The flavors in these Bulgogi Kimchi Tacos are amazing – Bulgogi grilled beef, topped with homemade Kimchi, avocado and a creamy chili garlic aioli to top it off.
Korean-American fusion is sweeping the West Coast food truck scene. And for good reason! The flavors in these tacos are amazing – Bulgogi grilled beef, topped with homemade Kimchi, avocado and a creamy chili garlic aioli to top it off.
This is a post that ALMOST didn’t happen. Everything was working against me on this one.
First, is the Kimchi recipe. If you’ve made Kimchi before, you know that it has to ferment for at least a week. So, this meal has been a while in the planning! Looking at those lovely bright jars of Kimchi sitting in my fridge for the past few weeks has been pure torture. I could NOT wait to put this recipe into action!
The day finally came, I had waited long enough. I went to work for the day with thoughts of Korean tacos running through my head, knowing that I’d soon enough be cooking these babies once six o’clock came around… Of course, I had to work a bit late for a last minute project that arose – Set back number ONE.
But, I made it home, starving and ready to get started on this adventure of a meal. I pulled out my meat that had been marinating all day in the fridge and started chopping up all of my ingredients. Then arose set back number TWO – Where are my tortillas? No, I didn’t forget to buy them, they were on the counter this morning… Hmmm… What is that shred of plastic in Sammie’s dog crate? NO! The little miss had pulled the unopened pack of tortillas from the counter and devoured the entire thing while I was at work! BAD DOG! “Um…. Rick….? I need you to go to the store for me…” (And the wonderful boyfriend he is, he kindly obliged)
Fifteen minutes later, tortillas in hand, we were finally ready to go. These cooked up quickly and we were ready to eat in less than ten minutes. They smelled so good! Pause for picture taking time.
Set back number THREE. It is REALLY hard to take a good picture of a taco! The angles are just not quite right and these pictures just do not do this amazing dish much justice, but bad pictures aside, it tasted so good, I HAD to go ahead and let you guys in on this recipe.
If you plan to make Kimchi a few weeks ahead of time, do NOT have a dog that eats things off your counter, and don’t need to take delicious looking pictures of your food – then this is going to be a breeze for you – A Korean-American fusion dish that is just so full of amazing flavors I can’t wait to make this one again. (You can always use store-bought Kimchi as well, but where’s the adventure in that?!)
Korean Tacos - Asian Fusion
- ¾ - 1 cup Kimchi roughly chopped
- 1 Avocado thinly sliced
- 3 Scallions chopped
- Tortillas I used a corn-flour blend
- Bulgogi Korean Beef
- 1½ pounds ribeye steak
- 1 ripe bosc pear
- ½ medium red onion
- 2 cloves garlic grated on microplane or finely minced
- Fresh ginger grated on microplane or finely minced, the same size as about 1-2 garlic cloves
- 2 tablespoons soy sauce
- 1½ tablespoons brown sugar
- 1 tablespoon mirin
- 1 teaspoon sesame oil optional
- 1 tablespoon canola oil
- 2 bunches scallions chopped
Chili Garlic Aioli
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons Korean chili powder
- 1 clove garlic grated with microplane, or very finely minced
- ¼ teaspoon salt
- ⅛ teaspoon paprika
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1/2 teaspoon cumin
- ⅛ teaspoon black pepper
Bulgogi (Korean Beef)
Place steak in freezer for about 15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and very thinly slice.
Using the finest side of a grater, grate the pear and onion. Combine with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil (optional) in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours, and up to 24 hours.
Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Remove steak from marinade and combine with scallions in a bowl. Heat canola oil in large skillet or grill pan over high heat. Add steak and scallions to pan in a single layer and cook, stirring, until cooked through, about 2-3 minutes. It's important to cook in a single layer to avoid steaming the meat. Cook in batches if necessary.
Chili Garlic Aioli
Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time.
Place bulgogi in tortilla and top with chopped kimchi, sliced avocado, green onions and aioli.
Wine Pairing for Korean Bulgogi Tacos:
- These tacos have a lot of flavor going on – which makes it difficult to pair this dish with wine. I chose a dry Riesling from our local Stoller Vineyards (such a beautiful spot!). The slight sweetness pairs nicely with the sweet flavors in the meat marinade and the spiciness of the kimchi.