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Korean sticky beef and pickled carrot tacos
Korean sticky beef and pickled carrot tacos
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try an exciting twist on tacos with sticky Korean beef and tangy pickled carrots.
Ingredients:
  • 600g beef rump steak, trimmed
  • 2cm piece fresh ginger, grated
  • 100g sachet Korean bulgogi marinade
  • 1/4 small red cabbage, shredded
  • 2 carrots, cut into matchsticks
  • 40.00 ml rice wine vinegar
  • 27.60 gm vegetable oil
  • 1 large brown onion, halved, cut into wedges
  • 1 large red capsicum, thickly sliced
  • 8 mini flour tortillas
  • Japanese-style mayonnaise, to serve
  • Green onion, shredded, to serve
Instructions:
  • Place the beef in a shallow glass or ceramic dish. In a jug, combine the garlic, ginger, and marinade. Pour the mixture over the beef, ensuring it is fully coated. Let it sit for 10 minutes to enhance the flavors.
  • Combine cabbage, carrot, and vinegar in a bowl. Toss well and set aside.
  • In a large frying pan over high heat, sizzle 1 tablespoon of oil. Sauté onion and capsicum until lightly charred and slightly softened, about 5 minutes. Transfer to a bowl and cover to keep warm.
  • Place the pan back on the stove over medium-high heat. Sear the beef for 4 to 5 minutes on each side for a medium doneness, or until it is nicely browned and cooked to your preference. Remove the beef from the pan and transfer it to a plate. Loosely cover with foil and let it rest for 5 minutes before serving.
  • Wipe the pan clean. Heat the remaining oil over high heat. Cook the tortillas one by one for 10 seconds on each side until golden brown and heated through, adding more oil if necessary.
  • Slice the beef. Divide the capsicum mixture, beef, and cabbage mixture between the tortillas. Top with mayonnaise and green onions before serving.

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