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!