Bulgolgi Mushroom Tacos

This plant based take on Korean street tacos is our definition of umami! It’s salty, spicy and a tiny bit sweet.
— An & Kaitlyn

The mushrooms absorb the delicious marinade and make these tacos mouth watering.




  • 3 TBS tamari

  • 2TBS Maple

  • 2TBS Mirin or rice wine

  • 1 TBS Sesame oil

  • 2 cloves minced garlic

  • 1tsp black pepper

  • 2tsp sesame seeds

  • 1scallion

    1 pound / 500g mushrooms of choice (we like shitake and cremini) - sliced

  • 1 small onion - thinly sliced

  • 2 heads mini paksoi

  • Optional 3 shishito pepper

  • Scallions for garnish

  • 1 TBS Sesame Oil


Bulgolgi Mushroom Tacos

Wish all ingredients in a mixing bowl

Toss mushrooms in marinade and let sit for minimum 30min

After mushrooms have marinated heat cast iron skillet over medium heat

Once cast iron is hot as 1 TBS sesame oil and sauté onion pepper and paksoi for one minute.

Add mushrooms and their marinade to the pan

Let simmer until mushrooms are cook, and marinade is reduced and caramelized about 20 minutes

While mushrooms are caramelizing warm corn tortillia’s







An De Smedt