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Korean Smash Tacos - when Seoul meets Mexico City

Dinner
under 1h
6
by
Maya Leinenbach (Fitgreenmind)
&
One of the best things ever made - please please pleaaaase try it! Crispy soy chunks with Korean flavors.

Prep Time

30

Cook Time

10

Total Time

40

Ingredients you'll need

  • 150g soy chunks
  • 2 tbsp soy sauce
  • 1 3/4 cup (450ml) water
  • 1 tsp each salt cumin paprika
  • 1/2 tsp garlic powder, ginger powder
  • 2/3 cup (100g) chickpea flour
  • 1/2 cup (125g) vegan mayo
  • 1 tbsp gochujang
  • lime
  • water to thin
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 2 tsp vinegar
  • 2 tsp sesame oil
  • sesame seeds
  • kimchi
  • cilantro
  • 6 small tortillas

    • Let's get cookin'

    1. Cook soy chunks with seasonings until water gone (5-10mins)
    2. Stir in chickpea flour set, aside while making sauces
    3. Press mixture on tortillas fry in oil few minutes
    4. For spicy mayo: mix vegan mayo, gochujang, optional: lime, water to thin
    5. For gochujang sauce: mix gochujang, maple syrup, vinegar, sesame oil, sesame seeds, water to thin
    6. Serve tacos with spicy mayo, gochujang sauce, kimchi, cilantro.

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    Fusion food at the highest level

    These smash tacos are the perfect embodiment of modern fusion cuisine. Soy chunks are seasoned with oriental spices and blended with chickpea flour to create a protein-rich mass, which is pressed onto tortillas and fried until crispy. The Korean sauces make this dish special: Spicy mayo with gochujang and a sweet and sour gochujang glaze with sesame provide bursts of flavor. Fermented kimchi and fresh cilantro round out this Korean-Mexico fusion. The secret lies in the 'smashing' process – the mixture is pressed firmly onto the tortillas and then fried until crispy. This creates a unique texture that harmonizes perfectly with the intense flavors. A 30-minute dish that pushes boundaries.

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