Craving that Veggie Grill menu favorite that’s no longer around? Say hello to our homemade Koreatown Tacos, where crispy meets spicy in a flavor fiesta. With this recipe, you’ll unlock the secret to this dish, making your kitchen the new go-to spot for vegan taco bliss.

Ah, Veggie Grill. This was my go-to spot back when I lived near one in Torrance, California, many years ago. Their menu was shockingly good and they were literally right down the street from me! One of my favorite items from the Veggie Grill menu was their Koreatown Tacos. They offered just the right mix of crispy, spicy, and utterly devour-able. These tacos were perfect in all of their messy glory, and just thinking about them now makes my mouth water.
Those Koreatown Tacos have sadly long since vanished from the Veggie Grill menu. It’s a bit like losing touch with a good friend who used to share their lunch with you. But instead of just mourning the loss, bringing them back to life in my own kitchen is the next best thing. Trust me, making these tacos will take you right back to this amazing dish or blow your mind if you’ve never tried them yourself.
So let’s crack the code to these amazingly delicious tacos. This is less than yearning for those tacos on the Veggie Grill menu and more about bringing that magic back into my own kitchen in Boston today. Stick around to see how you can recreate that Koreatown taco magic at home, no Veggie Grill required.
Why You’ll Love This Recipe
These Koreatown Tacos are a fusion feast that unites the bold flavors of Korean cuisine with the classic, beloved features of a good taco. Whether you’ve been missing this Veggie Grill menu favorite or you’re exploring this flavor combination for the first time, here’s why this recipe will become a staple in your home:
- Vegan-Friendly Delight: Crafted entirely from plant-based ingredients, these tacos ensure everyone gets to join in on the fun.
- Customizable Heat: Dial up or tone down the gochujang glaze to get your perfect level of spiciness.
- Versatile for Any Event: They’re as fitting for a laid-back dinner at home as they are for a festive party spread.
- A Healthier Take: Making these at home means you’re in control, opting for fresh, wholesome ingredients without losing an ounce of taste.
- Engaging Cooking Adventure: Assembling these tacos is as enjoyable as eating them, offering a hands-on way to explore Korean-Mexican fusion cuisine. For more taco ideas, check out my Korean-style tacos, oyster mushroom tacos, and jackfruit tacos!
These vegan tacos are a culinary triumph and a fun and simple way to bring an enticing blend of Korean and Mexican flavors to your own kitchen table in less than an hour!

Key Ingredients
Our Koreatown Tacos are a blend of simple yet impactful ingredients, each bringing its own flavor and texture to the party. From the deep, rich notes of sesame oil to the kick of gochujang, every item plays well with each other. Let’s take a closer look at what goes into making these tacos so special.
Crafting The Perfect Sauce
- Toasted Sesame Oil (The Smoky Enhancer): Think of toasted sesame oil as the unsung hero of depth and nuttiness. It’s not just a cooking fat; it’s the baseline in our flavor symphony. Toasted sesame oil offers a subtle, smoky undertone that makes every other note sing a little louder and clearer.
- Garlic (The Depth Charger): Garlic does more than just add a kick. It’s the cornerstone of our flavor building. Its sharpness and warmth are pivotal, creating a complexity that can turn a simple dish into something you can’t stop eating. It’s the workhorse that never gets enough credit, laying down a foundation that makes everything else pop.
- Ginger (The Zesty Brightener): Here’s where things get interesting. Ginger isn’t just spice. It’s the zesty, fresh counterbalance that keeps the richness of our other ingredients from becoming too overwhelming. Its slight tang and bite offer a palate cleanse in every bite, a necessary brightness against the savory.
- Brown Sugar (The Sweet Balancer): This isn’t just sweet. It’s the ingredient that brings harmony, melding the heat, acid, and umami into a coherent whole. Brown sugar adds a caramel-like depth that bridges gaps between flavors, rounding out sharp edges and giving the sauce its glossy, inviting sheen.
- Rice Vinegar (The Acidic Spark): Rice vinegar steps in as the acidity we need to cut through the dish’s richness. It’s like the zingy punctuation in a sentence, ensuring that no bite is too heavy and every mouthful feels just as lively as the first.
- Gochujang (The Fermented Fire): This Korean chili paste is the heartthrob of our recipe, offering a complex heat that’s not just about the spice. It’s sweet, it’s fermented, and it’s rich, adding layers upon layers of flavor that make these tacos unforgettable.

