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

Korean Beef Bulgogi Tacos Wednesday, September 09, 2015, 09:00 PM

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Meredith and I made korean beef tacos. We used this beef bulgogi 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
  • Followed the recipe but heated it all to dissolve the sugar. End result was a bit salty
• Red Cabbage Slaw ("Curtido")
  • 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

Tags: beef, korean, tacos