When I first tried Korean eggplant and mushroom tacos at a vibrant street food market, I was instantly captivated by the explosion of flavors. The rich, meaty textures of roasted eggplant and portobello mushrooms paired perfectly with a zesty kimchi cream, creating a vegetarian taco experience unlike any other. As autumn rolls in and the leaves begin to change, nothing beats the warm, homey feel of whipping up these tacos for friends and family, especially when you want to impress without the stress.
In just 40 minutes, you can serve up a dish bursting with umami, complemented by a refreshing cucumber slaw—perfect for satisfying those cravings for something elevated yet comforting. Whether you’re exploring plant-based meals or simply seeking a delightful twist on taco night, these Korean Eggplant and Mushroom Tacos with Kimchi Cream are sure to become a favorite at your table!
Why are Korean Eggplant and Mushroom Tacos with Kimchi Cream a must-try?
Serving guests has never been easier with these crowd-pleasing tacos that blend flavors from Korea and the vibrant world of street food. Quick preparation means you can whip them up in just 40 minutes, ideal for busy weeknights or casual gatherings. Flavors that pop come from the umami-rich eggplant and mushrooms, complemented by the zesty kimchi cream. Versatile options allow you to adapt the recipe to your taste—try it with bao buns or in lettuce wraps! These tacos truly satisfy cravings, whether you’re plant-based or just looking to break free from fast food.
Korean Eggplant and Mushroom Tacos Ingredients
• A delicious way to enjoy Korean Eggplant and Mushroom Tacos with Kimchi Cream starts here!
For the Filling
- Eggplant – A meaty base that adds umami; Japanese eggplant can provide a different flavor if you want to switch things up.
- Portobello Mushrooms – Rich and earthy; shiitake can be a delightful alternative for a unique twist.
- Extra-Virgin Olive Oil – Essential for roasting; vegetable oil is an excellent substitute if you prefer.
- Kosher Salt – Amplifies flavors; adjust based on soy sauce’s sodium content for best taste.
- Gochujang (Korean chili paste) – Necessary for authentic spice and depth; it brings the dish to life.
- Lower-sodium Soy Sauce or Tamari – Adds savory richness; opt for tamari to keep it gluten-free.
- Honey – A touch of sweetness is perfect for balancing spice; maple syrup serves as a great vegan alternative.
For the Tortillas and Toppings
- Corn or Flour Tortillas – The perfect vehicle for your filling; consider lettuce wraps or bao buns for a fun twist!
- Cucumber – A refreshing crunch that brightens the dish; zucchini can be a lovely substitute if you like.
- Shallot – Offers mild onion flavor; red onion is a good alternative for extra sharpness.
- Fresh Cilantro or Mint – Provides earthy herbal notes; you can swap in basil if that’s what you have on hand.
For the Slaw and Kimchi Cream
- Rice Vinegar – Balances acidity in the slaw; apple cider vinegar will work in a pinch.
- Granulated Sugar – Helps to mellow out the vinegar’s tang; honey or agave syrup can replace it.
- Kimchi – Adds essential flavor to the creamy topping; consider a milder variety if you prefer less heat.
- Greek Yogurt – Delivers a creamy texture; substitute with dairy-free yogurt for a vegan option.
- Mayonnaise – Elevates creaminess; vegan mayo is a great substitute for plant-based diets.
Get ready to dive into the deliciousness of these Korean Eggplant and Mushroom Tacos with Kimchi Cream!
How to Make Korean Eggplant and Mushroom Tacos
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Prep: Preheat your oven to 400°F. Slice the eggplant and portobello mushrooms into bite-sized pieces, then arrange them in a 13×9-inch baking dish. Drizzle with extra-virgin olive oil and sprinkle with kosher salt, tossing to coat.
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Roast Vegetables: Place the baking dish in the oven and roast the vegetables for 30 minutes. Don’t forget to toss them halfway through for even cooking!
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Flavor Base: While the veggies are roasting, combine gochujang, lower-sodium soy sauce, and honey in a bowl. After the initial 30 minutes, toss this mixture with the roasted vegetables and return to the oven for an additional 10 minutes until they’re soft and beautifully caramelized.
