Korean Bulgogi Bbq Beef Tacos
Whattd’you have for Sunday night dinner? Because we had these. Bbq Beef Tacos — the Korean way — with a Kale slaw so good it’ll knock your socks off — with a side of Pico De Gallo.
It was one of those celebratory dinners…one of those experimental things that works and you want to kiss yourself.
Pico De Gallo…how I love thou.
This was incredible. Juicy, sweet and soy’d up Korean beef strips wedged into the most perfect flour tortillas I could find…with a crisp and fresh Kale ‘Slaw and creamy greek yogurt (or sour crew,)…one of the best flavour combinations I’ve had in a long time.
Because who doesn’t love sizzling steak, anyway?
And I never would have thought to use Kale…except they were on sale which got my brains to thinking…
So….causally strolling over to the fresh produce section…I found a bag of Kale Slaw in the fridge. I think God was on my side for this one. But I have included it into the recipe anyway, in case you can’t find the same in your country. It’s ok. I got you.
The dressing on this Kale Slaw worked so unbelievably well with these Taco’s.
So good…that the Pico Del Gallo was kinda left on the side lines and dipped into occasionally for good measure.
Korean Bulgogi Bbq Beef Tacos
- 1 cup low-sodium soy sauce
- ½ cup mirin
- ½ cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic , crushed
- 1 teaspoons peeled fresh ginger , grated or minced
- 1 tablespoon fresh coriander , finely chopped
- 1 kg | 2lbs flank steak (or eye fillet/scotch fillet)
- 12-14 mini flour tortillas , warmed
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 tablespoon Mirin
- 2 teaspoons sesame oil[
- 1 cup Kale , shredded
- 1 cup red cabbage (or green/Chinese), grated
- 1 carrot , peeled and grated
- ¼ cup fresh cilantro , chopped
Pico De Gallo
- 2 ripe tomatoes , diced
- ¼ cup freshly chopped Cilantro/Coriander
- ½ red onion , finely chopped
- ½ lime , juiced
- ½ Jalapeño , sliced and seeds removed
- 1 tablespoon olive oil
- Salt to taste
- Sour Cream or Greek Yogurt
- Limes , for serving
For the Beef:
- Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).
- Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
- Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
- Cut the beef into strips and coat them in the reserved marinade sauce.
For The Kale Slaw:
- Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.
For the Pico De Gallo:
- Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.
For the Tacos:
- Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.