Spicy Korean BBQ Street Tacos

Allergens

Wheat (gluten), Soy

Ingredients

• 1 lb beef bulgogi (thinly sliced beef)
• 8 street taco
• sized flour tortillas
• 1 large white onion, thinly sliced
• 2 cups shredded cabbage
• 1 cup Korean pickled radish
• 4 oz gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp black pepper
• 1/4 cup chopped green onions

Instructions

1. In a large bowl, mix together the gochujang, soy sauce, sugar, sesame oil, garlic, ginger, and black pepper. Coat the beef slices evenly in the marinade and let it sit for 30 minutes.
2. Preheat your grill or grill pan to medium high heat. Grill the onion slices until they are slightly charred and softened, about 3 4 minutes per side. Remove from the grill and slice into thin strips.
3. Grill the marinated beef for 2 3 minutes per side or until cooked through. Once done, remove the beef from the grill and thinly slice it against the grain.
4. Warm the tortillas on the grill for about 10 seconds on each side. Assemble the tacos by layering beef, onions, cabbage, and pickled radish. Top with chopped green onions and serve immediately.

Chef’s Insight

The perfect balance of spicy, smoky, and tangy flavors will leave you wanting more of these addictive Korean BBQ street tacos.

Notes

Be sure to slice the beef against the grain for a tender texture.