Celebrating Collaboration: Cooking Up Fun with Impossible Foods

Disney Parks Blog Author Chelsea Burnett

by , Alliance Manager, Disney Corporate Alliances

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


  • 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


  • 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


  • 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


  • 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


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


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


  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.


  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.


  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.


  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.


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