Vegan Mofo #29 Vegan Korean Gardein™ Sliders

Vegan Korean? Huh?

I know I have said it many times. I LOVE Korean food! Always have. Yet once I became vegan, eating Korean became difficult due to the blinders of the protein aspect instead of thinking to the times when meat was not the major for every family before Korean were able to afford it and it was plentiful.

Every now and then I use vegan alternatives for proteins out of convenience and to try what’s out there. Gardein™ makes these burgers yet now they also have sliders. So I bought to try. Then I got creative and added some cucumbers to my tomato and cooked some kimchi in the liquid that was released from the burger. Finished it with green onions and it was happy time.


The flavors the kimchi brings is awesome. I wondered how it would taste if I used zucchini instead. Oh man! Really good. The possibilities would be awesome. I even added some soy sauce to the sliders as I browned them in the skillet and a touch of gochujang. Happiness!!!


This is one I will bring out again and again for others to try. Maybe try it with scallion salad or even sprouts salad. Or maybe some King Oyster mushrooms with caramelized onions would be nice. Some shredded Korean radish or even radish kimchi will have a very pleasant taste. Give it try. Jump into Korean flavors!


Vegan Mofo #29 Vegan Korean Gardein™ Sliders


  • 1 packaged of Gardein™ Sliders
  • 2 teaspoon soy sauce
  • 1 teaspoon gochujang
  • 1/2 cup kimchi
  • 1/4 cucumber or zucchini
  • 4 slices of tomato
  • 1 green onion, thinly slided


  1. Prepare the buns according to the package, which is the use some vegan margarine and toast them off in the skillet. Remove from skillet.
  2. Mix gochujang and soy sauce.
  3. Spread on sliders place into skillet to brown the sliders. Once browned set aside.
  4. Add 2 tablespoons water in skillet. Add kimchi. Cook until heated. Remove from heat. Set aside.
  5. Slice tomatoes and green onions.
  6. Julienne cucumbers and/or zucchini.
  7. Presentation
  8. Place bun bottoms on the plate.
  9. Top with slider.
  10. Next tomato.
  11. Next cucumber or zucchini.
  12. Next kimchi.
  13. Finally top with green onions.
  14. Serve.


You can add ssamjang (gochujang, soybean paste, sesame oil, onions, garlic, green onions, optional sweetner) to it as well.



Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)

I Said a Hip Hop. The Hippie. The Hippie To The Hip Hip  Hoppa Ya Don’t Stop Rockin’ To The Bang Bang Boogie Said Up Jumps The Boogie To The Rhythm Of The Boogie The Beat.

Gotta wrap? THE best wraps are those that are both healthy and tasty all at the same time. There are all sorts of wraps out there made with all kinds of ingredients. The most out there are those made with burrito shells made of different colors and flours. Yet when you add creamy fillings on top of meats mixed in, it can become heavy and unhealthy.

The Koreans have excellent wraps where you get something common like lettuce – a little veg – as well as your protein of choice. You also add different condiments or toppings, fold it up, stuff it all in your mouth and it’s culinary heaven.

I don’t eat animal proteins yet I do eat a lot of tofu which the Koreans love their dubu as well. So I chose to make this dish with an ingredient that absorbs flavors like crazy of whatever you throw at it. What did I choose? I went for a kimchi juice. Yet, gochujang with a little water added can do it.

The most work you will have to do is the prep for the condiments or toppings. The shredding of the green onions, julienne carrots and radish, marinade tofu, and make rice. Also make some ssamjang. Which is a combination of gochujang (red pepper paste) and doenjang (soybean paste) with garlic, sesame oil, and a little sweetner, if you like.

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)


  • 1 package of extra firm tofu, drained
  • 2 tablespoons gochujang
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sweetner (vegan sugar or agave)
  • 1 bunch green leaf leuttce
  • sesame leaves
  • Scallion Salad
  • 5 green onions, shredded
  • 1 teaspoon gochugaru (red pepper powder)
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Ssamjang
  • 2 tablespoons gochujang (red pepper paste)
  • 2 tablespoons doenjang (soybean paste)
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sweetner (vegan sugar alternative)
  • radish kimchi
  • julienne carrots (optional)


    Scallion Salad
  1. Shredded green onions.
  2. Place shredded green onions in a bowl.
  3. Add gochugaru, soy sauce, and sesame oil. Mix. Set aside.
  4. Ssamjang
  5. Place gochujang, doenjang, garlic, sesame oil, and sweetner in a bowl. Mix. Set aside.
  6. Marinade
  7. Place gochujamg, rice vinegar, and sweetner into a bowl. Mix. Set aside.
  8. Tofu
  9. Drain and remove tofu from packaging, rinse and squeeze gently.
  10. Slice tofu into 10 pieces. Place into marinade bowl. Marinade 5 or 10 minutes.
  11. Grill or baked 20 minutes.
  12. Presentation
  13. Place a lettuce leaf on a plate or in hand.
  14. Place a sesame leaf on the lettuce leaf.
  15. Next a little rice.
  16. Place a piece of tofu.
  17. Dress the lettuce wrap with a little radish kimchi, a little julienne carrots, and a little scallion salad. Top with ssamjang.
  18. Wrap into a bundle and eat.

This is a basic recipe that can be used with any protein. It is also a great dish for a family gathering.

Happy Eating!