Korean Bulgogi Tacos
Tender bulgogi beef and creamy slaw wrapped up in a soft tortilla!
Servings 10 tacos
Calories 276kcal
Equipment
- taco holders optional
Ingredients
- 1 lb sirloin
- 1 tablespoon olive oil
- 2 1/2 cups romaine lettuce shredded
- 10 tortillas
- 2-3 green onion diced
Bulgogi Marinade
- 4 cloves garlic minced
- 1/2 pear about 1/4 cup shredded
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons toasted sesame oil
Creamy Slaw
- 1 cup shredded carrot
- 2 cups shredded cabbage
- 1/3 cup mayonnaise
- 1/3 cup kimchi minced
- 1 teaspoon kimchi liquid
- 1 teaspoon seasoned rice vinegar
- 1/4 teaspoon salt
Instructions
- Prep Beef: Add the beef to a plastic bag or wrap it on a freezer-safe plate and add it to the freezer. After 30-60 minutes, remove and slice as thinly as possible against the grain.
- Make Marinade: While the beef is freezing, shred the pear by halfing it and removing core/seeds and then holding it skin side up to a box grater and grate the skin of the pear. Add that to a small bowl of Pyrex with the rest of the marinade ingredients and mix well.
- Let Beef Marinate: Add the thinly sliced beef to a plastic bag and add marinade. Mix well, seal, and add to the fridge. Let marinate for at least 1 hr and up to 24. *You can also add it straight to the freezer to meal prep for a later date.
- Make Slaw: Add the shredded carrot, cabbage, minced kimchi to a medium sized bowl. In a small bowl, add the mayonnaise, salt, kimchi juice, and seasoned rice vinegar and mix well. Add the mayonnaise mixture to the carrots and cabbage and mix well to fully coat in the mayo dressing.
- Cook Beef: After beef has marinated, heat a large skillet over medium and add the olive oil. Add the beef and all of the marinade to the skillet and cook on medium for about 5 minutes until the beef is no longer pink.
- Assemble: Make tacos by adding a layer of shredded lettuce, beef, and top with a large spoonful of slaw. Garnish with diced green onions.
- Serve: Serve and Enjoy!
Notes
Make Ahead
This recipe is great to meal prep and make ahead! Make the slaw 1-2 days in advance, and marinate the beef for up to 1 day in the fridge and 2-3 months in the freezer.
Substitutions
Taco Shells: We use both soft flour taco shells and corn tortillas. The slightly smaller taco shells we get 10 tacos. For the flour tacos shells it's more like 8-9 with a well stuffed taco.
Toasted Sesame Oil: We prefer the depth of flavor from the toasted oil, but you can use just regular sesame oil.
Kimchi: Use your favorite, although keep spice level in mind! We use a milder kimchi for this recipe to keep it kiddo friendly.
Pear: We use a regular Bartlett pear for this recipe, but have also used Asian pears, too.
Lettuce: Romaine or iceburg is best - the crunchier the better!
Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 686mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3210IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 2mg
