adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Korean-Style Bulgogi Beef Tacos
Korean-Style Bulgogi Beef Tacos
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Korean beef bulgogi tacos with zesty cucumber salad, avocado, herbs, and gochujang drizzle.
Ingredients:
  • 2 pounds rib-eye steaks
  • 0.5 yellow onion, cut into chunks
  • 0.5 Asian pear, peeled and coarsely chopped
  • 4 cloves garlic, peeled
  • 1 (1/2 inch) piece ginger root, peeled
  • 0.25 cup sake
  • 0.25 cup soy sauce
  • 0.25 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
  • 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
  • 0.5 cup chopped fresh cilantro
  • 2 tablespoons gochujang (Korean hot pepper paste), or to taste
Instructions:
  • Trim the excess fat from the beef and thinly slice it across the grain before transferring it to a container.
  • Combine onion, pear, garlic, ginger, and sake in a blender or food processor and blend until smooth. Add soy sauce, brown sugar, sesame oil, and black pepper, then pulse until the marinade is well mixed and creamy.
  • Coat beef generously with marinade, massaging it tenderly for a couple of minutes. Cover and refrigerate for a minimum of 1 hour, or leave overnight for deeper flavor infusion.
  • Combine vinegar, sugar, garlic, gochugaru, sesame oil, and salt in a large bowl. Add cucumbers and green onions, gently mix by hand, then refrigerate for at least 30 minutes.
  • Allow the beef to come to room temperature for 20 minutes before cooking.
  • In a hot cast iron pan, sear beef in batches, ensuring a single layer, until golden and caramelized, about 3 minutes. Be mindful not to overcrowd the pan to achieve a perfect sear. Serve on a plate and garnish with sesame seeds.
  • Warm tortillas in a separate skillet for about 1 minute. Then, place them on a serving platter and cover to keep them warm. Serve the beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over the tacos, thinning it out with a little water if necessary.

Similar Recipes