Street Food Dinner: Korean BBQ Taco Truck

Allergens

Gluten (Wheat), Soy, Sesame

Ingredients

• 1 lb beef bulgogi (thinly sliced)
• 8 large flour tortillas
• 2 cups shredded cabbage
• 1 cup Korean pickles
• 1/2 cup gochujang mayo
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup sesame seeds
• 2 tsp sugar
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil

Instructions

1. In a large bowl, combine beef slices with sugar, soy sauce, minced garlic, rice wine vinegar, and sesame oil. Mix well and let it marinate for at least 30 minutes.
2. Heat a grill or grill pan over medium high heat. Cook the marinated beef until cooked through and slightly charred, approximately 5 7 minutes. Remove from heat and set aside.
3. Warm the flour tortillas in the microwave for 20 seconds or on a dry pan for about 1 minute per side.
4. Assemble tacos by layering beef, shredded cabbage, Korean pickles, gochujang mayo, cilantro, green onions, and sesame seeds on each tortilla.

Chef’s Insight

This recipe is inspired by the bustling energy of Korean BBQ taco trucks found in urban street food scenes.

Notes

Feel free to adjust the spiciness of the gochujang mayo according to your preference.