Korean-Style Bulgogi Beef Tacos

Name: Korean-Style Bulgogi Beef Tacos
Total time: 92 min
Yield: 12 Servings
Ingredients: 2 pounds rib-eye steaks; 🧅 ½ yellow onion, cut into chunks; ½ Asian pear, peeled and coarsely chopped; 4 cloves garlic, peeled; 1 (1/2 inch) piece ginger root, peeled; ¼ cup sake; ¼ cup soy sauce; 🟤 ¼ cup dark brown sugar; 1 tablespoon sesame oil; 🧂 1 teaspoon ground black pepper; 1 tablespoon rice vinegar; 🟤 1 tablespoon white sugar; 1 tablespoon minced garlic; 2 teaspoons gochugaru (Korean red pepper flakes); 1 teaspoon sesame oil; 🧂 1 teaspoon salt; 5 small cucumbers, cut into 1/8-inch slices; 🧅 2 green onions, thinly sliced; 1 tablespoon canola oil; 1 teaspoon toasted sesame seeds; 12 (6 inch) white corn tortillas; 🥑 1 avocado, thinly sliced; 🧅 5 green onions, thinly sliced on the diagonal; ½ cup chopped fresh cilantro; 2 tablespoons gochujang (Korean hot pepper paste)

Cost $25, save $35

Source: Recommended by CookPal

92.75 Min
12 Servings
$25

Korean-Style Bulgogi Beef Tacos

Cost $25, save $35

Source: Recommended by CookPal

92.75 Min
12 Servings
$25

INGREDIENTS

Beef and Marinade
- 2 pounds rib-eye steaks
- 🧅 ½ yellow onion, cut into chunks
- ½ Asian pear, peeled and coarsely chopped
- 4 cloves garlic, peeled
- 1 (1/2 inch) piece ginger root, peeled
- ¼ cup sake
- ¼ cup soy sauce
- 🟤 ¼ cup dark brown sugar
- 1 tablespoon sesame oil
- 🧂 1 teaspoon ground black pepper
Cucumber Salad
- 1 tablespoon rice vinegar
- 🟤 1 tablespoon white sugar
- 1 tablespoon minced garlic
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 teaspoon sesame oil
- 🧂 1 teaspoon salt
- 5 small cucumbers, cut into 1/8-inch slices
- 🧅 2 green onions, thinly sliced
Taco Assembly
- 1 tablespoon canola oil
- 1 teaspoon toasted sesame seeds
- 12 (6 inch) white corn tortillas
- 🥑 1 avocado, thinly sliced
- 🧅 5 green onions, thinly sliced on the diagonal
- ½ cup chopped fresh cilantro
- 2 tablespoons gochujang (Korean hot pepper paste)

STEPS

Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.

Blend onion, pear, garlic, ginger, and sake in a food processor. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is smooth.

Pour marinade over beef, massage gently, cover, and refrigerate for at least 1 hour or overnight.

Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt. Add cucumbers and green onions. Refrigerate for 30 minutes.

Remove beef from refrigerator 20 minutes before cooking.

Heat canola oil in a cast iron pan over high heat. Cook beef in batches, stirring until browned, about 3 minutes per batch.

Heat tortillas in another skillet for 1 minute. Keep warm and serve with cooked beef, cucumber salad, avocado, green onions, cilantro, and gochujang.

NUTRIENTS

Per 1 serving

🔥

268

Calories

12
Protein
26
Carbs
13
Fats

💡 Refrigerating the beef marinade overnight enhances the flavor.Toast sesame seeds briefly in a dry skillet for better aroma.Serve tacos immediately to maintain crispness of cucumber salad and warmth of tortillas.