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Make Slaw: In a medium bowl, mix together the sliced cucumber, shallot, fresh cilantro or mint, rice vinegar, granulated sugar, and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
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Prepare Kimchi Cream: Blend together your kimchi, Greek yogurt, and mayonnaise until smooth and creamy, creating that perfect topping for your tacos.
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Assemble Tacos: Take the warm tortillas and fill each with the roasted vegetable mixture. Top generously with cucumber slaw and a drizzle of kimchi cream. Enjoy them wrapped up or served over rice for a heartier option!
Optional: Serve with pickled vegetables on the side for an extra flavor kick.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Korean Eggplant and Mushroom Tacos with Kimchi Cream
Fridge: Store leftover filling and slaw in separate airtight containers for up to 2-3 days to maintain freshness and flavor.
Freezer: If you want to enjoy these tacos later, freeze the vegetable filling in airtight containers for up to 2 months. Thaw in the fridge before reheating.
Reheating: To reheat, warm the filling in a skillet over medium heat until heated through. You can also microwave it, covering it to retain moisture.
Assembly: Assemble tacos with fresh kimchi cream and slaw right before serving, as this keeps your Korean Eggplant and Mushroom Tacos vibrant and crunchy!
Make Ahead Options
These Korean Eggplant and Mushroom Tacos with Kimchi Cream are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can roast the eggplant and mushrooms up to 24 hours in advance—simply follow the roasting steps, let them cool, and store them in an airtight container in the fridge. The cucumber slaw can also be prepared ahead (up to 3 days) for a refreshing crunch. When it’s time to serve, just reheat the roasted vegetables in the oven for about 10 minutes at 350°F, whip up the kimchi cream in minutes, and assemble your tacos for a delicious, stress-free meal that’s just as satisfying as when first made!
What to Serve with Korean Eggplant and Mushroom Tacos with Kimchi Cream?
Elevate your dining experience by pairing these colorful tacos with complementary sides and drinks that will delight the senses.
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Crispy Tempura Vegetables: Lightly battered and fried, these add a crunchy contrast that harmonizes beautifully with the soft tacos. They also bring an additional Asian flair to your meal.
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Cucumber Miso Salad: Refreshing and tangy, this salad provides a cool balance to the spiciness of the kimchi cream. The miso dressing adds a savory depth that ties everything together.
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Steamed Jasmine Rice: A simple side that soaks up all the vibrant flavors from your tacos. Perfect for those who want a heartier option, rice makes for a satisfying addition to your plate.
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Sesame Garlic Green Beans: Finished with roasted sesame seeds, these green beans are not only colorful but their slight crunch and nutty flavor enhance the overall dining experience.
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Korean Pickled Radishes: Bright and tangy, these pickles cut through the richness of the tacos, providing a refreshing contrast that enhances every bite.
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Spicy Kimchi Fried Rice: A wonderful way to incorporate leftovers, this dish brings an exciting twist to your meal. The heat from the fried rice complements the tacos while remaining irresistibly delicious.
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Bubbly Sparkling Water or Soju: For a refreshing drink, consider pairing with sparkling water infused with citrus or a light soju—both options enhance the meal without overpowering its flavors.
Creating a feast around your Korean Eggplant and Mushroom Tacos with Kimchi Cream is all about balance, and each of these pairings will help craft an unforgettable spread!
Expert Tips for Korean Eggplant and Mushroom Tacos
- Coat Well: Ensure every piece of eggplant and mushroom is well-coated in olive oil for even roasting and maximum flavor.
- Taste as You Go: Adjust salt based on the saltiness of the soy sauce used; it’s easy to oversalt if you’re not careful!
- Creamy Consistency: Blend the kimchi cream until super smooth for the best texture—it makes a world of difference when topping your tacos!
- Freshness Matters: Store leftover filling and slaw separately in airtight containers; they’ll taste much fresher that way for your next meal.
- Customize Flavors: Feel free to experiment with different veggies or sauces; these Korean Eggplant and Mushroom Tacos with Kimchi Cream are a perfect base for personalization!
