Korean Bbq Tacos
Korean BBQ Tacos is a easy Korean recipe that serves 4. 350 calories per serving. Recipe by Solange Aurelio on YouTube.
Prep: 15 min | Cook: 22 min | Total: 47 min
Cost: $14.98 total, $3.75 per serving
Ingredients
- 1 lb Impossible Burger (frozen, thaw before cooking)
- 8 small Flour Tortillas (6‑inch, store‑bought)
- 1/4 head Green Cabbage (thinly sliced)
- 1/4 head Purple Cabbage (thinly sliced)
- 1 small Daikon Radish (peeled and julienned)
- 2 tbsp Sesame Oil (toasted sesame oil)
- 1/2 tsp Salt (kosher or sea salt)
- 1/4 tsp Black Pepper (freshly ground)
- 1 tsp Fresh Ginger (grated)
- 1 tsp Garlic (minced)
- 1/2 cup Soy Sauce (low‑sodium, can use liquid aminos)
- 2 tbsp Rice Wine Vinegar
- 1/3 cup Brown Sugar
- 2 tbsp Sriracha
- 2 tsp Cornstarch (for slurry)
- 3 tbsp Water (2 tbsp for sauce, 1 tbsp for slurry)
- 1/4 cup Cashew Cream (blended soaked cashews, lemon juice, salt)
- 1 whole Lime (cut into wedges for serving)
- 1 small bunch Fresh Cilantro (chopped, optional garnish)
Instructions
Prepare the Slaw
Thinly slice the green cabbage, purple cabbage, and julienned daikon radish. In a large bowl toss the vegetables with sesame oil, salt, pepper, and grated ginger until evenly coated.
Time: PT10M
Make the Cornstarch Slurry
Combine 2 teaspoons cornstarch with 1 tablespoon water in a small cup; stir until smooth.
Time: PT2M
Mix the Korean BBQ Sauce
In a mixing bowl whisk together soy sauce, rice wine vinegar, brown sugar, sriracha, minced garlic, grated ginger, and black pepper. Set aside.
Time: PT3M
Cook the Sauce
Heat 1 tablespoon oil in the small saucepan over medium‑high heat. Add the sauce mixture and bring to a gentle boil, stirring constantly. Once boiling, stir in the cornstarch slurry and simmer 2‑3 minutes until thickened.
Time: PT5M
Brown the Impossible Meat
Add a drizzle of oil to the large skillet over medium‑high heat. Crumble the thawed Impossible Burger into the pan and cook, stirring occasionally, until fully browned and no longer pink, about 8 minutes.
Time: PT8M
Combine Meat and Sauce
Pour half of the prepared Korean BBQ sauce over the browned meat, stir to coat, and cook an additional 2 minutes to let the flavors meld.
Time: PT2M
Warm the Tortillas
Place the flour tortillas in the skillet for 30 seconds per side, or until pliable and lightly toasted.
Time: PT2M
Assemble the Tacos
Lay a warm tortilla on a plate, add a generous spoonful of the BBQ‑coated Impossible meat, top with cabbage‑daikon slaw, drizzle cashew cream, and finish with a squeeze of lime and chopped cilantro if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegan, Dairy‑Free
Allergens: Soy, Tree nuts (cashews), Sesame
Ingredient Substitutions
- Instead of Impossible Burger: Beyond Meat ground, any plant‑based ground meat
- Instead of Flour Tortillas: corn tortillas, lettuce wraps
- Instead of Green Cabbage: Napa cabbage
- Instead of Purple Cabbage: red cabbage
- Instead of Daikon Radish: regular radish, thinly sliced
- Instead of Sesame Oil: vegetable oil (less flavor)
- Instead of Fresh Ginger: ground ginger (1/4 tsp)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Soy Sauce: tamari, liquid aminos
- Instead of Rice Wine Vinegar: apple cider vinegar
- Instead of Brown Sugar: white sugar, coconut sugar
- Instead of Sriracha: gochujang (1 tbsp)
- Instead of Cornstarch: arrowroot powder
- Instead of Cashew Cream: vegan sour cream, silken tofu blend
- Instead of Fresh Cilantro: green onions
Equipment Needed
- Large Skillet
- Small Saucepan
- Mixing Bowls
- Whisk
- Cutting Board
- Chef's Knife
- Microplane Grater
- Measuring Cups
- Measuring Spoons
- Tongs
- Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Preparing the slaw with proper seasoning
- Creating a smooth cornstarch slurry
- Thickening the Korean BBQ sauce without scorching
- Browning the Impossible meat to develop flavor
- Balancing assembly so the taco stays intact
Chef Tips from the Video
- For extra umami, add a splash of toasted sesame oil to the finished tacos.
