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  • Korean Bulgogi Tacos, Asian Pear Kimchi Salsa

    Ingredients

    Marinade

    6 Portions

    • Ingredients
      Amount
    • Soy sauce
      1/4 cup
    • Rice vinegar
      2 Tbsp.
    • Sesame oil
      2 Tbsp.
    • Garlic, minced
      2 Tbsp.
    • Ginger, minced
      2 Tbsp.
    • Korean chili flakes or red pepper flakes
      2 Tbsp.

    • Ingredients
      Amount
    • Canola oil
      As needed
    • Veal top round, cap off, 1 ½-inch slices
      2 Lbs.

    Kim Chi Salsa

    • Ingredients
      Amount
    • Asian pear or bosc pear, peeled, small dice
      2 ea.
    • Kim chi, squeezed, small dice
      2 cups
    • Red onion, small dice
      1 cup
    • Cilantro, chopped
      1/4 cup
    • Rice vinegar
      2 Tbsp.
    • Lime juice
      2 Tbsp.
    • Salt
      1-2 tsp.

    • Ingredients
      Amount
    • Corn tortillas, small
      12 ea.
    • Gochujang paste
      3 Tbsp.

    • Ingredients
      Amount
    • Avocado, sliced
      2 ea.
    • Sour cream, thinned with lime juice
      1 cup
    • Lime juice
      as needed
    • Radishes, thinly sliced
      4 ea.
    • Scallions, thinly sliced
      1 cup

    Method

    For the Marinade

    1. Combine all the ingredients and add the veal. Refrigerate for 1 hour.

    For the Kim Chi Salsa

    1. Combine all salsa ingredients and keep refrigerated.
    2. Remove the meat from the marinade.
    3. Heat a griddle with some canola oil and cook the veal on high, turning the pieces often until cooked through and slightly charred.
    4. Heat the tortillas over the open flame and keep warm, wrapped in foil.

    To Assemble

    1. Spread 1 teaspoon of gochujang on the tortilla and top with the bulgogi, then the salsa, avocado, sour cream, radishes, and garnish with scallions.