Korean Taco

Name: Korean Taco
Ingredients: Bulgogi marinade; 1 pound milanesa beef sliced into thin strips; 5 garlic cloves, minced; 4 ounces Korean pear juice; 1/4 cup soy sauce; 1/4 cup sake or soju; 2 tablespoons roasted sesame seed oil; 2 tablespoons toasted sesame seeds; 1 tablespoon honey or yul moot (Korean malt syrup); 1 teaspoon ground black pepper; 1 pinch sea salt; Korean taco; 4 corn (or flour) tortillas; 1 cup cabbage kimchi, diced; 1 cup shredded cabbage

15 ingredients

4 steps

Ingredients

Bulgogi marinade
1 pound milanesa beef sliced into thin strips
5 garlic cloves, minced
4 ounces Korean pear juice
1/4 cup soy sauce
1/4 cup sake or soju
2 tablespoons roasted sesame seed oil
2 tablespoons toasted sesame seeds
1 tablespoon honey or yul moot (Korean malt syrup)
1 teaspoon ground black pepper
1 pinch sea salt
Korean taco
4 corn (or flour) tortillas
1 cup cabbage kimchi, diced
1 cup shredded cabbage

Directions

1

Mix with the beef and marinade for at least a half-hour. The longer the better (up to 24 hours).
2

Grill the bulgogi in a cast iron skillet until it is well done.
3

Warm the corn tortillas on a skillet
4

Place one warmed corn tortilla on the plate with a small handful of shredded cabbage. Top with bulgogi and kimchi.