If you're searching for a plant-based taco recipe that's packed with bold flavors and irresistible textures, these Korean inspired spicy pulled oyster mushroom tacos with kimchi slaw are perfect for you. Featuring shredded, spiced king oyster mushrooms, tangy kimchi slaw, and a refreshing cucumber salad, this recipe delivers a satisfying umami punch in every bite. It's a creative take on Korean-inspired street food, perfect for Taco Tuesday, weeknight dinners, entertaining guests, or meal prep!
These spicy pulled oyster mushroom tacos are a true flavor explosion, perfect for anyone looking to elevate taco night. They’re plant-based, easy to customize, and a fantastic way to showcase the versatility of oyster mushrooms. Make these pulled oyster mushroom tacos for a meat free Monday, a casual dinner, a fun gathering, or even meal prep—they’re guaranteed to impress. Plus, with the combination of savory mushrooms, tangy slaw, and spicy mayo, you’ll find yourself craving them again and again.
I find the best way to enjoy meaty oyster mushrooms is in these delicious tacos, especially when you make them using my homemade mini tortillas, but I love using different mushrooms depending on the recipe. Another Asian inspired easy recipe using mixed mushrooms includes my truffle mushroom ramen. If you are looking for another great vegetarian taco recipe using my small tortillas, try my hot honey halloumi tacos.
Jump to:
Ingredients
King oyster mushrooms - The meaty texture of king oyster mushrooms makes them an excellent substitute for pulled pork or chicken. By shredding the stems and seasoning with spices like Chinese 5 spice and paprika, you create a smoky, umami-packed base for the tacos. I love using gochujang to give the shredded oyster mushrooms a rich, spicy-sweet flavor.
Kimchi slaw - Carrot, Red Cabbage, Kimchi and Mayo slaw adds tanginess, crunch, and a slight kick, balancing the savory mushrooms. The juices from the kimchi combine with mayo to create a creamy, spicy dressing that perfectly coats the crunchy cabbage and carrot.
Cucumber salad - Made with Cucumber, Garlic, Chili Oil, Soy sauce and chopped Coriander leaves (fresh cilantro) provides a cool, refreshing contrast to the bold flavors of the mushrooms and kimchi. Infused with chili oil, garlic, and soy sauce, it brings a hint of heat while keeping things light and crisp.
Toppings like sesame seeds, spring onions (green onions), and gochujang mayo - these toppings take these tacos to the next level. The sesame seeds add a nutty crunch, while spring onions bring a pop of freshness. Gochujang mayo ties everything together with its creamy, spicy finish.
Mini tortillas - I love using mini tortillas (especially my homemade mini tortillas) for the pulled oyster mushroom tacos because they’re the perfect size for handheld tacos, making them great for gatherings or just a fun meal at home. The small size also ensures that each bite is packed with flavor.
See recipe card for quantities.
Instructions
- Step 1: In a large bowl, mix the sliced red cabbage, grated carrot, kimchi (including its juices), mayo, and a pinch of salt and pepper to create the kimchi slaw. Set aside. For the cucumber salad, combine chopped cucumber with minced garlic, chili oil, soy sauce, and a pinch of salt and pepper. Chop the spring onions and set aside for garnishing.
- Step 2: Using a fork, scrape along the stems of the king oyster mushrooms to create thin, pulled strands then pull them apart with your hands. Reserve the mushroom caps for another recipe or thinly slice them to include in the taco filling for added texture. Season the shredded mushrooms with paprika, Chinese 5 spice, salt, and pepper, ensuring they are evenly coated.
- Step 3: Heat a large skillet or pan over medium-high heat and add the cooking oil. Once hot, add the seasoned mushrooms. Cook for 6–7 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Stir in the gochujang and soy sauce, cooking for an additional minute until the mixture is saucy and well-coated.
- Step 4: Spread 1 teaspoon of gochujang mayo on the base of each taco shell. Add a generous tablespoon of the kimchi slaw, a spoonful of cucumber salad, and a portion of the pulled mushrooms. Sprinkle with sesame seeds and chopped spring onions. Serve immediately and enjoy these delicious Korean pulled oyster mushroom tacos with kimchi slaw!
