Spicy Korean Bulgogi Tacos with Kimchi Slaw & Gochujang Crema

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Spicy Korean Bulgogi Tacos with Kimchi Slaw & Gochujang Crema HTML Spicy Korean bulgogi tacos with kimchi slaw and gochujang crema

Okay, buckle up. This is not grandma's meat. We offer a vibrant and delicious taco experience with a fusion of Korean and Mexican cuisine.

Spicy Korean bulgogi tacos with kimchi slaw and gochujang crema

This recipe combines texture and flavor. Bulgogi is a main dish of Korean cuisine, made into taco form. You will be surprised by its effectiveness!

Productivity: About 6 tacos

Raw material:

  • Bulgogi (Korean spicy beef):
    • 1.5 pounds steak or tenderloin, thinly sliced (about 1/8 inch thick)
    • 1/4 cup soy sauce
    • 2 tablespoons of brown sugar
    • 1 tablespoon sesame oil
    • 1 tablespoon red chili sauce – *The heat is coming!*
    • 1 teaspoon minced garlic
    • 1 tablespoon chopped ginger
    • 1 teaspoon pepper
    • 1 tablespoon vegetable oil
    • For the kimchi salad:
      • 1 cup kimchi (finely chopped) (adjust according to seasoning)
      • 1/2 cup shredded cabbage (green or red)
      • 1/4 cup chopped carrots
      • 1 tablespoon rice vinegar
      • 1 teaspoon sesame oil
      • 1/2 teaspoon red chili powder (red chili powder - *makes it even spicier!*)
    • For the paprika paste:
      • 1/2 dl sour cream (or Greek yogurt if you want a thicker version)
      • 2 tablespoons red chili powder
      • 1 tablespoon lemon juice
      • 1 teaspoon honey
  • For the tacos:
    • Corn tortillas (6-8)
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup chopped cilantro
    • Lime boat, served

Instructions:

  1. Pickled meat: Mix the soy sauce, brown sugar, sesame oil, red chili sauce, garlic, ginger and pepper in a bowl. Add the meat and marinate for at least 30 minutes (up to 2 hours for richer flavor).
  2. How to prepare bulgogi: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated meat and cook, stirring often, until browned, about 5 to 7 minutes.
  3. Try making kimchi. Mix the kimchi, cabbage, carrots, vinegar, sesame oil and red chili powder in a bowl.
  4. Let's prepare the red chilli paste. Mix sour cream, paprika powder, lemon juice and honey until smooth.
  5. How to prepare tacos: Hot tortillas. Fill tortillas with bulgogi, kimchi, cheese and cilantro. Season with red chilli cream.
  6. Now have fun! Decorate with lemon slices.

This dish is a real adventure for your taste buds! The sweetness of the bulgogi, the spiciness of the kimchi and the spiciness of the ice cream blend perfectly. Don't be afraid of red chili sauce. Gochujang is the key to the flavor.

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