How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I make this ahead?

You can prepare the pickled vegetables and marinate the mushrooms a day in advance for convenience.

What can I substitute for king oyster mushrooms?

Portobello or shiitake mushrooms are great substitutes.

Is there a gluten-free option?

Use gluten-free soy sauce and check that your corn tortillas are certified gluten-free.

How can I make it spicier?

Add more gochujang or serve with additional sriracha sauce.

Smoky Korean BBQ Pulled Mushroom Tacos with Pickled Vegetables

Name: Smoky Korean BBQ Pulled Mushroom Tacos with Pickled Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: King oyster mushrooms; Vegetable oil; Soy sauce; Gochujang; Maple syrup; Smoked paprika; Cucumber; Radishes; Rice vinegar; Sugar; Salt; Cabbage; Kimchi; Mayonnaise; Soy sauce; Corn tortillas; Fresh cilantro leaves

A plant-based twist on Korean BBQ tacos

These flavorful tacos feature smoky, pulled king oyster mushrooms, classic Korean BBQ flavors, and tangy pickled vegetables for a delightful fusion dish.

1 h 45 min
4
Intermediate

Ingredients

Pulled Mushrooms

King oyster mushrooms

500g, shredded using a fork

Vegetable oil

1 tablespoon

Soy sauce

2 tablespoons

Gochujang

1 tablespoon

Maple syrup

1 tablespoon

Smoked paprika

1 teaspoon

Pickled Vegetables

Cucumber

1 cup thinly sliced

Radishes

1 cup thinly sliced

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Kimchi Slaw

Cabbage

1 cup shredded

Kimchi

1/2 cup, chopped

Mayonnaise

1 tablespoon

Soy sauce

1 tablespoon

Tacos

Corn tortillas

8 small

Fresh cilantro leaves

for garnish

Preparation

Marinating the Mushrooms

Mix Marinade

In a bowl, mix soy sauce, gochujang, maple syrup, and smoked paprika.

Add Mushrooms

Add the shredded mushrooms to the marinade, and toss to coat.

Marinate

Let them marinate for at least 30 minutes or overnight in the refrigerator.

Preparing the Pickled Vegetables

Heat Vinegar Mixture

In a small pan, heat rice vinegar, sugar, and salt over medium heat until sugar dissolves.

Do not overheat the vinegar mixture, as this can cause the vegetables to become too soft.

Pickle Vegetables

Pour over sliced cucumbers and radishes in a bowl.

Rest

Let sit for at least 30 minutes at room temperature.

Use a mandoline slicer for uniform thin slices of vegetables.

Cooking Process

Sauté Mushrooms

Heat oil in a large skillet over medium heat. Add marinated mushrooms and cook until browned and tender.

Assemble Tacos

Warm corn tortillas on a dry skillet, then fill them with pulled mushrooms, pickled vegetables, and kimchi slaw.

Garnish

Add fresh cilantro leaves on top before serving.

Plating & Serving