Hint: Shred the king oyster mushrooms using a fork for uniform strands. If you're short on time, you can slice them thinly instead, but shredding creates the best pulled texture. I also recommend tasting the kimchi slaw before assembling the tacos. If it’s too tangy, add a small amount of sugar to balance the flavors, or more mayo for creaminess.
If Oven Baking to achieve Crispy Oyster Mushroom Tacos
For an oven-baked version of these spicy pulled oyster mushroom tacos, start by preheating your oven to a hot temperature, around 400°F (200°C). Tear the oyster mushrooms into bite-sized pieces and toss them with the paprika, Chinese five-spice, salt, and pepper.
Spread the mushrooms in a single layer on a baking sheet lined with parchment paper, ensuring they're not overcrowded so they can crisp up evenly in the hot oven. Bake for about 15 minutes then flip. Mix together the gochujang, soy sauce and 2 tablespoon boiling water to create a sauce then drizzle over the mushrooms and return to the oven for 5 minutes.
This oven-baked method gives the mushrooms a wonderfully crispy texture, making it a great way to prepare them if you're short on time or want to avoid the stovetop or if you just want some crispy mushrooms. From here, simply proceed with assembling the tacos as you would in the pan-fried version of these crispy oyster mushroom tacos.
Substitutions
King oyster mushrooms - Substitute with shiitake mushrooms or jackfruit for a similar texture. Portobello mushrooms can work, but they will be less "pulled."
Paprika - Use smoked paprika for added depth or chili powder for extra heat.
Chinese 5 spice - Replace with a mix of cinnamon, star anise, and fennel seeds for a similar flavor.
Soy sauce - Use tamari for a gluten-free option or coconut aminos for a slightly sweeter profile.
Gochujang - Substitute with sriracha or a mix of chili paste and honey for a similar spicy-sweet kick.
Cooking oil - Use sesame oil for added nuttiness or avocado oil for a neutral alternative.
Kimchi - Swap with sauerkraut for a tangy crunch or pickled radishes for a milder, tangy topping.
Red cabbage - Substitute with green cabbage or napa cabbage for a softer texture.
Carrot - Use daikon radish or zucchini ribbons as a crunchy alternative.Mayo: Try vegan mayo or Greek yogurt for a healthier, dairy-based option.
Cucumber - Replace with zucchini or thinly sliced celery for a fresh crunch.Chili oil: Use hot sesame oil or a drizzle of spicy olive oil.
Sesame seeds - Swap with crushed peanuts or toasted sunflower seeds for a similar crunch.
Spring onions - Substitute with chives or thinly sliced shallots.
Gochujang mayo - Sriracha mayo is a great substitute here or a mix of chipotle paste and mayo.
Mini Tortillas - If you don't have mini tortillas to hand, try making my homemade mini tortillas with just flour and yoghurt. You could also use corn tortillas.
Variations
Korean BBQ Mushroom Tacos: Swap gochujang with a sweet and smoky Korean BBQ sauce. Add caramelized onions to the mix and top with sesame seeds and extra BBQ sauce drizzle.
Spicy Tofu Tacos: Replace mushrooms with crumbled, marinated tofu. Add jalapeños to the kimchi slaw and top with extra chili oil for heat.
Fusion Kimchi Nachos: Skip taco shells, and layer tortilla chips with pulled mushrooms, kimchi slaw, gochujang mayo, and shredded cheese. Bake and garnish with spring onions.
To Make These Pulled Oyster Mushroom Tacos Vegan:
To make these Korean style spicy pulled oyster mushroom tacos with kimchi slaw completely vegan, follow these modifications:
- Replace mayo with a dollop of vegan sour cream, vegan mayo or tahini for the kimchi slaw and gochujang mayo.
- Ensure the kimchi is vegan (check the label for fish sauce or shrimp paste, or use a homemade version).
- Use a vegan-friendly chili oil and double-check all condiments like soy sauce and gochujang for animal-free ingredients.
- Add avocado slices for creaminess or a plant-based sour cream as an extra topping.
This variation retains the bold flavors and textures, making these the perfect vegan tacos for plant-based diets, Veganuary and more!
