Korean Beef Bulgogi Tacos

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Home > posts > 2015 > 09 > 2015-09-09_Korean_Beef_tacos.html

Korean Beef Bulgogi Tacos

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Meredith and I made korean beef tacos. We used this beef bulgogi^[@rev] recipe as the marinade. We actually made the marinade Sunday night but didn't add the beef until yesterday. We followed the recipe pretty closely except used less beef (0.675lbs -- see photos below) but the same amount of marinade. Anyway, we marinated it overnight and then cooked it on the grill pan (warmed up at 7-8/10). The grill pan was good since the marinade dripped down but it was still hard since I couldn't see the meat well. Actually, next time, I think I would cook a whole piece of meat, let it rest, then cut it.

Anyway, on my plate, I also quickly heated 3 corn tortillas (50 cal each) and had some lettuce. Meredith just had it on lettuce.

The rest of the toppings were:

Picked Red onions^[@rev]
- Followed the recipe but heated it all to dissolve the sugar. End result was a bit salty
Red Cabbage Slaw ("Curtido^[@rev]")
- Notes:
  - Used red cabbage instead of green cabbage
  - Skipped the carrot
  - Used red onion
- The end result was pretty good. I actually enjoyed snacking on it too. Could have been a bit more pickled in the future but this was fine
Gochujang -- Korean spicy miso
- See this Kitchn post for more information
- Was a bit strange. I also tried to put it on top. Next time I would put it under the beef.
- Note that I used very little
Chopped Cilantro
Chopped green onion
Shredded cheese
- Just on mine

Overall, it was pretty good. And rather low in points -- especially the ones served only on the lettuce, though the corn tortillas weren't too many points.

We will make this again!

Future Changes

Some of this I said above but in the future I would:

Use a big (thin) cut of meat and slice it after cooking
Put the Gochujang on the bottom
More meat
More seasonings and maybe some reserved marinade

Additional Photos

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| The beef we used | Everything laid out and ready to go | Building the tacos |
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