• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Koreatown Tacos (Veggie Grill Copycat Recipe)

January 19, 2017

Koreatown Tacos (Veggie Grill Copycat Recipe)

Jump to Recipe

Veggie Grill Copycat Recipe - Koreatown Tacos this Recipe

If you are lucky enough to live near a Veggie Grill, be sure to try their Koreatown Tacos. If you already have, they’re delicious, amiright?

But if you don’t live near a Veggie Grill (or do, but feel like staying in instead), you can make this homemade version of their Koreatown Tacos which is pretty close to the real deal.

Veggie Grill Copycat Recipe-Koreatown Tacos4

The trick here is to find a vegan chicken that has a crispy coating, like Gardein’s Crispy Chick’n (toss or freeze the sauce packet) or their Crispy Tenders. Trader Joe’s Chickenless Mandarin Orange Morsels (again, leave the sauce packet out of this) or their Chickenless Crispy Tenders. These are going to be prepared according to the package instructions, then slathered in a homemade, clingy gochujang-based glaze, simulating what the Veggie Grill version does.

Veggie Grill Copycat Recipe-Koreatown Tacos4

The rest is easy: you’re just going to heat up some cooked black beans, add some avocado slices, mandolined or finely sliced green cabbage, fresh arugula and a little chopped red onion. To finish it off, just use your favorite creamy vegan dressing: I used Follow Your Heart brand’s Vegan Creamy Garlic dressing, and it complemented everything perfectly!

Veggie Grill Copycat Recipe-Koreatown Tacos

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Veggie Grill Copycat Recipe - Koreatown Tacos

Table of Contents

  • Koreatown Tacos
    • Description
    • Ingredients
    • Instructions
    • Notes

Koreatown Tacos


★★★★★

5 from 2 reviews

  • Author: erin wysocarski
  • Total Time: 50 minutes
  • Yield: 4 tacos
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

These Koreatown Tacos are definitely inspired by Veggie Grill’s item with the same name!


Ingredients

for the gochujang glaze

  • 1 TB toasted sesame oil
  • 1 TB garlic, finely minced
  • 1 TB ginger, finely minced
  • 4 TB water
  • 2/3 cup brown sugar
  • 2/3 cup rice vinegar
  • 1/2 cup Gochujang

to assemble

  • 9–10 oz. bag of breaded vegan chick’n nuggets or tenders, prepared according to package instructions
  • 15 oz. can of black beans, slightly warmed (I season with a tsp of cumin and add a little veg broth and simmer, but that’s not completely necessary here.)
  • 4 large flour tortillas, slightly warmed
  • 2 cups mandolined or thinly sliced green cabbage
  • 4–6 handfuls fresh arugula
  • 1 ripe avocado, sliced
  • 2–4 TB finely diced red onion
  • any creamy vegan dressing (I used Follow Your Heart brand’s Creamy Garlic Dressing)

Instructions

to make the gochujang glaze

  1. Warm the sesame oil over medium low heat in a medium-sized saucepan. Add in the garlic and ginger and allow to soften for 5-6 minutes. To keep it from browning but to allow it to soften, add a tablespoon of water every 2 minutes or so.
  2. Add in the brown sugar and stir until liquefied. Add the vinegar and gochujang and stir. Reduce the heat to low and allow to simmer and reduce for 20 minutes, stirring it as needed to prevent the bottom from burning. Remove from the heat and allow it to cool to room temperature. It will thicken slightly as it cools.

to assemble the tacos

  1. Toss the vegan chick’n nuggets in the gochujang glaze in small batches. Only do this when you are ready to serve; otherwise, your nuggets will get soggy.
  2. Place some of the warmed black beans into the center of a warmed flour tortilla. Place cabbage on top, then layer with some of the sauced vegan chick’n nuggets, followed by the arugula, avocado and red onion.
  3. Top with some of the vegan creamy dressing and serve immediately with any leftover black beans on the side.

Notes

(This recipe will make more gochujang glaze than you’ll need for this recipe, but since it’s such a versatile sauce, you’ll find other things to put it on. ?)

