Name: Korean Bulgogi and Mushroom Tacos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 5 tacos
Cuisine: asian
Ingredients: 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; 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; 2 tablespoons gochujang (Korean fermented hot pepper paste); 1 tablespoon sesame oil; 1 tablespoon sugar or honey; 1 teaspoon rice wine vinegar

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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Korean Bulgogi and Mushroom Tacos

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