One of my favorite Korean dishes is bulgogi, grilled strips of beef that have been marinated in the most delicious sweet, spicy, and salty sauce. My stepmom is Korean, and one of the highlights of visiting her family in Florida is the huge feast we’re treated to when we visit. There’s so many different plates laid out on the table, and it looks like there’s too much for anyone to possibly finish, but we always manage. And the bulgogi is usually the first to go!
Now, bulgogi tacos are definitely not traditional - these fusion tacos first gained fame with chef Roi Choi and his LA food truck. But once you’ve had the combination of smoky, fatty bulgogi wrapped up in a tortilla with creamy avocado and spicy sauce, you’ll be hooked!
Since I made this dish on National Mushroom Day, I decided to substitute portobello mushrooms. They have a meaty flavor, and they soak up all that yummy marinade. It’s probably my favorite vegetarian taco recipe!
Bulgogi Portobello Tacos with Gochujang Mayo
Makes 8 tacos
6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick
1/4 cup soy sauce
3 garlic cloves, minced
2 tablespoons brown sugar
2 tablespoons sesame oil
1/2 pear, grated (preferably an Asian pear)
1 teaspoon gochugaru (Korean chili flakes), optional
3 scallions, chopped into 1-inch slices
1 tablespoon neutral flavored oil
1/3 head cabbage, shredded
1 large carrot, shredded on the large grates of a cheese grater
2 tablespoons gochujang
1/3 cup mayonnaise
8 corn tortillas
1 avocado, sliced
Whisk together soy sauce, garlic, brown sugar, sesame oil, pear, chili flakes, and scallion. Add portobellos, toss and refrigerate 1-2 hours to marinade.
When ready to cook, heat oil in a large skillet on medium-high heat. Add mushrooms and scallions and cook until tender and golden, about 7 minutes total.
While mushrooms are cooking, toss together the cabbage and carrot. Whisk together gochujang and mayo.
Warm the tortillas over a low flame. Assemble tortillas with slaw, mushrooms, avocado, and gochujang mayo.
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