Korean BBQ Tacos Recipe

Soy curls: A plant-based protein made from whole soybeans, used as a meat substitute. Korean BBQ sauce: A savory and slightly sweet sauce used to flavor the soy curls. Cabbage: Shredded to add a crunchy texture to the tacos. Carrots: Julienned to provide a fresh and crisp element. Cucumber: Sliced to add a refreshing crunch. Taco shells: Used as the base to hold all the delicious fillings.

To enhance the flavor of the soy curls, marinate them in the korean bbq sauce for at least 30 minutes before cooking. This allows the soy curls to absorb more of the sauce, resulting in a richer taste. Additionally, lightly toasting the taco shells in a skillet will give them a nice, crispy texture that complements the filling.

• rehydrated soy curls - Substitute with jackfruit: Jackfruit has a similar texture to pulled meat when cooked, making it a great vegan alternative for BBQ dishes.

• korean bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile similar to Korean BBQ sauce, though you may want to add some gochujang or chili paste for extra heat.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar crunchy texture and can be used as a fresh, crisp base for the tacos.

• julienned carrots - Substitute with julienned bell peppers: Julienned bell peppers provide a sweet and crunchy alternative that complements the other ingredients well.

• sliced cucumber - Substitute with sliced radishes: Sliced radishes add a peppery crunch that pairs nicely with the other fresh vegetables in the tacos.

• taco shells - Substitute with lettuce wraps: Lettuce wraps offer a low-carb, gluten-free alternative to traditional taco shells while still providing a satisfying crunch.

• Allow the soy curls to cool completely before storing. This prevents condensation, which can make them soggy.

• Store the soy curls and vegetables separately to maintain their texture and freshness. Use airtight containers for both.

• For the soy curls, place them in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.

• The vegetables (shredded cabbage, julienned carrots, and sliced cucumber) should be stored in separate airtight containers or resealable bags. They will remain crisp for up to 3 days in the refrigerator.

• If you have leftover Korean BBQ sauce, store it in a small airtight container in the refrigerator. It will keep for up to a week.

• To freeze the soy curls, place them in a freezer-safe container or resealable freezer bag. Label with the date and freeze for up to 2 months.

• When ready to use, thaw the soy curls in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.

• Avoid freezing the vegetables as they can become mushy upon thawing. It's best to prepare fresh vegetables when you plan to serve the tacos.

• For the taco shells, store them in their original packaging or in an airtight container at room temperature. They will stay fresh for up to a week.

• To reheat the taco shells, warm them in a skillet or microwave just before assembling the tacos. This ensures they remain crispy.

• When assembling the tacos after storing, layer the reheated soy curls first, followed by the fresh vegetables. This keeps the tacos from becoming soggy and maintains the crunch of the vegetables.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the assembled tacos in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until the soy curls are warmed through and the taco shells are crispy.

• Microwave Method: Place the tacos on a microwave-safe plate. Cover them with a damp paper towel to keep the taco shells from becoming too hard. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for about 3-5 minutes, flipping halfway through to ensure both sides are evenly warmed. This method helps maintain the crispiness of the taco shells.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the soy curls are hot and the taco shells are crispy. This method is great for maintaining texture.

• Steaming Method: If you prefer a softer taco shell, you can steam the tacos. Place them in a steamer basket over boiling water, cover, and steam for about 5 minutes. This method keeps the vegetables like cabbage, carrots, and cucumber fresh and vibrant.

• Skillet: Use this to cook the soy curls with the Korean BBQ sauce until they are heated through.

• Microwave: This can be used to warm the taco shells quickly if you prefer not to use a skillet.

• Knife: Essential for julienning the carrots and slicing the cucumber.

• Cutting board: Provides a safe and clean surface for cutting the vegetables.

• Mixing bowl: Useful for holding the shredded cabbage, julienned carrots, and sliced cucumber before assembling the tacos.

• Tongs: Handy for handling the soy curls and assembling the tacos without making a mess.

• Measuring cups: Necessary for measuring out the soy curls, Korean BBQ sauce, and vegetables accurately.

• Spatula: Helps in stirring and cooking the soy curls evenly in the skillet.

• Serving plate: Use this to arrange the assembled tacos before serving.

Prepare ingredients in advance: Rehydrate the soy curls and chop the vegetables the night before to save time on the day of cooking.

Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to cut down on prep time.

Batch cook: Double the recipe and store extra soy curls in the fridge for quick meals later in the week.

Microwave taco shells: Warm the taco shells in the microwave for 30 seconds instead of using a skillet to save time.

Ready-made sauce: Use store-bought Korean BBQ sauce to avoid making it from scratch.