Korean BBQ Tacos

Yield: serves 2 – 4

Our Pit Boss flexes its versatility in this rendition of Korean BBQ tacos. We quick pickle cucumbers and make a zippy mirin slaw to pair with our signature barbecue Plant Meat, slow smoked and transformed with Korean BBQ sauce. Got ferments? Bust out the kimchi and crush the weeknight dinner game.



  • ¼ green cabbage, shredded 
  • ¼ purple cabbage, shredded 
  • ½ c carrot, shredded 
  • 3 green onions, sliced thin 
  • Splash of mirin 
  • 1 lime, juiced 
  • Salt & Pepper  


  • 1 English cucumber, sliced 
  • ½ c rice vinegar 
  • 1 c water 
  • 1 T sugar 
  • 1 T salt

The How-To

  1. In a small pot heat rice vinegar, water, sugar, and salt until dissolved.  Pour liquid over sliced cucumbers and cool. 
  2. Combine green cabbage, purple cabbage, carrot, green onion, mirin, lime juice, and salt and pepper.  Set aside. 
  3. Heat Pit Boss and Korean BBQ sauce together. 
  4. Build tacos: tortilla, pickles, slaw, and BBQ.  Serve with lime wedge.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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