Make your own Korean Mushroom Tacos Feast

Make an impressive veggie spread, inspired by the flavoursome street food fusions of Los Angeles!

This box contains all the spices and an easy to follow recipe card to create a lavish menu for 4 people.

  • Korean mushrooms
  • Kimchi fried rice
  • Kimchi
  • Pickled onions
  • Chipotle sriracha

35 mins

50 mins


In 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.

About this box:

  • Contains 7 individual spice sachets and an easy to follow recipe card
  • Add your personal message in the basket
  • Serves 4
  • Heat: 3/5 (more with the sriracha!)
  • Prep time: 35 mins
  • Cook time: 50 mins
  • Just add fresh ingredients to create your own Korean mushroom tacos feast!


35 mins

50 mins





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

May contain traces of celary. Allergens are listed in CAPITALS

  • 500g mushrooms (any type) 
  • ½ Chinese cabbage 
  • 1 small red onion 
  • 1 bunch of spring onions 
  • 1 clove of garlic
  • Fresh ginger 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

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