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Korean Bulgogi Tacos with Asian Slaw

Last updated on April 6th, 2018 at 07:11 am

 

 

Korean Bulgogi Tacos with Asian Slaw 

 

Ingredients:

4 small Petite Sirloin Steaks - 3 lbs.

Soft Flour Tortillas

 

Prep Steak:

1. Cut steaks into about 1/8 inch thin slices.

2. Mix all ingredients for the marinade and pour over the steak slices.

3. Cover and refrigerate overnight or for at least 6 hours.  The longer the better!

 

 

Marinade:

1 cup Soy Sauce (I use Low Sodium Organic Tamari Soy Sauce, which is also Gluten Free)

3/4 cup Mirin Rice Seasoning Oil

1/4 cup Sesame Oil

1/2 cup Korean BBQ Sauce  (I prefer  CJ bibigo Korean BBQ Marinade & Cooking Sauce)

1/4 cup Dark Brown Sugar

6 Cloves Garlic - minced

6 Scallions - chopped

2 teaspoons Fresh Peeled & Grated Ginger (You can also use Ginger Paste, which is what I do.  I prefer Gourmet Garden)

 

Korean Slaw: (can be prepared and refrigerated overnight)

3 cups Napa Cabbage - roughly chopped

1 cup Daikon Slices - matchstick size

1-1/2 tablespoons Fresh Cilantro - chopped

6 Scallions - diced thin

 

Soy Lime Dressing for Korean Slaw:

2 Limes - squeezed

1/4 cup Soy Sauce

2 tablespoons Mirin

1-1/2 tablespoons Sriracha Sauce

2 tablespoons Extra-Virgin Olive Oil

* Mix all ingredients and refrigerate until ready to use

 

Cooking the Steak: (I use an electric griddle for this, but a regular frying pan is okay - just make sure it's hot enough)

1. Heat griddle to high, approximately 350 degrees.

2. Flash cook the Steak.  This will ensure the outside gets caramelized without over cooking the meat.  Cook for approx. 2 minutes each side.  Place in foil and set aside.

3. Pour remaining marinade into a sauce pan and gently boil, stirring occasionally for about 10 minutes to reduce and thicken. 

 

Korean Slaw:

1. Pour Soy Lime Dressing over prepared Slaw

 

Taco Assembly:

1. Warm Tortillas on griddle if desired, approximately 45 seconds on each side

2. Layer Slaw on Tortilla.  Layer meat on top and drizzle with reduced marinade

3. ENJOY!!!

 

* This recipe was found on The Food Network.  I have altered the ingredients and measurements, which is the recipe I have listed above. 

 

Original Recipe from the Food Network.

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