Ingredients
- 1 pound beef (thinly sliced), such as ribeye or sirloin
- 1/2 cup bulgogi marinade (store-bought or homemade)
- 1 cup kimchi, chopped (store-bought or homemade)
- 8-10 corn tortillas
- 1/4 cup chopped green onions
- 1/4 cup toasted sesame seeds
- 1/4 cup crumbled queso fresco (or feta cheese)
- 1 tablespoon Gochujang sauce (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Salt, to taste
- Optional toppings: diced radishes, pickled carrots, cilantro, sriracha
Instructions
- In a large bowl, whisk together bulgogi marinade, Gochujang sauce, soy sauce, brown sugar, black pepper, and 1 tablespoon of vegetable oil. Add the sliced beef and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat a large skillet or grill pan over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off. Cook the beef for 3-4 minutes per side, or until cooked to your desired level of doneness. Transfer the beef to a cutting board and let it rest for a few minutes before slicing it into thin strips.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped kimchi and cook for 2-3 minutes, or until it starts to caramelize and develop a deeper flavor.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a few slices of the bulgogi beef onto a tortilla, followed by a spoonful of the caramelized kimchi, some chopped green onions, toasted sesame seeds, and crumbled queso fresco. Drizzle with a little bit of soy sauce and Gochujang sauce, if desired.
Notes
For an extra crispy taco shell, pan-fry the corn tortillas in a little oil before filling. If using store-bought kimchi, try to find a brand with a good balance of spicy and sour. Adjust the amount of Gochujang sauce to your desired level of spiciness. To make the dish more substantial, serve with a side of steamed bok choy or kimchi fried rice.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8
- Sodium: 405
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 13
- Cholesterol: 26