Korean Bulgogi Taco
We had some guests over for dinner last night. I got really excited because one of them said that she was a big fan of Korean food! I didn’t know what I was going to make but one particular recipe kept on popping in my head and that was “Bulgogi Taco”. I had heard so much about Bulgogi Taco but I still hadn’t tried it myself. I guess there are some Korean BBQ taco trucks in Southern California that are really popular. I really need to try it someday but since I live in Northern California and I have no idea where to find those tacos, I decided to make it at home for the guests.
And the result was… amazing! The guests really enjoyed it and said “Wow, it’s better than the normal tacos!” What a complement, right? I love normal tacos (only homemade, though) and the bulgogi taco is definitely different from the normal ones, but in a good way. I also found a Gochujang Aïoli Sauce recipe here. I changed the recipe a little bit though. I added some yogurt instead of sour cream. I replaced taco seasoning with chili powder and smoked paprika. The sauce was amazing!
For the toppings for the taco, I used some thinly sliced cucumbers, green onions and tomatoes. The cucumbers went really well with the bulgogi flavors. I think some matchstick carrots or even jalapenos would go great, too.
The sauce is gochujang (Korean red chili pepper paste) based, mixed with some mayo and some seasonings. I thought it was the highlight of the whole meal. It really brought wonderful flavors to the meal. The sauce is the best when used immediately after it’s made. So make the sauce just before serving the tacos.
To make Bulgogi Taco, cut thinly sliced beef tenderloin or rib eye meat into 2 inch pieces.You need about 1 1/2 lbs meat.
Pour in the Bulgogi sauce to the meat and stir well and let it marinade about 20-30 minutes. I like to use CJ brand Bulgogi sauces. They are usually really good! I used the same bulgogi sauce I used for my shrimp noodle bowl recipe. I am still in the process of coming up with a good bulgogi sauce recipe. I will make sure to share it when I do come across a great homemade bulgogi sauce recipe.
Add some sesame seeds to the marinade and cook the meat in large pan until the meat is cooked.
Make the Gochujang Aïoli Sauce by combining all ingredients in a bowl.
- 1½ lbs thinly sliced beef tenderloin or rib eye, cut into 2-inch pieces
- 1½ cups Bulgogi sauce (homemade or purchased)
- 1 tablespoon sesame seeds
- 8 small flour tortillas
- 2 green onions, chopped
- 2 tomatoes, diced
- 2 small cucumbers or 1 medium cucumber, thinly sliced
- For the Gochujang Aïoli Sauce: ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1½ tablespoons gochujang
- 1 tablespoon minced garlic
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1½ tablespoons freshly squeezed lime juice
- Marinade the meat in the bulgogi sauce for 20-30 minutes. Add 1 tablespoon sesame seeds. Cook the meat over medium high heat, until cooked.
- Prepare toppings and place them in separate bowls to serve.
- Make the Gochujang Aïoli Sauce by combining the mayo, gochujang, yogurt, garlic, chili powder, smoked paprika, salt, pepper and the lime juice in a bowl.
- Prepare tortillas in wet paper towel and microwave for 20 seconds or more or until warm.
- Place the meat on a warm tortilla, top with cucumbers, green onions, tomatoes, and 1 tablespoonful of the sauce.
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