- Not Too Tricky
60 Total TimeTotal 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™ Burger.
This is one of our favorite dishes because it stays true to its heritage on both sides. This dish has 26 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 Chili Flakes 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 barbecue sauce. It works exceptionally well with Impossible Burger. You’ll be a kitchen hero with this recipe.
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Burger
- 2 Cloves Cloves Garlic
- 1 Asian Pear or Sweet Apple, peeled and cored
- 1 Tablespoon Shallot
- 1 Tablespoon Sesame oil
- 2 Cups Savoy Cabbage, shredded
- 1/2 Cup Carrot, shaved thin with a vegetable peeler
- 2 Chopped Green Onions
- 3 Tablespoons + 1 Teaspoon Tamari or Soy Sauce
- 1/2 Tablespoon Sesame Seeds
- 1 Tablespoon Sriracha
- Juice of 1 lime plus additional 1 Tablespoon Lime Juice
- 1/2 Avocado
- 2 1/2 Teaspoons Korean Chili Flakes
- 5 Tablespoons Mirin
- 1 Tablespoon Ginger
- 1 1/2 Tablespoons Gochujang
- 2 Tablespoons Dark Brown Sugar
- 8 Tortillas
- 1/2 Cup Daikon, cut into thin strips
- 1/4 Bunch Cilantro, chopped fine
- 1 Tablespoon Seasoned Rice Vinegar
- 1 Teaspoon Toasted Sesame Oil
- 1 1/2 Cups Plain Yogurt
- 2 Tablespoons Agave
- 1 Teaspoon Salt
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.
COOK THE IMPOSSIBLE BURGER
In a pan on high heat, add 1 tablespoon seasame oil to the pan. Scatter Impossible Burger 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.
MAKE THE ASIAN SLAW
Combine savoy cabbage, daikon, carrot, cilantro, and remaining green onion in a bowl.
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.
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.
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.
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 Burger Bulgogi to the tortilla. Top with the Asian Slaw. Drizzle with the Korean Chili Crema. Top with the Spicy Avocado Garnish. Enjoy!
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