Bulgogi is a single of a most-iconic Korean dishes, as well as being Korean, I can say that Ive eaten my satisfactory share (and then some) of this tasty marinated-meat dish. While its routinely prepared with thinly sliced sirloin as well as rib eye, I used lean belligerent beef in this recipe. Its an glorious option when we have been pressed for time, as it eliminates a need for rupturing a beef as well as decreases a marinade time. The marinade not usually tenderizes a beef though additionally imparts a undiluted multiple of honeyed as well as savory to a season profile.Double or three times a bulgogi recipe as well as we can suffer it throughout a week by adding it to salads, grain bowls, pizza, burritos, quesadillas as well as much more. You can additionally freeze whatever we dont cook (with a marinade as well as all) in individual, freezer-safe Ziploc bags.One of my favorite ways to incorporate some-more nutrients in to my belligerent beef meals while slicing back on calories, fat as well as sodium is replacing a little of a beef with mushrooms. Simply chop a mushrooms to resemble a texture of belligerent beef as well as we wont even notice a difference. Mushrooms have been an glorious source of important nutrients, including niacin, riboflavin, potassium as well as selenium. Theyre additionally a usually source of vitamin D in a produce aisle, as well as I love that theyre non-fortified.The salad is super-easy to whip up as well as adds a lovely mutation as well as break to a tacos. Drizzle a bit of a gochujang salsa on tip as well as knowledge a musical harmony of sweet, salty, sour as well as umami flavors come to life!Korean Bulgogi as well as Mushroom TacosMakes 4 to 5 tacosPrep time: 15 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 lean belligerent beef1/2 pound shiitake mushrooms, dicedFive 6-inch corn tortillasSalad: 2 tiny 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; I used immature leaf), rounded off 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 peppers paste (gochujang)1 tablespoon sugarine (or honey, if preferred)1 tablespoon sesame oil1 teaspoon rice wine vinegar1 tablespoon water (or some-more if we prefer a thinner consistency)Instructions:Combine a first five mixture to make a marinade. Add a beef as well as mushrooms, as well as marinate for at least thirty minutes. Cook in a skillet over medium-high heat.Combine garlic, fish sauce, rice old wine as well as sugarine in a tiny bowl. Pour in to a larger bowl, supplement lettuce, immature onion as well as red onion as well as toss everything together. Drizzle in sesame oil as well as sprinkle sesame seeds. (Note:As with most Korean dishes, we can easily regulate a recipe by adding some-more vinegar, sugarine or salt to taste. So be sure to taste as we go!)In a tiny bowl, mix all a gochujang salsa ingredients.For taco assembly: On a comfortable corn tortilla, raise a little beef mixture as well as salad. Drizzle as much or as little of a 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 a purebred dietitian who specializes in food sensitivities. She has a passion for translating a science of nourishment in to real-life, applicable advice as well as tips. In her healthy food blog,The Adventures of MJ as well as Hungryman, she focuses on sharing elementary yet healthy recipes made from wholesome, REAL foods.