Name: Korean Bulgogi Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 1 1/2 pounds ribeye or sirloin steak, thinly sliced; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 Asian pear, grated (or 1/2 regular pear); 1 cup kimchi, chopped; 2 cups shredded cabbage; 3 green onions, thinly sliced; 1/4 cup mayonnaise; 1 tablespoon sriracha sauce; 12 small corn or flour tortillas; 1/4 cup chopped cilantro for garnish; 2 tablespoons toasted sesame seeds

Instructions

Marinate the beef

In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear. Add the thinly sliced beef and toss to coat. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for deeper flavor.
Prepare the kimchi slaw

In a medium bowl, combine the chopped kimchi, shredded cabbage, and half of the green onions. In a small bowl, mix mayonnaise with sriracha, then add to the slaw and toss until well coated. Refrigerate until ready to serve.
Cook the bulgogi

Heat a large skillet or wok over high heat. Working in batches to avoid overcrowding, cook the marinated meat for 2-3 minutes until browned and cooked through. Transfer to a clean plate and continue with remaining meat.
Warm the tortillas

Heat the tortillas in a dry skillet for about 30 seconds per side until warm and pliable, or wrap them in damp paper towels and microwave for 30 seconds. Keep warm by wrapping in a clean kitchen towel.
Assemble the tacos

Place a spoonful of cooked bulgogi on each warm tortilla. Top with kimchi slaw, remaining green onions, chopped cilantro, and a sprinkle of toasted sesame seeds.
Serve immediately

Arrange the assembled tacos on a serving platter. Serve with extra kimchi, sriracha sauce, and lime wedges on the side for guests to customize their tacos to taste.

Korean Bulgogi Tacos

Ingredients

Instructions

Nutritional Information