Beef Bulgogi Tacos
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Korean
Beef Bulgogi Tacos
Description
The recipe features rib eye steak sliced thinly and marinated with a mix of garlic, soy sauce, red wine, sesame oil, and mashed pears and pineapple, which tenderize the meat and add subtle sweetness. The beef absorbs these flavors before cooking.
Wonton wrappers are deep-fried over a taco mold until crispy, creating crunchy shells that contrast the tender bulgogi. The scallion slaw, marinated with rice vinegar, sugar, soy sauce, chili flakes, and sesame oil, provides a fresh, tangy, and slightly spicy topping. The addition of kimchi adds fermented depth and heat to the tacos.
These tacos blend textures from crispy shells to tender meat and bold layers of seasoning, ideal as a flavorful and interactive meal option.
Ingredients
Taco shells:
- canola oil for frying
- 12 wonton wrappers round
Scallion slaw:
- 1 cup scallion fine, julienne
- 1/2 cup brown rice vinegar
- 1/4 cup golden caster sugar
- 3 tablespoons soy sauce
- 2 tablespoons korean chili flakes
- 2 tablespoons sesame oil
Bulgogi:
- 1 pound rib eye steak thinly sliced
- 12 cloves garlic
- 3 onion cut into chunks
- 1 1/2 cups soy sauce
- 1 cup red wine
- 1/4 cup sesame oil
- 2 pinches black pepper
- 2 pear or Gala appled, cored and cut into chunked, Korean
- 1 pineapple peeled, cored, and cubed
- 1 pear or Gala apple, Korean
- 1 cup kimchi drained well and minced, prepared
Instructions
- * Special equipment: a taco shell mold
Taco Shells
- Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying.
- Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F/190° Celsius.
- Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes.
- Drain on paper towels and allow to cool fully before using.
Scallion Slaw
- Rinse the scallions thoroughly with cold water.
- Prepare a bowl of ice water, add the scallions and soak for 5 minutes.
- Drain thoroughly.
- Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
Bulgogi Marinade
- Add the garlic and onions to a food processor and process until thoroughly combined.
- Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
- Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
- Heat a large saute pan over medium-high heat until hot.
- Remove the beef from the marinade, letting any excess marinade drip back into the bowl.
- Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
- Peel the pear and slice it into thin half-moons.
- Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.
Notes
User Reviews
Overall Rating
4.9
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