Korean Eggplant and Mushroom Tacos with Kimchi Cream Variations
Feel free to let your creativity soar with these delightful variations that will elevate your taco experience!
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Low-Carb Lettuce Wraps: Swap out the tortillas for crisp lettuce leaves for a refreshing, low-carb option that still delivers great flavors.
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Bao Buns Alternative: For a fun twist, use fluffy steamed bao buns instead of tortillas. Their light texture complements the filling beautifully.
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Rice Bowl Delight: Enjoy the filling over a bed of rice instead of in tacos, transforming them into a hearty rice bowl that feels like a comforting hug.
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Spice it Up: Stir in extra gochujang or a dash of chili flakes for those who love a heat boost in their tacos—perfect for kick-starting your meal.
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Mushroom Medley: Combine various mushrooms like oyster or enoki for a flavor explosion, adding unique textures and aromatic notes to your tacos.
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Pickled Veggie Crunch: Top your tacos with pickled carrots or radish for a tangy crunch that brightens the flavors and adds a delightful zing.
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Herb Explosion: Experiment with fresh herbs like Thai basil or dill instead of cilantro for a fresh, vibrant twist that changes the flavor profile.
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Creamy Avocado Drizzle: For added creaminess, drizzle mashed avocado or guacamole over your tacos, creating a rich and satisfying layer of flavor.
Let these variations inspire your next taco night adventure!
Korean Eggplant and Mushroom Tacos with Kimchi Cream Recipe FAQs
How do I select ripe eggplant for this recipe?
Look for eggplants that are firm to the touch with smooth, shiny skin. Avoid any that have dark spots or are overly soft; these are signs of over-ripeness. When you press gently, it should spring back, indicating freshness.
What’s the best way to store leftovers?
Store your leftover filling and cucumber slaw separately in airtight containers in the fridge. They can be kept for up to 2-3 days. This method preserves the flavors and textures, ensuring you enjoy them just as much on day two!
Can you freeze the filling? If so, how?
Absolutely! To freeze the vegetable filling, allow it to cool completely. Then, transfer it to an airtight freezer-safe container or a heavy-duty freezer bag, making sure to remove as much air as possible. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, just thaw it overnight in the fridge before reheating.
What if my kimchi cream isn’t smooth enough?
If your kimchi cream isn’t blending smoothly, try adding a little more Greek yogurt or a splash of water to help it blend better. If you’re using a blender, ensure the lid is tightly secured and stop occasionally to scrape down the sides. This will help achieve that creamy consistency you want!
Are there any dietary considerations for this recipe?
Yes! These tacos are vegetarian and can easily be made vegan by substituting the Greek yogurt and mayonnaise for dairy-free alternatives. Always check the kimchi label for any fish sauce or shrimp paste if you’re avoiding seafood.
Can I use other vegetables in the filling?
Very! Feel free to experiment with whatever vegetables you have on hand. Zucchini, bell peppers, or even sweet potatoes can work beautifully in this filling, giving you that customizable twist while still achieving the delicious essence of Korean Eggplant and Mushroom Tacos with Kimchi Cream.
Korean Eggplant and Mushroom Tacos with Kimchi Cream Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Slice the eggplant and portobello mushrooms into bite-sized pieces, then arrange them in a 13x9-inch baking dish. Drizzle with extra-virgin olive oil and sprinkle with kosher salt, tossing to coat.
- Place the baking dish in the oven and roast the vegetables for 30 minutes. Don’t forget to toss them halfway through for even cooking!
- While the veggies are roasting, combine gochujang, lower-sodium soy sauce, and honey in a bowl. After the initial 30 minutes, toss this mixture with the roasted vegetables and return to the oven for an additional 10 minutes until they’re soft and beautifully caramelized.
- In a medium bowl, mix together the sliced cucumber, shallot, fresh cilantro or mint, rice vinegar, granulated sugar, and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
- Blend together your kimchi, Greek yogurt, and mayonnaise until smooth and creamy, creating that perfect topping for your tacos.
- Take the warm tortillas and fill each with the roasted vegetable mixture. Top generously with cucumber slaw and a drizzle of kimchi cream. Enjoy them wrapped up or served over rice for a heartier option!