Vegan Bulgogi BBQ Tacos
Introduction
Experience a delightful fusion of East meets West with today's special recipe: Vegan Bulgogi BBQ Tacos. These tacos blend the savory sweetness of Korean bulgogi with the classic comfort of American BBQ, all wrapped in a soft taco shell, making every bite a celebration of flavors.
Ingredients
- 2 cups shredded jackfruit
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 6 small corn tortillas
- 1 cup finely chopped red cabbage
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, vinegar, and gochujang to create the marinade.
- Add shredded jackfruit to the marinade and let sit for at least 30 minutes.
- Heat a skillet over medium heat and cook the marinated jackfruit until caramelized, about 8-10 minutes.
- Warm the corn tortillas on a separate skillet or in the microwave.
- Assemble the tacos by placing a generous amount of the cooked jackfruit on each tortilla.
- Top with chopped red cabbage, green onions, and sprinkle with sesame seeds.
- Serve warm and enjoy!
Enjoy these Vegan Bulgogi BBQ Tacos as a novel addition to your culinary repertoire, perfect for impressing guests or for a flavorful family dinner. The combination of textures and tastes ensures a dining experience that's both satisfying and exciting.
Emily
| Nutritionfacts | Calories: 250 per serving, Fat: 5g, Carbohydrates: 40g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Sesame, Wheat (corn tortillas may contain traces) |