Beef Bulgogi Tacos - Korean Mexican Fusion
Beef bulgogi tacos are an incredible Korean Mexican fusion dish. The idea of putting beef bulgogi taco with crunchy cabbage, spicy kimchi, sour cream, queso fresco, and a squeeze of lime is pretty awesome.
Servings: 6
Calories: 437kcal
Ingredients
- 1 small Asian pear
- ½ of a small onion
- 4 cloves garlic
- 1 inch piece ginger
- 2½ tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/8 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1 1/2 pounds any tender cut of beef (like top sirloin, thinly sliced against the grain)
- Vegetable oil
- Corn Tortillas
- 1 cup cabbage (shredded)
- Kimchi
- Cilantro
- Sour cream
- Queso fresco
- Lime Juice
Instructions
- In a food processor, combine the pear, onion, garlic, ginger, soy sauce, brown sugar, pepper, and sesame oil. Combine the marinade with the sliced beef, and marinate for at least 2 hours, or overnight.
- When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches. Use 2 tablespoons of oil per batch. When the skillet is searing hot, lay pieces of beef in one layer to cover the pan. Fry until crisp and caramelized. Then flip and fry again.
- This should take 2-3 minutes per batch. Set the beef aside on a plate.
- Toast the tortillas over a flame or in a dry skillet until warm. Assemble the tacos by adding shredded cabbage, the bulgogi, kimchi, chopped cilantro, sour cream, queso fresco, and a squeeze of lime.
Nutrition
Calories: 437kcal | Carbohydrates: 36g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 603mg | Potassium: 655mg | Fiber: 5g | Sugar: 9g | Vitamin A: 305IU | Vitamin C: 9.9mg | Calcium: 163mg | Iron: 2.8mg