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Korean Bulgogi Bbq Beef Tacos

Juicy, sweet and soy’d up Korean beef strips wedged into the most perfect flour tortillas, with a crisp and fresh Kale ‘Slaw and creamy greek yogurt.

Prep Time
10 mins
Cook Time
10 mins
Marinate
3 hrs
Total Time
3 hrs 25 mins
Servings: 14 Tacos
Calories: 194 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Mexican

Ingredients

Tacos:
  • 1 cup low-sodium soy sauce
  • ½ cup mirin
  • ½ cup brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic crushed
  • 1 teaspoons peeled fresh ginger grated or minced
  • 1 tablespoon fresh coriander finely chopped
  • 2 lbs flank steak or eye fillet/scotch fillet
  • 14 mini flour tortillas warmed
Kale Slaw:
  • 2 tablespoons soy sauce
  • 1 medium lime, juiced
  • 1 tablespoon mirin
  • 2 teaspoons sesame oil
  • 1 cup kale shredded
  • 1 cup red cabbage or green/Chinese, grated
  • 1 large carrot peeled and grated
  • ¼ cup fresh cilantro chopped
Pico De Gallo
  • 2 large ripe tomatoes diced
  • ¼ cup freshly chopped Cilantro/Coriander
  • ½ medium red onion finely chopped
  • ½ medium lime juiced
  • ½ whole Jalapeño sliced and seeds removed
  • 1 tablespoon olive oil
  • 1 pinch salt to taste
Additional:
  • Sour Cream or Greek yogurt
  • limes , for serving

Instructions

For the Beef:
    Cup of Yum
  1. Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).
  2. Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
  3. Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
  4. Cut the beef into strips and coat them in the reserved marinade sauce.
For The Kale Slaw:
  1. Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.
For the Pico De Gallo:
  1. Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.
For the Tacos:
  1. Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.

Notes

  • Serve with our creamy guac and if you want to make your own tortillas try our flour tortilla recipe!

Nutrition Information

Calories 194kcal (10%) Carbohydrates 17g (6%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 39mg (13%) Sodium 937mg (39%) Potassium 422mg (12%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 1.35IU (0%) Vitamin C 12mg (13%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 14Tacos

Amount Per Serving

Calories 194

% Daily Value*

Calories 194kcal 10%
Carbohydrates 17g 6%
Protein 16g 32%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 937mg 39%
Potassium 422mg 9%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 1.35IU 0%
Vitamin C 12mg 13%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.