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Mushroom Bulgogi Tacos with Kiwi Kimchi & Radish
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2 or 4 Serving Dinner

Mushroom Bulgogi Tacos

with Kiwi Kimchi & Radish

"Bulgogi" translates to "fire meat" in Korean. Meaty mushrooms soak up the bold flavors of toasted sesame oil and ginger in our plant-based fusion of street tacos and Korean flavors. Sweet, juicy kiwi adds a fruity twist to punchy kimchi, rounding out the dish.

Tags: High-Protein <600 Calories Nut-Free Chef's Choice
Cook Time
2 Servings  |  50 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
480
FAT
16g
CARBOHYDRATES
73g
PROTEIN
17g

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INGREDIENTS

  1. 1 yellow onion, peeled and thinly sliced
  2. 4 oz cremini mushrooms, trimmed and thinly sliced
  3. 1 kiwi, peeled and diced
  4. 4 oz vegan kimchi
  5. 6 yellow corn tortillas
  6. 2 tbsp turbinado sugar
  7. 2 tsp low-sodium tamari
  8. 1 oz ginger, peeled and grated
  9. 2 tbsp toasted sesame oil
  10. 2 radishes, trimmed and thinly sliced
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
  14. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, wheat
Tools: Aluminum foil, Foil-lined baking sheet
Cook Time
2 Servings  |  50 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
480
FAT
16g
CARBOHYDRATES
73g
PROTEIN
17g

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INSTRUCTIONS

1
Roast the mushroom and onions

Preheat oven to 425°F. Combine onion, mushrooms, and 3 tbsp vegetable oil on foil-lined baking sheet and toss to coat. Roast until mushrooms are browned and onions are soft, 30 to 35 minutes, stirring halfway through. (4-serving meal: use 6 tbsp vegetable oil)

2
Make the kiwi kimchi and warm the tortillas

Stir together kiwi and kimchi in medium bowl. Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes.

3
Finish the mushroom bulgogi

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. (4-serving meal: use 2 tbsp water, ½ tsp salt)

4
Serve

Divide warm tortillas between plates. Top with mushroom bulgogi, kiwi kimchi, and radishes. Serve tacos with extra kimchi. Enjoy!

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