Bulgogi is the single of the most-iconic Korean dishes, as well as being Korean, we can say that Ive eaten my fair share (and afterwards some) of this tasty marinated-meat dish. While its routinely prepared with thinly sliced sirloin as well as rib eye, we used gaunt belligerent beef in this recipe. Its an excellent choice when we have been pressed for time, as it eliminates the need for slicing the beef as well as decreases the brine time. The brine not usually tenderizes the meat but also imparts the perfect multiple of honeyed as well as savory to the flavor profile.Double or three times the bulgogi recipe as well as we can suffer it via the week by adding it to salads, grain bowls, pizza, burritos, quesadillas as well as much more. You can also freeze whatever we dont prepare (with the brine as well as all) in individual, freezer-safe Ziploc bags.One of my favorite ways to soak up some-more nutrients in to my belligerent beef dishes while cutting back on calories, fat as well as sodium is replacing the little of the meat with mushrooms. Simply clout the mushrooms to resemble the hardness of belligerent beef as well as we wont even notice the difference. Mushrooms have been an excellent source of important nutrients, together with niacin, riboflavin, potassium as well as selenium. Theyre also the usually source of vitamin D in the produce aisle, as well as we love that theyre non-fortified.The salad is super-easy to whip up as well as adds the poetic mutation as well as crunch to the tacos. Drizzle the bit of the gochujang salsa on top as well as experience the musical harmony of sweet, salty, immature as well as umami flavors come to life!Korean Bulgogi as well as Mushroom TacosMakes 4 to 5 tacosPrep time: fifteen to 20 minutesCook time: 10 minutesTotal time: thirty minutesIngredients: Tacos: 3 tablespoons low-sodium soy sauce2 teaspoons sugarine (or honey)1 tablespoon minced garlic1/2 teaspoon pepper1 teaspoon sesame oil1 pound grass-fed gaunt belligerent beef1/2 pound shiitake mushrooms, dicedFive 6-inch corn tortillasSalad: 2 small garlic cloves, minced1 teaspoon fish salsa or salt1 to 2 tablespoons rice vinegar2 teaspoons sugarine (or honey, if preferred)1 garland of lettuce (romaine, immature or red leaf; we used immature leaf), roughly chopped1 garland of immature onions, sliced thinly lengthwise1/4 cup thinly sliced red onion1 tablespoon sesame oil1 tablespoon sesame seedsGochujang sauce: 2 tablespoons Korean fermented hot pepper paste (gochujang)1 tablespoon sugarine (or honey, if preferred)1 tablespoon sesame oil1 teaspoon rice booze vinegar1 tablespoon H2O (or some-more if we cite the thinner consistency)Instructions:Combine the first five reduction to make the marinade. Add the beef as well as mushrooms, as well as marinate for at least thirty minutes. Cook in the skillet over medium-high heat.Combine garlic, fish sauce, rice old wine as well as sugarine in the small bowl. Pour in to the larger bowl, add lettuce, immature onion as well as red onion as well as toss everything together. Drizzle in sesame oil as well as shower sesame seeds. (Note:As with many Korean dishes, we can easily adjust the recipe by adding some-more vinegar, sugarine or salt to taste. So be sure to taste as we go!)In the small bowl, mix all the gochujang salsa ingredients.For taco assembly: On the comfortable corn tortilla, raise the little meat reduction as well as salad. Drizzle as much or as little of the salsa as we desire. Enjoy!Per portion (1 taco): Calories 356; Fat sixteen g (Saturated 3 g); Cholesterol 56 mg; Sodium 457 mg; Carbohydrate twenty-eight g; Fiber 3 g; Sugars 8 g; Protein 22 gMin Kwon, MS, RD, is the registered dietitian who specializes in food sensitivities. She has the passion for translating the science of nutrition in to real-life, applicable recommendation as well as tips. In her full of health food blog,The Adventures of MJ as well as Hungryman, she focuses on pity elementary nonetheless full of health recipes made from wholesome, REAL foods.