Korean-Style Bulgogi Beef Tacos
Description
These Korean-style tacos combine marinated beef bulgogi, spicy-tangy cucumber salad, avocado, fresh herbs, and a final drizzle of gochujang.
Ingredients
•
2 pounds rib-eye steaks
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1/2 yellow onion, cut into chunks
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1/2 Asian pear, peeled and coarsely chopped
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4 cloves garlic, peeled
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1 (1/2 inch) piece ginger root, peeled
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1/4 cup sake
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1/4 cup soy sauce
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1/4 cup dark brown sugar
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1 tablespoon sesame oil
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1 teaspoon ground black pepper
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1 tablespoon rice vinegar
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1 tablespoon white sugar
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1 tablespoon minced garlic
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2 teaspoons gochugaru (Korean red pepper flakes), or to taste
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1 teaspoon sesame oil
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1 teaspoon salt
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5 small cucumbers, cut into 1/8-inch slices
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2 green onions, thinly sliced
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1 tablespoon canola oil
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1 teaspoon toasted sesame seeds
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12 (6 inch) white corn tortillas
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1 avocado, thinly sliced
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5 green onions, thinly sliced on the diagonal
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1/2 cup chopped fresh cilantro
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2 tablespoons gochujang (Korean hot pepper paste), or to taste
Directions
1
Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
2
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.
3
Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
4
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.
5
Remove beef from refrigerator about 20 minutes before cooking.
6
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.
7
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.