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Best Kimchi Bulgogi Tacos with Tangy Pickled Veggies

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Delicious tacos filled with marinated beef and refreshing pickled vegetables.

Ingredients

Scale
  • 1 lb Thinly Sliced Beef (Ribeye or sirloin)
  • 1/4 cup Soy sauce (regular or low-sodium)
  • 2 tbsp Brown sugar (honey or maple syrup also work)
  • 2 cloves Fresh minced garlic
  • 1 tsp Fresh minced ginger
  • 1 tbsp Sesame oil
  • 1/2 tsp Black pepper
  • 1/4 cup Pear juice (or grated apple/unsweetened apple sauce)
  • 1/2 cup Grated onion
  • 1 cup Thinly sliced cucumber
  • 1 cup Julienned carrots
  • 1 cup Julienned daikon radish
  • 1/2 cup Thinly sliced red onion
  • 1/2 cup Rice vinegar (or white vinegar)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 8 Small corn or flour tortillas
  • 1 cup Well-fermented napa cabbage kimchi
  • 1/4 cup Mayonnaise
  • 2 tbsp Gochujang (Korean chili paste)
  • 1/4 cup Freshly sliced green onions
  • 1 tbsp Toasted sesame seeds

Instructions

  1. Prepare the Pickled Veggies by thinly slicing or julienning your cucumbers, carrots, daikon, and red onion. Place them in a heatproof bowl or jar.
  2. Make the Pickling Liquid by combining the rice vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat, stirring until dissolved.
  3. Combine Veggies and Liquid by pouring the hot pickling liquid over the prepared vegetables, ensuring they are submerged. Let them cool, then refrigerate for at least 30 minutes.
  4. Marinate the Bulgogi Beef by whisking together soy sauce, brown sugar, garlic, ginger, sesame oil, black pepper, pear juice, and grated onion in a bowl.
  5. Coat the Beef by adding the thinly sliced beef to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
  6. Cook the Bulgogi in a skillet over medium-high heat, working in batches, cooking for 2-3 minutes per side until browned.
  7. Prepare the Kimchi (optional) by stir-frying it for 3-5 minutes in the same pan until warmed through, then transfer to a serving bowl.
  8. Warm the Tortillas in a skillet or microwave until pliable.
  9. Assemble Your Tacos by laying out tortillas and spooning cooked bulgogi, warm kimchi, and drained pickled veggies onto each. Drizzle with gochujang mayo and garnish.

Notes

For optimal flavor, let the beef marinate longer. Use various veggies for pickling based on your preference.

Nutrition

Find it online: https://tashirecipez.com/kimchi-bulgogi-tacos-tangy-pickled-veggies/

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