Korean Barbecue Potato Tacos with Quick Kimchi 5fix
Elevate your taco game with these Korean Barbecue Potato Tacos with Quick Kimchi, a bold fusion of spicy-sweet flavors and satisfying textures! Roasted baby potatoes, coated in a savory gochujang glaze, provide a crispy yet tender base, while a quick, tangy cabbage and carrot kimchi adds a vibrant crunch. Wrapped in warm corn tortillas and finished with fresh cilantro, green onions, and toasted sesame seeds, these tacos are a showcase of Korean-inspired street food flair in just 45 minutes. Perfect for weeknight dinners or casual gatherings, this recipe is a creative twist on traditional tacos, delivering a hearty, plant-based meal packed with bold, umami-rich flavors.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 4 green onions, thinly sliced
- 250 grams white cabbage, thinly sliced
- 1 carrot, shredded
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 corn tortillas
- 15 grams fresh cilantro leaves
- 2 teaspoons toasted sesame seeds
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Wash the baby potatoes and cut them into bite-sized pieces. Place them in a large mixing bowl.
In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, and minced garlic. Pour this sauce over the potatoes and toss well to coat evenly.
Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.
While the potatoes are cooking, prepare the quick kimchi. In a large bowl, combine the cabbage and shredded carrot. Sprinkle with salt and sugar, then gently massage with your hands for 2-3 minutes until the vegetables start to soften.
Add 2 tablespoons of rice vinegar and half of the sliced green onions to the cabbage mixture. Toss well and set aside to marinate while you finish preparing the rest of the dish.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Keep them warm in a clean kitchen towel.
To assemble the tacos, place a scoop of roasted potatoes on each tortilla. Top with a generous helping of quick kimchi, the remaining sliced green onions, fresh cilantro leaves, and a sprinkle of toasted sesame seeds.
Serve the tacos immediately and enjoy the delicious medley of bold Korean flavors and vibrant textures!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
