Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
For the Kimchi: Place the
Napa Cabbage (5 cups)
in a large bowl. Add
Water (10 cups)
and
Kosher Salt (1/4 cup)
and stir to combine. Let sit for 10 minutes.
Step 2
Slice the
Sirloin Steak (1 lb)
across the grain on a diagonal bias. Lightly pound each slice of beef to tenderize.
Step 3
Combine
Crushed Red Pepper Flakes (2 Tbsp)
,
Granulated Sugar (1 Tbsp)
,
Fish Sauce (1/4 cup)
,
Garlic (1/2 bulb)
,
Fresh Ginger (1 Tbsp)
,
Scallions (1 bunch)
,
Carrots (2)
a smaller bowl to make a paste.
Step 4
Rinse the salted cabbage and pat dry.
Step 5
Add the paste to the sliced cabbage and mix well with your hands.
Step 6
Store the mixture in an airtight jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. You may use the kimchi right away, or keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment.
Step 7
In a large bowl, combine the
Garlic (2 cloves)
,
Yellow Onion (1/2)
,
Pear (1/2)
,
Soy Sauce (2 Tbsp)
,
Sesame Oil (2 Tbsp)
,
Brown Sugar (2 Tbsp)
, and
Gochujang (1 Tbsp)
.
Step 8
Add the meat to the the marinade and mix well, making sure that each piece is throughly coated. Cover and refrigerate for at least 1 hour and up to 8.
Step 9
Warm the
Vegetable Oil (2 Tbsp)
in a large skillet over medium-high heat. In a single layer, add the beef drained from the marinade (work in batches if needed). Cook for 1 minute (do not move the beef). Sprinkle with a pinch of salt, then begin to stir and toss the beef for 1-2 minutes, until just cooked. Remove from heat and set aside.
Step 10
Warm the
Tortillas (24)
in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks.
Step 11
Wrap the tortillas in a clean tea towel to keep warm and set aside.
Step 12
Using two tortillas per taco, add the bulgogi, kimchi,
Sour Cream (1 cup)
,
Sriracha (to taste)
,
Sesame Seeds (1/4 cup)
,
Fresh Cilantro (1/4 cup)
, and a little
Limes (2)
juice. Serve warm.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSPork Sausage Dressing
Lamb Meatballs
Tzatziki
Caprese Panini
Hot and Sour Soup
Fish Tacos with Sriracha Aioli Slaw
Lemongrass Chicken with Asparagus
Chicken Lettuce Wraps
Asparagus, Poached Egg, Roasted Garlic Miso Butter
Sesame Crusted Tofu
Roasted Turkey Roulade
Buttermilk Biscuit Chili Cups
Spicy Tuna Burgers
Spaghetti alla Carbonara
Chimi-Verde Steak
Bulgogi Cheesesteak
Recommended Recipes
{{name}}