From Our Food and Drink Archives

Beef Bulgogi Soft Tacos



3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) mirin
2 tsp (10 mL) black sesame seeds
1 tsp (5 mL) granulated sugar
1 garlic clove, finely chopped
1 lb (500 g) boneless beef short ribs, cut into ½-inch (5 mm) slices



⅓ cup (75 mL) gochujang
¼ cup (60 mL) unseasoned rice vinegar
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) sesame oil



½ cup (125 mL) mayonnaise
3 green onions, finely chopped



2 cups (500 mL) shredded iceberg lettuce
½ cup (125 mL) chopped cabbage kimchee
Juice of 1 lime
8 small flour tortillas
1 cup (250 mL) thinly sliced cucumber


  1. For beef, combine 3 tbsp (45 mL) soy sauce, mirin, sesame seeds, 1 tsp (5 mL) sugar and garlic in a large mixing bowl. Add beef and toss to coat. Allow to marinate for at least 1 hour at room temperature, or overnight in the refrigerator.
  2. To make chili sauce, combine gochujang, rice vinegar, 2 tbsp (30 mL) sugar, 1 tbsp (15 mL) soy sauce and sesame oil in a small bowl. Whisk until sugar has dissolved.
  3. For green onion mayonnaise, combine mayonnaise with onions in a small bowl.
  4. When ready to serve, heat indoor grilling pan to high. Combine lettuce, kimchee and lime juice in a medium bowl. Grill beef for 1 minute per side for medium-rare. Remove to a cutting board and slice into strips.
  5. Slather tortillas with green onion mayonnaise. Divide lettuce mixture and beef among tortillas. Top each with several slices of cucumber. Drizzle with chili sauce and roll or fold up.
Makes 8 tacos