Korean food’s popularity has fathomed incredible heights with the BTS wave. Fusion recipes that blend the best of two cuisines are exciting. A combination of bold Korean flavors with the freshness of Mexican cuisine in vegan tacos makes the most delectable choice. It is perfect for your Korean-Mexican fusion food truck menu.
Korean tacos with kimchi would be flavorful and fulfilling. These could be easily prepared in under 30 minutes. Plant-based Kimchi tacos are one of the best Korean-Mexican fusion recipes to dig into. The garlicky, probiotic, and nutrient-dense main course dish is aromatic and spicy. Check the step-by-step procedure to prepare it at home below-
Prepare the Kimchi in advance
Kimchi is a traditional spicy and salty side dish with a tangy flavor in Korean cuisine. It is a gut-friendly dish with fermented Napa cabbage and a Korean radish base. Globalization has popularized this rich, umami-flavored dish in other parts of the world. A variety of vegetables seasoned with Korean chili pepper, fish sauce or miso paste, garlic, and ginger contribute high nutritional value.
- It bears anti-inflammatory properties.
- The probiotic content helps to maintain gut health.
- Metabolism booster
- Contains antioxidants
- Rich in vitamins A, B, and C
How to make vegan kimchi?
Vegan kimchi is simple to make and time-intensive, but its demand is worth the effort. You can customize the spiciness according to your preference. Though this is not a traditional recipe, you’ll love the vegan version of kimchi.
Add sea salt, sweet rice flour paste, kelp powder, and gochugaru – Korean red chili, to the lengthwise cut and steamed Napa cabbage, scallions, and sliced radish. Smash some garlic and ginger in it. Add water and leave to ferment for 24 to 48 hours. Specialty items such as gochugaru and kelp powder can be found at Asian grocery stores. If they are not available, you can try to find them online or substitute gochugaru with crushed red pepper flakes and kelp powder with dulse flakes.
Korean Mexican fusion recipes vegetarian- Vegan tacos in 30 minutes
Korean Mexican fusion recipes have an epicurean essence. Every bite of kimchi tacos is a riot of mild, sweet, and tangy flavors. You can customize it to your taste, the way you love your tacos, spiced up or tone down the heat.
Follow the vegan kimchi taco recipe noted below.
Ingredients
Corn tortillas
Tofu
Sesame oil
Boiled soya beans
Tamari sauce
Honey
Sesame oil
Gochujang paste
Kimchi
Sesame seeds
Cilantro
Vegan sour cream
Method
Embark on a culinary journey with unwrapping tofu and keeping it on a kitchen towel. Press it gently to drain out extra water. Pat it with another kitchen towel to dry all the water.
Cut the tofu into cubes.
Take the boiled soybeans, smash them.
To prepare a marinade, mix rice wine vinegar with almond milk, gochujang paste, honey, and tamari sauce. Whisk until everything comes together. Add the tofu cubes and let the marinade coat them from all sides. Allow it to sit for 30 minutes.
Crush the cornflakes and roll the tofu in them.
Line a baking sheet with parchment paper, and spray it with a non-stick spray.
Place tofu cubes on it and spray sesame oil all over the tofu. Push the tray into the oven until the crunchy bits cook.
Now, it’s time to assemble the fusion magic! Take a tortilla shell, stuff crunchy tofu and smashed soybeans, and top with Kimchi. Finish it with a drizzle of sour cream. Chopped cilantro and tossed sesame seeds would enhance the look of the Kimchi tacos.
Flipping for quick and filling Korean-Mexican fusion recipes, vegetarian? Vegan kimchi tacos are one of the best choices to make. Once you are in the kitchen, try these succulent vegan tacos. The blend of nutty and Umami flavors also offers a cooling visual appeal. Sour cream perfectly balances the creaminess you would expect from tacos.
