Korean Barvecue Tostada

This recipe was developed by chefs at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving size: 1 tostada

Ingredients

4 Ounces Barvecue Naked Pulled BVQ
3 Ounces Vegan Kimchee
4 Ounces Korean BBQ sauce (recipe below)
2 Ounces Sriracha Aioli (recipe below)
2 Teaspoons Cilantro, chopped
2 6-inch corn tortillas
Oil for frying

Preparation

1. In a saucepan, combine the Korean BBQ sauce and Barvecue. Heat over low heat stirring occasionally.
2. Fry the 6-inch corn tortillas until crisp and golden brown. Place in a pan lined with paper towels and sprinkle with salt.
3. When the Barvecue mixture has heated to the proper temperature, begin plating.
4. Platting: Place crisp tortilla on plate. Add 3 ounces of the Barvecue pork to the center and spread towards the edge. Top with 1.5 ounces of kimchee. Garnish with siracha aioli and cilantro.

Korean Barbecue Sauce

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving Size: 2 fluid ounces

Ingredients

3 Tablespoons Water
1 Tablespoon Tamari
½ Ounce Brown sugar
½ Ounce Tomato paste
¼ Ounce Gochujang paste
½ Teaspoon Garlic, minced
½ Teaspoon Ginger, minced
¼ Teaspoon Sesame oil

Preparation

1. Combine all ingredients in a heavy bottom pot.
2. Bring to a boil, then reduce to a simmer and continue to cook until thickened to desired consistency.
3. Place in appropriate container to cool and place in cooler.

Sriracha Aioli

Click here to view and print a PDF version of this recipe.

Servings: 6
Serving Size: 2 fluid ounces

Ingredients

.6 Pound Vegan Mayo
2 ½ Tablespoons Sriracha
2 ½ Tablespoons Lemon Juice, Fresh
1 teaspoon Garlic, Minced
½ teaspoon Kosher Salt

Preparation

1. Combine all ingredients in a mixing bowl and whisk until well blended.
2. Place in appropriate container, label, date, and store for service.