Beef Bulgogi Tacos with Asian Pear Slaw
These Korean-inspired Beef Bulgogi Tacos are topped with a crunchy Asian pear slaw and creamy kimchi mayo. Perfect for fusion food lovers!
Ingredients
For the Beef Bulgogi:
- 1 pound (454 g) boneless ribeye
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tbsp light brown sugar
- 1 tbsp toasted sesame oil
- 4 cloves garlic
- 1 1-inch (2.5 cm) knob fresh ginger peeled
- ½ Asian pear* cut into large chunks
- 1 tbsp green onions chopped
- 1 tbsp neutral oil vegetable, canola, etc.
For the Asian Pear Slaw:
- 2 cups (120 g) shredded red cabbage packed
- ½ Asian pear julienned (cut into matchsticks)
- ¼ cup (20 g) green onions chopped
- 2 tbsp fresh lime juice
For the Kimchi Mayo:
- ¼ cup (50 g) kewpie mayo
- 3 tbsp kimchi finely chopped
- 1 ½ tsp kimchi brine from the container
For Assembly:
- 8 corn tortillas
- ½ sliced avocado
- Chopped cilantro
- Sesame seeds
Instructions
- Freeze the ribeye uncovered for 20 minutes then cut into ⅛-inch (3 mm) strips, cutting against the grain. Add to a large bowl.
- Add the bulgogi marinade ingredients (minus the neutral oil) to a high-speed blender and blend until smooth. Pour over the beef and toss to coat.
- Cover and marinate the meat for at least 2 hours or up to 24 hours.
- For the Asian pear slaw, add the cabbage, pear, green onions, and lime juice to a bowl and toss with tongs to combine. Keep in the fridge until ready to serve.
- For the kimchi mayo, add the mayo, kimchi, and kimchi brine to a small bowl and mix to combine. Keep in the fridge until ready to serve.
- Once the beef is done marinating, heat 1 tbsp of neutral oil in a large nonstick pan over medium-high heat.
- Working in batches, let any excess marinade drip off the beef and place it in a single layer, cooking for 1-2 minutes on both sides.* Set aside on a plate as you cook the remaining meat. Once all the meat has been cooked, return it all to the pan and cover to keep warm.
- Heat up the corn tortillas and assemble the tacos by layering the beef bulgogi, slaw, and avocado. Top with kimchi mayo, chopped cilantro, and sesame seeds.
Notes
- Beef: Flank steak and top sirloin can be used in place of the ribeye if you can't find any.
- Pear: A small Asian pear works best, otherwise, your beef will be a little bit sweeter. It's not a deal breaker, but we recommend getting a smaller one if you can. You can also substitute it for a Bosc pear.
- Cooking the Meat: Since the meat is coated in a thick marinade, there will be oil splatter during cooking. If you have a splatter shield, you can use it. Be sure to use long tongs to flip the meat and wipe out any excess burnt bits with a paper towel if necessary.
- Storage: Store the beef bulgogi, slaw, and kimchi mayo separately in an airtight container for up to 3 days. Just note that the slaw will soften the longer it sits.
Nutrition
Serving: 2 tacos | Calories: 625kcal | Carbohydrates: 43g | Protein: 28g | Fat: 39g | Sodium: 822mg | Fiber: 6g | Sugar: 13g
Tried this recipe?Let us know how it was by leaving a comment down below!
