Spicy Korean Veggie Tacos

Spicy Korean Veggie Tacos

I miss my kitchen. Not that it's gone anywhere, or I've gone anywhere, but I'm currently one-armed, using my non dominant hand for everything. I'm okay, but frustrated. Shoulder surgery for a sports related injury has had me in a sling for a month! Ryan is quickly becoming head chef of our household while I give careful instructions and probably hover far too much. It is driving me crazy that I can't pick up a knife and help out! I'm slowly but surely getting my strength and range of motion back, but it is a slow process!

Working one-armed means I'm also much slower at getting posts completed. It is so hard to type everything left handed! But, slow and steady wins the race, and today I want to share a recipe for a great Meatless Monday taco. This recipe is incredibly versatile, and can be constructed with any of our favorite veggies on hand.  

Tacos are such a great weeknight meal. So much so, that "Taco Tuesday" is a common occurrence in so many homes. This spicy vegetarian recipe is easily adaptable for whatever veggies you might have on hand, and is great for either Meatless Monday or Taco Tuesday; or maybe even both! 

Start by first preparing the vegetables. In this case, red onion, carrot, daikon radish, Serrano peppers, sunchokes, and kale. A note on veggies; this recipe is incredibly adaptable and can be made with any veggies you have on hand. I've used broccoli, zucchini, mushrooms, and even potatoes (by the way, when you're typing lefthanded, potatoes autocorrects to pirates so many times you need to walk away and calm yourself with coffee before continuing. No potato/pirate recipes for awhile.)

Finely slice 1/2 of a red onion. Finely dice 1 serrano pepper, seeds and ribs removed. If you are adverse to spice, you can omit the pepper.

Julienne or shred 2 medium size carrots to equal 1 cup of shredded carrot. Peel and julienne a medium sized daikon radish to equal 1 cup of shredded daikon as well.

Peel and finely slice 4-6 medium sized sunchokes; also called Jerusalem artichokes. These have a great crunch even when cooked, and are like a slightly sweet, starchy potato. 4-6 sunchokes should equal 1 1/2 cups peeled and sliced. I use a mandolin slicer for this; if you choose to do the same, watch your fingers! I have a sneaking suspicion that I'm going to be distracted one evening making dinner and slice the tip of a finger off with this thing. I should probably use the finger guard...

Rough chop one bunch of kale, any variety will do, with the tough stems removed; 2 cups when chopped.

Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add onions and the serrano pepper and cook until starting to soften, about 2 minutes. Add shredded carrots and daikon radish to the Add sunchokes and kale and continue to cook until vegetables are tender crisp and kale is wilted.

While vegetables are cooking, mix together 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of honey, the juice of 1 lime (about 2 tablespoons), 1/2 teaspoon of sesame oil, and 2 teaspoons of gochujang paste or fermented pepper paste.

Add the sauce to the vegetables and cook until the sauce begins to thicken, about 2 minutes.

Assemble tacos in a fresh corn tortilla, topped with spicy sour cream (greek yogurt, Sriracha, and gochujang) some fresh napa cabbage and something pickled or fermented; kimchi or in this case, spicy homemade pickled ramps.

I hope you'll try something new with fresh flavors and fun veggies like these spicy Korean veggie tacos.


Spicy Korean Veggie Tacos

By , July 5, 2015
Prep time: 15 minutes Cook time: 20 minutes Yield: 4 servings
Boldly spicy, these veggie tacos are perfect for Taco Tuesday or Meatless Mondays! Or both! Korean, tacos, vegetarian, spicy


  • 1/2 red onion, thinly sliced
  • 1 serrano pepper, finely diced
  • 2 medium carrots, shredded (about 1 cup)
  • 1 cup of shredded daikon radish
  • 1 1/2 cups of peeled and sliced sunchokes (Jeruselum Artichokes) (4-6 medium)
  • 1 bunch of chopped kale, thick stems removed (2 cups)
  • Olive oil
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 1 tablespoon of honey
  • Juice of 1 lime
  • 1/2 teaspoon of sesame oil
  • 2 teaspoons of gochujang
  • 8 fresh corn tortillas
  • Shredded napa cabbage
  • Kimchi
  • Spicy sour cream (sour cream or plain greek yogurt with sriracha and gochujang)


  1. Wash and prepare vegetables
  2. In a small bowl, combine soy sauce, mirin, honey, lime, sesame oil and 2 teaspoons of gochujang
  3. Whisk together sauce ingredients and set aside
  4. Heat 2 tablespoons of olive oil in a large skillet over medium high heat
  5. Saute red onion and serrano pepper 2-3 minutes or until starting to soften
  6. Add shredded carrot, daikon radish and sunchokes (Jeruselum artichokes) and saute 3-4 minutes
  7. Stir in chopped kale and cook until wilted and vegetables are crisp-tender; cooked through but still have a bite
  8. Add prepared sauce and cook 2-3 minutes or until thickened
  9. Heat tortilla shells according to package instructions and assemble tacos
  10. Top tacos with shredded napa cabbage, spicy kimchi and spicy sour cream (sour cream or plain greek yogurt mixed to taste with sriracha and gochujang paste)

Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!