Description
Savory bulgogi beef tacos with a sweet and spicy gochujang slaw and mayo, served in charred corn tortillas.
Ingredients
Scale
- 600g (1.3 lb) ribeye, sirloin or flank steak
- ½ small Asian pear or Fuji apple, grated
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang
- 1 tablespoon Shaoxing rice wine or mirin
- 4 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- ½ teaspoon black pepper
- 2 teaspoons neutral oil
- ¼ small green cabbage, finely shredded
- 1 medium carrot, julienned or coarsely grated
- 3 green onions, thinly sliced
- 1 tablespoon gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon soy sauce
- 1 tablespoon toasted sesame seeds
- 4 tablespoons Japanese mayonnaise (Kewpie)
- 2 tablespoons gochujang
- 1 teaspoon honey
- Juice of ½ lime
- 16 small corn tortillas
- ½ cup kimchi, roughly chopped
- Fresh cilantro leaves
- Sliced green onion
- Lime wedges
- Sesame seeds
Instructions
- Slice and marinate the beef. Partially freeze the steak for 20–30 minutes until just firm. Slice against the grain into 3–4mm strips. Combine all marinade ingredients in a bowl. Add beef, toss thoroughly, cover and refrigerate for at least 1 hour.
- Make the gochujang slaw. Combine cabbage, carrot, and green onion in a bowl. Whisk together gochujang, rice vinegar, sesame oil, honey, and soy sauce in a small bowl. Pour over vegetables and toss thoroughly. Season with salt and let rest for at least 15 minutes.
- Make the gochujang mayo. Whisk together Japanese mayo, gochujang, honey, and lime juice until smooth. Adjust flavors as needed and refrigerate until serving.
- Cook the beef in high heat, small batches. Heat a cast iron skillet over the highest heat. Add 1 tablespoon of neutral oil. Add marinated beef in a single layer and cook for 60–90 seconds without moving, then toss and cook for another 30 seconds.
- Char the tortillas. Char corn tortillas over a gas flame or in a dry pan until lightly blistered and flexible.
- Assemble and serve immediately. Spoon gochujang mayo on each tortilla, add bulgogi beef, top with slaw, kimchi, cilantro, green onion, and lime. Scatter sesame seeds and serve immediately.
Notes
Cook the beef in small batches to ensure caramelization. Marinate the beef a day in advance for enhanced flavor.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean-Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg