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SideChef
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Beef
Korean Beef Taco (Bulgogi) with Kimchi Pico de Gallo

24 INGREDIENTS • 8 STEPS • 2HRS

Korean Beef Taco (Bulgogi) with Kimchi Pico de Gallo

Recipe
5.0
2 ratings
Korean beef or bulgogi is a classic dish for everyone who loves Korean food. Bring this recipe to another level with the infusion of Korean and Mexican food by reconstructing it into a taco form. The beef bulgogi has been marinated in Asian pear, ginger, and other ingredients, making it sweet and tender. It goes very well with kimchi pico de gallo and gochujang mayo sauce. Korean beef taco with kimchi pico de gallo is one of the most wonderful combinations of flavors that will bring you a great experience in the food world.
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Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
Korean beef or bulgogi is a classic dish for everyone who loves Korean food. Bring this recipe to another level with the infusion of Korean and Mexican food by reconstructing it into a taco form. The beef bulgogi has been marinated in Asian pear, ginger, and other ingredients, making it sweet and tender. It goes very well with kimchi pico de gallo and gochujang mayo sauce. Korean beef taco with kimchi pico de gallo is one of the most wonderful combinations of flavors that will bring you a great experience in the food world.
2HRS
Total Time
$4.42
Cost Per Serving
Ingredients
Servings
6
us / metric
Sirloin Steak
1 lb
Sirloin Steak
sliced into strips
Yellow Onion
1/2
Medium Yellow Onion, grated
Asian Pear
1/2
Asian Pear, grated
or Bosc Pear
Fresh Ginger
1 piece
Fresh Ginger, grated
1-inch piece
or Ginger Paste
Garlic
2 cloves
Garlic, grated
Soy Sauce
2 Tbsp
Soy Sauce
Sesame Oil
1 Tbsp
Sesame Oil
Brown Sugar
1 Tbsp
Brown Sugar
Scallion
1 bunch
Scallion
4 stalks needed, sliced and separated white and green parts
Flour Tortilla
12
Medium Flour Tortillas
White Cheddar Cheese
2 cups
White Cheddar Cheese, cubed
Romaine Lettuce
1
Romaine Lettuce, sliced
Toasted White Sesame Seeds
1 tsp
Toasted White Sesame Seeds
Kimchi Pico de Gallo
Kimchi
3/4 cup
Kimchi
squeezed dry and reserved liquid for gochujang mayo
Tomato
1 1/4 cups
Tomatoes, diced
Yellow Onion
1/4
Medium Yellow Onion, diced
Lime
1
Lime, juiced
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Gochujang Mayo
Mayonnaise
4 Tbsp
Mayonnaise
Honey
1 tsp
Honey
Rice Vinegar
1 tsp
Rice Vinegar
Gochujang
as needed
Gochujang
Nutrition Per Serving
VIEW ALL
Calories
684
Fat
34.9 g
Protein
39.9 g
Carbs
56.1 g
Add to plan
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Korean Beef Taco (Bulgogi) with Kimchi Pico de Gallo
Save
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

Author's Notes

Makes 6-12 servings.
Cooking InstructionsHide images
step 1
In a large mixing bowl, combine Yellow Onion (1/2), Asian Pear (1/2), Fresh Ginger (1 piece), Garlic (2 cloves), Soy Sauce (2 Tbsp), Sesame Oil (1 Tbsp), Brown Sugar (1 Tbsp), and the white part of Scallion (1 bunch). Mix well.
step 2
Add Sirloin Steak (1 lb) and mix to combine—Marinate for at least 1 hour or up to overnight for more flavor in the fridge.
step 3
To prepare pico de gallo, mix together Yellow Onion (1/4) and Lime Juice (1) in a medium mixing bowl. Let it sit for about 10 minutes.
step 4
After 10 minutes, add Kimchi (3/4 cup), Tomatoes (1 1/4 cups), Jalapeño Pepper (1), Salt (to taste), and Ground Black Pepper (to taste). Mix to combine and store in the refrigerator until ready to use.
step 5
To make the taco dressing, combine kimchi liquid, Mayonnaise (4 Tbsp), Honey (1 tsp), Rice Vinegar (1 tsp), and Gochujang (as needed) in a small bowl. Mix until well combined. Set aside in the fridge until ready to use.
step 6
Once the beef is marinated, heat the cast iron skillet over high heat. Once there is smoke, cook the beef for 5-7 minutes [Let’s get some of the slow-mo of smoking]. Occasionally stir. Then set aside.
step 7
In the skillet over medium-high heat, add the White Cheddar Cheese (2 cups) and top with the Flour Tortillas (12). Cook until the cheese is melted, then flip and cook for couple more minutes.
step 8
To assemble the taco, top the cheesy tortilla with beef, Romaine Lettuce (1), kimchi pico de gallo, gochujang mayo, and Toasted White Sesame Seeds (1 tsp).
step 8 To assemble the taco, top the cheesy tortilla with beef, Romaine Lettuce (1), kimchi pico de gallo, gochujang mayo, and Toasted White Sesame Seeds (1 tsp).
Tags
Beef
Lunch
Shellfish-Free
Dinner
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