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
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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!
KIMCHI SPICES: Korean chilli flakes, coriander, garlic, onion, chives MUSHROOM SPICES: Korean chilli flakes, ginger, garlic, MUSTARD TOASTED SESAME SEEDS: white SESAME SEEDS BLACK SESAME SEEDS: black SESAME SEEDS FRIED RICE SPICES: Chives, star anise, Sichuan pepper, fennel, cassia, cloves CHIPOTLE CHILLIES. 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
150ml sour cream to serve
2 eggs (any size)
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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