Korean Beef Bulgogi Tacos
“The very first recipe from the latest cookbook by Jord Althuizen.”
Wait a minute, a fusion of Korean and Mexican? Yes, indeed! The origin of this special mix lies in the food truck scene of Los Angeles. Here, the owner of the Kogi BBQ Truck came up with this unique combination by using Korean classics such as bulgogi and kimchi to fill tacos. Korean tacos are now a well-known concept in the U.S. and Canada, and after making this recipe, they will be in your home too.
The ingredients:
(4 personen )
- 500 g steak (bavette, skirt steak, or ribeye)
- 8 small soft tacos
- 8 sprigs of cilantro
- 8 lime wedges
Beef Bulgogi marinade
- 60 ml soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 garlic cloves
- 1 tbsp freshly grated ginger
- 1 tbsp gochujang (Korean chili paste, or sambal as an alternative)
- 2 tbsp sunflower oil
- 1 tbsp sesame seeds
Mango-coleslaw
- 1 mango, peeled and diced
- 200 g red cabbage, thinly sliced
- 3 spring onions, thinly sliced
- 2 tbsp cilantro leaves, finely chopped
- 2 tbsp sunflower oil
- Juice and grated zest of 2 limes
- Salt and freshly ground black pepper
Kimchimayonaise
- 150 g kimchi, drained
- 100 g mayonnaise
- 150 g sour cream
- 1 tbsp gochujang (Korean chili paste, or sambal as an alternative)
- Salt and freshly ground black pepper
Benodigdheden:
- Blender or immersion blender
- BBQ or grill for direct grilling
- Cast iron grill grate
- Meat thermometer
How to make:
Duration: Preparation 2.5 hours
Cooking: 20 minutes
Cut the steaks into strips 4 cm wide. Mix all the ingredients for the Beef Bulgogi marinade well and add the steak strips. Marinate for at least 2 hours in the refrigerator.
Start by making the mango-coleslaw by mixing all the ingredients together and seasoning with salt and freshly ground black pepper. For the kimchi mayonnaise, combine all the ingredients and blend them in a blender or with an immersion blender until smooth.
Next, prepare the BBQ or grill for direct grilling and heat it to a temperature of 220°C. Remove the steaks from the marinade and grill them on the BBQ until they reach an internal temperature of 54°C. Then cut the steak into cubes. Briefly warm the soft tacos on the BBQ and generously fill them with the mango-coleslaw and beef bulgogi. Garnish the tacos with the kimchi mayonnaise, and optionally some coarsely chopped cilantro and a lime wedge.
Enjoy! Have you made this dish? Tag us on Facebook or Instagram @smokeygoodness.
