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Korean ImpossibleTM Tacos Recipe

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  • 4

    Servings
  • Not Too Tricky
  • 26

    Ingredients
  • 45 min

    Preparation
  • 15 min

    Cooking
  • 60 Total Time

    Total Time

The late Anthony Bourdain was a huge fan of Korean food: “Of all the [American] immigrant cuisines, Korean food has probably been messed with the least. Unlike other new arrivals, Koreans seem to be the most unwilling to accommodate Western tastes.” And yet, what could be more cross-cultural than Korean Tacos? Especially tasty ones made with Impossible™ Beef Made From Plants.

This is one of our favorite dishes because it stays true to its heritage on both sides. This dish has 27 ingredients, so it’s time to go shopping! You can get most ingredients at your regular market, but it may also require a stop at an Asian supermarket near you. And this is when your adventure begins. If you’ve never been to an Asian supermarket, you are in for a real treat.

The ingredient list may seem a bit daunting at first, but most ingredients go right into the blender for the sauce! Our favorite ingredient on this list is Gochujang. It's a tangy, sweet, fermented chili paste popular in Korea. Don’t hesitate to get a jar of it because once you try it, you’ll find yourself using it in other non-Korean dishes as well. The other two ingredients from this recipe that you’ll want to permanently add to your pantry are Korean Chile Powder and Agave. Agave is from cactus and is 1.5 times sweeter than sugar; it makes an excellent honey substitute because you need less of it.

You’ll be making Bulgogi sauce with these ingredients and heads up: This is probably going to be your favorite barbeque sauce. It works exceptionally well with Impossible Beef. You’ll be a kitchen hero with this recipe.

26 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pack Impossible™ Beef
  • 2 Cloves Garlic, Minced
  • 1 Pear
  • 1 Tablespoon Shallot, Minced
  • 1 Tablespoon Sesame Oil
  • 2 Cups Savoy Cabbage
  • 1/2 Cups Carrot
  • 2 Green Onions
  • 3 Tablespoons Tamari Soy Sauce
  • 1/2 Tablespoon Sesame Seeds
  • 1 Tablespoon Sriracha
  • 1 Lime
  • 0.5 Avocado
  • 2 1/2 Teaspoons Korean Chili Powder
  • 5 Tablespoons Mirin
  • 1 Tablespoon Ginger, Grated
  • 1 1/2 Tablespoons Gochujang
  • 2 Tablespoons Dark Brown Sugar
  • 8 Tortillas
  • 1/2 Cup Daikon
  • 1/4 Bunch Cilantro
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Dark Sesame Oil
  • 1 1/2 Cups Plain Yogurt
  • 2 Tablespoons Agave
  • 1 Teaspoon Salt
7 steps
  1. MAKE THE BULGOGI SAUCE

    Ingredients used

    • 2 Cloves Garlic, Minced
    • 1 Pear
    • 1 Tablespoon Shallot, Minced
    • 2 Green Onions
    • 3 Tablespoons Tamari Soy Sauce
    • 5 Tablespoons Mirin
    • 1 Tablespoon Ginger, Grated
    • 1 1/2 Tablespoons Gochujang
    • 2 Tablespoons Dark Brown Sugar

    Combine Mirin, Garlic, Ginger, Pear, Gochujang Sauce, Shallot, Dark Brown Sugar, 1 Chopped Green Onion, and 3 TBSP of Tamari Soy Sauce in a blender. Blend until smooth, and reserve.

  2. COOK THE IMPOSSIBLE™ BEEF

    Ingredients used

    • 1 Pack Impossible™ Beef

    In a pan on high heat, add 1 TBSP 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.

  3. MAKE THE ASIAN SLAW

    Ingredients used

    • 2 Cups Savoy Cabbage
    • 1/2 Cups Carrot
    • 1/2 Cup Daikon
    • 1/4 Bunch Cilantro

    Combine all produce in a bowl - savoy cabbage, daikon, carrot, cilantro and 1 green onion.

  4. MAKE THE SLAW VINAIGRETTE

    Ingredients used

    • 1 Tablespoon Sesame Oil
    • 1/2 Tablespoon Sesame Seeds
    • 1 Lime
    • 1 Tablespoon Rice Vinegar
    • 1 Teaspoon Dark Sesame Oil
    • 2 Tablespoons Agave

    Combine all vinaigrette ingredients -- Rice Vinegar, Dark Sesame Oil, Sesame Seeds, 1 tsp Tamari Soy Sauce, 1 TBSP Agave, juice of 1/2 a lime, 1/2 tsp Salt in a bowl. Mix until well incorporated and set aside. Mix the vinaigrette into the slaw. Allow to sit for 30 minutes to develop flavors.

  5. MAKE THE SPICY AVOCADO GARNISH

    Ingredients used

    • 0.5 Avocado
    • 2 1/2 Teaspoons Korean Chili Powder
    • 1 Teaspoon Salt

    Combine diced avocado with juice of 1/2 a lime and a pinch of salt. Carefully stir to keep a nice dice on the avocado. Add 1/2 tsp Korean Chili Powder and incorporate. Set aside for serving.

  6. MAKE THE GOCHUJANG CREMA

    Ingredients used

    • 1 Tablespoon Sriracha
    • 1 1/2 Cups Plain Yogurt

    Combine the Plain Yogurt, Sriracha, 2 tsp Korean Chili Powder, 1 TBSP Agave, 1/2 tsp salt, and the juice of 1/2 a lime in a bowl. Mix until well incorporated, and pour into squeeze bottle for serving.

  7. BUILD THE TACOS!

    Ingredients used

    • 8 Tortillas

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