Natashas Kitchen Korean Beef Tacos Bulgogi Recipe
Korean Beef Tacos, aka Bulgogi Tacos… Yous would want them this night. Just listen to me…Thinly sliced, juicy tender steak marinated in a sweet and savory marinade and then wink cooked to give y'all a Season Bomb! That's Bulgogi for y'all.
At present we talk the taco twist. The best Mexico-Korea nutrient fusion is right here. We are are going to load those char fried tortillas with this juicy bulgogi. Don't terminate here (though you might tempted to dig into information technology but like that). Acme it with an Asian themed coleslaw and a final drizzle of some sriracha aioli.
Now my friends, admire and take a big seize with teeth of your handiwork…
I can live without a lot of things. Tacos are non i of them. Seriously, from our popular Barbacoa tacos and shrimp tacos, to some of my favorites like Birria tacos and fish tacos, I seriously don't wait for Tuesday to stuff my face with my favorite meal… Taco meal!
Check out our collection of favorite Taco Recipes!
A few years back in Asheville, North Carolina, known for it's eclectic cuisines from all over the world, I first scrap into Korean inspired tacos for tiffin. For a long fourth dimension it was ane of the things to cook for GypsyPlate, so here information technology is.
Korean beefiness tacos, and I am going the famous Bulgogi manner. Bulgogi in tacos instead over a bowlful of rice. And believe me, it'southward absolutely finger licking crawly…
Bulgogi, also known as Korean BBQ beef, is marinated thinly sliced beef, ofttimes cooked over an open flame or char grilled in a pan. "Bul" means fire in Korean, and "Gogi" simply refers to meat. It's i of the most pop dishes out of Korea, and the chances of you seeing Bulgogi is very loftier in restaurants in all the metropolitan cities of the earth.
The meat is frequently marinated in a soy sauce based marinade with regular Asian staples. The savory soy sauce and sweet notes from caramelized sugar create wonderful flavors in juicy tender beef.
Recipes of bulgogi marinade, and how to cook the meat, vary from region to region and household to household. Some similar a hint of that special Korean heat in the form of gochujang, and some like to add a little grated pear for a tad bit more than sweetness and to tenderize the meat.
Any cut of beefiness that yields juicy, tender bites. The about favored cuts are flank steak, skirt steak, rib eye and sirloin. Some even used fillet minion for those tender cook in your mouth bites. Today nosotros are using flank steak.
Yeah you tin can. Just marinate the ground beef with marinade and cook information technology in a pan when set up to cook.
The number one tip is cutting the steak into sparse strips, cutting it confronting the grain. This yield tender, juicy meat.
The 2nd tip is to add some kind of tenderizer. In this instance, similar many traditional bulgogi recipes, nosotros are using grated pear. The acidic pear helps tenderize the meat when marinated.
The 3rd tip is flash cooking the meat over medium loftier rut, non overcrowding the pan. This ensures the meat strips don't steam, which would issue in too much liquids. Cooking it quick is the hush-hush for juicy tender steak bites.
- Tortillas – We like flour tortillas for these fusion tacos. Y'all tin use any of your favorite varieties.
- For Bulgogi – Flank steak, soy sauce, brown sugar, sesame oil, garlic, ginger, pear and gochujang paste (it's Korean red chili paste, optional but so good).
- For Asian coleslaw – Scarlet cabbage, carrot, cucumber, cilantro, apple cider vinegar, sesame oil, sugar, sesame seeds, salt and pepper
- For Sriracha Aioli – Mayo, sriracha, lime juice, sugar, table salt and pepper.
Cut the steak across the grains into thin strips. Mix all the ingredients for marinade like soy sauce, chocolate-brown saccharide, grated pear, sesame oil, chopped garlic and ginger and gochujang paste in a basin.
Pour the marinade over the steak slices. Mix well. Marinate at to the lowest degree 3 hours to overnight in a refrigerator.
Combine all the ingredients for Sriracha Aioli in a bowl. Nosotros later transfer it into a squirt bottle and then you can easily squirt information technology all over your tacos when gear up to serve. Refrigerate it until ready to utilize.
Make the Asian coleslaw by chopping the cherry cabbage and cutting the carrots and cucumber into match sticks. Brand a dressing out of apple cider vinegar, carbohydrate, sesame oil, sesame seeds, salt and pepper and pour it over the coleslaw. Refrigerate until ready to apply.
Heat oil in a large wok or skillet over medium high estrus and flash cook the steak slices. Suit them in a single layer all over the pan (practice these in batches if you have a smaller wok). Melt undisturbed for 2-3 minutes. Flip and cook for another couple of minutes. Stir and cook till meat is done to your likeness. Plate it out.
