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A Koreatown taco inspired by Veggie Grill.

Veggie Grill-Inspired Koreatown Tacos

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5 from 3 reviews

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


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.


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
  • 46 handfuls fresh arugula
  • 1 ripe avocado, sliced
  • 24 tablespoons red onion, finely diced
  • Creamy vegan dressing of your choice (I use Follow Your Heart brand’s Creamy Garlic Dressing)


Making the Gochujang Glaze:

  1. Warm the Oil: In a medium-sized saucepan, heat the sesame oil over medium-low heat.
  2. 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.
  3. 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.
  4. Remove from heat and let it cool to room temperature; it will thicken as it cools.

Assembling the Tacos:

  1. Prepare the vegan chicken nuggets according to the package instructions.
  2. Glaze the vegan chicken: Toss the prepared vegan chicken in the gochujang glaze just before assembling the tacos to keep them crispy.
  3. 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.
  4. Add the Dressing: Finish with a drizzle of your chosen creamy vegan dressing.
  5. Serve immediately, accompanied by any extra black beans on the side.


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