Description
A delightful fusion of Korean beef bulgogi served in tacos, paired with a quick kimchi slaw for a refreshing crunch and vibrant flavor.
Ingredients
Scale
- 1 lb thinly sliced beef (sirloin, ribeye, or flank steak)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 cloves minced garlic
- 1 tsp grated fresh ginger
- 1/2 tsp black pepper
- 1 tbsp rice vinegar (optional)
- 8 small flour or corn tortillas
- 2 cups finely shredded cabbage (green or red)
- 1 cup grated carrots
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 cloves minced garlic
- 1 tsp chili flakes
- Fresh cilantro, sliced green onions, and sesame seeds for topping
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Adjust sugar to taste.
- Marinate the Beef: Place beef in a zip-top bag with the marinade. Seal and marinate for at least 30 minutes.
- Make the Kimchi Slaw: Whisk together rice vinegar, sugar, soy sauce, garlic, and chili flakes in a bowl. Add cabbage and carrots; toss well and set aside for 15 minutes.
- Cook the Beef: Heat skillet over medium-high heat and sauté the beef in batches until cooked through and caramelized.
- Assemble the Tacos: Warm the tortillas, fill with beef, add kimchi slaw, and top with cilantro, green onions, and sesame seeds.
- Serve and Enjoy!
Notes
Allow beef to marinate longer for deeper flavor. Avoid overcrowding the pan while cooking the beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Korean, Beef, Tacos, Bulgogi, Kimchi, Slaw, Fusion, Easy Recipe, Summer Meal