This Asian-Mexican fusion street food is all the rage in cities across America. From Takorean in DC to the original Korean Taco at Kogi Korean BBQ Food Truck in LA, this food fad is bringing new meaning to the quick lunch. Savory meat, spicy kimchi, and a portable tortilla make for the best of both worlds. Now you can make it without waiting all day for food truck novices to order.
- Prep Time:1 hour 40 minutes
- Cook Time:7 minutes
- Total Time:1 hour 47 minutes
- 1/4 cup soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1/4 cup grated pear
- 1/2 cup grated onion
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 lb. beef sirloin
- 2 tablespoon vegetable oil
- Black pepper (to taste)
Combine the soy sauce, brown sugar, mirin, sesame oil, pear, onion, garlic, ginger and pepper in a large bowl with a wisk. Leave it to rest for 30 minutes.
Slice the beef thinly using a sharp knife.
#SpoonTip: Cut against the grain (perpendicular to the striations in the meat) for the best result.
Add the beef to the marinade and refrigerate for at least an hour. The more time, the better.
Heat the oil in a skillet on high and sear the meat for 7 minutes, or until medium doneness.
#SpoonTip: If you have any marinade left, put it on the stove on medium heat to make a killer sauce. Pour the reduced sauce over the meat for extra flavor.
- Prep Time:5 minutes
- Cook Time:0 minutes
- Total Time:5 minutes
- 1 lb. Bulgogi Beef (see above)
- 12 6 inch corn tortillas
- 1 cup kimchi
- 1 teaspoon sesame seeds (for garnish)
- 1 teaspoon lime juice
- 1/2 cup sour cream
- Sriracha (to taste)
- 1 tablespoon cilantro (for garnish)
Combine the lime juice and sour cream to make a killer condiment.
Heat up two tortillas in a pan, heap on some of that awesome bulgogi beef and top with kimchi, sour cream, sriracha, cilantro and sesame seeds to your liking.