Korean Beef Bulgogi Tacos with Apple Carrot Slaw
These Korean Beef Bulgogi Tacos are easy to make and simply delicious when topped with a crunchy, tangy apple carrot slaw.
Servings 4
Ingredients
For the Apple Carrot Slaw:
- 2 tbsps rice vinegar
- 1 tbsp lime juice
- 1 tsp vegetable oil
- ½ tsp sugar
- 2 medium carrots peeled and shredded
- 1 Granny Smith apple peeled and shredded
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
For the Korean Beef Bulgogi:
- 1 lb beef steak ribeye or flank are good cuts, thinly sliced
- 1 small onion sliced
- ¼ cup soy sauce
- 2 tbsps gochujang
- 1 tbsp sesame oil
- 2 tbsps brown sugar
- 3 cloves garlic minced
- 1- inch piece ginger grated
- ¼ tsp black pepper
- Vegetable oil for cooking
- 8 to 10 6- inch corn tortillas warmed or toasted
- Sliced jalapenos optional
Instructions
- To make the apple carrot slaw, whisk together rice vinegar, lime juice, vegetable oil, and sugar in a large bowl. Add carrots, apples, and sesame seeds; toss to coat and season with salt and pepper to taste. Chill until ready to serve.
- To make the bulgogi, combine beef, onion, soy sauce, gochujang, sesame oil, brown sugar, garlic, ginger, and black pepper in a large ziptop bag and distribute evenly. Seal tightly and refrigerate for at least 1 hour or overnight.
- In a skillet over medium high heat, cook beef until slightly charred, 1 to 2 minutes per side.
- To serve, divide beef bulgogi among tortillas and top with apple carrot slaw and sliced jalapenos if desired.
Notes
*Gojuchang is a fermented Korean chili paste. If you have trouble finding it, you can substitute with one tablespoon of miso mixed with one tablespoon of Sriracha (or to taste).
