Korean Street Tacos with Napa Cabbage Slaw + Creamy Gojuchang Sauce
2022 Meal No. 2: Korean Street Tacos with Napa Cabbage Slaw + Creamy Gojuchang Sauce
I’m calling it now, but I think jackfruit might become my official food of 2022. Especially after discovering it can be crockpotted - sign me up to be the crazy lady at Trader Joe’s buying like 12 cans at time. I’m officially sold.
We went skiing earlier this week, which was so so fun. Our first time in Leavenworth + first time checking out a new mountain. And I’m feeling real good and comfortable out on the slopes, which I’m taking so much comfort in. It was such a good little escape - day time on the mountain and night-time hangs in Leavenworth wheree Bavarian pretzels + cheese sauce quickly became my no. 1 food group. Returning home, I just wanted to have something fun + delicious, and a truly satisfying at-home meal. And explore the realm of Korean street tacos - I mean anything with a soy sauce base that in some way parallels stir fry - sign me up! So for the first time at our house (and maybe ever), we dove into Korean tacos and whipped up Korean Street Tacos with a Napa Cabbage Slaw + Creamy Gojuchang Sauce. A very food truck vibe (always here for that), finger food + a little messy, and just a fun at-home meal. It has it all - juicy + flavorful jackfruit, a crunchy slaw, and a yummy sauce to tie it all together. Flavors of soy, scallion, & ginger layered in every bite for a super tasty, Korean style taco that we’re totally obsessed with. It was a dinner that was light, savory, and so so tasty. A recipe we’re already talking about repeating.
Bonus - the jackfruit itself is also vegan, and that’s the show stopper. So very excited to have another go to for whipping up when vegan friends come over.
Jackfruit equal vegetarian carnitas
I feel like my taco cravings are kind of new, but in 2022 I’m starting off feeling pretty taco obsessed. And when I’m going to have a taco, I want a juicy, saucey filling that can be sopped up with my tortillas. This totally delivers. Major takeaway being that jackfruit totally delivers on being a vessel for soaking up whatever delish things you’re cooking it in, and it transforms into this juicey, carnitas style dish. It 100% absorbs whatever you cooks it in (in this case, lots of soy sauce, honey, and other pretty ordinary pantry items), and in this case it transforms into the prefect salty, sweet bite that tastes real good loaded into a warmed corn tortilla.
So steps for the perfect jackfruit preparation - first crockpot it and then roast it in the oven to get it just a tinge crispy. Giving it even more of the carnitas vibe. Honest to goodness - putting jackfruit in your crockpot is the way to go. Let it cook for hours in all of soy sauce + garlic + honey, and it’s the most delicious, almost stir fry-ish bite. Shreddy carnitas texture, juicy and full of Asian flavor. Nothing not to love.
Other x-factor ingredients
No. 1 - a shredded pear cooked with the jackfruit in the crockpot. The texture just kind of blends in with the shredded jackfruit, and just blends right in. It adds a little more sweetness to offset that salty soy sauce.
No, 2 - an Asian slaw. What is a taco without the crispy slaw. I sprung for the Napa cabbage - it’s literally the best and perfect tossed in a creamy slaw dressing, and then piled on your taco. The creaminess and total freshness of a slaw just right on top of rich + flavorful jackfruit - it’s a perfect pairing.
No. 3 - Using my favorite hot sauce of all time - Gojuchang - and literally putting it in every part of this dish. Every part because holy Gojuchang - I put this stuff on everything! Here, I added it to my jackfruit as it crockpotted, and it’s the number 1 ingredient in the sauce that goes right on top. It’s like Asian bbq sauce and I’m totally addicted and it’s all up in these tacos,
As we dive into studio apartment living, I’m re-affirming that my crockpot is my BFF, and I’m taking so much appreeciation in meals that can be leisurely made ahead of time to be enjoyed later. This is one of those meals, and one of the most satisfying make ahead in my little ol’ crockpot recipes. I am 100% pulling this out of my back pocket next time I have a busy workday, and I’m battling the “do my job + have something delicious to come home to. Get that crockpot going in the AM, whip up the slaw + the sauce at your leisure and let it chill in the fridge, and come home to it all prepped + ready for me.
For the jackfruit
2 cans of jackfruit (I find it at Trader Joe’s or Whole Foods), drained
1/2 a pear, shredded
4 garlic cloves, minced
1/2 c. soy sauce
3 tbsp honey
2 tbsp rice wine vinegar
2 tbsp Gojuchang
fresh scallions, thinly sliced
sesame seeds or everything bagel seasoning to sprinkle on tap
radishes, cut into matchsticks
For the cabbage slaw
1 head of Napa cabbage. thinly sliced
1 jalapeno, minced
1 c. fresh cilantro, minced
1/2 c. mayo
2 tbsp sesame iol
2 tbsp soy sauce
juice of 1 lime
fresh pepper
For the creamy Gojuchang sauce
1/2 c. mayo
t tbsp Gojuchag
1 tbsp soy sauce
juice of 1/2 a lime
Start with getting your jackfruit in the crockpot. Add the jackfruit, pear, garlic, soy sauce, honey, rice wine vinegar, and Gojuchang to the crockpot, Give it a stir, turn the crockpot to low, and set the timer for 6 hours.
In the meantime, make the slaw + sauce. For the slaw, add the mayo, sesame oil, soy sauce, + lime juice to a large bowl. Whisk until your dressing is fully emulsified. Add the cabbage, jalapeno, + cilantro to the bowl, and toss everything together so the slaw is well coated in the dressing. Cover + set aside in the fridge.
Next, whip up the creamy sauce. Add all ingredients to a bowl and whisk until it’s smooth. Cover and set in the fridge.
When the jackfruit has cooked for 6 hours, turn on your broiler. Shred the jackfruit while it’s still in the crockpot, stirring to coat it in the sauce. Lay the jackfruit on a foil lined baking sheet, and broil for 3-5 minutes. Just long enough to get it slightly crispy (edges should be lightly toasted). Warm some corn tortillas. Layer each tortilla with slaw, then jackfruit, and then a drizzle of the sauce. Top with extra green onions, radish + a sprinkle of sesame seeds. And even a drizzle of sriracha (like my husband does) to spice it up.