Building Your Tacos: The Fillings
- Vegan Chicken Nuggets (The Crunchy Heart): These provide that essential chew and substance, but it’s their ability to soak up the gochujang glaze that makes them a key player. They’re our canvas, ready to be painted with flavors. Check out my plant-based protein guide for lots of more great options!
- Black Beans (The Creamy Soul): Black beans bring a creamy, earthy contrast to the table. They’re like the bass guitar in our band, often understated but utterly essential. This pantry staple provides a grounding element that balances out the highs of the spices and acids.
- Flour Tortillas (The Cozy Wrap): The stage on which our flavors perform. Flour tortillas are soft, yet sturdy, capable of holding our ensemble together while contributing a gentle warmth and chewiness to the texture symphony.
- Green Cabbage (The Crisp Contrast): Think of green cabbage as the crunch factor. It’s not just texture; it’s a fresh, slightly peppery note that adds contrast and refreshes the palate, making each bite as exciting as the first.
- Arugula (The Peppery Kick): Arugula jumps in with a peppery, slightly bitter tang, adding a sophisticated edge and a bit of greenery that elevates the tacos from great to gourmet.
- Avocado (The Smooth Operator): Here’s our smooth operator. Avocado adds a creamy, buttery lushness that balances the heat and enriches the tacos with its velvety texture, rounding out the eating experience.
- Red Onion (The Sharp Sweetness): Red onion brings a sharp, almost sweet crunch that cuts through the richness, offering a quick pick-me-up for the flavors that might otherwise get too cozy.
- Creamy Vegan Dressing (The Final Touch): This is the cherry on top, or should we say, the dressing on the taco? It ties all the elements together with a garlic-forward, creamy embrace that makes each bite not just delicious, but cohesively delightful.
Together, these key ingredients don’t just make a taco. They create an experience, turning each bite into a moment worth savoring.

How To Make These Vegan Tacos
Whipping up these Koreatown Tacos is easier than you think, and the payoff is huge! Let’s break it down into bite-sized steps that will lead you to taco heaven.
Step 1: Make the Gochujang Glaze. In a pan, gently heat sesame oil and soften the garlic and ginger. Stir in brown sugar, then add vinegar and gochujang, simmering into a rich glaze. Let it cool off the heat until it thickens just right.
Step 2: Prep the vegan chicken according to package instructions. Toss your vegan chicken pieces in the glaze until they’re perfectly coated. Pro tip: Do this right before assembling to keep that ideal crunch.
Step 3: Build Your Taco. Start with warm tortillas, spread a layer of black beans, then stack on the glazed vegan nuggets, crunchy cabbage, and fresh arugula. Avocado slices and a bit of red onion add a creamy crunch.
Step 4: The Final Touch. Drizzle with the creamy vegan dressing for the ultimate creamy-spicy kick. Serve up these beauties while they’re fresh and vibrant.
There you have it—four simple steps to creating a meal that’s as fun to make as it is to eat. Get ready to fall back in love (or experience love at first sight) with these Koreatown Tacos.

