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Serves four as side or two as main.


1 1/3 Cup Kim’s Kimchi, chopped

8 Corn tortillas (2 per taco)

1 t. sesame oil

1 Clove of garlic, minced

2 Green onion, sliced

16 oz. Mixed mushrooms,

roughly chopped

To garnish: Thinly sliced cabbage

K-White sauce

Pickled jalapenos

Sesame seeds

For the Sauce: 2 T. Vegan mayo alternative or mayo

1 lime

1 t. Thai Chili Garlic sauce


Prep the sauce by combining 2T. of vegan mayo or regular mayo with 1 T. of lime juice and 1 t. of Thai Chili Garlic sauce. Stir well, set aside.

Thinly slice cabbage, set aside.

Stir-fry garlic in the sesame oil over medium heat for 1-2 minutes. Add the chopped mushrooms and fry until tender and caramelized on the edges. Be careful not to overcrowd the mushrooms in the pan. Sprinkle the green onion over top and move the mushrooms to a dish. Stir-fry the kimchi until it gets well cooked on the edges. Turn off the heat and leave the kimchi in the pan until tortillas are ready.

In a lightly oiled pan or griddle, warm the tortillas in stacks of 2, turning one at a time.

Fill the tacos with the mushroom mixture and the caramelized kimchi. Top with a generous amount of cabbage, sauce, pickled peppers, and a sprinkle of sesame seeds.

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