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.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and thinly sliced
- 4 oz cremini mushrooms, trimmed and thinly sliced
- 1 kiwi, peeled and diced
- 4 oz vegan kimchi
- 6 yellow corn tortillas
- 2 tbsp turbinado sugar
- 2 tsp low-sodium tamari
- 1 oz ginger, peeled and grated
- 2 tbsp toasted sesame oil
- 2 radish, trimmed and thinly sliced
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. Roast until mushrooms are browned and onions are soft, 30 to 35 minutes, stirring halfway through. (4-serving meal: use 6 tbsp vegetable oil)
Stir together kiwi 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. (4-serving meal: use 2 tbsp water, ½ tsp salt)
Divide warm tortillas between plates. Top with mushroom bulgogi, kiwi kimchi, and radishes. Serve tacos with extra kimchi. Enjoy!
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