Equipment
Fork
Cutting board
Storage
If you have leftovers, these pulled oyster mushroom tacos with kimchi slaw are easy to store. Keep each component separate to maintain freshness. Store the cooked mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat for a few minutes, adding a splash of water if needed to loosen the sauce.
The kimchi slaw for this oyster mushroom taco recipe can be stored in a sealed container in the fridge for up to 2 days, though it’s best eaten fresh to retain its crunch. The cucumber salad should also be kept in an airtight container and consumed within 24 hours to prevent it from becoming watery.
Assemble the tacos just before serving for the best results. If pre-assembled, the tacos may become soggy, so store the taco shells and toppings separately. These make excellent meal prep for a quick mid-day meal!
Top Tip
Look out for King Oyster Mushrooms in your local Asian market! To achieve a lightly crispy texture, cook the mushrooms in batches and avoid overcrowding the pan. This ensures even browning and enhances the overall flavor.
FAQ
The number of tacos someone can eat varies depending on appetite, but typically, most people can enjoy 2-3 tacos for a satisfying meal.
The three main types of tacos are soft tacos (flour or corn tortillas), hard shell tacos (crispy tortillas), and taco salad bowls (served in a taco shell bowl).
Tacos are called "tacos" from the Mexican Spanish word meaning "plug" or "wad," referring to the way the tortilla "holds" fillings, similar to how a plug fills a hole.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these spicy pulled mushroom tacos:
Recipe
Spicy Pulled Oyster Mushroom Tacos with Kimchi Slaw
Equipment
- Fork
- Large frying pan
- Cutting board
- Grater
Ingredients
For the mushrooms
- 600 g king oyster mushrooms
- 1 teaspoon paprika
- 1 teaspoon Chinese 5 spice
- Pinch salt and pepper
- 1 tablespoon soy sauce
- 1 tablespoon gochujang
- 1 teaspoon cooking oil
For the kimchi slaw
- 150 g kimchi sliced (include juices)
- ½ red cabbage thinly sliced
- 1 carrot grated
- 1 tablespoon mayo
- Pinch salt and pepper
For the cucumber salad
- 1 cucumber chopped in to small pieces
- 1 teaspoon chili oil
- 1 teaspoon soy sauce
- Pinch salt and pepper
- 2 garlic cloves
Toppings
- Sesame seeds
- Spring onions
- Gochujang mayo mix 1 teaspoon gochujang with 1 tablespoon mayo
- 8 mini tortillas
Instructions
- In a large bowl, mix the sliced red cabbage, grated carrot, kimchi (including its juices), mayo, and a pinch of salt and pepper to create the kimchi slaw. Set aside. For the cucumber salad, combine chopped cucumber with minced garlic, chili oil, soy sauce, and a pinch of salt and pepper. Chop the spring onions and set aside for garnishing.150 g kimchi, ½ red cabbage, 1 carrot, 1 tablespoon mayo, Pinch salt and pepper, 1 cucumber, 1 teaspoon chili oil, 1 teaspoon soy sauce, 2 garlic cloves, Spring onions
- Using a fork, scrape along the stems of the king oyster mushrooms to create thin, pulled strands then pull them apart with your hands. Reserve the mushroom caps for another recipe or thinly slice them to include in the taco filling for added texture. Season the shredded mushrooms with paprika, Chinese 5 spice, salt, and pepper, ensuring they are evenly coated.600 g king oyster mushrooms, 1 teaspoon paprika, Pinch salt and pepper, 1 teaspoon Chinese 5 spice
- Heat a large skillet or pan over medium-high heat and add the cooking oil. Once hot, add the seasoned mushrooms. Cook for 6–7 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Stir in the gochujang and soy sauce, cooking for an additional minute until the mixture is saucy and well-coated.1 tablespoon soy sauce, 1 tablespoon gochujang, 1 teaspoon cooking oil
- Spread 1 teaspoon of gochujang mayo on the base of each taco shell. Add a generous tablespoon of the kimchi slaw, a spoonful of cucumber salad, and a portion of the pulled mushrooms. Sprinkle with sesame seeds and chopped spring onions. Serve immediately and enjoy these delicious Korean pulled oyster mushroom tacos with kimchi slaw!Gochujang mayo, 8 mini tortillas, Sesame seeds
