Korean Fusion Bulgogi Tacos
For Week 32, we are elevating your dinner routine with a vibrant Korean-Mexican fusion that brings bold, punchy flavors to your table. These tacos combine tender, sweet-savory bulgogi beef with a crunchy, zesty kimchi slaw for a truly exciting and unique culinary experience.
Ingredients
- Thinly sliced beef (ribeye or sirloin)600 g
- Soy sauce4 tbsp
- Brown sugar2 tbsp
- Toasted sesame oil1 tbsp
- Garlic cloves, minced3 pcs
- Fresh ginger, grated1 tbsp
- Small flour or corn tortillas12 pcs
- Kimchi, roughly chopped200 g
- Shredded red cabbage200 g
- Mayonnaise3 tbsp
- Lime, juice of1 pcs
- Fresh cilantro1 handful
- Green onions, sliced2 pcs
Instructions
In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the thinly sliced beef, coat well, and let it marinate for at least 15 minutes.
In a separate bowl, combine the chopped kimchi, shredded cabbage, mayonnaise, and half of the lime juice. Stir well to create a creamy, tangy slaw.
Heat a large skillet or wok over high heat with a drizzle of oil. Cook the beef in small batches for 2-3 minutes per batch until caramelized and slightly charred.
Briefly heat the tortillas in a dry pan or directly over a gas flame for a few seconds on each side until soft and warm.
Place a generous portion of beef on each tortilla. Top with the kimchi slaw, fresh cilantro, sliced green onions, and a squeeze of the remaining lime juice.
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