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Recipe Detail Page
Beef Bulgogi Soft Tacos
Summer 2012
L.A.’s Kogi Barbecue first introduced the world to tacos with a Korean twist, cleverly using Twitter to announce its trucks’ locations. The rage for its playful treats shows no sign of slowing any time soon. Our own version is packed with juicy grilled steak, refreshing cucumber and sweetly addictive spice.
While common pantry items in Korea, both the kimchi and the gochujang (a spicy-sweet chili paste used extensively in Korean cuisine)will require a visit to a well-stocked Asian grocer.Try the chili sauce tossed with deep-fried chicken wings too.
BEEF BULGOGI
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) mirin
1 tsp (5 mL) sugar
2 tsp (10 mL) black sesame seeds1 clove garlic, finely chopped1 lb (500 g) boneless beef short ribs, cut into ¼-inch-thick (5-mm) slices
CHILI SAUCE
1/3 cup (80 mL) gochujang
¼ cup (60 mL) unseasoned rice vinegar
1 tbsp (15 mL) soy sauce
2 tbsp (30 mL) sugar
1 tbsp (15 mL) sesame oil
GREEN ONION MAYONNAISE
3 green onions, finely chopped
½ cup (125 mL) mayonnaise
2 cups (500 mL) shredded iceberg lettuce
½ cup (125 mL) chopped cabbage kimchi
Juice of 1 lime
8 small flour tortillas1 cup (250 mL) thinly sliced cucumber
1 For the beef, combine the soy, mirin, sugar, sesame seeds and garlic in a large mixing bowl.Add beef and toss to coat. Allow to marinate for at least 1 hour, or overnight in the refrigerator.
2 To make the chili sauce, combine gochujang, rice vinegar, soy, sugar and sesame oil.Whisk until sugar is dissolved.
3 For the green onion mayo, combine onions and mayonnaise.
4 When ready to serve, heat barbecue to high. Combine iceberg lettuce, kimchi and lime juice. Grill beef 1 minute per side for medium rare. Remove to a cutting board and chop into strips. Slather tortillas with the mayonnaise, divide lettuce mixture and beef between them and top each with several slices cucumber.
Drizzle with chili sauce.Serves 4
