Mushroom Bulgogi Tacos
with Sesame & Pear Kimchi
"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 pear 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
- 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
- Salt
- Pepper
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. (4-servings: use 6 tbsp vegetable oil)
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. (4-servings: use 2 tbsp water, ½ tsp salt)
Divide warm tortillas between plates and top with mushroom bulgogi and pear kimchi. Sprinkle tacos with sesame seeds and serve with extra kimchi. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
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Crispy Kogi Tacos with Gochujang Crema & Crunchy Slaw
Purple Beet Burgers with Tzatziki & Garlic Oregano Fries
