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RECIPE
25 INGREDIENTS 12 STEPS 1hr 30min

Bulgogi Beef Korean Tacos

4.8
13 Ratings
Community Pick
A perfect fusion of two perfect delicious staples from two very different parts of the world. Classic Korean BBQ flavor but wrapped in a traditional taco shell... Spec-taco-ular! The tender caramelized beef bulgogi is juicy and bursting with flavor in every bite, with the added crunch and kick from the homemade kimchi. Fusion cuisine at its best!
Bulgogi Beef Korean Tacos Recipe | SideChef
A perfect fusion of two perfect delicious staples from two very different parts of the world. Classic Korean BBQ flavor but wrapped in a traditional taco shell... Spec-taco-ular! The tender caramelized beef bulgogi is juicy and bursting with flavor in every bite, with the added crunch and kick from the homemade kimchi. Fusion cuisine at its best!
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
1hr 30min
Total Time
$7.06
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Quick Kimchi

5 cups
Napa Cabbage
sliced into ¼ inch strips
10 cups
Water
1/4 cup
2 Tbsp
Crushed Red Pepper Flakes
1/4 cup
1/2 bulb
Garlic , minced
1 Tbsp
Fresh Ginger , minced
3
Scallions , sliced
2
Carrots , julienned

Bulgogi Beef

2 cloves
Garlic , minced
1/2
Yellow Onion , freshly grated
1/2
Pear , freshly grated
2 Tbsp
2 Tbsp
Sesame Oil
2 Tbsp
Brown Sugar
1 Tbsp
1 lb
Sirloin Steak
sliced very thinly across the grain on a diagonal bias
2 Tbsp
Vegetable Oil

Other Ingredients

to taste
1/4 cup
Sesame Seeds , toasted
1/4 cup
Fresh Cilantro , finely chopped

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Nutrition Per Serving

VIEW ALL
CALORIES
683
FAT
29.0 g
PROTEIN
34.3 g
CARBS
72.6 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

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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 (3) , 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 TortillaLand® Flour 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.
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Nutrition Per Serving
Calories
683
% Daily Value*
Fat
29.0 g
37%
Saturated Fat
13.3 g
66%
Trans Fat
0.0 g
--
Cholesterol
91.9 mg
31%
Carbohydrates
72.6 g
26%
Fiber
11.9 g
42%
Sugars
15.2 g
--
Protein
34.3 g
69%
Sodium
6767.9 mg
294%
Vitamin D
0.2 µg
1%
Calcium
291.2 mg
22%
Iron
4.7 mg
26%
Potassium
660.6 mg
14%
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