Korean Joon Ma Bulgogi Beef Tacos
photo by joonma4
- Ready In:
- 1hr 5mins
- 2 lbs rib eye steaks
- 1⁄4 cup soy sauce
- 1⁄4 cup sake
- 1⁄4 cup dark brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1⁄2 yellow onion, peeled and cut into chunks
- 1⁄2 Asian pear, peeled, cored and cut into chunks
- 4 garlic cloves
- 1⁄2 inch piece ginger, peeled
- toasted sesame seeds
- canola oil
- 2 green onions
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon toasted sesame seeds
- 2 -3 teaspoons korean red chili pepper flakes
- 5 scallions, very thinly sliced on a sharp diagonal (white and green parts)
- 1⁄2 cup chopped fresh cilantro
- 1 avocado, thinly sliced
- korean red chili paste
- twelve 6-inch white corn tortilla
- 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.
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