Korean Bulgogi Tacos
Let’s say you’re stuck at home and decide to make bulgogi for dinner, then suddenly realize that you’ve run out of rice. I’m not saying that was how these were invented…but in my kitchen that’s how it happened. Running out of rice in an asian kitchen may be sacrilege but running out tortillas in an LA home is even worse, that’s why I always have some on hand for emergencies like this.
Korean food and tacos is currently the unofficial mash-up food trend of Los Angeles. While going out and having the professionals make Korean tacos is always my first choice, these will do in a pinch. Or if you run out of rice. Sacrilege.
Korean Bulgogi Tacos
Ingredients:
1 lb thinly sliced beef
1/4 cup soy sauce
1/4 cup mirin
2 Tablespoon sugar
1 Tablespoon grated pear
1 teaspoon sesame oil
2 cloves garlic, minced
freshly ground pepper
corn tortillas
pico de gallo ingredients:
1 tomato, diced
1/2 cup red onion, diced
2 Tablespoons cilantro, rough chopped
juice of half a lime
1/4 teaspoon cayenne
salt and pepper
Instructions:
In a small bowl whisk together the soy sauce, mirin, sugar, grated pear, sesame oil, garlic and pepper. In an airtight container, pour the marinade over the beef and refrigerate for one hour.
Prepare the pico de gallo by stirring together the tomato, red onion and cilantro. Add the lime juice and season with cayenne and salt and pepper. Keep refrigerated.
When you are ready to cook, discard the extra marinade and in a grill pan over medium high heat, cook the beef until cooked through.
Serve in warmed corn tortillas with pico de gallo.