Korean tacos but, nachos?
Thats right my friends. Full on Korean vibes on this creation. Firstly i wanted to recreate a Korean taco, but turn it into a nacho. I had some jackfruit laying around so i also turned the idea into using Korean style Bulgogi for the meat. Have you ever worked with jackfruit before? It is my favorite way to replace meat these days. This is what it looks like below!
I have created so many jackfruit dishes with this product. i was sent a handful of amazing products from edwardandsons who created an awesome pre shredded jackfruit product. i highly recommend looking for it at your local store or get it online!
I created this slaw and tossed it in an amazing dressing to go on top of the nachos to give you that “taco” feel.
I used some vegetable chips for the nachos, mainly for color but i made sure they were something i would also be okay eating. When i purchase products on the shelves i make sure i understand the ingredients and if i don’t, i put them back
Starting to come together aren’t they? You need smell-o-vision because the whole house smells delicious by the way
Now you’re just up close and personal with these babes. Anybody else hungry yet?
I finished these off with a little sriracha sauce made from, well you’ll see in the recipe section! Give these a try for yourself and let me know what you think
- 2 boxes of edwardandsons pre shredded jackfruit (or two cans of young jackfruit in brine. you’ll have to shred yourself with a fork)
- ½ cup tamari
- ¼ cup Bragg Liquid Aminos (sub soy sauce)
- ½ cup maple syrup (sub any liquid sweetener)
- ½ cup water
- ½ cup apple cider vinegar
- large thumb of ginger minced
- 2 tbsp garlic puree
- 1 medium onion peeled and chopped
- 1 honey crisp apple cored and chopped
- 4 tablespoons sesame oil
- SLAW MIX
- cilantro, cabbage, avocado, red pickled onion, carrot, green onions
- 4 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp dijon mustard
- 1 tbsp chilli sauce (asian kind)
- black pepper
- SRIRACHA DRIZZLE
- 2 tbsp vegan mayo
- 2 tbsp vegan sour cream
- juice of 1 lime
- 1 tbsp garlic puree
- few squirts of sriracha depending how hot you want it
- mix all bulgogi ingredients first, toss together and cook in a slow cooker overnight 5-8 hours on low
- once finished drain the access liquid and move to a pan and cook off any extra liquid left over, put in container and set aside
- toss your slaw mixture and make your slaw dressing and toss all together by hand, stick in fridge
- mix your drizzle in a bowl and once finished pour into a squeeze bottle or any container and place in fridge.
- this is optional but assemble your nachos bulgogi first, then the slaw, then finish with drizzle and finish in the oven for 10 minutes at 350F/175C. Do not add drizzle until they are out of the oven and ready to serve!