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.
Raw Korean BBQ Tacos
Prep time
Total time
Spicy portobellos mushrooms, pickled ginger and tangy kimchee deliver big flavors on a freah collard leaf
Author: Rachel Carr
Recipe type: Appetiser
Cuisine: Vegan/vegetarian
Serves: 4 servings
Ingredients
For the Korean BBQ mushroom marinade:
- 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.
For the walnut chorizo:
- 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
For the collard leaf taco shells:
- 4-6 collard leaves
For the guacamole:
- 1 avocado
- ¼ onion, minced
- Pinch salt
- Juice of ½ lime
To assemble the tacos:
- 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
Instructions
For the Korean marinade:
- Blend ingredients until smooth, and set aside until ready to use.
For the walnut chorizo:
- 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.
For the taco shells:
- With a 3"-4" ring mold or plate, cut the collard leaves into circles.
For the guacamole:
- Mash all ingredients together with a fork or whisk.
To assemble the tacos:
- 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.
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These tacos look amazing. Are the collard greens called anything else? Are they tender? What is the rolled item on the top of the taco? I want to make this dish right now it sounds and looks so exotic & delicious! Thx for the inspiration. 🙂
Hi annette! I don’t know another name for collard greens! They are a large flat leaf that is usually cooked but is great raw as well. The rolled item on top is the kim chee.
Made this tonight for dinner. Over the top!!! I have made other raw taco dinners before but this is the best. The Korean BBQ mushroom marinade is outstanding and the walnut chorizo is sooo good. All of the flavors blend perfectly. The only thing I would leave out the next time is the kimchee as I like to eat that by itself. Even my husband liked it. Thank you Rachel for sharing this.
When you say 3/8 cup agave nectar, maple and honey, is that 3/8 cup of each or 1/8 cup?
That’s 3/8 cup of of one of the three, but if you want to mix liquid sweeteners that’s fine. I should have said “or” not “and!”