Korean Joon Ma Bulgogi Beef Tacos

⏱ 65 mins 🍽 1 4-6, 5 serving(s) 🌶 mexican 🏷 Korean

This recipe transforms classic Korean bulgogi into a taco feast. Thinly sliced rib eye is marinated in a savoury blend of soy, pear, and aromatics, then quickly seared. The beef is served in warm corn tortillas with a crisp, spicy cucumber salad and fresh garnishes like avocado, scallions, and cilantro, finished with a drizzle of Korean red chilli paste. It is a fusion dish that combines Korean flavours with a Mexican presentation.

Korean Joon Ma Bulgogi Beef Tacos

Ingredients

  • 2 lbs rib eye steaks
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup dark brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper
  • 1/2 yellow onion, peeled and cut into chunks
  • 1/2 Asian pear, peeled, cored and cut into chunks
  • 4 garlic cloves
  • 1/2 inch piece ginger, peeled
  • toasted sesame seeds
  • canola oil
  • 2 green onions
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar or 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon toasted sesame seeds
  • 2 -3 teaspoons korean red chili pepper flakes
  • 5 scallions, very thinly sliced on a sharp diagonal (white and green parts)
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, thinly sliced
  • korean red chili paste
  • twelve 6-inch white corn tortilla

Method

  1. Slice the steak very thinly across the grain after trimming any excess fat.
  2. Combine the onion, pear, garlic, ginger and sake in a blender and process until smooth.
  3. Add the soy sauce, dark brown sugar, sesame oil and black pepper to the blender and pulse to mix thoroughly.
  4. Place the beef in a bowl, pour the marinade over it and massage gently for a minute or two.
  5. Cover the bowl and refrigerate the beef for at least 1 hour or overnight, then let it sit out for about 20 minutes before cooking.
  6. Slice the cucumber to a 1/8 inch thickness and finely chop the green onion.
  7. In a large bowl, combine the remaining ingredients for the salad, then add the cucumber and green onion and mix gently by hand.
  8. Refrigerate the cucumber salad for at least 30 minutes.
  9. Slice the scallions thinly on a diagonal, chop the cilantro and slice the avocado, placing each in separate bowls to chill.
  10. Heat 1 tablespoon of oil in a cast iron pan.
  11. Cook the marinated beef in batches in a single layer, stirring until it is cooked through and browned, which takes about 3 minutes.
  12. Transfer the cooked beef to a plate and sprinkle it with sesame seeds.
  13. Warm the tortillas in a hot skillet for about 1 minute, turning occasionally, then place them on a platter and cover to keep warm.
  14. Serve the bulgogi with the warm tortillas, cucumber salad and prepared garnishes, allowing guests to assemble their own tacos.

Nutrition (per serving)

Sodium1400400 mg

Recipe details

CategoryKorean
Cuisinemexican
Authorjoonma4