Taco Tuesday with a twist in memory of my older brother. It’s Seoul Food! (he’d totally have laughed at that pun) Korean Bulgogi Tacos with Cauliflower Fried Rice and the Jjigae (Tuna Kimchi Stew) leftover from the memorial. It was so great making homemade kimchi with my sister-in-law and our moms.
Bulgogi Sauce:
⅓ cup Soy Sauce
¼ cup Brown Sugar
1 teaspoon Mirin
1 ½ Tablespoons Sesame Oil
4 cloves Garlic; minced
½ teaspoon Ginger Powder
Pinch of Red Pepper Flakes
¼ cup Pear Juice
1 Tablespoon Gochujang (Chile Paste)
¼ cup Green Onion; sliced
1 teaspoon Cornstarch
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Tacos:
1 ½ lbs Lean Ground Beef
½ cup Onion; minced
½ cup Carrot; shredded
1 ½ cups Kimchi; chopped
18 Small Corn Tortillas
¼ cup Sriracha Mayo
Cilantro and Sesame Seeds for garnish
- In a medium bowl, whisk the bulgogi sauce ingredients.
- Heat a skillet over medium-high heat and brown the ground beef. Drain, then add the onions and carrots; sautéing until tender. Add the bulgogi sauce and reduce heat to medium-low, simmering until thickened.
- Heat a griddle over high heat and sear the tortillas until slightly charred. Double up the tortillas and fill with the Bulgogi beef, kimchi, sriracha mayo, chopped cilantro and sesame seeds.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 