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Simmered
  • Cuisine: Korean, Mexican, American

Keywords: korean taco, veggie grill taco, asian taco

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Veggie Grill Copycat Recipe-Koreatown Tacos4

You may also like:

General Tso's Cauliflower
Crispy Beer-Battered Vegan Fish
Roasted Eggplant Sandwich
The Best Buffalo Cauliflower Wings

Filed Under: Entrees, Sandwiches and Wraps Tagged With: avocado, beans, tortillas

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Pia says

    January 20, 2017 at 7:40 am

    Honestly, it’s meals like these that make me go all “Really? Going vegan is too hard? Restrictive?!” It’s ridiculous. There genuinely is hardly any food that you cannot find a plant based substitute for, so that’s no valid excuse!
    Anyway. Yet another great recipe, Erin, that once again proves the very point I tried to make above. Also, I’d never heard of Gochujang before, so thanks for that as well 🙂

    Reply
    • erinwyso says

      January 20, 2017 at 10:59 am

      Pia, I always cringe when I hear that too! It’s all about perception. Definitely get your hands on some gochujang … it’s such an awesome ingredient!

      Reply
  2. Johanne says

    January 24, 2017 at 4:22 am

    Hmmm I just googled Veggie Grille. None in my area but that matters for naught because I have your recipe and I always prefer eating in my pajamas.These photos are fantastic. Illuminated.
    Your “about” photo always reminds my of the Girl With the Pearl earring when I catch a glimpse of it.
    Thank you for another enticing recipe.
    Johanne

    Reply
    • erinwyso says

      January 24, 2017 at 7:39 am

      Johanne,

      Well, food DOES taste better in pjs! 😉 I hope you enjoy the recipe.

      Reply
  3. Sarah says

    February 4, 2017 at 3:49 pm

    Oh YUM! We get these at Veggie Grill and I never even thought about making them at home. You know what we’ll be eating this week…..

    Reply
  4. Selina says

    February 15, 2017 at 6:54 pm

    This recipe was deliciously awesome!!! Thank you sooo much for sharing – I was nervous when I was making my sauce and it didn’t look like everything was meshing well but I kept stirring and maaaaan I’m glad I did because it was G double O D!! I will be trying more of your recipes in the future 🙂

    Reply
    • erinwyso says

      February 16, 2017 at 6:58 am

      Selina, I’m so happy you liked! This sauce is one of my favorites — I always have a jar of it in my fridge, and it never lasts long enough. 🙂 So happy you will be trying more of the recipes!!

      Reply
  5. Onya says

    February 27, 2017 at 9:31 pm

    I’ve had the Veggie Grill original & as much as I enjoyed them, must say your version is even better! Thank you for making tonight’s supper such a delight!

    ★★★★★

    Reply
    • erinwyso says

      February 28, 2017 at 6:34 am

      So happy you enjoyed, Onya! 🙂

      Reply
  6. figgypudding153 says

    June 22, 2017 at 12:28 pm

    Just to be clear – is it 1/2 cup Gochujang paste or Gochujang sauce? Thanks!

    Reply
    • erinwyso says

      June 22, 2017 at 2:50 pm

      I have never seen Gochujang distinguished by paste/sauce. I would start with 1/4 cup of whatever you have, taste, then add more as desired. Good luck and I hope you enjoy!

      Reply
  7. Stef says

    January 17, 2020 at 4:01 pm

    My husband asks me to make these every week now- so delicious! I’ve been using the tofu patties (sliced up) from your Air Fried Buttermilk Fried Chik’n Sandwiches in place of the processed Chik’n. I just plan on making the sandwiches for supper a few days before, make extra patties, and then reheat them in the air fryer for the tacos. Super easy, and healthier (probably cheaper too). We have crowned you “The Queen of Sauce” in our house. This one is amazing- works using Swerve no calorie sweetener too. Thank you!!

    Reply
    • erinwyso says

      January 22, 2020 at 7:08 am

      Stef, I’m so happy that you and husband love the tacos and are able to sub another protein. And I love the “queen of sauce” 😀 … thanks so much for your kind feedback!

      Reply
  8. Ian C says

    May 11, 2020 at 3:33 pm

    Here i was thinking i would never have them again after you can no longer get them at Veggie Grill. This was my favorite item there!

    ★★★★★

    Reply
    • erinwyso says

      May 11, 2020 at 4:07 pm

      Ian, they were so good, I don’t know why they took them off the menu! This recipe is pretty close to that item and is so easy to make.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Amrita Levan of Crazy Vegan Kitchen
Sophia DeSantis of Veggies Don't Bite
Cara Ansis of Fork and Beans

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks