Korean Mushroom Tacos with Vegan Kimchi
- Vegan Zimchi or Zimchi
- Tortillas
- Lettuce
- 1 lb. Portabella mushrooms
- Vegetable oil
- Quick Bulgolgi Sauce:
- 2 TBLS Soy sauce
- 1 TBLS Sesame oil
- 1 TBLS Brown sugar
- 1 TBLS Gochujang or Sriacha sauce
- ¼ tsp Garlic powder
- Mix the sauce and set aside.
- Warm vegetable oil in a large skillet; add the mushrooms and sauce, cooking until mushrooms soften.
- Warm tortilla and serve with lettuce, mushrooms and Vegan Zimchi.
- Korean Mushroom Tacos with Vegan Kimchi by Zymbiotics is an easy to make fusion dish with a unique Korean flavor prebiotic and probiotic and great texture.