My husband loves the K-town tacos from Veggie Grill. Every time we go there to eat he picks up a menu, picks out a couple new things that look good, hims and haws, and then orders the K-town tacos, like usual. So, when I think to myself “what dinner will make my husband happy,” of course it’s a copy cat recipe of K-town tacos.
The Korean BBQ sauce in my recipe is much less spicy than Veggie Grills, because I am making it for kids (that’s just an excuse, I’m a wimp when it comes to very spicy things). I also swap out the fake chicken for tempeh, making it much more nutritious.
Running short on time, energy, or willingness to do dishes? No problem! You can take the easy route. For a quick and easy version, Trader Joe’s also has a tasty Korean BBQ sauce that is pretty similar to my recipe. Also, the tacos pair nicely with a side of sweet potato fries. Just throw a pan of them in the oven with the tempeh.
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- 10 small flour tortillas (Switch to corn tortillas for gluten free)
- 1 can black beans or about 2 cups home cooked black beans
- 8 oz. package of tempeh
- 1 avocado
- Arugula enough for garnish on 10 tacos
- 1/2 cup coconut aminos
- 1/3 cup coconut sugar
- 1 tbs garlic minced
- 1/2 tbs rice vinegar
- 1 tsp chili garlic sauce
- 1/2 tsp ginger
- 1/4 tsp pepper
- 1 tbs arrowroot starch (really any starch will work - corn potato, etc.)
- 1 tbs water
Ingredients
Gochujang (Korean BBQ) Sauce:
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- Heat the oven to 400F. Slice tempeh into strips about 1/4 inch thick and lay out on a baking sheet. Bake for 20 minutes until golden on top.
- While the tempeh is cooking, make the BBQ sauce. Combine all ingredients except cornstarch and water into a saucepan. Simmer for 5 minutes or so. In a small dish whisk arrowroot starch and water and then poor into saucepan, stirring continuously. Let simmer for a couple more minutes. When its thick enough, turn off heat and set aside (keep in mind that most sweet sauces will continue to thicken as they cool, so don’t cook them too far down).
- In another sauce pan, heat the beans on medium until warm, or put them in the microwave, then make the crema. Combine all the ingredients and adjust to taste.
- When the tempeh is finished, put it in a large bowl and toss with the Gochujang sauce. Heat the tortillas on a griddle, or in the microwave and assemble each taco with tempeh, black beans, a slice of avocado, arugula and a drizzle of crema. Enjoy!
