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    You are here: Home / Sandwiches / Korean Barbecue Tempeh Wraps

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: February 26, 2016

    Korean Barbecue Tempeh Wraps

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    Korean Barbecue Tempeh Wraps

    Spicy, saucy, pan-fried Korean barbecue tempeh is stuffed into warm tortillas with creamy avocado slices and crispy greens to make these flavorful wraps.

    Korean Barbecue Tempeh Wraps

    At some point when I was living in Philly, Korean barbecue became a really popular thing. Of course, I was never able to partake, because at the time none of those places offered Korean barbecue veggies. I would just listen to people rave about how awesome the food was, how delicious and satisfying, and how they had to roll out the door because they ate so much. I'm not going to lie: on one hand, I was a little grossed out by the concept of stuffing oneself with that much meat, but on the other hand I was kind of jealous because boy did they seem to enjoy it.

    Korean Barbecue Tempeh Wraps

    So here I am with some vegan Korean barbecue of highly questionable authenticity. It blends the flavors of Korean food and barbecue food, which are the top two most delicious things on earth. No wonder everyone was so obsessed! I'll confess to knowing very little about how Korean barbecue is eaten. Does one use chopsticks? Or perhaps dig in with their hands like in the states? I don't know, so I threw it into a wrap, and I loved it!

    Korean Barbecue Tempeh Wraps

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    Korean Barbecue Tempeh Wraps
    Two Halves of a Korean Barbecue Tempeh Wrap on a Plate with Avocado Slices
    5 from 7 votes
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    Korean Barbecue Tempeh Wraps

    Spicy, saucy, pan-fried Korean barbecue tempeh is stuffed into warm tortillas with creamy avocado slices and crispy greens to make these flavorful wraps.
    Course Sandwich
    Cuisine American, korean
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Calories 740 kcal
    Author Alissa

    Ingredients

    For the Korean Barbecue Sauce:

    • ¾ cup water
    • ⅓ cup soy sauce
    • ¼ cup maple syrup
    • ¼ cup tomato paste
    • 2 tbsp. gochujang
    • 2 garlic cloves, minced
    • 2 tsp. freshly grated ginger
    • 1 tsp. sesame oil

    For the Tempeh Filling:

    • 2 tbsp. vegetable oil
    • 2-8 oz. packages tempeh, cut into ½ inch cubes
    • 1 red bell pepper sliced into strips
    • 1 red onion sliced into strips
    • 2 scallions chopped
    • 1-2 tsp. sesame seeds

    For the Wraps:

    • 4 large flour tortillas
    • 4 large lettuce leaves, or a few handfuls of sprouts
    • a few forkfuls of vegan kimchi, optional but awesome, read the label to ensure it's vegan
    • 1 avocado sliced

    Instructions

    1. Stir all sauce ingredients together in a small saucepan and place over medium heat. Bring to a simmer, lower heat and allow to simmer about 10 minutes, adding a bit of water if sauce becomes too thick.
    2. While sauce simmers, coat the bottom of a large skillet with oil and place over medium heat. Add tempeh and cook about 5 minutes, until pieces are browned on bottoms. Flip and cook 5 minutes more. Raise heat to high and add bell pepper and onion. Stir-fry for about 2 minutes. Lower heat to medium again and pour sauce into skillet. Cook just until sauce is very thick and coats tempeh and veggies. Remove from heat and stir in scallions and sesame seeds.
    3. Place a tortilla onto a work surface. Arrange a lettuce leaf or handful of sprouts on top. Top with avocado slices, kimchi if using, and then tempeh mixture. Fold the end of the tortilla closest to you over fillings, then wrap the sides inward. Roll the wrap away from you to enclose fillings. Repeat until all tortillas and fillings are used.
    4. Serve.
    Nutrition Facts
    Korean Barbecue Tempeh Wraps
    Amount Per Serving
    Calories 740 Calories from Fat 332
    % Daily Value*
    Fat 36.9g57%
    Saturated Fat 8.2g41%
    Sodium 1875mg78%
    Potassium 1123mg32%
    Carbohydrates 77.6g26%
    Fiber 7.8g31%
    Sugar 19.5g22%
    Protein 30.5g61%
    Calcium 340mg34%
    Iron 7.2mg40%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Falafel Pizza
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Lisa says

      February 26, 2016 at 4:10 pm

      I tried cooking with tempeh once ages ago and it did not turn out well. Maybe I'll give another shot...

      Reply
      • Alissa Saenz says

        February 28, 2016 at 5:58 pm

        Some people don't like tempeh because it has a somewhat bitter taste. If that bothers you, try steaming it for 15 minutes or so before cooking. My husband isn't a big fan of the texture, but he likes it in recipes where it gets crumbled instead of cooked in slabs or cubes, so you could give that a try - it would probably even work as a variation on this recipe. :)

        Reply
        • Lisa Kusel says

          October 28, 2018 at 5:20 pm

          I lived in Indonesia for a while (where tempeh originated)and the locals never cook tempeh without first steaming for 10 minutes.

