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spicy pulled oyster mushroom tacos

Spicy Pulled Oyster Mushroom Tacos with Kimchi Slaw

If you're searching for a plant-based taco recipe that's packed with bold flavors and irresistible textures, these spicy Korean inspired 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 409 kcal

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

Notes

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.

Nutrition

Calories: 409kcalCarbohydrates: 60gProtein: 11gFat: 10gFiber: 4g
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