Bulgogi Street Taco with Tofu & Mushrooms
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
“A traditional Korean marinated dish, served over rice, eaten as a taco or by itself.”
Servings: 50
Ingredients
13 lbs. 12 oz. Tofu, cut into ¼” slices
5 lbs. 8 oz. Mushrooms, sliced
1/3 cup Garlic, minced
1 qt. Green onions, sliced
1 ½ cup Soy sauce, reduced sodium
¼ cup Sugar, granulated
½ cup Sesame oil
2 lbs. Onion, sliced
3 Tbsp. Salt
2 Tbsp. Pepper
2 ¾ lbs. Carrots, shredded
3 lbs. Cabbage or lettuce, shredded
6 lbs. 4 oz. Brown rice, dry
Servings: 100
Ingredients
27 lbs. 8 oz. Tofu, cut into ¼” slices
11 lbs. Mushrooms, sliced
2/3 cup Garlic, minced
½ gallon Green onions, sliced
1 ½ pints Soy sauce, reduced sodium
½ cup Sugar, granulated
1 cup Sesame oil
4 lbs. Onion, sliced
½ cup Salt
1/3 cup Pepper
5 ¼ lbs. Carrots, shredded
6 lbs. Cabbage or lettuce, shredded
12 lbs. 8 oz. Brown rice, dry
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Prepare rice by combining with water and cooking. Fluff. Place in warmer until service. *Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods: a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes. b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
2. In a large bowl, combine the soy sauce, minced garlic, sugar, and sliced green onion. Add the tofu and the mushrooms then gently stir to coat. Allow to marinate for 30 minutes.
3. In a large tilt skillet or large pot, add sesame oil and heat over medium. Add the onions, salt & pepper and cook for 5 minutes, stirring occasionally.
Add the tofu and mushrooms and cook for about 10 more minutes, stirring occasionally.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 1 cup cooked brown rice in a bowl or on a serving tray. Top rice with 1 cup tofu mushroom mix, ¼ cup carrots and 1/4 cup shredded cabbage. Garnish with sliced green onions, if desired.
Each serving provides 2 meat/meat alternates, 2 grain equivalents, ¼ cup red/orange vegetable and 1/2 cup other vegetable.
*Optional: add 2 tsp Sriracha on top of completed Bulgogi Bowl.
** Optional: Can also be served on a whole flour tortilla and then rolled as a wrap.
Nutrition information per 2 m/ma and 2 equivalent grains
Calories: 355 Total Fat: 9g Saturated Fat: 1.7g Monounsaturated Fat: 2.9g Polyunsaturated Fat: 3.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 53g Fiber: 5.2g Total Sugar: 5.8g Protein: 17g Sodium: 455mg Vitamin A: 220μg Vitamin C: 14mg Calcium: 287mg Iron: 3.3mg Folate: 51μg
