KOREAN BEEF TACOS (BULGOGI)
Switch up your Taco Tuesday routine with these easy Korean beef tacos. Tender, flavorful bulgogi makes the perfect filling for tacos-just add kimchi and all your favorite toppings!
Provided by Amy Nash
Categories Dinner
Time 55m
Number Of Ingredients 20
Steps:
- Slice ribeye steak into very thin strips and transfer to a large bowl.
- In blender, combine half of the onion with the garlic, pear, green onion, brown sugar, pepper, and soy sauce. Blend until smooth, then pour over the meat and toss to coat well. Cover bowl with plastic wrap and refrigerate for 30 minutes to marinate the meat.
- In a large pan or cast iron skillet, heat the sesame oil over medium-high heat. When the oil is hot, add the meat along with the marinade juices and cook, stirring frequently, until the steak is cooked through and the sauce has caramelized. Sprinkle with additional chopped spring onions or green onions and sesame seeds, if desired.
- Prepare the taco sauce by combining all of the ingredients in a bowl and whisking until smooth. Refrigerate until ready to use.
- Warm the tortillas, then top with the bulgogi beef, kimchi, purple cabbage, cilantro, cilantro and avocado, and garnish with lime wedges, if desired. Drizzle with taco sauce and serve immediately.
Nutrition Facts : Calories 442 kcal, Carbohydrate 13 g, Protein 25 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 1137 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
KOREAN BEEF TACOS (BULGOGI) RECIPE
Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 4h8m
Number Of Ingredients 17
Steps:
- Thinly slice beef against the grain and place in medium bowl.
- Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
- Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
- Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
- Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
- To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.
KOREAN BULGOGI TACO RECIPE
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 12 to 15 tacos
Number Of Ingredients 19
Steps:
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
KOREAN-STYLE BULGOGI BEEF TACOS
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.
Provided by Joon Ma
Categories World Cuisine Recipes Asian Korean
Time 1h45m
Yield 12
Number Of Ingredients 25
Steps:
- Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
- 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.
- Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
- 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.
- Remove beef from refrigerator about 20 minutes before cooking.
- 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.
- 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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g
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- In a food processor, combine the pear, onion, garlic, ginger, soy sauce, brown sugar, pepper, and sesame oil. Combine the marinade with the sliced beef, and marinate for at least 2 hours, or overnight.
- When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches. Use 2 tablespoons of oil per batch. When the skillet is searing hot, lay pieces of beef in one layer to cover the pan. Fry until crisp and caramelized. Then flip and fry again.
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- Add the thinly sliced cucumbers and sea salt in a medium sized bowl and toss it around. Let it sit for about 10 to 15 minutes or until the salt draws out some of the liquid from the cucumbers.
- In a large bowl, mix together the shredded red cabbage, rice wine vinegar, sea salt, and sugar. Let it sit until the cabbage starts to wilt and absorbs the dressing.
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