KOREAN-STYLE BULGOGI BEEF TACOS

Korean-Style Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.

Provided by Joon Ma

Categories World Cuisine Recipes Asian Korean

Time 1h45m

Yield 12

Number Of Ingredients 25

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Ingredients

2 pounds rib-eye steaks
½ yellow onion, cut into chunks
½ Asian pear, peeled and coarsely chopped
4 cloves garlic, peeled
1 (1/2 inch) piece ginger root, peeled
¼ cup sake
¼ cup soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 tablespoon rice vinegar
1 tablespoon white sugar
1 tablespoon minced garlic
2 teaspoons gochugaru (Korean red pepper flakes), or to taste
1 teaspoon sesame oil
1 teaspoon salt
5 small cucumbers, cut into 1/8-inch slices
2 green onions, thinly sliced
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
12 (6 inch) white corn tortillas
1 avocado, thinly sliced
5 green onions, thinly sliced on the diagonal
½ cup chopped fresh cilantro
2 tablespoons gochujang (Korean hot pepper paste), or to taste

Steps:

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
Remove beef from refrigerator about 20 minutes before cooking.
Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g

*** Explore more Korean-Style Bulgogi Beef Tacos Recipes »

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Mr Allamin

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I made these tacos for my family and they were a huge hit! The bulgogi beef was tender and flavorful, and the kimchi and gochujang sauce added a nice kick. I would definitely recommend these tacos to anyone who is looking for a delicious and easy-to-

Xlysia Fletcher

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These tacos were amazing! The bulgogi beef was so tender and juicy, and the flavors were incredible. I loved the combination of sweet and savory, and the kimchi and gochujang sauce added the perfect amount of heat. I will definitely be making these a

Isaiah Faichin

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I'm not a big fan of Korean food, but these tacos were surprisingly good. The bulgogi beef was tender and flavorful, and the kimchi and gochujang sauce added a nice kick. I would definitely recommend these tacos to anyone who is looking for a new and

Chinthaka gamage

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These tacos were so good! The bulgogi beef was cooked perfectly and the flavors were amazing. I loved the combination of sweet and savory, and the kimchi and gochujang sauce added the perfect amount of heat. I will definitely be making these again!

balakoti SARDAR

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YABSRA ABEBE

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Hero Shohag

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Rizwan Safi

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These tacos were delicious! The bulgogi beef was cooked perfectly and the flavors were amazing. I especially loved the kimchi and gochujang sauce. I will definitely be making these again.

Team DRAGSHOT FF

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I love bulgogi, and these tacos are a great way to enjoy it in a new way. The flavors are bold and delicious, and the tacos are easy to make. I will definitely be making these again!

Ahad Ajmal

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These tacos were a hit at my party! The bulgogi beef was so flavorful and tender, and the combination of flavors with the kimchi and gochujang sauce was amazing. I'll definitely be making these again.

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