Ingredients
Bulgogi:
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2 pounds rib-eye steaks
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½ yellow onion, cut into chunks
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½ Asian pear, peeled and coarsely chopped
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4 cloves garlic, peeled
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1 (1/2 inch) piece ginger root, peeled
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¼ cup sake
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¼ cup soy sauce
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¼ cup dark brown sugar
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1 tablespoon sesame oil
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1 teaspoon ground black pepper
Cucumber Salad:
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1 tablespoon rice vinegar
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1 tablespoon white sugar
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1 tablespoon minced garlic
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2 teaspoons gochugaru (Korean red pepper flakes), or to taste
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1 teaspoon sesame oil
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1 teaspoon salt
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5 small cucumbers, cut into 1/8-inch slices
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2 green onions, thinly sliced
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1 tablespoon canola oil
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1 teaspoon toasted sesame seeds
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12 (6 inch) white corn tortillas
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1 avocado, thinly sliced
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5 green onions, thinly sliced on the diagonal
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½ cup chopped fresh cilantro
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2 tablespoons gochujang (Korean hot pepper paste), or to taste
Directions
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Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
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Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
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Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
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Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
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Remove beef from refrigerator about 20 minutes before cooking.
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Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
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Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.
Cook's Note:
Substitute honey for the sugar if preferred.
Nutrition Facts (per serving)
| 268 | Calories |
| 13g | Fat |
| 26g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 19% |
| Cholesterol 27mg | 9% |
| Sodium 560mg | 24% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 4g | 14% |
| Total Sugars 9g | |
| Protein 12g | 23% |
| Vitamin C 7mg | 8% |
| Calcium 60mg | 5% |
| Iron 2mg | 11% |
| Potassium 433mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
