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Beef Bulgogi Tacos

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Tacos are always a hit in my household, and these Korean-inspired offerings even more so! Beautifully marinated, tender beef, crunchy fresh cabbage and a spicy mayo… these are umami-laden parcels of pure delight.

WATCH THIS RECIPE

BEEF BULGOGI TACOS

PREP TIME

10 minutes
COOK TIME

25 minutes
SERVES

4
Ingredients

¼ cup light soy sauce

1 tbsp mirin

1 tbsp sugar

1 tsp sesame oil

2 garlic cloves, finely grated

1 tbsp finely grated ginger

2 x 200g (7 oz) rib eye steaks

12 flour tortillas

shredded cabbage, to serve

kimchi, to serve

finely sliced spring onion (scallions), to serve

sesame seeds to sprinkle

 

Gochujang mayo:

2/3 cup mayonnaise

1 tbsp gochujang paste*

2 tsp mirin

½ tsp sesame oil

Steps
Step 1

Place the soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic and ginger in a large bowl. Add the beef and turn to coat. Marinate for at least 10 minutes or up to 2 hours.

Step 2

For the mayo, combine all the ingredients in a bowl. Set aside for later.

Step 3

Heat a char grill, barbecue plate or frying pan over high heat. Drain the beef from the marinade and cook for a minute each side to develop a nice deep colour. Then turn the heat to low and cook the steaks, turning often, for 3-4 minutes (medium-rare) or until cooked to your liking. You can also baste with leftover marinade as the steaks cook. Transfer beef to a plate and set aside for 5 minutes to rest. Thinly slice.

Step 4

Cook the tortillas in a pan or on the chargrill for 1 minute each side to until softened. Wrap them in a clean tea towel to keep warm.

Step 5

To assemble, spread a generous slick of gochujang mayo on each tortilla. Top with the cabbage, beef and kimchi. Sprinkle with spring onion and sesame seeds.

Note Icon

Notes:

– Gochujang is a fermented Korean chilli paste available in the Asian aisle of most supermarkets or from an Asian grocery store.

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