Korean Impossible^TM Tacos

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.

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.

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.

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.

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.

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.

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!