Versatile Gochujang Glaze: More Than Just For Tacos
Don’t worry if this recipe makes more gochujang glaze than you need for the tacos—it’s a blessing in disguise! This glaze is so rich and flavorful, you’ll be looking for excuses to add it to everything! Here are some ideas:
- Vegan Bowl Dressing: Drizzle it over a bowl filled with quinoa, cauliflower, roasted veggies, and tofu for a spicy kick.
- Stir-Fry Enhancer: Give your next vegetable stir-fry a depth of flavor by adding a tablespoon of the glaze into the mix.
- Vegan Burger Glaze: Brush it over vegan burgers on the grill or slather it over this fried tofu or breaded tofu for an umami-packed crust.
- Spicy Noodle Sauce: Toss it with rice noodles, green onions, and peanuts for a quick and easy spicy noodle dish.
- Roasted Brussels Sprouts: Coat Brussels sprouts in the glaze before roasting or deep-frying for a sweet and spicy side.
These ideas should help you make the most out of your delicious gochujang glaze, transforming many simple dishes into mouthwatering meals.
Veggie Grill Menu FAQs
Yes, Veggie Grill is entirely vegan, specializing in plant-based offerings that range from hearty entrees to delicious desserts. Their menu is designed to cater to a vegan lifestyle, ensuring that every item is free from animal products, making it a go-to destination for vegans and those curious about plant-based eating.
To find a Veggie Grill location near you, visit their website and use the location finder feature by entering your city, state, or zip code. Additionally, you can check on popular food delivery apps where Veggie Grill might be listed for delivery or pickup options in your area, making it easy to enjoy their plant-based offerings from the comfort of your home.
For a twist on the classic, try using tofu, soy curls, or cauliflower as alternatives to vegan chicken nuggets in this recipe. Just cut your choice of substitute into bite-sized pieces and remember to toss them in the sauce right before serving to keep the crispy texture.
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Veggie Grill-Inspired Koreatown Tacos
- Total Time: 50 minutes
- Yield: 4 tacos
- Diet: Vegan
Description
Bringing a beloved classic from the Veggie Grill menu right into your kitchen, these Koreatown Tacos are about to become your new favorite vegan delight. With a homemade gochujang glaze that you’ll want to put on everything, this recipe is a game-changer for taco nights and beyond.
Ingredients
For the Gochujang Glaze:
- 1 tablespoon toasted sesame oil
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely minced
- 4 tablespoons water
- 2/3 cup brown sugar
- 2/3 cup rice vinegar
- 1/2 cup Gochujang (Korean chili paste)
To Assemble:
- 10-ounce bag of breaded vegan chicken nuggets or tenders
- 15-ounce can of black beans, slightly warmed (optional: season with 1 teaspoon of cumin and a splash of vegetable broth, simmered)
- 4 large flour tortillas, slightly warmed
- 2 cups green cabbage, mandolined or thinly sliced
- 4–6 handfuls fresh arugula
- 1 ripe avocado, sliced
- 2–4 tablespoons red onion, finely diced
- Creamy vegan dressing of your choice (I use Follow Your Heart brand’s Creamy Garlic Dressing)
Instructions
Making the Gochujang Glaze:
- Warm the Oil: In a medium-sized saucepan, heat the sesame oil over medium-low heat.
- Sauté Aromatics: Add the minced garlic and ginger, sautéing until they soften but don’t brown about 5-6 minutes. Add a tablespoon of water every 2 minutes to prevent browning.
- Combine and Reduce: Mix in the brown sugar until it dissolves, then stir in the rice vinegar and Gochujang. Lower the heat and let the mixture simmer and reduce for 20 minutes, stirring occasionally to prevent sticking.
- Remove from heat and let it cool to room temperature; it will thicken as it cools.
Assembling the Tacos:
- Prepare the vegan chicken nuggets according to the package instructions.
- Glaze the vegan chicken: Toss the prepared vegan chicken in the gochujang glaze just before assembling the tacos to keep them crispy.
- Layer the Ingredients: On a warmed tortilla, spread a layer of black beans, followed by a layer of sliced cabbage. Add the glazed vegan chicken, a handful of arugula, avocado slices, and a sprinkle of red onion.
- Add the Dressing: Finish with a drizzle of your chosen creamy vegan dressing.
- Serve immediately, accompanied by any extra black beans on the side.
Notes
Glaze Prep Ahead: The gochujang glaze can be made up to three days in advance and stored in an airtight container in the refrigerator. This not only saves you time on the day you’re making your tacos but also allows the flavors to meld together beautifully.
Customize Your Spice Level: While the gochujang glaze packs a punch, you can easily adjust the heat to suit your taste. For a milder version, start with less gochujang paste and gradually add more until you hit your perfect spice level.
Serving Suggestion: These tacos are best enjoyed fresh, but if you have leftovers, store the components separately in the fridge. Reheat the vegan chicken, and assemble your tacos right before serving to keep everything crisp and delicious.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmered
- Cuisine: Korean, Mexican, American
Trina says
Hi! Made this, and it is aaamazing, the glaze is incredible!
Thank you,
Trina
Ronda says
I made these last night, so yummy!! I used jalapeno cream from TJ’s for the dressing.
Another amazing recipe, thank you.
erin wysocarski says
Ronda, thanks for your kind feedback, I’m so happy you enjoyed them. 🙂 I’ll have to find that dressing at Trader Joe’s!
Ian C says
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!
erinwyso says
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.
Stef says
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!!
erinwyso says
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!
figgypudding153 says
Just to be clear – is it 1/2 cup Gochujang paste or Gochujang sauce? Thanks!
erinwyso says
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!
Onya says
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!
erinwyso says
So happy you enjoyed, Onya! 🙂
Selina says
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 🙂
erinwyso says
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!!
Sarah says
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…..
Johanne says
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
erinwyso says
Johanne,
Well, food DOES taste better in pjs! 😉 I hope you enjoy the recipe.
Pia says
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 🙂
erinwyso says
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!