Hey taco enthusiasts, get ready to take your taste buds on an adventure with these mouthwatering bulgogi tacos.
These tacos are a perfect fusion of Korean bulgogi and Mexican tacos. Beef marinated with soy sauce, Asian pear, gochuchang and other aromatics. Topped with a zesty Asian slaw and a tangy gochuchang créma on warm soft tortillas, creating a symphony of tastes and textures that'll leave you craving more!
Whether it’s Taco Tuesday or a casual family dinner, these tacos are guaranteed to become your new favorite. So, put on your apron and get ready to spice up your taco game. 🤩🌮
Ingredients
Bulgogi Marinade
3 lbs beef chuck, cut into large pieces
1/4 c soy sauce
1 Asian pear, grated
1/4 c brown sugar
1 tbs sweet rice wine
2 tbs sesame oil
1 tbs vegetable oil
2 tbs gochuchang
4 garlic cloves, minced
1 tbs ginger, grated
1/2 tsp white pepper
3 green onions, chopped
Gochuchang Crema
3/4 c sour cream
1/4 c mayo
2 tbs fresh lime juice
1 tsp of gochugaru | Korean chili flakes |
2 tbs gochuchang
Asian Slaw
2 c thinly sliced red cabbage
1/4 c cilantro, chopped
2 green onions, chopped
1/4 c fresh lime juice
2 tbs rice vinegar
1 tsp sesame oil
1 tsp soy sauce
Instructions
In a large bowl, combine all the marinade ingredients. Mix them together, then add the beef and let it marinate for at least 30 minutes. For the best results, marinate the beef overnight.
Before cooking, let the marinated beef sit at room temperature for 15 minutes.
In a cast iron pan, add vegetable oil and one tablespoon of sesame oil. Heat it over medium-high heat.
Towards the end of the beef marinating time, combine all the Asian slaw ingredients in a separate bowl. Toss them together, then refrigerate until you're ready to serve.
In another small bowl, whisk together all the gochuchang crèma ingredients. Refrigerate it until you're ready to serve.
Fill each tortilla with beef, top with Asian slaw and a dollop of gochuchang créma. Garnish with cilantro and sesame seeds. Enjoy 😊
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