In a bowl, combine all Marinade ingredients and mix well.
Add the thinly sliced Beef to the marinade, ensuring it's fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
While the beef marinates, prepare the Kimchi Slaw: In a separate bowl, combine Shredded Cabbage, chopped Kimchi, Mayonnaise, Rice Vinegar, and Sesame Oil. Mix well and set aside.
Heat a large skillet or grill pan over medium-high heat.
Cook the marinated Beef in batches, stirring frequently, until browned and cooked through (about 5-7 minutes).
Warm the Tortillas according to package directions.
Assemble the tacos: Fill each tortilla with the cooked Bulgogi Beef, Kimchi Slaw, and chopped Cilantro.
Serve immediately.
Ingredients
4
1 lb450 gRibeye-thinly sliced
1/4 cup60 mLSoy Sauce
2 tbsp30 mLBrown Sugar
1 tbsp15 mLSesame Oil
3 cloves9 gGarlic-minced
1 tbsp15 mLRice Vinegar
1 tsp5 mLGochujang (Korean Chili Paste)
1 tsp5 mLGround Ginger
1/2 tsp2.5 mLBlack Pepper
1 cup240 gShredded Cabbage
1/2 cup120 gKimchi-chopped
2 tbsp30 mLMayonnaise
1 tbsp15 mLRice Vinegar
1 tsp5 mLSesame Oil
8N/ACorn or Flour Tortillas
1/4 cup60 gCilantro-chopped
Equipment
Bowl
Skillet or Grill Pan
Measuring Cups and Spoons
Instructions
In a bowl, combine all Marinade ingredients and mix well.
Add the thinly sliced Beef to the marinade, ensuring it's fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
While the beef marinates, prepare the Kimchi Slaw: In a separate bowl, combine Shredded Cabbage, chopped Kimchi, Mayonnaise, Rice Vinegar, and Sesame Oil. Mix well and set aside.
Heat a large skillet or grill pan over medium-high heat.
Cook the marinated Beef in batches, stirring frequently, until browned and cooked through (about 5-7 minutes).
Warm the Tortillas according to package directions.
Assemble the tacos: Fill each tortilla with the cooked Bulgogi Beef, Kimchi Slaw, and chopped Cilantro.
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