Korean Mushroom Tacos with Kimchi Fried Rice

4.6/5 from 5 Customers

The exciting flavours of Korean - Mexican fusion all the way from L.A....


35 minutes

50 minutes


Sorry this item is currently out of stock

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Head Spicerer Robyn recently went on a trip to Los Angeles where she did some thorough investigation of the latest icon of L.A.’s food scene - the Korean taco. The mix of sweet, sticky Asian flavours livened up with Mexican chillies, lime and fresh coriander is incredibly delicious.

Here we have a version that features a tortilla stuffed with mushrooms in an umami packed, sticky sauce and kimchi fried rice. Alongside there’s more kimchi, lime pickled onions, sour cream, coriander and a little extra kick from Sriracha flavoured with smoky chipotle chilli.


35 minutes

50 minutes





Medium Effort



Veggie Friendly

Taste Profile

Meal Taste


Meal Taste



Popular Style




KIMCHI SPICES: Korean chilli flakes, coriander, garlic, onion, chives
MUSHROOM SPICES: Korean chilli flakes, ginger, garlic, mustard
FRIED RICE SPICES: Chives, star anise, Sichuan pepper, fennel, cassia, cloves
SRIRACHA GROUND SPICES: Chilli, onion, garlic, toasted cumin, smoked paprika


  • 500g mushrooms (any type)
  • ½ Chinese cabbage
  • 1 small red onion
  • 1 bunch of spring onions 
  • 1 clove of garlic
  • Fresh ginger - finely chopped to make 2 tsp
  • 25g bunch of coriander
  • 1 lime
  • 150ml sour cream to serve
  • 2 eggs (any size)
  • 45g sugar
  • 45ml soy sauce (any type)
  • 90ml vinegar (rice, white wine or cider vinegar is best)
  • 3 tbsp tomato ketchup
  • 1 tbsp cornflour (or use plain flour)
  • 200g standard long grain or basmati rice (not easy cook)
  • 8 tortillas or wraps to serve

Product Rating (5):


I skipped the tacos and made it a Mushroom bowl. I loved the Kimchi and Fried Rice and hope that the Kimchi blend will make another appearance in one of your boxes soon.

Karin Wannemacher View More

Great idea, glad you enjoyed it, Karin! Keep a lookout in May for more Kimchi blend!


Amazing! Got this as part of my Meat Free subscription, then had to order it again. One of the best things I’ve ever eaten, so now I’m craving it yet again – please bring it back soon!

Katie Parry View More

Hooray so happy that you enjoyed it! It might be back for summer, so keep your eyes opened!


Absolutely loved this Korean kimchi dinner!

Celine J View More

It's one of our favourites here too, glad you enjoyed it!


What delicious combinations and inventive taco toppings. Would certainly have again!

Kaytlyn Beaton View More

We agree this incredible flavour combination makes for a truly delicious meal and we're loving the beautiful pops of colour from the Kimchi Fried Rice and Pickled Onions- amazing!


What a treat! We had been waiting to give this recipe a go and one night decided to have a special stay at home dinner. It was DELICIOUS! The chipotle adds a lovely heat that’s smoky and warm, whilst the kimchi and lime combo adds that zesty kick. The mushroom sauce ends up sticky and tangy, a great fit for the fried rice and pickles. Overall, a real mouth-firework! We had our fried rice with no egg and used coconut yoghurt rather than sour cream to make it plant-based and it all worked perfectly! The recipe was easy to make and we enjoyed putting it all together. The spice combos here are mixed to perfection, can’t wait to make this again!

Katie Ferneyhough View More

Great job - it all looks fab! Happy spicing!

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