Description
A delightful fusion of Korean beef bulgogi and fresh kimchi slaw in a taco, perfect for sharing with friends and family.
Ingredients
Scale
- 1 lb ribeye or sirloin steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 2 cups Napa cabbage, finely sliced
- 1/2 cup radishes, sliced
- 1 cup carrots, shredded
- 1/4 cup scallions, chopped
- 2 tbsp rice vinegar
- 1 tsp gochugaru (Korean red pepper flakes)
- 10 taco shells
- Sesame seeds and cilantro for garnish
Instructions
- Marinate the beef: Combine soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Add sliced beef and coat well. Let sit for at least 30 minutes.
- Prepare the quick kimchi slaw: In a bowl, mix Napa cabbage, radishes, carrots, and scallions. Toss with rice vinegar, salt, and gochugaru. Let marinate.
- Cook the beef: Heat a skillet over medium-high heat. Add a drizzle of vegetable oil and cook marinated beef in batches until browned, about 3-4 minutes.
- Assemble the tacos: Warm taco shells, fill with cooked bulgogi, and top with quick kimchi slaw. Garnish with sesame seeds and cilantro.
- Serve immediately with lime wedges.
Notes
Customize your tacos with additional toppings such as avocado or sriracha for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Start with marinating the beef, followed by sautéing on high heat for optimal tenderness.
- Cuisine: Korean-Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Korean beef, bulgogi tacos, kimchi slaw, fusion recipe, taco night