Recipe: Bulgogi Mushroom Tacos

This is one of a collection of A+ plant-based recipes from Brian and Christina Skinner at Kelowna’s Frankie We Salute You. Check out the rest of the recipes here!

Bulgogi is a Korean marinade that is served traditionally with beef, but mushrooms love
this sauce too. Ssamjang is a Korean sauce used in lettuce wraps. The mushrooms in this recipe are sweet, salty, smoky, spicy and sticky Korean food goodness. And everyone loves tacos, so how could you go wrong? Serves 4

Bulgogi mushrooms

• ½ cup water
• 2 cloves garlic
• Small piece of ginger
• ½ cup soy sauce or tamari
• 2 tbsp BBQ sauce
• ¼ cup maple syrup
• 1 tbsp rice vinegar
• ¼ cup cane sugar or coconut sugar
• 1 tsp sesame oil
• ¼ tsp chili flakes
• ½ lb oyster mushrooms
• Generous splash of vegetable oil
• Pinch of salt
  

Additional taco ingredients

• Soft white corn taco shells (check your local Latin market)
• Ssamjang mayo (see recipe below)
• Kimchi
• Shredded red cabbage
• Fresh corn, grilled and scraped off the cob
• Cilantro
• Grilled lemon wedge (optional)

Place all ingredients except the mushrooms, vegetable oil and salt in the blender and blend until garlic and ginger are in tiny pieces. Transfer to a pot and bring to a boil. Once boiled, allow to cool. Any extra marinade will keep in the fridge for 2 weeks, or in the freezer for 6 months.

Preheat oven to 375°F. Toss mushrooms in oil and salt. Cover in tinfoil and roast for 45 minutes. Once out of the oven, pour approximately ¼ cup of the marinade overtop and toss to coat. They’re ready for the tacos!

Samjang Mayo

• 1 cup vegan mayo
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp miso paste
• 1 tbsp white vinegar
• ½ tsp sesame oil
• 2 tbsp sesame seeds (a mix of black and white if you have them both)
• 1 tsp fresh ginger, grated with microplane

Mix all ingredients together in a blender.

Originally published July 7, 2020