Ingredients per serve


What you need

Mexican street food classic tacos gets a plant-based, global twist from tangy kimchi and spicy-sweet gochujang in this Korean-inspired recipe that is easy and simple to make.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Eggplant Tacos

    • Brush olive oil over eggplant slices. Grill until soft.
    • Set aside and keep warm.
  3. Sauce

    • Combine gochujang, rice wine vinegar, soy sauce, caster sugar, and garlic.
  4. Filling

    • Heat extra oil in a large pan over high heat. Add eggplant and mushrooms, cooking for 4–6 minutes.
    • Add gochujang sauce and toss to combine. Set aside.
  5. Kimchi Cream

    • Combine kimchi with HELLMANN'S Vegan Mayonnaise in a food processor, blending until smooth.
  6. To Assemble & Serve

    • Divide vegetable filling into eggplant 'tacos'.
    • Top with more kimchi, coriander, and cucumber ribbons. Spoon over kimchi cream.