Tuesday, March 17, 2015

Bulgogi taco

Have you tried Bulgogi taco? There're two very well known Korean taco truck called Korilla in NY and Kogi truck in LA. I am sure there are plenty more but those are the only ones I know. And I have to say, bulgogi and taco is surprisingly totally delicious pairing. Savory, slightly sweet meat wrapped in soft tortilla. Yum. You can use whatever topping you like as any taco style but cucumber quick pickle is a go to topping for me. And apple slaw, I just stumbled upon it. I have always been using the same slaw dressing but usually I use either pear or daikon. I happened to have just apples that day and decided to give it a try and it is delicious!

If you want the bright red color of Korean slaw but don't want it too spicy, you can mainly use smoked paprika and a little bit of red pepper powder. That's what they do for little kids in Korea. I actually made a full on spicy version, thinking I just wouldn't give it to my tot but he insisted on having it and I just rinsed it off a little for him.

If you prefer milder version of bulgogi taco, you can use sriracha mayo instead of honey gochujang drizzle which Steve did. Traditionally, bulgogi's made with shaved ribeye and I used to make a trip to a Korean grocery store to make it but recently I tried cheesesteak meat and it worked out perfectly. 

If you feel like trying something crossover or fusion or just simply something different but yummy, bulgogi taco is a good fit!

Bulgogi taco

Printable recipe 

Ingredients :

About 12oz shaved beef(cheesesteak style)
1/3 cup bulgogi sauce
6-8 tortillas

Honey gochujang drizzle
1 Tbsp gochujang
1 Tbsp honey
2 tsp soy sauce
1/4 tsp sesame oil
2 tsp vinegar

Cucumber pickle
1/2 English cucumber, sliced very thin(about 1/16" if you can)
1 Tbsp sugar
3 tsp vinegar
1/4 tsp minced garlic
1 tsp salt

Apple slaw
1 medium sized apple or 2 small apples, julienned
1/4 tsp salt
1 clove garlic, minced
1 tsp sugar
1 1/2 tsp vinegar
1 Tbsp red pepper powder
1/8 tsp sesame oil(optional)
1 scallion green part, chopped(optional)

Directions :

1. Marinate shaved beef with bulgogi sauce and leave it in the fridge for at least 20 minutes.

2. Meanwhile, make toppings. Stir all the ingredients for honey gochujang drizzle well and set aside.

3. Cucumber pickle - Mix all the ingredients and add cucumber the last and toss well. Keep in the fridge for at least 30 minutes
4. Apple slaw - Sprinkle salt on the julienned apple and mix rest of the ingredients in another bowl. Toss the apple and slaw dressing together and set aside. 

5. Cook the meat in a pan for a few minutes. - As it's shaved, it cooks very fast. 

6. Warm tortillas and serve with all the toppings. 

* This goes very nicely with sriracha mayo too.

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