Korean Bulgogi Taco Food

KOREAN BEEF TACOS (BULGOGI)

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.

KOREAN-STYLE BULGOGI BEEF TACOS

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.

KOREAN BULGOGI AND MUSHROOM TACOS

Steps:

• For the tacos: Combine the soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper to make the marinade. Add the beef and mushrooms and marinate for at least 30 minutes. Cook in a skillet over medium-high heat, stirring, until cooked through.
• For the salad: Combine the rice vinegar, sugar, fish sauce and garlic in a large bowl. Add the lettuce, green onions and red onion and toss everything together. Drizzle in the sesame oil and sprinkle in the sesame seeds. (As with many Korean dishes, you can easily adjust the recipe by adding more vinegar, sugar or salt to taste. Be sure to taste as you go!)
• For the gochujang sauce: Mix together the gochujang, sesame oil, sugar, vinegar and 1 tablespoon water in a small bowl,, adding more water for a thinner consistency if desired.
• For the taco assembly: Add the meat mixture to the tortillas and top with the salad. Drizzle as much or as little of the gochujang sauce as you desire. Enjoy!

KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW

Steps:

• For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
• For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
• Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
• For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
• Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
• Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
• Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

KOREAN JOON MA BULGOGI BEEF TACOS

Steps:

• Trim excess fat from steak and slice very thinly across the grain.
• Put onion, pear, garlic, ginger and sake into a blender (or food processor). Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed.
• Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking.
• Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely.
• In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes.
• Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use.
• Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes). Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds.
• Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm.
• Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.