To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a 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.)

To make 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 the remaining mushrooms, working in batches.

Return the mushrooms to the 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.

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.