Korean-Style Bulgogi Beef Tacos

These Korean-style tacos combine marinated beef bulgogi, spicy-tangy cucumber salad, avocado, fresh herbs, and a final drizzle of gochujang.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 268 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1 tablespoon canola oil
• 1 tablespoon rice vinegar
• 4 cloves garlic, peeled
• 1 teaspoon toasted sesame seeds
• 2 tablespoons gochujang (Korean hot pepper paste), or to taste
• 1 avocado, thinly sliced
• 12 (6 inch) white corn tortillas
• 2 pounds rib-eye steaks
• 1 (1/2 inch) piece ginger root, peeled
• 2 teaspoons gochugaru (Korean red pepper flakes), or to taste
• 5 small cucumbers, cut into 1/8-inch slices
• 5 green onions, thinly sliced on the diagonal
• 0.5 cup chopped fresh cilantro
• 0.25 cup soy sauce
• 0.25 cup dark brown sugar
• 0.25 cup sake
• 0.5 yellow onion, cut into chunks
• 0.5 Asian pear, peeled and coarsely chopped

Recipe Instructions

Step 1

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.

Step 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.

Step 3

Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.

Step 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.

Step 5

Remove beef from refrigerator about 20 minutes before cooking.

Step 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.

Step 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.