The vibrant vegetarian flavors in Korean and Mexican cuisine go beautifully together in these Raw Korean BBQ Tacos!
Living and cooking in Los Angeles, one of my favorite things is the diversity of cultures and FOOD! Inspiration is everywhere. I love the contrast of sour and spicy in Korean cuisine!
Tacos are everywhere these days, but I love a tasty raw version best. I have made an easy vegan version of a Korean BBQ marinade and used portabellos as the star of the dish. Instead of tortillas, collard leaves have been cut into circles for a gluten free base for these Korean BBQ tacos and there is a nut based “chorizo” as well.
- ¼ cup chili paste
- ⅜ cup agave nectar, maple syrup and honey
- 2 Tablespoons tamari
- 2 Tablespoon apple cider vinegar
- 3 cloves garlic
- 1 Tablespoon grated ginger
- 1 portobello cap, gills removed and sliced into long strips.
- 1 cup walnuts, pieces or chips
- ⅓ cup sun dried tomatoes, chopped finely
- 1 Tablespoon cilantro, chopped
- 1¼ teaspoons cumin seed
- 1 Tablespoon tamari
- ⅛ teaspoon pepper, red or cayenne
- ¾ Tablespoon olive oil
- 4-6 collard leaves
- 1 avocado
- ¼ onion, minced
- Pinch salt
- Juice of ½ lime
- ½ cup red cabbage, shredded
- 3 scallions, chopped fine
- ¼ cup cilantro, chopped
- ¼ cup kimchee (see recipe here, or use store bought kimchee)
- 1 lime cut into wedges
- 1 teaspoon dark or light organic agave syrup
- ¼ teaspoon sea salt
- 2 cloves garlic, minced
- Blend ingredients until smooth, and set aside until ready to use.
- Process the nuts in a food processor until crumbly. Transfer to a bowl and mix in the spices, chili paste, and olive oil. Mix by hand until all the ingredients are well incorporated.
- With a 3"-4" ring mold or plate, cut the collard leaves into circles.
- Mash all ingredients together with a fork or whisk.
- Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee pickled ginger and Korean BBQ marinated portobellos. Garnish with scallion, cilantro, red cabbage and lime.