Bulgogi is one of the most iconic Korean dishes. The marinade not only tenderizes the meat but also imparts the perfect combination of sweet and savory to the flavor profile. The salad is super-easy to whip up and adds a lovely freshness and crunch to the tacos. Drizzle a bit of the gochujang sauce on top and experience the melodious harmony of sweet, salty, sour and umami flavors come to life!
Recipe courtesy of Min Kwon
Korean Bulgogi and Mushroom Tacos
Total:
1 hr 5 min
Active:
30 min
Yield:
5 tacos
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Active:
30 min
Yield:
5 tacos
Level:
Easy

Nutrition Info

Healthy

Ingredients

Tacos:
Salad:
Gochujang Sauce:

Directions

For the tacos: Combine the soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper to make the marinade. Add the beef and mushrooms and marinate for at least 30 minutes. Cook in a skillet over medium-high heat, stirring, until cooked through.

For the salad: Combine the rice vinegar, sugar, fish sauce and garlic in a large bowl. Add the lettuce, green onions and red onion and toss everything together. Drizzle in the sesame oil and sprinkle in the sesame seeds. (As with many Korean dishes, you can easily adjust the recipe by adding more vinegar, sugar or salt to taste. Be sure to taste as you go!)

For the gochujang sauce: Mix together the gochujang, sesame oil, sugar, vinegar and 1 tablespoon water in a small bowl,, adding more water for a thinner consistency if desired.

For the taco assembly: Add the meat mixture to the tortillas and top with the salad. Drizzle as much or as little of the gochujang sauce as you desire. Enjoy!

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