Celebrating Collaboration: Cooking Up Fun with Impossible

From the Disney Parks Blog and written by: Chelsea Auburn

If you’ve visited Taste of EPCOT International Flower & Garden Festival this year or dined at a Walt Disney World Resort restaurant, chances are you’ve seen delectable Impossible™ Foods items on the menu.

We know how important it is for guests to have a variety of options when they dine with us. We were thrilled earlier last year when Impossible and Disney Chefs began collaborating to bring additional plant-based offerings to Disney Parks guests. Whether you’re at Restaurantoraus at Disney’s Animal Kingdom Theme Park or the soon-to-open Pym Test Kitchen at Avengers Campus at Disney California Adventure park, our Disney chefs have enjoyed developing dishes featuring Impossible’s plant-based meat that cooks, sizzles and tastes to please every discerning palate! “Using the Impossible Foods product is a game changer when it comes to plant-based offerings,” said EPCOT Culinary Director Al Youngman. “Its versatility gives you the ability to create multiple dishes and use different cooking techniques that enhances any menu.”

In addition to being served at over 20 dining locations, you can find our friends from Impossible at various festivals and events at Disneyland and Walt Disney World, including Disney California Adventure Food & Wine Festival, runDisney Wine & Dine Half Marathon Weekend and the currently running Taste of EPCOT International Flower & Garden Festival.

What better event to celebrate Earth Month and plant-based offerings than the festival that features dishes inspired by plants! As part of Taste of EPCOT International Flower & Garden Festival, Impossible has a few different menu items at the Trowel & Trellis outdoor kitchen, including: Sausage and Kale Soup and Boneless Impossible™ Korean Short Rib with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise. Have you tried these dishes as part of this year’s festival? If not, there’s still time to try one of these mouth-watering offerings with the festival running through July 5!

Taste of EPCOT International Flower & Garden Festival

In partnership with fellow blog author Karen McClintock and our Festival chefs, we wanted to share one of my favorite plant-based meat recipes – the Boneless Impossible™ Korean Short Rib with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise. Whether you’ve tried this popular dish at the festival or decide to make it at home, be sure to share your pictures with us on social!

Boneless Impossible™ Korean Short Ribs

Boneless Impossible™ Korean Short Ribs with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise
(Serves 6)

Click here for a print-at-home version of this recipe

IMPOSSIBLE SHORT RIBS

  • 1 pound Impossible™ Burger
  • 1/4 teaspoon Chinese five-spice powder
  • 1 tablespoon gochujang paste
  • 1 clove garlic, minced
  • 2 tablespoons chickpea flour
  • 1 teaspoon salt

KOREAN
BBQ SAUCE

  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ginger paste
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons sambal olek
  • 1/3 cup brown sugar
  • 2 cups plus 2 tablespoons water, divided
  • 2 tablespoons cornstarch

DANMUJI SLAW

  • 1 cup water
  • 1 cup rice wine vinegar
  • 2 cloves garlic, halved
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons sugar
  • 1/2 pound daikon radish, julienne
  • 3 medium carrots, peeled and julienne

CILANTRO-LIME RICE

  • 2 cups jasmine rice
  • 2 1/2 cups water
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • 1 tablespoon finely chopped cilantro
  • Coarse salt, to taste

KIMCHEE MAYONAISE

  • 1 tablespoon kimchee base
  • 1/2 cup plant-based mayonnaise

GARNISH

  • 3 baby bok choy
  • 2 tablespoons olive oil
  • 1 tablespoon black sesame seeds

FOR
IMPOSSIBLE SHORT RIBS:

  1. Preheat oven to 250°F. Line 9×5-inch loaf pan with
    parchment paper and set aside.
  2. Combine Impossible Burger, five spice, gochujang paste,
    garlic, chickpea flour, and salt in large bowl and stir until fully combined.
    Spoon into prepared loaf pan and pack tightly, making sure the top is smooth.
  3. Cover loaf pan tightly with foil. Fill 9×13-inch pan half
    way with water. Set loaf pan inside of water bath.
  4. Bake for 1 hour, until Impossible Burger reaches an
    internal temperature of 145°F. Remove loaf pan from water bath and cool at room
    temperature for 30 minutes. Once loaf pan is cool enough to handle, remove
    short ribs. Wrap in plastic wrap and refrigerate for 24 hours.
  5. Remove from plastic wrap and slice into eighteen 1/2-inch
    thick rectangles.

FOR
KOREAN BBQ SAUCE:

  1. Combine soy sauce, sesame oil, mirin, rice wine vinegar,
    ginger paste, garlic, sambal olek, brown sugar, and 2 cups of water in medium
    saucepan. Bring to simmer over medium-low heat.
  2. Continue simmering for 30 minutes.
  3. Combine remaining 2 tablespoons of water with cornstarch in
    small bowl. Slowly whisk into sauce and simmer until BBQ sauce is thick and
    sticky.
  4. Keep warm until ready to serve.

FOR DANMUJI SLAW:

  1. Combine water, rice wine vinegar, garlic cloves, bay leave,
    peppercorns, turmeric, coarse salt, and sugar in medium saucepan. Bring to boil
    over high heat.
  2. Remove from heat and rest for 30 minutes.
  3. Place daikon and carrot in medium glass bowl. Pour cooled
    brine over vegetables. Rest for 30 minutes before serving.

FOR CILANTRO-LIME RICE:

  1. Place rice and water in medium saucepan. Bring to rolling
    boil, uncovered, on medium-high heat. Reduce heat to simmer and cover with lid.
    Cook for 12 minutes, until water is absorbed by rice.
  2. Remove from heat and let rice stand for 10 minutes. Fluff
    with spatula or rice paddle.
  3. Add lime juice, zest, and chopped cilantro. Season with
    salt, to taste.
  4. Keep warm until ready to serve.

FOR KIMCHEE MAYO:

  1. Combine kimchee base and plant-based mayonnaise in small
    bowl.
  2. Refrigerate until ready to serve.

TO SERVE:

  1. Cut baby bok choy in half.
  2. Bring a large stockpot of water to boil. Season generously
    with salt and add bok choy. Cook for 2 minutes, until tender. Place in ice bath
    with slotted spoon. Set aside.
  3. Heat oil large sauté pan over medium heat for 5 minutes,
    until hot. Add sliced short ribs and cook for 1-2 minutes per side, until
    crispy. Add BBQ sauce to fully coat ribs.
  4. Place 1 cup of cooked rice in each bowl. Top with 3 slices
    of short rib and glaze with additional BBQ sauce, if desired. Add large
    spoonful of slaw to each bowl. Place 1/2 head baby bok choy in each bowl.
    Drizzle with kimchee mayo and top with black sesame seeds.

Cook’s
Notes: Impossible™ is available online or at your local grocery store.
Impossible™ cooks and tastes like beef made from cows – but is made
sustainably, from plants. 

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