Korean BBQ Tacos – Seoul Sizzling Street Food

Allergens

Soy, Wheat (gluten in lettuce)

Ingredients

• 1 lb thinly sliced beef sirloin
• 6 large lettuce leaves, washed and separated
• 4 tbsps gochujang (Korean red chili paste)
• 3 tbsps soy sauce
• 2 tbsps brown sugar
• 1 tbsp rice wine vinegar
• 2 tsps toasted sesame oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Optional: cheddar cheese, pickled radish, kimchi, green onions

Instructions

1. In a large bowl, whisk together gochujang, soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, and onion.
2. Add beef slices to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Heat a grill or grill pan over medium high heat. Cook the marinated beef until browned and slightly charred on both sides. Season with salt and pepper to taste. Remove from heat.
4. Assemble tacos by placing a lettuce leaf on each plate, topping it with cooked bulgogi, and adding any desired toppings. Fold the lettuce leaves around the filling and enjoy!

Chef’s Insight

The key to this dish is marinating the beef for long enough to ensure it absorbs the flavorful sauce but not so long that it becomes too tender. A little char goes a long way in elevating this dish to new heights.

Notes

Feel free to experiment with other vegetables or sauces for a personalized touch.