Korean Tacos with Kimchi Slaw

korean tacos recipe

Korean Tacos with Kimchi Slaw recipe
Serves 4

I’ve seen “Korean Tacos” on local menus for a few years now, and while they aren’t an authentic dish, I can’t help but love them. They combine pungent and refreshing korean flavors with ease-of-assembly and customization of tacos. I use Sunja brand kimchi if I’m not at a Korean grocery store, it’s tasty and vegan for those that need it. Any kind of tortilla you like could work for this—I used corn while working on this recipe, but I also love Siete Family almond flour tortillas. If you can find ready-made bao buns, those would be delicious too. The slaw is really customizable so don’t get stuck on these ingredients; I just used what was in my CSA this week. You could try napa cabbage or even a crunchy lettuce. The carrots can be bought pre-shredded and the leftovers used for lunch salads.

For Kimchi Slaw:
4 cups thinly sliced cabbage (from 1/2 head green cabbage)
1 cup shredded carrots
1 cup kimchi, roughly chopped
2 tablespoons rice vinegar
1/2 cup chopped cilantro

For Tofu:
drizzle of grapeseed oil
14 ounces extra firm tofu, sliced into 1/2” strips
1/4 cup arrowroot
6 tablespoons water
2-3 tablespoons tamari or soy sauce
1 tablespoon honey
2 cloves garlic, minced

For serving:
12 taco-sized tortillas
gochujang hot sauce

  1. Make the kimchi slaw: Toss cabbage, carrots, kimchi, rice vinegar, and cilantro together. Season to taste with salt. Flavors will continue to marinate and blend as you make the rest of the tacos.

  2. Make tofu: Heat a large nonstick skillet over medium-high heat and drizzle with grapeseed oil. Toss tofu strips with arrowroot and dust off any extra. Pan-fry (in 2 batches if you need to) until all sides of tofu are light golden and slightly crispy. About 3-4 minutes. Meanwhile, combine water, tamari, honey and garlic in a small bowl. When tofu is golden, pour mixture over tofu and let it reduce until excess water is evaporated, about 1 minute. Arrowroot from the tofu will thicken the sauce into a glaze.

  3. Assemble tacos: char tortillas if desired and serve with tofu and slaw. Drizzle optional hot sauce on top if desired.