Description

The following ingredients are needed to make Seoulful Kimchi and Bulgogi Beef Tacos:

Ingredients

1 pound beef (thinly sliced), such as ribeye or sirloin
1/2 cup bulgogi marinade (store-bought or homemade)
1 cup kimchi, chopped (store-bought or homemade)
8-10 corn tortillas
1/4 cup chopped green onions
1/4 cup toasted sesame seeds
1/4 cup crumbled queso fresco (or feta cheese)
1 tablespoon Gochujang sauce (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon ground black pepper
2 tablespoons vegetable oil
Salt, to taste
Optional toppings: diced radishes, pickled carrots, cilantro, sriracha

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Instructions

In a large bowl, whisk together bulgogi marinade, Gochujang sauce, soy sauce, brown sugar, black pepper, and 1 tablespoon of vegetable oil. Add the sliced beef and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat a large skillet or grill pan over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off. Cook the beef for 3-4 minutes per side, or until cooked to your desired level of doneness. Transfer the beef to a cutting board and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped kimchi and cook for 2-3 minutes, or until it starts to caramelize and develop a deeper flavor.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Assemble the tacos by placing a few slices of the bulgogi beef onto a tortilla, followed by a spoonful of the caramelized kimchi, some chopped green onions, toasted sesame seeds, and crumbled queso fresco. Drizzle with a little bit of soy sauce and Gochujang sauce, if desired.

Notes

For an extra crispy taco shell, pan-fry the corn tortillas in a little oil before filling. If using store-bought kimchi, try to find a brand with a good balance of spicy and sour. Adjust the amount of Gochujang sauce to your desired level of spiciness. To make the dish more substantial, serve with a side of steamed bok choy or kimchi fried rice.

Prep Time: 20
Cook Time: 15
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 8
Sodium: 405
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 28
Fiber: 3
Protein: 13
Cholesterol: 26