Korean bulgogi tacos
Shaved beef seared in a sweet soy, garlic and sesame glaze, tucked into tortillas with a crunchy kimchi slaw, gochujang mayo and sesame seeds.
- Prep
- 8 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 820 kcal
Ingredients
Method
Stir the soy sauce, brown sugar, sesame oil, garlic and ginger together in a bowl. Add the beef, pulling apart any clumps, and toss to coat.
Toss the coleslaw mix with the kimchi, kimchi juice and rice vinegar. In a small bowl, stir the mayonnaise and gochujang together until smooth. Slice the scallions.
Warm the tortillas in a large dry skillet over medium-high heat, about 30 seconds per side, two at a time. Wrap in a clean kitchen towel.
Add the oil to the skillet and turn the heat to high. Lift the beef out of the bowl (save the sauce) and spread it in the pan. Sear without stirring until browned underneath, then stir-fry until no pink remains.
Pour in the leftover sauce and toss until it bubbles and glazes the beef.
Fill the tortillas with beef and kimchi slaw, drizzle with gochujang mayo and finish with scallions and sesame seeds.
Tips
- No shaved beef? Look for thin-sliced beef for bulgogi or hot pot at Asian markets, or slice sirloin as thin as you can across the grain.
- No kimchi? Use thin matchsticks of Persian cucumber tossed with rice vinegar and a pinch of sugar and salt.
- Soy sauce, gochujang and flour tortillas all contain gluten. For gluten-free, use tamari, corn tortillas and a gluten-free gochujang.
