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Korean Style Tacos with Sriracha Pineapples

Vegan Korean Style Tacos wtih Sriracha Pineapples

Korean Style Tacos wtih Sriracha Pineapples

I really wish I had gotten better pictures of these, because that shot does not do this dish justice. I blame the orange-ness of the sriracha pineapples. Or, you know, my photography skillz.

Anyhoozle, I found the inspiration for these while googling around for some new Korean dishes to veganize, and stumbled on some tacos made with a Kogi BBQ sauce. They were intended to be topped with spicy cucumbers. The problem with that is that I’m going through a Sriracha Phase, and Sriracha Cucumbers sounded weird to me. No offense to the cucumbers, of course.

Pineapples, on the other hand, sounded like a divine sriracha accompaniment for my tacos! It took a few tries to get them right though. The first round had so much sriracha on them they were just red! I was afraid to try them, so I made Jason eat one. He said “Should I be able to taste the pineapple?”

Point taken.

So I rinsed them off, and started over, and my second try was much more edible.

Korean Style Tacos with Sriracha Pineapples (Makes 4-5 tacos)

Dish inspired by (and sauce adapted from) non-vegan/vegetarian recipe


  • 1 loaf of homemade seitan
  • 1-2 T Korean hot pepper paste (Gochujang)
  • 3 T brown sugar
  • 2-3 T soy sauce or Bragg’s liquid aminos
  • 1 t rice wine vinegar
  • 1 T hot chili oil
  • 2 cups pineapple chunks
  • Sriracha sauce
  • Sesame oil for cooking seitan
  • 4-5 soft taco flour tortillas
  • 3-4 scallions, chopped


  1. Slice seitan into bite-sized chunks or slivers, as desired.
  2. Mix together pepper paste, sugar, soy sauce, vinegar and chili oil, then marinate seitan for 2 or more hours.
  3. In a tupperware, combine the pineapple chunks with a couple SMALL squeezes of the sriracha. Cover, shake until combined, then taste test. Add more sriracha and repeat if desired. If you find them too hot at some point, you can run them under cold water and rinse off some of the sauce. Cover again and leave in the fridge until you’re ready for them.
  4. Heat sesame oil in frying pan over medium heat, then fry the seitan. Leave it in the pan for about 5-6 minutes, stirring occasionally. You can add in the extra marinade for more flavor, but it will caramelize and make the pieces a little “chewy”- nothing wrong with that!
  5. To build tacos, add the seitan first, then top with the pineapples and scallions.


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{ 9 comments… add one }
  • Dudette April 20, 2012, 8:30 am

    Anything with pineapple, yes, please! Awesome!

  • Heather April 20, 2012, 10:11 am

    The pineapples are perfect in this dish – nice switch!

  • An Unrefined Vegan April 20, 2012, 10:46 am

    I love those little orange nuggets of pineapple!

  • thecrueltyfreereview April 21, 2012, 9:39 pm

    These sound so yummy! I love sweet and spicy combos, and I am currently going through a seitan phase (much to Robert’s chagrin) so maybe that’s what I will do with my Denver seitan.

  • Lauren May 17, 2012, 8:16 pm

    This seitan is ridiculous. I can’t get over it. I think it’s even better without the tortillas. I want to make it every night. :o)

  • Lauren May 17, 2012, 8:18 pm

    I forget about the auto emoticons. That should have been a 🙂

  • Jamie October 21, 2013, 11:39 am

    If you haven’t tried Barb’s Korean BBQ seitan, you simply must: it is heaven on a fork! Try these tacos or the pizza. So good you’ll wonder how you’ve been vegan for 10 years without having any!!

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