Korean-Style Bulgogi Beef Tacos Recipe

Recipesfull introduces to you: Popular Recipes. (Korean-Style Bulgogi Beef Tacos Recipe). 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.

Brief

Prep 30 mins

Cook: 15 mins

Additional: 1hr

Total: 1hr45 mins

Servings: 12

Yield: 12 tacos

Korean-Style Bulgogi Beef Tacos Recipe

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

World Cuisine

Directions

Step 1

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.

Step 2

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.

Step 3

Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.

Step 4

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.

Step 5

Remove beef from refrigerator about 20 minutes before cooking.

Step 6

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.

Step 7

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.

Nutritional Information

Korean-Style Bulgogi Beef Tacos Recipe

Servings Per Recipe:12

Calories: 268.1

% Daily Value *

Protein: 11.5g 23%

Carbohydrates: 26.2g 8%

Dietary Fiber: 4g 16%

Sugars: 8.8g

Fat: 13.3g 20%

Saturated Fat: 3.7g 19%

Cholesterol: 27.1mg 9%

Vitamin A Iu: 442.4IU 9%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.3mg 20%

Vitamin C: 7.4mg 12%

Folate: 32.4mcg 8%

Calcium: 60.4mg 6%

Iron: 1.9mg 10%

Magnesium: 48.9mg 18%

Potassium: 433mg 12%

Sodium: 560.2mg 22%

Thiamin: 0.1mg 11%

Calories From Fat: 119.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.