Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon maple syrup to create the marinade.

2. 2

   Add 500 grams seitan cubes to the marinade, tossing well to coat thoroughly, then let it marinate for 15 minutes at room temperature.

3. 3

   Preheat your oven to 200°C (390°F) and lightly grease a baking sheet with 1 tablespoon vegetable oil.

4. 4

   Spread the marinated seitan in a single layer on the prepared baking sheet and roast for 20 minutes, flipping halfway through for even cooking.

5. 5

   While the seitan roasts, combine 1 cup julienned white radish and 1/2 cup chopped kimchi in a medium bowl to create the kimchi-radish salad.

6. 6

   Increase the oven temperature to 220°C (425°F) and roast the seitan for an additional 10-15 minutes, or until deeply caramelized and slightly crispy.

7. 7

   Serve the roasted gochujang-glazed seitan immediately, garnished with 2 chopped green onion stalks and 1 teaspoon toasted sesame seeds, alongside the refreshing kimchi-radish salad.