Vegetarian Korean BBQ Tacos


These are not authentic but they are delicious! I tried to use ingredients that are pantry staples and this is a vegetarian version, but feel free to add any meat into the mix as well!

There is a taco place in Milwaukee that my husband, my sister, brother in law, and myself would go to all of the time. They had a huge variety of options and every once in a while I would get their Korean BBQ tacos. This is my recreation of those to get the same flavor profiles but a bit lighter!


To begin the recipe, I start by mixing the sauce together. this can be made up to a day in advance as well! Whisk together garlic, ginger, the juice and zest of a lime, honey, soy sauce (reduce sodium is preferred), sesame oil, and adobo sauce. The chipotle adobo sauce is the perfect little kick and something unexpected that makes these special! Set the sauce aside for the flavors to blend.

Chop the cauliflower and broccoli into smaller florets, slice the red onion and chop the red pepper. In a sauce pan over medium-high heat and a little coconut oil, let the pan get nice and warm. Once its warm, add in these vegetables and let them sit, only stirring occasionally so they can get nice and brown.


In another sauce pan over medium heat, add the sauce and let it get nice and warm and whisk in the corn starch to help thicken and then reduce the heat to medium-low.

After 10 minutes, remove 3/4 of the vegetable mixture and add it to the sauce pan to coat the vegetables in the sauce. I like the leave a couple of the vegetables without the sauce so you can still get their flavor profiles and you taste more than just the sauce. Remove both pans from the heat.

Seed and slice the English cucumber and cut it into thin matchsticks, chop the cabbage, and slice a jalapeno.

On your favorite tortillas, I used Siete foods, lay a bed of the napa cabbage. On top, add a mixture of both the vegetables coated in the sauce and plain vegetables. Finally, top with the cucumber and jalapeno.

This has such great flavor, very versatile as you can add meat or whatever vegetables you have on hand, and provides a ton of textures for a satisfying meal!



  • 2 cups Cauliflower Florets
  • 1 cup Broccoli Florets
  • 1/2 Red Onion
  • 1 cup Diced Red Pepper
  • 1 tbs Coconut Oil
  • 1 cup Matchstick English Cucumber
  • 1 Jalapeno
  • 1 cup Chopped Napa Cabbage
  • Dressing:
  • 3 Cloves of Garlic
  • 2 tbs Minced/Grated Ginger
  • 2 tbs Honey or Maple Syrup
  • 1/4 cup Reduced Sodium Soy Sauce
  • 2 tbs Sesame Oil
  • 1-2 tbs Adobo Sauce
  • 1 tsp Cornstarch or Arrowroot Powder


  1. In a bowl, whisk together the minced garlic, grated ginger, lime juice, lime zest, soy sauce, honey/maple syrup, sesame oil and adobo sauce. Adobo sauce can vary depending on spice preference. Stir and set aside to sit.
  2. Place a skillet over medium-high heat with 1 tbs Coconut Oil. Once warmed through, add in the cauliflower and broccoli florets, diced red pepper and sliced red onion. Saute for 10 minutes, stirring rarely to get a good sear. 
  3. While the vegetables are cooking, place another pan over medium-high heat and add in the dressing ingredients we already whisked together. Cook for 3-5 minutes, reduce heat to medium-low and whisk in cornstarch/arrowroot powder to thicken. Cook for another 5 minutes. 
  4. Once the vegetables have cooked for 10 minutes, add 3/4 of them to the pan with the sauce and stir them in to cover. 
  5. On your favorite tortillas, add the sauce and vegetables down and sprinkle some of the plain roasted veggies on top. Them sprinkle on napa cabbage, seeded and matchstick cucumbers, and sliced jalapenos.