaspoon rice vinegar
a pinch of fresh ginger, crushed
1 tablespoon sesame seeds
salt, to taste
burger buns

Combine sauce ingredients in a wok and add the cornstarch and enough water to thicken. Add the jackfruit and cook until heated through. Remove from heat and shred with a fork. Stir in the green onion.

Meanwhile, toss slaw ingredients in a bowl.

Place slaw on top of burger bun, layer the jackfruit on top, and cover with the burger bun.