Korean “Beef” Tacos
Prep Time:
15 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
15 Minutes
Author
Krystal Roberts
About the Recipe
These Korean “beef” tacos combine sweet, savory, and spicy flavors in every bite. A caramelized gochujang glaze coats seitan, crispy tofu, or vegan beef, while cabbage, tangy kimchi, green onions, and creamy spicy mayo add freshness and texture.
Ingredients
For the Korean “Beef”
- ¼ cup brown sugar
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp toasted sesame oil
- 3 tsp gochujang (or more to taste)
- ½ tsp ground ginger
- 1 tbsp neutral oil
- 3 cloves garlic, minced
- 4 cups Homemade Seitan, cut into bite-sized pieces (see my Homemade Seitan recipe)
Protein Alternatives
- 1 (14–16 oz / 400–450 g) block crispy tofu (see my Crispy Tofu recipe)
- Vegan beef crumbles
- Your favorite plant-based meat alternative
For the Tacos
- 8 small flour tortillas
- 1 cup shredded red cabbage
- 3 green onions, thinly sliced
- Kimchi
- Spicy vegan mayonnaise
Quick Spicy Mayo
- ½ cup vegan mayonnaise
- 2–3 tbsp sriracha (or to taste)
Optional Add-Ins
- Fresh cilantro
- Toasted sesame seeds
- Sliced cucumbers
- Pickled carrots
- Jalapeños
- Lime wedges
Servings
Yields
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Linked Recipes
Preparation
Step 1
Whisk together the brown sugar, soy sauce, sesame oil, gochujang, and ground ginger. In a separate bowl, stir together the vegan mayonnaise and sriracha until smooth.
Step 2
Heat the neutral oil in a large skillet over medium-high heat. Sauté seitan for 5–8 minutes until browned and crisp, or prepare tofu or vegan beef as directed. Add the garlic and cook for 30 seconds.
Step 3
Pour the Korean sauce over the protein and stir to coat. Cook for 2–4 minutes until the sauce thickens and caramelizes around the pieces.
Step 4
Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
Step 5
Fill each tortilla with Korean “beef.” Top with cabbage, kimchi, green onions, and spicy mayo. Serve immediately.
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