Smoky Korean BBQ Pulled Mushroom Tacos with Pickled Vegetables
These flavorful tacos feature smoky, pulled king oyster mushrooms, classic Korean BBQ flavors, and tangy pickled vegetables for a delightful fusion dish.
Preparation
Get these tasks done before you start cooking.
Marinating the Mushrooms
- 1
Mix Marinade
In a bowl, mix soy sauce, gochujang, maple syrup, and smoked paprika.
- 2
Add Mushrooms
Add the shredded mushrooms to the marinade, and toss to coat.
- 3
Marinate
Let them marinate for at least 30 minutes or overnight in the refrigerator.
Preparing the Pickled Vegetables
- 1
Heat Vinegar Mixture
In a small pan, heat rice vinegar, sugar, and salt over medium heat until sugar dissolves.
Tip: Do not overheat the vinegar mixture, as this can cause the vegetables to become too soft.
- 2
Pickle Vegetables
Pour over sliced cucumbers and radishes in a bowl.
- 3
Rest
Let sit for at least 30 minutes at room temperature.
Tip: Use a mandoline slicer for uniform thin slices of vegetables.
How to Make Smoky Korean BBQ Pulled Mushroom Tacos with Pickled Vegetables
Total time: 2 h 20 min · Yields 4 servings
- 1
Sauté Mushrooms
Heat oil in a large skillet over medium heat. Add marinated mushrooms and cook until browned and tender.
- 2
Assemble Tacos
Warm corn tortillas on a dry skillet, then fill them with pulled mushrooms, pickled vegetables, and kimchi slaw.
- 3
Garnish
Add fresh cilantro leaves on top before serving.
Chef's Tips
Further reading
Frequently asked questions
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.
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