Korean Tacos (Meatless)

Korean tacos - either you love them or you've never had them. I refuse to believe anyone doesn't like them! We originally made a quick-pulled pork version here and recently came up with this meatless version that's absolutely delicious (and takes less time)! If you're not familiar with Korean food this is a great opportunity to dive in to the unique flavors of Korean-fusion cuisine. Think - sweet and spicy gochujang, sour-hot-effervescent kimchee, and a multitude of textures from the crunchy cabbage to the crumbly "meat" filling. 

If you don't have a well-stocked Asian market near you there are plenty of substitutes for the kimchee and gochujang. If you can't find kimchee, you can make it or make a quick pickle similar to this one. Granted, a pickle won't have the same flavor or health benefits of fermented kimchee, but it's better than nothing! If you can't find gochujang (fermented hot pepper paste) you can substitute this homemade mix or if you can't find miso paste, simply mix sriracha with a dash each of honey, soy sauce and sesame oil.

For our meat substitute we used textured vegetable protein (TVP) which is simply defatted soy flour that can be easily reconstituted in water (or broth) and has the same protein content as meat. We found the TVP in the bulk section at Mother's Market and it's also sold by Bob's Red Mill (bagged products). Like any good meat substitute it absorbs the flavor of what you cook it with making it perfect for something as nicely flavored as Korean tacos! If you can't find or don't like TVP, try any kind of smart ground, or crumbled tofu or diced sauteed vegetables! On the side I served a simple slaw of finely sliced carrot, cucumber, daikon, snap peas, and cabbage dressed with a a pinch of white miso mixed with rice vinegar.

Serves 4 (2 tacos each)

INGREDIENTS:

• 1 tsp sesame oil
• 6 mushrooms, finely diced
• 1 cup TVP (textured vegetable protein)
• 1 cup water
• 1/4 cup soy sauce
• 1/4 tsp cayenne powder
• 1/2 tsp garlic powder
• 2-4 Tbsp gochujang (or 2-4 Tbsp mix of above alternatives) to taste
• 1 cup kimchee
• 8 tortillas (we used a corn-flour tortilla)

DIRECTIONS:

1. Saute minced mushrooms in 1 tsp sesame oil over medium heat, until tender.
2. Reconstitute TVP by combining water, TVP, soy sauce, cayenne and garlic powder in same pot with mushrooms. Bring to a boil, cover and remove from heat. Allow to sit 10 minutes.
3. Bring back to warm over low heat and stir in 2-4 Tbsp gochujang mixed with a touch of water. Add more gochujang to taste.
4. Warm tortillas in microwave or over flame.
5. Fill each tortilla with TVP/mushroom mixture. Top with kimchee!