Korean Bulgogi And Mushroom Tacos

I love a good Korean mexican fusion! Bulgogi and mushroom tacos sounds perfect! Ingredients: Meat marinade: 1 pound grass-fed lean ground beef 1/2 pound shitake mushrooms, diced 3 tablespoons low-sodium soy sauce 2 teaspoons sugar (or honey) 1 tablespoon minced garlic 1/2 teaspoon pepper 1 teaspoon sesame oil Salad: 1 bunch of lettuce (romaine, green, or red leaf. I used green leaf), roughly chopped 1 bunch of green onions, sliced thinly lengthwise 1/4 cup thinly sliced red onion 2 small garlic cloves, minced 1 teaspoon fish sauce or salt 1-2 tablespoon rice vinegar 2 teaspoons sugar (or honey, if preferred) 1 tablespoon sesame oil 1 tablespoon sesame seeds Gochujang sauce: 2 tablespoons Korean fermented hot pepper paste (gochujang) 1 tablespoon sugar (or honey, if preferred) 1 tablespoon sesame oil 1 teaspoon rice wine vinegar 1 tablespoon water (or more if you prefer a thinner consistency) Directions: Marinate the meat and mushroom for at least 30 minutes. Cook in a skillet over medium-high heat Combine garlic, fish sauce, rice vinegar, and sugar in a small bowl. Pour into a bowl with lettuce, green onions, and red onion. Toss everything together. Drizzle in sesame oil and sprinkle sesame seeds. Note: Like may Korean dishes, you can easily adjust recipes by adding more vinegar, sugar, or salt to taste. So taste as you go! In a small bowl, mix all the sauce ingredients. For the taco assembly: On a warm corn tortilla, pile some meat mixture and salad. Drizzle as much or little of the sauce as you desire. Enjoy!