Bulgogi Tacos
These Bulgogi Tacos feature thinly sliced skirt steak marinated in a savory, slightly sweet, and spicy sauce, perfect for corn tortillas. Bulgogi literally translates to “fire” and “meat”, so make sure you sear that meat! Pair them with napa slaw and sriracha mayo.
Yields: 4-6 servings
Prep time: 20 minutes (plus at least 2 hours marinating time)
Cook time: 10-15 minutes
Special Equipment: Blender or Food Processor
Ingredients
1 lb skirt steak, thinly sliced
2 tbsp soy sauce
1 tbsp brown sugar, packed
1 tbsp gochujang
1 tbsp sesame oil
½ a small onion (about ¼ cup), roughly chopped
3 cloves garlic, peeled
1-inch fresh ginger, peeled and roughly chopped
½ kiwi or ¼ Asian pear, peeled and roughly chopped
12-18 corn tortillas
This Charred Napa Slaw or another shredded cabbage slaw
Jalapenos, sliced for garnish
Lime wedges, for garnish
Cilantro, for garnish
Sriracha Mayo, for garnish
Directions
Marinate the Steak: In a blender or food processor, combine the soy sauce, brown sugar, gochujang, sesame oil, chopped onion, garlic, ginger, and kiwi (or Asian pear). Process until a smooth, adding water if needed.
Place the thinly sliced skirt steak in a large bowl or a resealable plastic bag. Pour the marinade over the steak, ensuring all pieces are well coated. Massage the marinade into the meat. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and tenderize the meat.
Cook the Bulgogi: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if desired. Once hot, add the marinated skirt steak with marinade in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 without touching it before flipping, Flip the beef and let sear and cook steak through. Avoid overcooking to keep the steak tender. and the steak seared.
Warm the Tortillas: While the bulgogi is cooking, warm the corn tortillas. If grilling, toast each side of the tortilla until toasted and move to a tortilla warmer. You can also heat them in a dry skillet 15-30 seconds each side.
Assemble the Tacos: To assemble, place a generous portion of the cooked bulgogi onto a warm corn tortilla. Top with Charred Napa Slaw and drizzle Sriracha Mayo to finish.
