KOREAN IMPOSSIBLETM TACOS

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Step 1

Bulgogi Sauce: Combine 5 Tbsp mirin, 1 tsp ginger, 1.5 Tbsp Gochujang sauce, 3 tablespoons of the tamari, 1 Tbsp shallot, Asian pear or apple , 2 garlic coves, 2 Tbsp dark brown sugar and 1 chopped green onion in a blender. Blend until smooth, and reserve.

Step 2

In a pan on high heat, add 1 tablespoon seasame oil to the pan. Scatter Impossible Beef within the pan to sear, being careful not to overcrowd. Cook in batches if necessary–forming the crust is the most important part! After the Impossible Beef is seared and cooked through, add the Bulgogi sauce and bring to a boil. Reduce to a simmer for serving.

Step 3

Asian Slaw: Combine savoy cabbage, daikon, carrot, cilantro, and remaining green onion in a bowl.

Step 4

Vinaigrette: Combine 1 Tbsp rice vinegar, 1 tsp toasted sesame oil, 1/2 Tbsp sesame seeds, remaining 1 teaspoon Tamari, 1 tablespoon of the agave, the juice of 1/2 a lime and 1/2 teaspoon salt in a bowl. Mix until well incorporated and set aside. Mix the vinaigrette into the slaw. Allow to sit for 30 minutes.

Step 5

Avocado Garnish: Combine diced avocado with juice of 1/2 a lime and a pinch of salt. Carefully stir as to not break up the avocado. Add 1/2 teaspoon of the Korean chili flakes and stir to incorporate. Set aside for serving.

Step 6

MAKE THE KOREAN CHILI CREMA

Step 7

Korean chile crema: Combine 1.5 cups yogurt, remaining 2 teaspoons of Korean chili flakes, 1 Tbsp sriracha, remaining 1 tablespoon of agave, juice of 1/2 a lime, and remaining 1/2 teaspoon salt. Mix until well incorporated, pour into squeeze bottle for serving, or simply serve in a bowl with a spoon.

Step 8

Warm the tortillas in a 200 degree oven for approximately 3 minutes. Remove and store wrapped in a clean linen towel if you are not building the tacos right away. To serve, add Impossible Beef Bulgogi to the tortilla. Top with the Asian Slaw. Drizzle with the Korean Chili Crema. Top with the Spicy Avocado Garnish. Enjoy!