Bulgogi Ribeye Tacos
A combination of sweet and spicy sliced marinated ribeye and the umami punch of kimchi makes a perfect fusion taco for any occasion.
3 Lb Boneless Ribeye
1 Pear, peeled
1/2 Cup Soy Sauce
2 Oz Brown Sugar
2 Oz Toasted Sesame Oil
6 Garlic Cloves
2 Tbsp Ginger, fresh
3 Tbsp Gochujang
Tortillas, corn or flower
Kimchi in a Jar
Wrap ribeye’s in plastic and place in freezer for an hour.
Combine all Marinade ingredients into a blender and blend until smooth.
Remove ribeye’s and slice ¼ inch against the grain.
Combine marinade and ribeye and marinate overnight.
Heat a cast iron pan on medium high about 1 minute on cooktop.
Sear the meat in batches, do not overcrowd, until medium rare. (Roughly 1 min each side)
Assemble the tacos with heated tortilla, ribeye, kimchi with juice, green onions and sesame seeds.