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
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 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.
BEEF BULGOGI KOREAN TACOS
Make a taco truck favorite at home! Load up a soft tortilla with Korean BBQ beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime SODArita.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
- Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
- Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
- Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 35 mg, Fiber 1 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (taco only), Sodium 500 mg, Sugar 4 g, TransFat 1 g
More about "beef bulgogi korean tacos recipes"
EASY KOREAN BEEF TACOS (BULGOGI) | HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (4)Total Time 55 minsCategory DinnerCalories 442 per serving
- 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.
KOREAN GROUND BEEF BULGOGI TACOS • THE CRUMBY KITCHEN
From thecrumbykitchen.com
KOREAN TACOS WITH BULGOGI BEEF - PLATINGS + PAIRINGS
From platingsandpairings.com
STEAK KOREAN TACOS WITH ASIAN PEAR MANGO SLAW
From carlsbadcravings.com
KOREAN BULGOGI BEEF TACOS RECIPE - THE FORK BITE
From theforkbite.com
BULGOGI BEEF KOREAN TACOS RECIPE | SIDECHEF
From sidechef.com
5/5 (13)Total Time 1 hr 30 minsCuisine Korean, Mexican, AmericanCalories 114 per serving
- For the Kimchi: Place the Napa Cabbage (1 pound) in a large bowl. Add Water (10 cup) and Kosher Salt (1/4 cup) and stir to combine. Let sit for 10 minutes.
- Slice the Sirloin Steak (1 pound) across the grain on a diagonal bias. Lightly pound each slice of beef to tenderize.
- Combine Crushed Red Pepper Flakes (1/8 cup), Granulated Sugar (1 tablespoon), Fish Sauce (1/4 cup), Garlic (1/2 bulb), Fresh Ginger (1 tablespoon), Scallion (3), Carrot (2) a smaller bowl to make a paste.
23+ BULGOGI RECEPT - FATIHABRINLEY
From fatihabrinley.blogspot.com
KOREAN-STYLE BULGOGI BEEF TACOS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
KOREAN BBQ BEEF TACOS | RECIPE CART
From getrecipecart.com
BEEF BULGOGI (EASY KOREAN RECIPE) | RECIPE CART
From getrecipecart.com
BEEF BULGOGI TACOS - THE WOKS OF LIFE
From thewoksoflife.com
KOREAN TACOS WITH BULGOGI BEEF & SPICY CREMA
From unocasa.com
KOREAN BULGOGI SAUCE BEEF TACOS - TALKING MEALS
From talkingmeals.com
KOREAN BEEF TACOS (BULGOGI TACOS) - GYPSYPLATE
From gypsyplate.com
KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW RECIPE
From recipegoulash.cc
BEEF BULGOGI KOREAN TACOS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TOP 42 ROY CHOI BULGOGI RECIPE RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
TOP 47 KOREAN BEEF RECIPE DAMN DELICIOUS RECIPES
From sprout.jodymaroni.com
BEEF BULGOGI RECIPE (KOREAN BBQ BEEF) | TECHPLANET
From wetter.vhfdental.com
IS BULGOGI HEALTHY? (HEALTHY KOREAN BEEF BULGOGI RECIPE)
From fitsianfoodlife.com
BEEF BULGOGI KOREAN TACOS RECIPE - MEXICAN RECIPES - OLD EL PASO
From content.oepplatform.generalmills.com
KOREAN BEEF TACOS - AN EASY KOREAN BBQ BULGOGI TACOS RECIPE
From savoryexperiments.com
You'll also love