The Vegan Ferret

Vegan Food, Restaurants, Experiences from a Newly Vegan Ferret Lover

Vegan Korean Tacos

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So my incredible boyfriend had the amazing idea and ambition to make vegan Korean tacos this week. He even made homemade fermented kimchi! These tacos were so good, we went back to the store a couple of days after the first go-around to get more tofu so we could make them again. The kimchi takes a bit of preparation and should be made a few days before the tacos so it has time to ferment. The first night we ate the kimchi as is without letting it ferment and it was still great, but I definitely noticed the difference the second time around and would suggest prepping the kimchi ahead of time if you think of it.

The rest is super easy! Marinated tofu with some finely chopped veggies (food processor all the way).

Anyways, my boyfriend and his brother were just discussing how annoying it is when you have to scroll through a long narrative before you get to the recipe sooooo I’ll just get to the (soy) meat and potatoes of this post.


What you need:

  • Large glass jar
  • 1 cabbage (we used 3/4 of the head)
  • 5 scallions
  • Brine – approximately 1 cup salt, 3 cups water
  • 1 pear
  • 6 radishes
  • 1 tbsp paprika
  • 1 tbsp red pepper
  • 1.5 inches ginger
  • 1/2 tbsp garlic

Putting it together:

  • Chop the cabbage and radishes into 1 inch strips
  • In a large bowl, combine brine, cabbage, and radishes. Use a plate or something similar to push down in the veggies so they are submerged in the brine. Let soak for 1 hour.
  • While you’re waiting for your cabbage and radishes, finely pulse the pear, garlic, 3 of the scallions, and the ginger in a food processor until they are finely chopped.
  • In a small bowl or cup, combine the paprika, red pepper, and a small amount of water (about 1 tbsp) to create a paste.  Add to the food processor with the other ingredients.
  • After an hour, drain the cabbage and radishes, keeping about 1 cup of the brine to pour over kimchi.
  • Chop the 2 remaining scallions and add to the cabbage and radish mix.
  • Add food processor mix to cabbage mix and mix thoroughly.
  • Pour vegetable mix into glass jar with a tight fitting lid, leaving about 1 inch of open space at the top. Pour cup of brine over veggie mix. Place in cool, dry place for 24-48 hours. We let it ferment for 36 and it was perfect.

Korean Tacos

What you need:

  • 1 brick of extra firm tofu
  • 1 cup chopped mushrooms (optional)
  • 1 jar Korean Bulgogi sauce
  • Kimchi
  • 1 tbsp olive oil
  • 1 tsp garlic

Putting it together:

  • Cut tofu in half (lengthwise), press under paper towels and something heavy for 15 minutes.
  • Optional Tofu Freezing for a less spongy texture: cover tofu with plastic and and freeze. Boil to thaw.
  • Chop into 1/2 inch cubes and place in ziplock baggy with mushrooms (if desired) and bulgogi sauce. Massage bag until all ingredients are thoroughly mixed in the sauce.
  • Let marinate for at least one hour (the longer the better).
  • Sautée ingredients on medium/ high with olive oil and garlic until browned.
  • Enjoy the most delicious vegan Korean tacos ever!

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