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From a Seoul night market where the pojangmacha stalls glow orange under tarps and gochujang sticks to everything in the best way, comes a taco that has no business being this good.
Korean Gochujang Cauliflower Tacos
Sweet, spicy, tangy, totally addictive.
Korean flavors meet taco night in the best way. Crispy gochujang cauliflower tacos are sweet, spicy, tangy, and totally addictive. Plant-based perfection.
(Serves 3)
For the cauliflower
- 1 medium cauliflower, cut into florets
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- to taste salt & black pepper
- 2 tbsp neutral oil
Gochujang sauce
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2–3 tbsp water (to thin)
For the tacos
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- ¼ cup sliced scallions
- ¼ cup chopped cilantro
- to serve lime wedges
- optional sesame seeds, vegan mayo or yogurt
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1
Prep the cauliflower
Cut cauliflower into bite-sized florets. In a large bowl, toss with cornstarch, flour, garlic powder, paprika, salt, and pepper until evenly coated.
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2
Roast until crispy
Heat oil in a large skillet or bake at <span class="rr-temp" data-rr-temp-num="425" data-rr-temp-unit="F">425°F</span> (<span class="rr-temp" data-rr-temp-num="220" data-rr-temp-unit="C">220°C</span>). Cook or roast for 20–25 minutes, flipping halfway, until golden and crispy.
-
3
Make the sauce
Whisk all sauce ingredients in a bowl until smooth. Add water 1 tbsp at a time until you reach your desired consistency.
-
4
Toss & coat
Add the crispy cauliflower to the sauce and toss well to coat every piece in that sticky spicy goodness.
-
5
Warm the tortillas
Warm tortillas in a dry skillet or over an open flame until soft and slightly charred.
-
6
Build your tacos
Fill tortillas with cauliflower, cabbage, carrots, scallions, cilantro, a drizzle of vegan mayo, and a squeeze of lime.
Try these twists
Sweet & spicy
Add extra maple syrup or a drizzle of honey.
Creamy dreamy
Top with sliced avocado or a dollop of vegan crema.
Extra crunch
Sprinkle with toasted peanuts or crispy fried onions.
Turn it into a bowl
Skip the tortilla and serve over rice or quinoa with all the toppings.
The one thing restaurants do that you don't.
It changes the whole plate. Earn it with a 15-second ad.
The Chef's Secret
Made by the community
this is going in the weekly rotation
served at our dinner party — empty plates all around
Tag me if you make it! #gochujangtacos
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Frequently asked
Gluten-free?
Use tamari instead of soy sauce, swap regular flour for rice flour. Corn tortillas are naturally GF.
Air fryer?
Yes — 400°F for 18 minutes, shaking halfway.
How spicy?
Medium-spicy. Cut gochujang to 2 tbsp for milder; add chili flakes for hotter.
Prep the cauliflower
Cut cauliflower into bite-sized florets. In a large bowl, toss with cornstarch, flour, garlic powder, paprika, salt, and pepper until evenly coated.
Roast until crispy
Heat oil in a large skillet or bake at <span class="rr-temp" data-rr-temp-num="425" data-rr-temp-unit="F">425°F</span> (<span class="rr-temp" data-rr-temp-num="220" data-rr-temp-unit="C">220°C</span>). Cook or roast for 20–25 minutes, flipping halfway, until golden and crispy.
Make the sauce
Whisk all sauce ingredients in a bowl until smooth. Add water 1 tbsp at a time until you reach your desired consistency.
Toss & coat
Add the crispy cauliflower to the sauce and toss well to coat every piece in that sticky spicy goodness.
Warm the tortillas
Warm tortillas in a dry skillet or over an open flame until soft and slightly charred.
Build your tacos
Fill tortillas with cauliflower, cabbage, carrots, scallions, cilantro, a drizzle of vegan mayo, and a squeeze of lime.
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