Korea x Mexico
Bulgogi beef tacos with kimchi slaw
Seoul does the marinade, Mexico does the wrap, and your hands do the rest.
45 minTime
40 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original627kcalsame
40 gproteinsame
8 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the soy, grated pear, garlic, ginger, brown sugar and sesame oil in a bowl. Add the beef and toss. Marinate 20 minutes at room temperature.
- 2Toss the shredded cabbage and chopped kimchi with the lime juice. Whisk the gochujang into the mayonnaise with 1 tsp water until smooth.
- 3Heat a heavy pan on high heat until it smokes. Add the oil, then half the beef and onion in one layer. Sear 2 to 3 minutes, tossing once.
- 4Repeat with the rest of the beef and onion. Scrape up the sticky bits with 1 tbsp water and pour them over the meat.
- 5Warm the tortillas on a dry tawa on medium heat, about 30 seconds a side. Stack them in a clean cloth.
- 6Stack two tortillas per taco. Add beef, then slaw, a zigzag of gochujang mayo, spring onion, sesame and coriander.
Serve it like this
Stand three tacos in a row on a long plate, leaning on each other. Zigzag the gochujang mayo across all three and scatter sesame and spring onion over the top.
