KOREAN BULGOGI MUSHROOM TACOS

 

INGREDIENTS

3 TBSP sesame oil

600g mushrooms, diced into sticks

2 tins of banana blossoms, drained, squeezed and torn into pieces

bulgogi SAUCE

4 garlic cloves, minced

1 TBSP fresh ginger, grated

1/4 cup soy sauce

1 TBSP sweet soy sauce

1 TSP sesame oil

2 TBSP Korean Gochugaru chilli flakes (1 TBSP for low heat)

1/4 TSP 5 spice powder

2 TSP rice wine vinegar

3 TBSP brown sugar

1/4 CUP beef style stock

1/2 TSP cracked pepper

SPICY MAYO

1 CUP vegan mayo

1 lime, juiced

2 garlic cloves, minced

1/4 TSP cumin powder

1/4 TSP chilli powder

1/4 TSP salt

Tortillas

Red cabbage, grated

Avocado, sliced

Sesame seeds

Coriander, washed

 

INSTRUCTIONS

  1. In a small bowl, combine bulgogi sauce ingredients and stir to combine. Set aside.

  2. In a large pan, add sesame oil and turn to medium-high heat.

  3. Once oil is glistening, add diced mushrooms and cook for 8-10mins until all of the liquid has evaporated. Stir once or twice during this time to allow mushrooms to caramelise slightly.

  4. Make sure you have squeezed as much liquid as you can from the banana blossoms, then add them to the pan breaking them up with the back of your spatula. Continue cooking until well combined and the banana blossoms are in pieces.

  5. Add the bulgogi sauce and stir to combine.

  6. Reduce the heat to medium and cook for 5-6mins without stirring.

  7. While this is cooking, in a small bowl add all spicy mayo ingredients and whisk together. Set aside.

  8. Stir the mushroom and sauce mixture then cook for another 6mins without stirring. We want to cook this mixture until it starts to char slightly on the bottom - this will help give it a ‘meaty’ texture.

  9. Once the mixture has charred slightly and almost all of the liquid has evaporated, remove from the pan and add to a serving dish.

  10. In a hot pan, heat your tortillas until they balloon in the centre (around 20secs each side). Place them under a clean kitchen towel to stop them from drying out. Alternatively, heat them in the microwave.

Gather the rest of your toppings and assemble your tacos! We made ours with grated red cabbage, avocado, sesame seeds and topped with the spicy mayo.