For the Korean Bulgogi Marinade (yield 3 cups):

1 Tbsp. fresh ginger, grated

2 tsps. minced garlic

4 oz. grated pear

½ tsp. red pepper flakes

½ cup soy sauce

½ cup apple juice

1 lemon, zested and juiced

½ cup packed brown sugar

½ cup rice wine vinegar

1 oz. thinly sliced green onion

¼ cup hoisin sauce

1 Tbsp. toasted sesame seeds

1 Tbsp. sesame oil

For the Quick Kimchi Slaw (yield 24 oz.):

30 oz. shredded Napa cabbage

3 oz. shredded carrot

12 green onions, thinly sliced

1 Tbsp. red pepper flakes

1 Tbsp. chopped garlic

1½ Tbsps. kosher salt

3 oz. rice wine vinegar

For the Taco Filling:

3 lbs. (12 oz.) white button mushrooms, halved as needed, canola oil

24 (6") flour tortillas

12 oz. panela cheese, crumbled

thinly sliced jalapenos, for garnish

fresh cilantro sprigs, for garnish

toasted sesame seeds, for garnish

1. 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.)

2. 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.)

3. 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.

4. 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.

5. 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.

Recipe: Chef Robert Mayberry, University of Texas, Austin