KOREAN JOON MA BULGOGI BEEF TACOS
My husband and son share an insatiable appetite for Korean barbeque-as well as 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! Crisp, spicy sweet cucumber, creamy avocado, crunchy scallion and a punch of gochuchang (a savory Korean hot pepper paste) make these unbelievably good. That is how we created the Joon Ma Korean Bulgogi Beef Tacos
Provided by joonma4
Categories Korean
Time 1h5m
Yield 1 4-6, 5 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 701.5, Fat 50.3, SaturatedFat 17.8, Cholesterol 123.4, Sodium 1400.4, Carbohydrate 24.5, Fiber 4.7, Sugar 15.7, Protein 35.4
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Gm Afridi
[email protected]These tacos were so good! I will definitely be making them again.
Mohammad Ramin Ayoubi
[email protected]I'm not a huge fan of Korean food, but these tacos were surprisingly good.
Maryam Shahzadi
[email protected]These tacos were a bit too spicy for me, but they were still really good.
Ronza Jada
[email protected]I'm not sure what I expected, but these tacos were not it. The flavors were just okay and the beef was a bit tough.
Leon Pk
[email protected]These tacos are so easy to make, I'll definitely be making them again.
Tushar Imran
[email protected]I love the combination of the sweet and savory flavors in these tacos.
Victoria Hopkins
[email protected]These tacos were so good, I ate them all in one sitting!
JK Jamal
[email protected]I made these tacos with ground beef instead of steak and they were still really good.
Efetobore Onerhime
[email protected]These tacos were a bit too spicy for me, but they were still really good.
Riaan Joubert
[email protected]I'm not a huge fan of Korean food, but these tacos were surprisingly good.
Hasan Islam
[email protected]These tacos were so easy to make and they were delicious!
Junid Khan
[email protected]I loved the unique flavor of these tacos!
Nurun Nahar
[email protected]These tacos were so good! I will definitely be making them again.
Ghulam Rabbani Ghulam Rabbani
[email protected]I made these tacos with ground beef instead of steak and they were still really good. I would definitely recommend this recipe to anyone who is looking for a quick and easy weeknight meal.
Daiara Coli
[email protected]These tacos were a bit too spicy for me, but they were still really good. I would recommend using less gochujang paste if you're not a fan of spicy food.
Bbe Mfanakit
[email protected]I'm not a huge fan of Korean food, but these tacos were surprisingly good. The beef was tender and flavorful, and the tacos were really easy to make.
Tshimanga Lydie
[email protected]These tacos are so easy to make and they're so delicious! I love the combination of the sweet and savory flavors.
Alexa Willard
[email protected]I made these tacos for my family and they were a huge hit! Everyone loved the unique flavor of the beef and the tacos were gone in no time.
Saga r saha
[email protected]These tacos were amazing! The flavors were so well-balanced and the beef was cooked to perfection. I will definitely be making these again.