Sizzling Korean BBQ Taco Street Food

Allergens

Soy, Gluten (if using store-bought tortillas)

Ingredients

• 8 small corn tortillas
• 1 lb beef bulgogi (thinly sliced ribeye steak)
• 2 cups shredded cabbage
• 1 cup thinly sliced Korean pickles
• 1/2 cup thinly sliced green onions
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp toasted sesame oil
• Salt and pepper, to taste

Instructions

1. In a medium bowl, mix together gochujang, soy sauce, brown sugar, rice vinegar, garlic, ginger, and toasted sesame oil. Season with salt and pepper to taste. Set aside.
2. Heat a large skillet or grill over high heat. Cook the beef bulgogi for 3 4 minutes, until browned and cooked through. Remove from heat and add the marinade sauce, stirring well to combine.

Chef’s Insight

This recipe captures the essence of Korean BBQ with a fun, interactive twist that brings people together.

Notes

Feel free to adjust the heat level by adding more or less gochujang to taste.