Korean Bulgogi and Mushroom Tacos

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Tacos:

3 tablespoons low-sodium soy sauce

1 tablespoon minced garlic

2 teaspoons sugar or honey

1 teaspoon sesame oil

Freshly ground black pepper

1 pound grass-fed lean ground beef

1/2 pound shiitake mushrooms, diced

Five 6-inch corn tortillas, warmed

Salad:

1 to 2 tablespoons rice vinegar

2 teaspoons sugar or honey 

1 teaspoon fish sauce or salt

2 small garlic cloves, minced

1 bunch lettuce (romaine, green or red leaf), roughly chopped

1 bunch green onions, sliced thinly lengthwise

1/4 cup thinly sliced red onion

1 tablespoon sesame oil

1 tablespoon sesame seeds

Gochujang Sauce:

2 tablespoons gochujang (Korean fermented hot pepper paste)

1 tablespoon sesame oil

1 tablespoon sugar or honey 

1 teaspoon rice wine vinegar