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KOREAN IMPOSSIBLE™ TACOS

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Korean Impossible Tacos

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  • 4

    Servings
  • Not Too Tricky
  • 27

    Ingredients
  • 45 min

    Preparation
  • 15 min

    Cooking
  • 60 Total Time

    Total Time

Tacos aren't just for Tuesdays. These Korean inspired tacos come packed with flavor – so you can satisfy your cravings any day of the week.

27 Ingredients

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  • 12 Ounces Impossible Burger
  • 2 Cloves Cloves Garlic
  • 1 Pear
  • 1 Tablespoon Shallot
  • 1 Tablespoon Sesame oil
  • 2 Cups Savoy Cabbage
  • 1/2 Cup 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 Tablespoons Korean Chili Powder
  • 5 Tablespoons Mirin
  • 1 Tablespoon Ginger
  • 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
  • 1 Tablespoon Lime Juice

7 steps

  1. MAKE THE BULGOGI SAUCE

    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™ BURGER

    In a pan on high heat, add 1 TBSP oil to the pan. Scatter Impossible 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 Burger 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

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

  4. MAKE THE SLAW VINAIGRETTE

    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

    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

    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!

    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!

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