Mushroom Bulgogi Tacos (Foodservice portion)

Mushroom Bulgogi Tacos (Foodservice portion)

Recipe courtesy of Chef Robert Mayberry, University of Texas, Austin

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Yields 24 tacos

Serving size: 1 taco

Ingredients

Korean Bulgogi Marinade

Makes 3 cups

1 tablespoon grated fresh ginger

2 teaspoons minced garlic

4 oz. grated pear

½ teaspoon red pepper flakes

½ cup soy sauce

½ cup apple juice

1 lemon, zested and juiced

½ cup packed brown sugar

¼ cup rice wine vinegar

1 oz. thinly sliced green onion

¼ cup hoisin sauce

1 tablespoon toasted sesame seeds

1 tablespoon sesame oil

Quick Kimchee Slaw

Makes 24 oz.

30 oz. shredded Napa cabbage

3 oz. shredded carrot

12 green onions, thinly sliced

1 tablespoon red pepper flakes

1 tablespoon chopped garlic

1 ½ tablespoons kosher salt

3 oz. rice wine vinegar

Taco Filling

3 lb. 12 oz. white button mushrooms, halved

Canola oil

24 (6-inch) flour tortillas

12 oz. panela cheese, crumbled

Thinly sliced jalapenos, for garnish

Fresh cilantro sprigs, for garnish

Toasted sesame seeds, for garnish

Directions

To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: Keeps only 1 day.)

To make the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.

Return the mushrooms to the pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.