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Beef Bulgogi Tacos

September 22, 2020 by Chef T

Alright, I’m sorry! Let’s start with that. I’m sorry we keep making taco dishes. I realize we should mix it up some more, but these tacos turned out amazing and are so simple!

The majority of work here is simply prepping and cooking the meat. There is a tiny bit of effort to make the sauce, and then everything else is pretty much a topping. Warm up the mini corn tortillas and stack it up for a delicious fusion meal.

The truth is, we love to make fusion/hybrid meals. Tacos are kings of fusion because of their unique form factor. The bulgogi works well in this form because it holds together inside the taco.

You don’t have to worry much about the contents of these tacos spilling out everywhere unless you overfill them. I don’t blame you if you want to overfill these though. In my opinion, the taste is worth a little mess!

Keep your kimchi on your tacos, not the floor,
Your favorite alternative chefs, K & T

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Beef Bulgogi Tacos

Prep Time 2 hours
Cook Time 15 minutes
Servings 6

Ingredients

18 mini corn tortillas

Beef Bulgogi

  • 1 ½ lbs boneless rib-eye steak or sub with sirloin or flank steak
  • ½ asian pear grated (or sub with a bosc pear)
  • ¼ cup tamari
  • 1 tbsp coconut sugar
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic crushed and minced
  • 1 tbsp ginger grated
  • 1 tbsp gochujang or sub with 2 tsp sriracha

Sriracha Mayo Sauce

  • ¼ cup mayonnaise
  • 1 tbsp sriracha
  • 2 tbsp lime juice from ~1 lime

Toppings

  • Kimchi
  • Green onions thinly sliced
  • Sesame seeds

Instructions

  1. Place the steak in a resealable plastic bag (in a single layer, don’t stack or fold the steak). Squeeze out any extra air and seal the bag. Place in the freezer for 1 hour.
  2. Remove steak from the freezer and slice into ¼ inch thick slices (against the grain), then place back into the resealable bag.
  3. In a small bowl, add the grated pear, tamari, coconut sugar, sesame oil, garlic, ginger, and gochujang. Mix together, then pour into the bag of steak. Seal and carefully massage around the contents to combine.
  4. Set in the fridge and let marinate at least 1 hour, or overnight.
  5. Place a medium skillet over medium-high heat. Add some of the steak into the pan in a single layer, and don’t overcrowd! It might take 3-4 batches.
  6. Cook steak for 3 minutes undisturbed, then flip and cook for another 2-3 minutes until cooked through. Repeat until all steak is cooked.
  7. To serve, warm up the corn tortillas. Then, place down a tortilla, add some bulgogi, top with kimchi, sriracha mayo sauce, green onion, and sesame seeds.

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Filed Under: Appetizer, Complete Meal, Dairy Free, Entree, Gluten Free, Nut Free, Oil Free, Recipe, Refined Sugar Free, Savory, Summer Tagged With: Asian fusion, asian inspired, Beef, Dinner, kimchi, korean inspired, lunch, sriracha, tacos

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