Gochujang BBQ Tacos Recipe

Makes: 4-6 servings

Nutritional Highlights: Chili peppers are one of the main ingredients in gochujang and are brimming with beneficial antioxidants.

“Fun Fact” / Tips & Tricks Section:

These delicious tacos are perfect not only for serving a larger group but to meal prep and make ahead for lunch for the week! Repurpose any leftover rice for the kimchi rice recipe and get creative in the kitchen with a fun fusion of flavors.

Edamame

Ingredients

1/2 cup frozen edamame

Directions

You can thaw it in the refrigerator or pop it in the microwave for a few seconds. Set aside.

‍Creamy Gochujang Dressing

Ingredients

1/2 cup vegan mayo (We use our in-house sunflower mayo!)

2 tablespoons red onion, chopped

2 garlic cloves, smashed

1 tablespoon grated fresh ginger

1 teaspoon vegan gochujang (increase depending on heat preference)

1/4 cup loosely packed with picked fresh cilantro

1 1/2 tablespoons water

1 1/2 tablespoons fresh lime juice

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1/4 teaspoon sea salt

Directions

Combine all ingredients in a blender or food processor. Alternatively, use an immersion blender in a narrow container. Blend until completely smooth. Taste and adjust — add more salt if needed or increase the goghujang to heat preference. Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly. After refrigerating it gets thicker, so thin with water as needed.

Gochujang Pulled Jackfruit

Ingredients

(2) 20 oz cans of young, green jackfruit*

1/4 cup water

1 tablespoon toasted sesame oil

1 tablespoon sunflower oil

2 tablespoons red onion, chopped

1 tablespoon grated fresh ginger

2 garlic cloves, smashed

1 teaspoon vegan gochujang (increase depending on heat preference)

1/4 teaspoon sea salt

1 tablespoon white sesame seeds

*Ripe jackfruit is very different from unripe jackfruit. It's actually the unripe jackfruit that is used in most recipes and is what you'll find on store shelves. The young, green, unripe jackfruit is chewy and mild, making it perfect for soaking up the flavor of the savory dishes you're cooking.

Directions

Begin by straining and rinsing the young jackfruit gently in a colander. Since canned jackfruit is usually canned with a brine solution, give it a thorough rinse before using. While still in the colander, press down firmly on the jackfruit with a potato masher to release excess brine as well as bread up into smaller, bite-sized pieces.

Using the same blender, food processor, or immersion blender used for the creamy gochujang sauce, combine the water, oil, whole onion, ginger, garlic, gochujang, and salt. Blend until completely smooth. Combine the sauce with the pressed jackfruit and mix well adding the sesame seeds, being sure each jackfruit piece is seasoned evenly.

On a parchment lined baking tray distribute the seasoned jackfruit with minimal overlap. Bake at 425F for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots. Tear any larger pieces by hand for a shredded jackfruit.

Remove from the oven and serve warm.

Toasted Seed Garnish

Ingredients

1 tablespoon pumpkin seeds

1 tablespoon hemp seeds

1 tablespoon black sesame seeds

Pinch of sea salt

Directions

In a medium skillet, cook all of the seeds over medium heat, swirling the skillet, until lightly toasted and fragrant for about 2 to 3 minutes.

Spread the seeds in single layer on a baking sheet or plate and season with sea salt. Let cool completely and then store in an airtight container for up to 4 weeks.

Slaw

Ingredients

1 carrot

1/4 head napa cabbage

1/4 head red cabbage

Directions

Whatever type of cabbage you choose, the way to prepare them are generally the same. Remove any tattered or bruised outer leaves. Cut the cabbage into quarters, and then cut out the core.

Slice the cabbage quarters into thin shreds. You can hand shred with a knife, use a mandoline or use your food processor shredding attachment.

For the carrot trim the stem and peel the skin off. If washed well, the skin can stay on for extra fiber and nutrients! Place a box grater on a cutting board. Using a downward motion, scrape the pointed end of the carrot along the large holes of the box grater. Be careful to keep your hands and fingers out of the way! Repeat this shredding motion until you reach the last 2 inches of each carrot.

Combine the shredded vegetables in a bowl to make your slaw.

Red Kimchi Rice

Ingredients

1/2 cup vegan kimchi (not strained), chopped

1 tablespoon tamari

1 teaspoon toasted sesame oil

1 tablespoon sunflower oil

1/3 cup red onion, diced

1/8 teaspoon  sea salt

1 tablespoon grated fresh ginger

1 clove garlic, minced

1/4 cup vegetable stock, vegan dashi, or water

3 cups cooked brown rice

Directions

Cook the brown rice ahead of time or repurpose leftovers. One cup uncooked long grain brown rice yields about 3 cups cooked rice.

Mix the chopped vegan kimchi, tamari, and sesame oil in a small bowl or measuring cup and set aside.

Heat the sunflower oil in a medium skillet (can be the same skillet used for the seeds!) over medium-high heat until shimmering. Add the diced red onion and 1/8 teaspoon salt and cook, stirring, until the onions begin to sweat, about 2 minutes. Lower the heat to medium-low and continue to stir until the onions are mostly cooked through and soft, about 5 minutes.

Add the ginger and garlic and cook, stirring for about 1 minute until fragrant. Add the stock or water, scraping up any browned bits in the skillet. Simmer without a lid until slightly reduced, about 1 minute. Stir in the cooked rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through. This should take about 3 minutes.

Stir in the reserved kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish - this is best served hot!

Tortillas

Directions

Simply heat a pan that is larger than the diameter of your tortillas over medium to medium high heat. There is no need to oil the pan, or even spray it with nonstick spray. When the pan is hot, place the tortilla directly into the pan, and heat for about 45 seconds, until the bottom is browned in spots.

Then use tongs or a fork to flip it over and warm the other side for about 45 seconds. Remove the tortilla to a plate or a clean surface, and repeat with the rest of the tortillas. You can stack them as they are heated.

If you have a gas range you can warm your tortillas over the flame. Turn your gas burner to medium, so that the flame just barely reached the top of the grate. Place a tortilla directly onto the burner, and heat for about 15 seconds, until the bottom is browned in spots. Use tongs to flip it over and toast the other side for about 15 seconds.

Assemble the tacos

To assemble tacos, layer the slaw mix, red kimchi rice, edamame, and the gochujang pulled jackfruit in each tortilla. Serve with the creamy gochujang sauce and top with the toasted seeds for garnish.

Alternatively, serve this meal on a base of greens and use the tortillas to clean the plate, mopping up any leftovers and leaving nothing to waste. Tortillas are so versatile as they can take the place of a plate or a spoon, reducing serving dishes to a minimum. Get creative and have fun in the kitchen!

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