Mushroom and Beef Bulgogi Tacos


Yield: 10 standard portions

Serving size: 2 tacos


Korean Bulgogi Marinade

3 Tbsp. Lawry’s Asian Chile Ginger Garlic Rub
4 oz. Asian Pear, grated
1/2 tsp. McCormick Culinary Crushed Red Pepper
1/2 cup Soy Sauce
1/2 cup Apple juice
1 Lemon, zested and juiced
1/2 cup Light brown sugar, packed
1/2 cup Rice vinegar
1 oz. Green onion, thinly sliced
1/2 cup Hoisin Sauce
1 Tbsp McCormick Culinary Sesame Seeds, toasted
1 Tbsp Sesame oil

Quick Kimchee Slaw

2 lbs. Napa cabbage, shredded
3 oz Carrots, shredded
12 Green onions, thinly sliced
1 Tbsp McCormick Culinary Crushed Red Pepper
1 Tbsp Garlic, fresh, chopped
1 Tbsp McCormick Mediterranean Coarse Sea Salt
3 oz. Rice vinegar

80/20 Taco Filling

2 lb. White button mushrooms, sliced
8 oz. Top sirloin or boneless short ribs, sliced into 2-3″ wide long strips
1 Tbsp Canola oil
20 Flour tortilla (6″)
10 oz. Panela cheese, crumbled
1/2 cup Jalapenos, thinly sliced
1/4 cup cilantro, coarsely chopped
2 Tbsp McCormick Culinary Sesame Seeds, toasted
1 cup Thai Kitchen Spicy Chili Sauce
1 Tbsb Korean Red Pepper Paste (gochujang)


For the marinade: Whisk together all of the ingredients and mix well. Marinade the sliced beef with 1/4 cup of the marinade.

For the kimchee slaw: Combine the cabbage, carrots, green onions, crushed pepper, garlic and salt. Place in a colander and allow to drain for 1 hour. Squeeze out excess moisture then add vinegar. Place mixture in refrigerator until needed.

For the taco filling: Heat a large saute pan until very hot. Add a teaspoon of oil and 1/3 of the sliced mushrooms in a single layer in the pan. Allow the mushrooms to sear and caramelize. Remove mushrooms and place onto a half sheet pan and repeat the process with the remaining mushrooms.

In saute pan, add back all of the mushrooms and cook with reserved marinade until marinade has reduced to almost glaze consistency.

Grill beef over hot fire until beef in medium rare. Slice beef into thin slices and add to mushrooms mixture and reduce beef and mushroom mixture 1-2 minutes more. Hold mixture warm until needed for service.To assemble: Combine spicy chili sauce with Korean red pepper paste. Heat flour tortilla over grill or griddle until warm and pliable. Fill with 2 oz of beef and mushroom mixture, top with 1 oz kimchee slaw and garnish as desired with cheese, jalapeno and cilantro and spicy chili sauce. Finish with toasted sesame seeds.

Note: Serve with side of brown and wild rice with five spice wild mushrooms and snow peas or incorporate the rice mixture as part of the filling for a hearty taco or burrito.


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