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.
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!
We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and
you'll be in with the chance of winning our monthly prize!
Sorry, not all fields are filled out. Please check and try again.
Please check the "I'm not a robot" box
Sorry your image was less than 400px in height or width. Please try another image;
Sorry, you haven't cropped your image yet! Please click and drag a box over your image to set the crop.
Wall of Fame - Korean Mushroom Tacos with Kimchi Fried Rice