Bulgogi Mushroom Tacos

Bulgogi Mushroom Tacos

with Slaw & Pickled Onion

Read more

Put all the flavour and sizzle of Korean bulgogi into mushrooms – trust us, it's a winner! Then, add tangy quick-pickled onion, crisp cucumber and a creamy slaw, wrap it all up in soft flour tortillas and settle in for a flavourful veggie feast.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


1 unit


1 packet

field mushrooms

½ unit

red onion

1 unit


1 unit

long red chilli

1 bag

slaw mix

1 tub

garlic aioli


6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 packet

crispy shallots


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


¼ cup

vinegar (rice wine or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat23 g
of which saturates2.5 g
Carbohydrate60.6 g
of which sugars17.9 g
Protein16.3 g
Sodium1750 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce and honey. Chop the zucchini and field mushrooms into 2cm chunks. Add to the bowl and toss to coat. Set aside to marinate.


While the veggies are marinating, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, then stir to coat. Set aside until just before serving. TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the mushrooms and zucchini.


While the onion is pickling, thinly slice the cucumber into half-moons. Thinly slice the long red chilli (if using). In a second medium bowl, place the slaw mix and garlic aioli. Toss to coat and season to taste with salt and pepper.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the mushrooms and zucchini to the pan, shaking the excess marinade back into the bowl. Cook, tossing often, until browned, 3-4 minutes. Reduce the heat to medium and pour the excess marinade into the frying pan with a dash of water. Cook, stirring, until the veggies are tender, 3-4 minutes. TIP: You can cook the red onion with the veggies if you like.


While the veggies are cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Just before serving, drain the pickled onion.


Take everything to the table to serve. Top the tortillas with the slaw, cucumber, bulgogi mushrooms and quick pickled onion. Sprinkle with the crispy shallots and chilli (if using). TIP: For the low-calorie option, serve without the crispy shallots.