Bulgogi is a traditional Korean barbecue dish of thin slices of beef, chicken or pork marinated in a special sauce - also known as bulgogi sauce. Not just for carnivores, mushrooms love bulgogi sauce too.
When making these bulgogi portobello mushroom tacos, feel free to get creative with toppings such as pickled daikon radish, jalapeno slices, green onion and sesame seeds, or go with standards like cilantro. Be sure to drizzle with some Sriracha aioli.
This recipe comes from San Diego chef Rich Sweeney, a "Top Chef" competitor who recently held a virtual cooking demonstration for Sharp Grossmont Hospital.
Bulgogi Portobello Mushroom Tacos
Yields 12 tacos / 6 servings (2 tacos per serving)
Prep Time: 20 minutes, plus 2 hours for marinating/refrigeration
Nutrition facts: (without Sriracha aioli) Calories = 219; Fat = 12.3 grams; Sugar = 6.8 grams / (with Sriracha aioli) Calories = 244; Fat = 14.5 grams; Sugar = 7.4 grams
3 cloves garlic, finely grated or minced
3 tablespoons low-sodium soy sauce
1-inch piece of fresh ginger root, peeled and minced
2 tablespoons light brown sugar
2 tablespoons gochujang (red chili paste)
2 tablespoons sesame oil
2 tablespoons sesame seeds
1/4 cup green onion, chopped
1/4 cup low-fat mayonnaise
1 tablespoon Sriracha sauce
2 teaspoons freshly squeezed lime juice
8 to 10 large portobello mushroom caps, cleaned and sliced into 1/2-inch thick strips
2 tablespoons extra virgin olive oil
Kosher salt and pepper, to taste
12 mini corn tortillas
Step 1: Make the bulgogi sauce
In a medium mixing bowl, add all bulgogi sauce ingredients. Whisk well, until sugar dissolves and all ingredients are thoroughly combined.
Add sliced mushrooms to the bowl of sauce. Thoroughly combine, making sure the marinade evenly coats each mushroom piece.
Cover and refrigerate for 2 hours. This step can be done ahead, up to 1 day before cooking, to allow your protein to fully absorb the marinade.
Step 2: Prepare the Sriracha aioli
In a small mixing bowl, add mayo, Sriracha sauce and lime juice. Whisk to combine, adjusting the amount of Sriracha to your preferred level of spice. Set aside to use as a garnish before serving.
Step 3: Cook your protein
In a large sauté pan or skillet over medium-high heat, add the olive oil, swirling the pan to evenly coat.
Carefully add the marinated mushrooms, reserving the remaining marinade.
Sauté mushrooms, about 6 to 8 minutes or until browned and cooked through, stirring occasionally as pieces start to caramelize. Add some of the extra marinade to the pan to reduce down and glaze mushrooms. Once cooked through, taste and adjust seasoning, if needed.
Remove pan of mushrooms from heat and cover to keep warm. In a separate pan, heat the tortillas. Serve right away, piling each tortilla with the bulgogi mushrooms and your choice of toppings - cilantro, sesame seeds, Sriracha aioli, pickled onions, a squeeze of fresh lime juice, or kimchi slaw.
Tip - one-pan workaround: Save on cleaning up a second pan by warming the tortillas in the pan first, then keeping them in a tortilla warmer, or wrapped in some linen napkins to stay warm and soft. Then wipe any crumbs from the pan and add oil to begin cooking your protein.