- Toast the sesame seeds and sprinkle on top of the slaw for added crunch.
- If you like more heat, increase sriracha or add a pinch of Korean gochugaru.
Troubleshooting
Sauce is too thin after adding slurry.
Simmer a few minutes longer; add a second teaspoon of cornstarch mixed with water.
Impossible meat releases too much water and stays soggy.
Pat the meat dry with paper towels before cooking and avoid adding extra liquid until the sauce is incorporated.
Slaw becomes soggy.
Salt the cabbage lightly and let it sit 5 minutes, then drain excess moisture before mixing with oil.
Storage
Refrigerator: Sauce, slaw, and cooked meat keep 3‑4 days in airtight containers. Cashew cream lasts up to 5 days.
Freezer: Cooked Impossible meat and sauce freeze well for up to 2 months; thaw before reheating.
Room temperature: Tortillas can sit at room temperature for up to 2 days, sealed in a bag.
Make-Ahead Tips
- Prepare the Korean BBQ sauce a day ahead and refrigerate; reheat gently before use.
- The slaw can be made 12‑24 hours ahead; the cabbage stays crisp if kept cold.
- Cashew cream stores well in the fridge for up to 5 days; whisk before serving.
Frequently Asked Questions
What is the cultural significance and history of Korean BBQ tacos in Korean‑American cuisine?
Korean BBQ tacos are a modern fusion that blends traditional Korean barbecue flavors—sweet, spicy, and umami—with the handheld convenience of Mexican tacos. The trend grew in the U.S. during the 2010s, popularized by food trucks and chefs who wanted to merge the two vibrant street‑food cultures.
What traditional Korean ingredients are used in this Korean BBQ Impossible taco recipe?
The sauce features classic Korean pantry staples such as soy sauce (or liquid aminos), rice wine vinegar, brown sugar, ginger, garlic, and sriracha as a stand‑in for gochujang. Sesame oil and toasted sesame seeds add authentic nutty aroma.
How is this Korean BBQ taco dish traditionally served in Korea or Korean‑American restaurants?
In Korean‑American settings the tacos are usually served warm, topped with a crunchy kimchi‑style slaw, a drizzle of creamy sauce (often a sesame‑based or cashew cream), and finished with fresh lime and cilantro. They are often enjoyed as a shared appetizer or main course.
What occasions or celebrations are Korean BBQ tacos associated with in Korean‑American culture?
These tacos are popular at casual gatherings, food‑truck festivals, and modern Korean‑American brunches. They’re also a hit for game‑day parties and weekend family meals because they’re quick to assemble and full of bold flavor.
What are the authentic traditional ingredients for Korean BBQ sauce versus acceptable substitutes in this recipe?
Authentic Korean BBQ sauce uses gochujang (Korean chili paste), soy sauce, sesame oil, garlic, ginger, and brown sugar. In this recipe, sriracha replaces gochujang for accessibility, and soy sauce can be swapped with tamari for gluten‑free needs.
What other Korean dishes pair well with these Korean BBQ Impossible tacos?
Serve them alongside Korean‑style pickled vegetables (kimchi), a simple cucumber‑soy salad, or a bowl of mild doenjang soup. A side of steamed rice or a light seaweed salad also complements the tacos nicely.
How does the YouTube channel Solange Aurelio approach Korean‑inspired plant‑based cooking compared to other vegan channels?
Solange Aurelio focuses on vibrant, globally‑inspired vegan dishes that stay true to the original flavors while using plant‑based proteins like Impossible. Her style emphasizes quick, quarantine‑friendly meals with clear visual steps, differing from channels that prioritize raw or raw‑vegan techniques.
What are the most common mistakes to avoid when making Korean BBQ Impossible tacos at home?
Common errors include over‑cooking the Impossible meat, which can become dry, and under‑thickening the sauce, resulting in a watery glaze. Also, avoid overdressing the slaw; too much salt or oil makes it soggy.
Why does this recipe use a cornstarch slurry instead of reducing the sauce longer?
A cornstarch slurry quickly gives the sauce a glossy, thick coating without prolonged simmering, which could make the soy‑based sauce bitter. This technique preserves the bright ginger‑garlic flavor while achieving the desired texture.
Can I make the Korean BBQ sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator; reheat gently over low heat, stirring to re‑emulsify before tossing with the meat.
Last updated: August 29, 2026
