Korean BBQ Bulgogi Tacos
If you like the flavors of Asia, you’ll surely like this dish. Give our Korean BBQ Bulgogi Taco recipe a try and get ready to have a bursting mouthful of flavor with these Asian fusion tacos. We created this recipe to include a combination of sweet and spicy sliced marinated ribeye. Dress it up with the umami punch of kimchi to make for the perfect Korean BBQ bulgogi taco recipe that will leave your family speechless. All you’ll need to impress your guests is our premium Boneless Ribeye, a pear, soy sauce, brown sugar, toasted sesame oil, garlic cloves, ginger, and gochujang. Dress it in a tortilla and top it with kimchi, green onions, and sesame seeds. As you might have already known, Korean BBQ is all the rage right now, so it just makes sense to add a Texan twist on something that will satisfy everyone’s tastebuds.
If you find yourself asking “what is bulgogi?” let us answer that question for you. It translates directly to “fire meat” and is made with thin marinated slices of beef. This style of meat is perfect for the Asian style tacos you are about to witness! The small cuts of the meat make for a light, while still very flavorful bite every time. If you can’t decide between Texan or Korean tonight, let us make the decision for you: BOTH! Our Texas twist on Korean BBQ tacos will leave everyone at the table asking for seconds. The real star of the show is our premium ribeye steaks! In order to have a tender, perfect slice of marinated beef, you need to go back and start with quality products. Then, once you’ve assembled the perfect taco to your liking, bring your favorite brand of kimchi to top off the bulgogi and bring together all the flavors in perfect harmony. This premium dish is so easy to make that a beginner could pull this together! So throw on you apron, and get to preparing this awesome Texan-Korean BBQ recipe!Yum
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 flour
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.