Tex-Mex Bulgogi Tacos

Name: Tex-Mex Bulgogi Tacos (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1 lb Wagyu Ribeye-thinly sliced; 1/4 cup Korean Pear Puree; 2 tbsp Soy Sauce; 1 tbsp Mirin; 1 tbsp Sesame Oil; 4 cloves Garlic-minced; 1 tbsp Gochujang (Korean Chili Paste); 1 tsp Ground Ginger; 1/2 tsp Black Pepper; 1/2 cup Mayonnaise; 1 tbsp Gochujang (Korean Chili Paste); 1 tsp Lime Juice; 1 cup Julienned Daikon Radish; 1/2 cup Julienned Carrots; 1/4 cup Rice Vinegar; 1 tbsp Sugar; 1/2 tsp Salt; 8 Handmade Blue Corn Tortillas; 1/4 cup Sesame Seeds-toasted

⏱1h 30m

👥4

🔥600 cal

Hard

🍽️Korean

A luxurious take on Tex-Mex Bulgogi Tacos, featuring premium Wagyu beef, a vibrant gochujang aioli, and house-made pickled vegetables for a refined flavor experience.

1 lb Wagyu Ribeye-thinly sliced

1/4 cup Korean Pear Puree

2 tbsp Soy Sauce

1 tbsp Mirin

1 tbsp Sesame Oil

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(0 reviews)

⏱1h 30m

👥4

🔥600 cal

Hard

🍽️Korean

A luxurious take on Tex-Mex Bulgogi Tacos, featuring premium Wagyu beef, a vibrant gochujang aioli, and house-made pickled vegetables for a refined flavor experience.

#Tacos #Bulgogi #Korean #Tex-Mex #Wagyu #Gochujang #Pickled Vegetables

Instructions

Prepare the Pickled Vegetables: Combine Daikon Radish, Carrots, Rice Vinegar, Sugar, and Salt in a bowl. Let sit for at least 30 minutes.
In a bowl, combine all Marinade ingredients and mix well.
Add the thinly sliced Wagyu Beef to the marinade, ensuring it's fully coated. Marinate for at least 1 hour, or up to 4 hours in the refrigerator.
Prepare the Gochujang Aioli: In a small bowl, whisk together Mayonnaise, Gochujang, and Lime Juice.
Heat a cast iron skillet or grill pan over high heat.
Cook the marinated Wagyu Beef in batches, searing quickly to maintain tenderness (about 2-3 minutes per side).
Warm the Tortillas.
Assemble the tacos: Fill each tortilla with the cooked Wagyu Bulgogi Beef, Pickled Vegetables, a drizzle of Gochujang Aioli, and a sprinkle of toasted Sesame Seeds.
Serve immediately.

Ingredients

1 lb 450 g Wagyu Ribeye-thinly sliced
1/4 cup 60 mL Korean Pear Puree
2 tbsp 30 mL Soy Sauce
1 tbsp 15 mL Mirin
1 tbsp 15 mL Sesame Oil
4 cloves 12 g Garlic-minced
1 tbsp 15 mL Gochujang (Korean Chili Paste)
1 tsp 5 mL Ground Ginger
1/2 tsp 2.5 mL Black Pepper
1/2 cup 120 g Mayonnaise
1 tbsp 15 mL Gochujang (Korean Chili Paste)
1 tsp 5 mL Lime Juice
1 cup 240 g Julienned Daikon Radish
1/2 cup 120 g Julienned Carrots
1/4 cup 60 mL Rice Vinegar
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
8 N/A Handmade Blue Corn Tortillas
1/4 cup 60 g Sesame Seeds-toasted

Equipment

Bowl
Cast Iron Skillet or Grill Pan
Measuring Cups and Spoons
Whisk

Instructions

Prepare the Pickled Vegetables: Combine Daikon Radish, Carrots, Rice Vinegar, Sugar, and Salt in a bowl. Let sit for at least 30 minutes.
In a bowl, combine all Marinade ingredients and mix well.
Add the thinly sliced Wagyu Beef to the marinade, ensuring it's fully coated. Marinate for at least 1 hour, or up to 4 hours in the refrigerator.
Prepare the Gochujang Aioli: In a small bowl, whisk together Mayonnaise, Gochujang, and Lime Juice.
Heat a cast iron skillet or grill pan over high heat.
Cook the marinated Wagyu Beef in batches, searing quickly to maintain tenderness (about 2-3 minutes per side).
Warm the Tortillas.
Assemble the tacos: Fill each tortilla with the cooked Wagyu Bulgogi Beef, Pickled Vegetables, a drizzle of Gochujang Aioli, and a sprinkle of toasted Sesame Seeds.
Serve immediately.

Nutrition per serving

Calories 600

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Tex-Mex Bulgogi Tacos

Tex-Mex Bulgogi Tacos

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