I have had a major craving for any and all kinds of Asian cuisine lately. I love it all – except Thai, which is beginning to change now that one of my friends gave me the most delicious recipe (seriously, it’s the best pad Thai I’ve ever had). I love that Asian cuisine is vastly different from region to region and because of that there are so many flavors to explore. I wanted to create something using those flavors, but putting them in something that I’m super familiar with. So, naturally, I decided to make these Korean-inspired grilled beef (bulgogi) tacos.
Cheese and Asian food normally are the last thing I think of that pair well together, but in this instance, it really works. The tacos get that spicy kick from the marinade and the sliced chilis on top (completely optional – you can leave them out if you’d like), and the cheese is that mellowing flavor. The kimchi topping gets a little sticky and has just a touch of sweetness that really rounds out the dish, and the beef is just incredible. It melts in your mouth – it’s that tender and that good. If you’re tired of the same old tacos (which how could you ever be? here are some others you can try: 1 // 2 // 3 // 4), then these may just be a great twist to your next Taco Tuesday.
Ingredients
- 1/2 yellow onion, minced
- 2 Tbsp garlic, minced
- 1 heaping Tbsp ginger, minced
- 3/4 cup soy sauce
- 2 Tbsps honey
- 2 tsps sesame oil
- 1 Tbsp sesame seeds
- 1 chili pepper, sliced thin
- 1 pound boneless rib eye steak, sliced very thin against the grain
- Oil, for grilling
- 1/2 cup kimchi
- 1 tsp honey
- 2 Tbsp soy sauce
- 1 Tbsp Thai chili sauce
- Flour tortillas
- Scallions, sliced thinly
- Sesame Seeds
- Cilantro
- Cheddar cheese, shredded
- Chilis, sliced thinly
Instructions
- Begin by combining the onion, garlic, ginger, soy sauce, honey, sesame oil, sesame seeds, and chili pepper in a shallow dish. Place the steak in, coating it in the marinade. Tightly seal with plastic wrap and place in the fridge for at least 3-4 hours (it's best overnight), turning halfway through.
- After the steak has marinated, heat a skillet over medium high heat. Add just enough oil to cover the bottom. When the oil is hot, add the steak and cook until no longer pink. Set aside.
- For the kimchi topping, combine the kimchi, honey, soy sauce, and Thai chili sauce in a bowl. Heat a skillet over medium heat and add the kimchi mixture and cook until caramelized, about 5-10 minutes.
- To serve, take a flour tortilla and add the sliced beef. Top with the kimchi topping, scallions, sesame seeds, cilantro, cheddar cheese, and thinly sliced chilis. Repeat with remaining beef and serve immediately.
Adapted from Food & Wine
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This looks scrumptious.
these look amazing! my next taco tuesday just got a huge flavor upgrade – chiles inlcuded – thanks for the inspiration!
Thanks so much!!