Have you tried Korean BBQ, or gochujang sauce yet? In these Korean BBQ tempeh wraps, the spicy gochujang is balanced by cool cucumber and creamy mayo.
Gochujang sauce is spicy, which is one reason I love it. If you (or a member of your family) don’t like spicy, try using regular BBQ sauce in the skillet and personalize each wrap with spicy Korean or sweet American BBQ sauce.
Tempeh can have a bitter taste to it. One simple way to prevent this is steaming the tempeh. You can wrap the tempeh it in a wet paper towel and microwave it for 30 seconds to 1 minute to give it a quick steam if you are suseptible to the bitter flavor.
To give the tempeh a little pre-season, I like to use the soy sauce. It helps the tempeh to caramalize nicely in the skillet. It also steams the tempeh slightly in the skillet, helping to reduce those bitter flavors.
Variations to the Korean BBQ Tempeh Wraps recipe:
- Try making homemade gochujang sauce! You can find my homemade gochujang sauce recipe here.
- Try adding kimchi. I have been in love with kimchi lately, and completely forgot to add it to my wrap!
- Peanuts add a nice bit of crunch to this wrap that I enjoy. You can omit them to make this wrap nut free.
- 8 oz block tempeh
- 1 TBS soy sauce
- 1 TBS canola oil
- 5 TBS gochujang sauce, divided
- 3 tortillas or wraps
- 3 loose cups chopped lettuce
- ½ a large cucumber, cut into strips
- 3 TBS mayo (vegan if necessary)
- 2 TBS unsalted peanuts
- Slice tempeh into strips. Toss in soy sauce and let rest for 5 minutes while you chop the lettuce and cucumber.
- Heat oil in a large skillet over medium high heat until shimmering. Add tempeh and fry until golden brown on both sides. Toss with 2 TBS gochujang sauce and remove from heat.
- Top each tortilla or wrap with 1 cup lettuce, a third of the cucumber, and a third of the tempeh. Drizzle each with 1 tablespoon mayo, and gochujang sauce. Top with peanuts, wrap and enjoy!
