Entertaining

Korean Impossible™ Tacos

4 Servings

26 Ingredients

By Impossible™ Foods Chef

Michael Melton

60’ Total time=15’ Cooking + 45’ Preparation

We love this dish because it stays true to its heritage on both sides. If it's your first time visiting an Asian grocery store, you have a lot to look forward to, as it'll soon become one of your favorite places! Our favorite ingredient on this ingredient list is gochujang. It's a tangy, sweet, fermented chili paste that serves as a base seasoning in many Korean dishes.

Heads up if you've never had Korean food: this bulgogi sauce is probably going to become one of your favorite barbecue sauces, and it works exceptionally well with Impossible Beef. You may be tempted to start a bulgogi trend, but trust me, this delicious flavor creation has been in the Korean cuisine for centuries. And tortillas and meat? Man, we gotta hand it to other cultures.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

26 Ingredients

12 oz Impossible™ Beef Meat From Plants
2 cloves Garlic
1 Asian Pear or Sweet Apple, peeled and cored
Shallot, 1 Tablespoon
Sesame Oil, 1 Tablespoon
Savoy Cabbage, shredded, 2 Cups
Carrot, shaved thin with a vegetable peeler, 0.5 Cup
2 Chopped Green Onions
3 Tablespoons + 1 Teaspoon Tamari or Soy Sauce
Sesame Seeds, 0.5 Tablespoon
Sriracha, 1 Tablespoon
Juice of 1 Lime plus additional 1 Tablespoon Lime Juice
1/2 Avocado
Korean Chili Flakes, 2.5 Teaspoons
Mirin, 5 Tablespoons
Ginger, 1 Tablespoon
Gochujang, 1.5 Tablespoons
Dark Brown Sugar, 2 Tablespoons
8 Tortillas
Cilantro, chopped fine, 0.25 Bunch
Seasoned Rice Vinegar, 1 Tablespoon
Toasted Sesame Oil, 1 Teaspoon
Plain Yogurt, 1.5 Cups
Agave, 2 Tablespoons
Salt, 1 Teaspoon
Daikon, cut into thin strips, 0.5 Cup

How to prepare

Step 1: MAKE THE BULGOGI SAUCE

Combine mirin, garlic, ginger, Asian pear or apple, Gochujang sauce, shallot, dark brown sugar, 1 chopped green onion, and 3 tablespoons of the tamari or soy sauce in a blender. Blend until smooth, and reserve.

Step 2: COOK THE IMPOSSIBLE BEEF

In a pan on high heat, add 1 tablespoon seasame oil to the pan. Scatter Impossible Beef within the pan to sear, being careful not to overcrowd. Cook in batches if necessary–forming the crust is the most important part! After the Impossible Beef is seared and cooked through, add the Bulgogi sauce and bring to a boil. Reduce to a simmer for serving.

Step 3: MAKE THE ASIAN SLAW

Combine savoy cabbage, daikon, carrot, cilantro, and remaining green onion in a bowl.

Step 4: MAKE THE SLAW VINAIGRETTE

Combine rice vinegar, toasted sesame oil, sesame seeds, remaining 1 teaspoon Tamari or soy sauce, 1 tablespoon of the agave, the juice of 1/2 a lime and 1/2 teaspoon salt in a bowl. Mix until well incorporated and set aside. Mix the vinaigrette into the slaw. Allow to sit for 30 minutes.

Step 5: MAKE THE SPICY AVOCADO GARNISH

Combine diced avocado with juice of 1/2 a lime and a pinch of salt. Carefully stir as to not break up the avocado. Add 1/2 teaspoon of the Korean chili flakes and stir to incorporate. Set aside for serving.

Step 6: MAKE THE KOREAN CHILI CREMA

Combine yogurt, remaining 2 teaspoons of Korean chili flakes, sriracha, remaining tablespoon of agave, juice of 1/2 a lime, and remaining 1/2 teaspoon salt. Mix until well incorporated, pour into squeeze bottle for serving, or simply serve in a bowl with a spoon.

Step 7: BUILD THE TACOS!

Warm the tortillas in a 200 degree oven for approximately 3 minutes. Remove and store wrapped in a clean linen towel if you are not building the tacos right away. To serve, add Impossible Beef Bulgogi to the tortilla. Top with the Asian Slaw. Drizzle with the Korean Chili Crema. Top with the Spicy Avocado Garnish. Enjoy!