KOREAN BULGOGI TACO RECIPE
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 12 to 15 tacos
Number Of Ingredients 19
Steps:
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
KOREAN BEEF TACOS (BULGOGI) RECIPE
Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 4h8m
Number Of Ingredients 17
Steps:
- Thinly slice beef against the grain and place in medium bowl.
- Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
- Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
- Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
- Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
- To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.
BEEF BULGOGI KOREAN TACOS
Make a taco truck favorite at home! Load up a soft tortilla with Korean BBQ beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime SODArita.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
- Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
- Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
- Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 35 mg, Fiber 1 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (taco only), Sodium 500 mg, Sugar 4 g, TransFat 1 g
KOREAN-STYLE BULGOGI BEEF TACOS
My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.
Provided by Joon Ma
Categories World Cuisine Recipes Asian Korean
Time 1h45m
Yield 12
Number Of Ingredients 25
Steps:
- Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
- Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
- Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
- Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
- Remove beef from refrigerator about 20 minutes before cooking.
- Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
- Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g
KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW
Steps:
- For the 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.
- 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.
- For the 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.
- For the 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.
BULGOGI (KOREAN BARBEQUE BEEF)
Mmmmmh, I enjoyed my mum's cooking for many, many years. Having moved away from home, I needed to learn how to cook Korean dishes asap. I experimented a little bit, knowing what the basic ingredients for Bulgogi were and voila! This is a delicious, melt-in-your-mouth beef dish, perfect with steamed rice!
Provided by TableTennis
Categories World Cuisine Recipes Asian Korean
Time 11h30m
Yield 2
Number Of Ingredients 12
Steps:
- Wrap beef in plastic wrap and freeze until firm, about 1 hour.
- Cut frozen beef at an angle into very thin slices.
- Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
- Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 20.8 g, Cholesterol 120.6 mg, Fat 28.3 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 9 g, Sodium 1541.3 mg, Sugar 13.4 g
KOREAN JOON MA BULGOGI BEEF TACOS
My husband and son share an insatiable appetite for Korean barbeque-as well as an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas-they were an instant hit! Crisp, spicy sweet cucumber, creamy avocado, crunchy scallion and a punch of gochuchang (a savory Korean hot pepper paste) make these unbelievably good. That is how we created the Joon Ma Korean Bulgogi Beef Tacos
Provided by joonma4
Categories Korean
Time 1h5m
Yield 1 4-6, 5 serving(s)
Number Of Ingredients 25
Steps:
- Trim excess fat from steak and slice very thinly across the grain.
- Put onion, pear, garlic, ginger and sake into a blender (or food processor). Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed.
- Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking.
- Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely.
- In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes.
- Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use.
- Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes). Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds.
- Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm.
- Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.
Nutrition Facts : Calories 701.5, Fat 50.3, SaturatedFat 17.8, Cholesterol 123.4, Sodium 1400.4, Carbohydrate 24.5, Fiber 4.7, Sugar 15.7, Protein 35.4
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- Place steak in freezer for about 15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and very thinly slice.
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