Mushroom Bulgogi Tacos
These tacos infuse Latin and Korean flavors using fresh ginger, pear, soy sauce, mushrooms, cabbage and carrots.
1⁄2 tsp. grated fresh ginger
1 clove garlic, minced
1⁄4 cup grated fresh pear
1⁄2 tsp. and pinch of red pepper flakes
4 tsp. soy sauce
4 tsp. apple juice
4 tsp. brown sugar
1 tbsp. rice wine vinegar
21⁄2 green onions, sliced, divided
1⁄2 tsp. toasted sesame seeds plus more for garnish
1⁄2 tsp. sesame oil
2 tsp. canola oil
8 oz. white button mushrooms, halved
11⁄2 cups Napa cabbage, shredded
1 small carrot, shredded
1 small clove garlic, minced
1 tsp. kosher salt
2 tbsp. rice wine vinegar
4 6-in. flour tortillas, warm
1⁄2 cup crumbled panela cheese
Jalapeños, thinly sliced for garnish
Fresh cilantro sprigs for garnish
1. Mix ginger, garlic, grated pear, pinch of pepper flakes, soy sauce, apple juice, brown sugar, rice vinegar, 1 tbsp. sliced green onions, ½ teaspoon sesame seeds and sesame oil for Korean bulgogi-style marinade.
2. Heat large skillet over medium-high heat. Add oil, then mushrooms. Cook for 2 minutes, stirring occasionally, until mushrooms are golden. Add marinade and simmer until reduced to glaze. Set aside.
3. For quick kimchee slaw, combine cabbage, carrots, remaining green onions, remaining ½ teaspoon of pepper flakes, garlic and salt. Squeeze out juices and stir in vinegar. Refrigerate until needed. (Slaw can be made in advance.)
4. To serve, top each tortilla with glazed mushrooms, slaw, cheese, jalapeño to taste, cilantro and sprinkle of additional sesame seeds. Fold in half to eat.
Note: Panela is a crumbly Mexican cheese that is like feta but not as strong in flavor.
Recipe by University of Texas, Austin