I have such fond memories of my days spent in Korea and wanted to recreate this meal I would always have on my birthday. Now, I realize this version is not truly authentic Korean bulgogi, but it’s authentically mine, and the family always enjoys these Korean style tacos; so I hope yours will too. The addition of the Mexicana sour cream helps cut down the spiciness for the kids, so it’s totally optional, but it does add a unique depth of creaminess. That said, you could always use avocado as it will serve the same purpose.
To make it vegan, you can sub in portobello or shiitake mushrooms*, tofu, tempeh, seitan, jackfruit, or soy curls. It really is about the seasoning- even the Happy Birthday song is optional, of course. *If you use portobello mushrooms, be sure to remove the skin and scrape out the gills to prevent any bitter taste.