Mushroom Bulgogi Tacos 2011-05-01

For the marinade: Whisk together all of the marinade ingredients. Refrigerate (Note: to use as a dipping sauce, bring the marinade to a simmer, than refrigerate.)

For the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic and salt. Mix well and put in colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: keeps only 1 day.)

For the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with remaining mushrooms, working in batches.

Return mushrooms to pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.