Ingredients
Vegan Korean Beef:
- 2 cups Soy Curls rehydrated in water
- 1 tablespoons Vegetable Oil
- 2 tablespoons Reduced Sodium Soy Sauce
- 1 tablespoons Dark Soy Sauce
- 1 tablespoon Rice Vinegar
- 2 tablespoons Water
- 1 tablespoons Lime Juice
- 2 tablespoons Brown Sugar
- 2 Garlic Cloves minced
- ¼ teaspoons Crushed Red Pepper Flakes
- ½ teaspoons Ground Ginger
Kimchi Mayo:
- 6 tablespoons Vegan Mayo
- 2-3 tablespoons Vegan Kimchi see note
- 1 tablespoon Lime Juice
- Pinch of Salt & Black Pepper
For Serving:
- 8-10 Mini Flour Tortillas
- Red Onion minced
- Cilantro finely chopped
Instructions
- Place the soy curls in a large bowl and cover with water. Let soak for 15-20 minutes. Drain and squeeze out as much water as possible.
- Add the vegetable oil to a large pan on medium high heat. Toss in the soy curls and cook until starting to brown, about 4-5 minutes.
- Whisk together soy sauce, dark soy sauce, rice vinegar, water, lime juice, brown sugar, garlic cloves, crushed red peppers and ground ginger. Add to the pan with the soy curls. Cook until soy curls have absorbed the sauce and are slightly brown and crisp, about 5 minutes.
- Finely chop the kimchi. Add the kimchi to a small bowl along with the lime juice, mayo, salt and pepper. Whisk until combined.
- If you have a gas stove, char the tortillas on the open flame. If not, char them on a pan. Finely chop the red onion and cilantro. And cut up extra lime wedges, if desired.
- Add the vegan Korean beef to the tortillas and top with red onion, cilantro, kimchi mayo, and a fresh squeeze of lime. Enjoy!
Video
Notes
If you don't have access to soy curls, use tofu or seitan! Skip the rehydrating and simply brown on the stove top until crisp.
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