Korean Beef Tacos (Bulgogi) Recipe

Thinly slice beef against the grain and place in a medium mixing bowl.

Stir together all marinade ingredients to dissolve sugar, pour over sliced meat and stir to combine. Cover and refrigerate at least 4 hours or overnight for best results.

Cook's Tip: Let beef stand at room temp 30 minutes before cooking. If you place cold meat on a hot pan, it will cool down the pan too quickly.

Heat a large, heavy non-stick pan over high heat. It's hot enough when you place a piece of meat in the center and it has a strong sizzle. Add meat and let it sauté without stirring for 2-3 minutes or until slightly browned on the bottom then stir and continue cooking additional 3-5 minutes, stirring occasionally or until fully cooked, liquid has evaporated and sauce has thickened. The sugars from the sauce will caramelize onto the beef.

Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning and flipping frequently – they cook really fast so don’t walk away.

Stir together all taco sauce ingredients and if desired, transfer to a Ziploc bag and snip off the corner for easier drizzling. Refrigerate until ready to use.

To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add several sprigs of cilantro, some diced avocado and drizzle the top generously with the taco sauce. You can add a squeeze of fresh lime juice for extra freshness.