The flavors in these Korean Tacos with Bulgogi Beef are out of this world! Topped with homemade kimchi, avocado, and a creamy chili garlic aioli, these tacos are a make-ahead dream that pack in bold and spicy flavors.
2clovesgarlicgrated with microplane, or very finely minced
1/2teaspooncumin
¼teaspoonsalt
Instructions
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.
Assembly
Place bulgogi in tortilla and top with chopped kimchi, sliced avocado, green onions, aioli and sesame seeds. Enjoy!