Korean Tacos
Enjoy the fusion of Asian flavors in these tasty Korean tacos! Marinated beef bulgogi nestled in soft tortillas and topped with cabbage, cilantro, radishes, and sesame seeds.
Foto: The Recipe CriticIngredients
- ½ pear, (skinned and minced)
- 3 cloves garlic, (minced)
- 1 tablespoon ginger, (grated)
- ⅓ cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sriracha
- 1 tablespoon lime juice
- 3 tablespoons brown sugar
- 1 tablespoon onion powder
- ½ teaspoons black pepper
- 2 pounds flank steak, (thinly sliced)
- 3 tablespoons vegetable oil
- 6 -inch flour tortillas, (about 12)
- 1 purple cabbage, (shredded)
- 3 tablespoons cilantro, (chopped)
- lime wedges
- sriracha mayo
- sesame seeds, (for garnish)
Steps
In a large bowl, add the minced ½ pear, 3 cloves garlic, 1 tablespoon ginger, ⅓ cup soy sauce, 2 teaspoons sesame oil, 2 teaspoons sriracha, 3 tablespoons brown sugar, 1 tablespoon lime juice, 1 tablespoon onion powder, and ½ teaspoons black pepper. Mix to combine.
Add the sliced 2 pounds flank steak, to the marinade, then cover and marinate for at least one hour in the refrigerator.
Heat a large skillet over medium-high heat. Add the 3 tablespoons vegetable oil and marinated flank steak in a single layer on the hot skillet. Cook for about 1 minute on each side. Remove the cooked beef and set aside. Cook any remaining.
Once all the beef has been cooked. Set it aside and allow it to rest for 5 minutes before assembling the tacos.
Place the beef bulgogi in one of the 6-inch flour tortillas,.
Add the shredded 1 purple cabbage, 3 tablespoons cilantro, lime wedges, and sriracha mayo.
Garnish with sesame seeds, and enjoy!
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