Mushroom Bulgogi Tacos
with Sesame & Pear Kimchi
“Bulgogi” means “fire meat” in Korean—and now you can enjoy this KBBQ classic without the meat (but just as fire). Cremini mushrooms soak up the bold sauce and get punched up by tangy kimchi for a Korean twist on street tacos.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and thinly sliced
- 8 oz cremini mushrooms, trimmed and sliced
- 1 Bartlett pear, diced
- 4 oz vegan kimchi
- 6 yellow corn tortillas
- 2 tbsp turbinado sugar
- 2 tsp low-sodium tamari
- 1 oz ginger, peeled and minced
- 1 tbsp toasted sesame oil
- 1 tbsp white sesame seeds
- 3 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine onion, mushrooms, and 3 tbsp vegetable oil on foil-lined baking sheet and toss to coat. Cook until mushrooms are browned and onions are soft, 20 to 25 minutes, stirring halfway through.
Meanwhile, stir together pear and kimchi in medium bowl. Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes.
Combine sugar, tamari, ginger, sesame oil, 1 tbsp water, ¼ tsp salt, and a pinch of pepper in small bowl and whisk to dissolve sugar. Add to cooked mushrooms and onions, toss to combine, and return to oven. Continue to roast until sticky, 3 to 4 minutes.
Divide warm tortillas between plates and top with mushroom bulgogi and pear kimchi. Sprinkle tacos with sesame seeds and serve with extra kimchi. 잘 먹겠습니다!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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