          Reply
      • Laurie says

        April 21, 2022 at 6:41 pm

        Definitely try this recipe. I am lukewarm on tempeh. This recipe is so, so good!!
        It will be in the rotation at our house.

        Reply
    2. Teresa says

      August 13, 2018 at 9:37 am

      5 stars
      I just made these yesterday for lunch with my husband and we absolutely loved them! I added a couple more things to the sauce like nutritional yeast and lime juice, but man these turned out so well. The sauce is awesome, I have some left over and I can't wait to make something else with it. I actually used some of the unheated sauce to marinate the tempeh for a little bit before cooking, since tempeh isn't my favorite and I wanted it to get as much saucy flavor as I could. I don't know how much of a difference that made, but by the end I was sneaking tempeh bites out of the pan. Delicious.

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:44 pm

        Yay!! I'm so glad you both enjoyed them!!

        Reply
    3. Rachel Collins says

      May 15, 2019 at 4:30 am

      5 stars
      Your recipes have yet to fail me, Alissa! Thank you for your creative genius. I made this for dinner and my skeptical husband was scraping the bottom of the pan for every last bit of flavor. Normally he hates tempeh. I didn't steam first but had a very fresh package to use. I fried on cast iron on high (forgot to turn down to medium and the kitchen got quite smokey) for a bit less than 10 min total including the onions and peppers. By the time I added those, the oil had been soaked up so I dry fried as long as possible then added the sauce and stirred until it was really sticky. The tempeh soaked up a ton of flavor without even marinating or steaming first. I used sprouted grain wraps which were a perfect compliment. I didn't have kimchi or avocado on hand but I made the wraps with arugula, julienned carrots, and mung bean sprouts. They were just perfect and I will certainly be making these over and over again! Thank you!

      Reply
      • Alissa Saenz says

        May 19, 2019 at 5:18 pm

        I'm so glad you enjoyed them! My husband it's a fan of tempeh either, but he loves these as well. :)

        Reply
    4. Teri of NC says

      June 12, 2019 at 12:42 am

      5 stars
      Loved this recipe! Thank you so much for sharing it!!!

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:20 pm

        I'm so glad you enjoyed it!

        Reply
    5. Katrina says

      December 02, 2019 at 7:35 pm

      I just saw your recipe. Can I use tofu instead of tempeh?

      Reply
      • Alissa Saenz says

        December 08, 2019 at 10:57 am

        I think tofu would work well. Enjoy!

        Reply
    6. Moriah says

      May 03, 2020 at 7:31 pm

      5 stars
      This recipe is perfection! Even my newly picky 2 yo asked for more. I did steam the tempeh and it was such a great texture. But the real star...the sauce. I've made more than a handful of your recipes now and they're always delicious. Thanks for sharing!

      Reply
    7. Jill says

      July 11, 2020 at 7:41 pm

      Love this recipe soooooo much. Do you think
      We can use rice paper wrappers instead of flour tortillas?

      Reply
      • Alissa Saenz says

        July 12, 2020 at 4:38 pm

        Glad you like it! I think using rice paper wrappers is a great idea!

        Reply
    8. Corbin says

      August 03, 2020 at 8:52 am

      Would this be good cold the next day for a bring to work lunch?

      Reply
      • Alissa Saenz says

        August 03, 2020 at 9:01 am

        Yup! I've sent my husband to work with the leftovers and he really enjoys them. You might just want to leave the avocado out because it will turn brown - you could slice up a fresh one and add it just before eating it, or sub something like vegan mayo.

        Reply
    9. john host says

      November 04, 2020 at 9:43 am

      Hey there, Made this recipe last night. Much pleased with the result. Great flavoring! One of these was such a satisfying meal that I didnt feel snarky after all night. Will make again for sure. Much thanks, John

      Reply
    10. Collin says

      July 11, 2021 at 9:31 pm

      5 stars
      Love this recipe made it many times. Replaced tempeh with crispy baked tofu for $$$ reasons and it is still delicious.

      Reply
    11. Danielle says

      October 24, 2021 at 2:26 pm

      5 stars
      This was such a gorgeous recipe I’ve already shared it with friends! Had to use tofu as I can’t get tempeh in my area but as the sauce was the star of the dish it didn’t really matter.

      Reply
    12. Ashlea says

      January 20, 2022 at 8:23 pm

      5 stars
      So delicious and filling!!! Love it so much! Thanks for the recipe :)

      I'm new to being vegan and recipes like this are so useful.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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