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Kimchi Cream

To Serve

  • Kimchi
  • Coriander
  • Cucumber, thinly peeled
  1. Eggplant

    • Brush 20 ml oil over eggplant and grill until soft.
    • Combine gochujang, rice wine vinegar, soy sauce, caster sugar and garlic.
    • Add remaining oil to large pan, add eggplant and mushrooms and cook for 4-6 minutes over high heat, add gochujang mixture and toss to combine. Add KNORR Intense Flavours Wild Mushroom Earth.
  2. Kimchi Cream

  3. To Serve

    • To assemble tacos, divide vegetable mixture into eggplant ‘tacos’. Add toppings and spoon over kimchi cream.

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