These tacos are going to make you very happy, I promise. Don’t let the long list of ingredients turn you off, it is really as simple as can be. The Kimchi for instance is done in minutes rather than days. Obviously it is not fermented like the real deal, but just as tasty I assure you.
I pan fry the Bulgogi so it’s nice and quick and accessible to everyone. Then rolled in simple soft tacos or wraps, because it’s just so easy and fun. I like all things wrapped, not just food (think presents!) I am not the kind of person who has ever said, Oh, you shouldn’t have… seriously. Who says that, and who ever means it???? Anyway….moving on….
So, yes, this is made in a flash really. Just read it through, start with the marinade for the bulgogi, put it in the fridge (maybe do it in the morning if you have time). Then make the Kimchi. Stir together the lime aioli and leave the rest for later. Then at dinner time it’s a flash to get on the table. But don’t fret if you don’t have time to marinate it all day, even an hour gives off a lot of flavour. Also I leave the pear sliced and not chopped or grated (like in some recipes) because I love the flavour and texture when it’s cooked together with the beef.
INGREDIENTS BEEF BULGOGI TACOS:
- Beef Bulgogi
- Lime Garlic Aioli
- 2 Avocados
- 4 – 8 Tortillas or soft Tacos depending on size
- 1 – 2 extra lime for serving
- some radishes for serving (optional, just for color)
- salad greens
INGREDIENTS 5 MINUTE KIMCHI:
- 4 cups shredded Napa cabbage
- 2 tbsp. rice vinegar
- 2 tsp. salt
- 2 cloves of garlic grated
- 1 tbsp. grated ginger
- 1 tbsp. honey or coconut sugar
- 1 to 2 tablespoons Korean red pepper flakes (gochugaru) or 1 tablespoon sambal oelek
- 1 large carrot, peeled and cut into match sticks
- 8 ounces daikon or radishes, peeled and cut into match sticks
Place all the ingredients for the Kimchi in a bowl and crunch together with your hands, let marinate while you prepare the rest.
INGREDIENTS BEEF BULGOGI:
- 1 pear, peeled and sliced very thin
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and grated
- 2 tablespoons soy sauce or Tamari
- 2 -3 teaspoon or hot sauce or sambal oelek
- 1 tablespoon grated peeled ginger
- 1 tablespoon coconut sugar
- 1 tablespoon toasted sesame oil
- 1 pound steak, thinly sliced
- 2 tablespoons vegetable oil, divided
- Combine pear, onion, garlic, soy sauce, hot sauce, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.
- Using a sharp knife, slice meat into very thin strips.
- Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
- Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes.
- Transfer to a plate. Repeat with remaining meat.
INGREDIENTS LIME AÏOLI:
- juice of 1/2 lime
- 1/4 cup Crème Fraîche
- 1/2 cup mayonnaise
- 1 tsp. hot sauce
- 1 tsp. dry garlic powder or granules, or 1 clove garlic peeled and grated (I prefer dry in this case)
- 1 tsp. onion powder
- salt and black pepper to taste
Mix all the ingredients in a bowl and set aside until ready to use.
To serve the tacos, heat the tortillas or tacos as directed by the package.
Place some of the beef in the taco, top with kimchi and lime aïoli. Serve straight away.