vocadoadaynutrition-comI’ve only recently discovered the vibrant, satisfying, completely-delicious flavours of Korean food. Kimchi has become a small personal obsession, and Korean BBQ – well, I just can’t get enough. These make-at-home Portobello Bulgogi Korean Tacos https://bit.ly/2dTMhef keep me going between restaurant visits. And the fact that you can eat them with your hands is just a bonus! #tacos #Korean #Mexican #fresh #portobellos #freshmushrooms #slaw #inspiredcooking #safoodbloggers #safoodies #foodiez #culturalfood #weekendtreats #weekendfood #yummyyyyyy #foodblognation #fungifreaks #lovemushrooms #healthybodynutrition #mashups #tastesensation #wowfood ##happyfridayfolks

Portobello Bulgogi Korean Tacos

Serves 6



6 medium-large Portobello mushroom caps, cleaned and sliced 1cm thick

½ cup soy sauce

¼ cup mirin

2tbsp dark sesame oil

3 spring onions, thinly sliced

2tbsp raw sugar or coconut sugar

4 cloves garlic, minced3

1tsp gochugaru (Korean chilli powder)


1 baby cabbage, shredded

1 large carrot, shredded on the large grates of a cheese grater

2 spring onions, thinly sliced

8 tortillas



1 Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add Portobellos and toss to combine. Refrigerate and marinade 2-4 hours.

2 When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.

3 While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.

4 Combine the slaw vegetables. Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.vocadoadaynutrition-com