Korean BBQ mushroom taco is a flavorful Korean-American fusion dish that combines smoky Korean BBQ-inspired mushrooms with soft tortillas and fresh taco toppings. Meaty mushrooms are sautéed in a sweet and savory sauce made with soy sauce, gochujang, garlic, sesame oil, and brown sugar, creating a delicious plant-based filling. Topped with crunchy cabbage slaw, green onions, cilantro, and a creamy spicy sauce, these tacos deliver the perfect balance of umami, sweetness, spice, and freshness.
Ideal for lunch, dinner, Taco Tuesday, or vegetarian meals, these Korean BBQ Mushroom Tacos are quick to prepare and packed with bold fusion flavors.
16 oz (450g) king oyster or cremini mushrooms, sliced , 1 tbsp vegetable oil , 2 tbsp soy sauce , 1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar , 1 tsp sesame oil , 2 garlic cloves, minced , 1 tsp grated ginger
For the Tacos : 8 small corn or flour tortillas 2 cups shredded cabbage , 1 carrot, julienned , 2 green onions, sliced , Fresh cilantro leaves
Spicy Sauce : ¼ cup mayonnaise (or vegan mayo) , 1 tbsp gochujang , 1 tsp lime juice
Optional Garnish : Sesame seeds , Lime wedges
Optional Garnish : Sliced jalapeños
Optional Garnish : Avocado slices
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Marinate chicken pieces with yogurt, garlic-ginger paste, chili powder, salt, and pep
30 To Be Ready
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