Korean Bulgogi Bbq Beef Tacos

Name: Korean Bulgogi Bbq Beef Tacos
Total time: 205 min
Yield: 14 servings
Cuisine: Indonesian
Ingredients: 1 cup low-sodium soy sauce; ½ cup mirin; ½ cup brown sugar; 2 tbsp sesame oil; 4 cloves garlic (crushed); 1 tsp peeled fresh ginger (grated or minced); 1 tbsp fresh coriander (finely chopped); 2 lbs flank steak (or eye fillet/scotch fillet); 14 mini flour tortillas (warmed); 2 tbsp soy sauce; 1 medium lime, juiced; 1 tsp Mirin; 2 tsp sesame oil; 1 cup Kale (shredded); 1 cup red cabbage (or green/Chinese, grated); 1 large carrot (peeled and grated); ¼ cup fresh cilantro (chopped); 2 large ripe tomatoes (diced); ¼ cup freshly chopped Cilantro/Coriander; ½ medium red onion (finely chopped); ½ medium lime (juiced); ½ whole Jalapeño (sliced and seeds removed); 1 tbsp olive oil; 1 pinch salt to taste; 1 tub Sour Cream or Greek Yogurt; 1 small Limes (for serving); ½ medium Asian pear or Kiwi fruit (grated for marination)

Juicy, sweet and soy’d up Korean beef strips wedged into the most perfect flour tortillas, with a crisp and fresh Kale ‘Slaw and creamy greek yogurt.

⏱️ 205 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Hard 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

14 servings

1 cup low-sodium soy sauce
½ cup mirin
½ cup brown sugar
2 tbsp sesame oil
4 cloves garlic (crushed)
1 tsp peeled fresh ginger (grated or minced)
1 tbsp fresh coriander (finely chopped)
2 lbs flank steak (or eye fillet/scotch fillet)
14 mini flour tortillas (warmed)
2 tbsp soy sauce
1 medium lime, juiced
1 tsp Mirin
2 tsp sesame oil
1 cup Kale (shredded)
1 cup red cabbage (or green/Chinese, grated)
1 large carrot (peeled and grated)
¼ cup fresh cilantro (chopped)
2 large ripe tomatoes (diced)
¼ cup freshly chopped Cilantro/Coriander
½ medium red onion (finely chopped)
½ medium lime (juiced)
½ whole Jalapeño (sliced and seeds removed)
1 tbsp olive oil
1 pinch salt to taste
1 tub Sour Cream or Greek Yogurt
1 small Limes (for serving)
½ medium Asian pear or Kiwi fruit (grated for marination)

Steps

Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night). Option: for a tender steak add Asian pear to the marinade see notes.
Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
Cut the beef into strips and coat them in the reserved marinade sauce.
Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.
Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.
Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.