Char cook the tortillas over an open flame or an a hot pan without oil. Load the tacos with plenty of beef, followed by Asian coleslaw. Drizzle that delicious Sriracha Aioli all over and serve it with lime wedges and piddling scrap more sesame seeds… How does all this sound??
Bulgogi refrigerates well for 3-4 days, so become alee and make a large batch. It freezes well upwards to 3 months, so perfect for a meal prep option.
Yous can serve leftover bulgogi over a salad bowl, with rice or noodles, or plenty of veggies similar stir fry. Only thaw and reheat with a tiny dash of water on the stovetop, or in the microwave.
Both Asian coleslaw and sriracha aioli refrigerate well upwardly to 4-5 days, as well. Only heat upwards fresh tortillas and you are set up for another round of tacos…
If you are taco fans guys, these Asian twist Korean beef tacos are a must for your fix. Try them, they're highly recommended by GypsyPlate. Life is and so much fun when you experiment and play with your nutrient.
Different cuisines all over the globe are jam packed with flavors and when y'all fuse two of the all-time cuisines, something like these Bulgogi tacos happen. MAKE It HAPPEN TONIGHT in your kitchen and let united states of america know all virtually it. Until and then…
Keep the Asian flavors coming with these other great recipes!
Thai Basil Craven
Japanese Beef Curry
Korean Ground Pork Soup
Japanese Teriyaki Chicken Basin
Filipino Pork Menudo
Mongolian Beefiness
Bun Cha
Ingredients
To Marinate
- 1.5 lbs flank steak, sliced thinly (see note 1)
- ane/2 pocket-size pear, grated
- one/4 cup soy sauce
- 2 Tbsp brownish sugar
- 2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean red pepper paste)
- 4 garlic cloves, finely chopped
- ane Tbsp ginger, finely chopped
For Coleslaw
- 1 carrot, or ten-12 baby carrots, matchsticked
- 1 small English cucumber match, sticked
- ii cups red cabbage, chopped
- two-3 sprigs cilantro, chopped
- 3 Tbsp apple tree cider vinegar
- 1.5 Tbsp saccharide
- i Tbsp sesame oil
- 1 Tbsp sesame seeds
- Salt to taste
- Pepper to taste
For Sriracha Aioli
- 1/4 cup mayo
- 2.5 tsp sriracha
- one tsp sugar
- 2 Tbsp lime juice
- Common salt to gustation
- 1/4 tsp pepper
To Cook
- 2 Tbsp oil
- Tortillas of your option.
Instructions
- Slice the steak across the grain into sparse slices.
- Mix all the marinate ingredients (soy sauce, grated pear, dark-brown sugar, sesame oil, garlic, ginger and gochujang) in a basin. Cascade the mixture over steak slices, combine well and marinate at least 3 hours to overnight.
- Coleslaw: Mix dressing ingredients (apple tree cider vinegar, sugar, sesame oil, sesame seeds, common salt and pepper) in a bowl and stir it through chopped cabbage, carrots, cucumber and cilantro. Mix well, cover with cling wrap and air-condition till ready to employ.
- Sriracha aioli: Mix mayo, sriracha, sugar, lime juice, salt and pepper in a bowl and refrigerate until fix to use. We used a eject bottle to serve this sriracha aioli.
- Estrus oil in a large skillet or wok over medium high heat. One time it's hot, place the steak in a single layer all over the wok and cook undisturbed for 2-3 minutes. Flip and melt for another couple of minutes until the doneness you adopt. If yous have a small wok, cook the steak in two batches then they don't overcrowd and steam. Y'all demand nicely seared juicy tender bulgogi beef for the tacos.
- Oestrus upward the tortillas. We like to char them up by heating them up straight over a flame or on a heated pan without oil.
- Get together the tacos: Take a generous scoop of steak over the tacos, top it with coleslaw and drizzle the sriracha aioli all over. Serve with extra lime.
Notes
- Y'all can also use skirt steak or even sirloin for these tacos. We can see rib middle or fillet mignon making juicy tender bulgogi tacos too.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 506 Total Fat 29g Saturated Fat 6g Trans Fatty 0g Unsaturated Fat 21g Cholesterol 93mg Sodium 1183mg Carbohydrates 26g Fiber 4g Sugar 14g Protein 35g
Diet data calculated by Nutritionix.
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Source: https://gypsyplate.com/korean-beef-tacos/
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