' Korean Beef Tacos with Pear Mango Slaw - Vino Mas

Korean Beef Tacos with Pear Mango Slaw

  • 1 Recipe Beef Bulgogi - See Below
  • 8 taco size flour tortillas (place tortillas directly over the flame of my gas stovetop for a few seconds and flip using tongs. If you do not have a gas top, warm them up in a skillet)
For the Asian Pear Mango Slaw: 
  • 2 cups thinly sliced red cabbage
  • 1 Asian pear, chopped  (may sub Bosc pear or sweet apple)
  • 1 mango chopped
  • 3 tablespoons chopped cilantro
  • 2 green onions chopped
  • 2 tablespoons lime juice
For the Gochuchang Crema:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (may sub Greek yogurt)
  • 1 tablespoon lime juice
  • 1-2 teaspoons Gochuchang or more to taste
Step 1: Prepare Beef Bulgogi according to recipe directions. (Below)
Step 2: While the Beef is marinating, add all of the Asian Pear Mango Slaw ingredients to a bowl. Toss to combine. Refrigerate until ready to serve.
Step 3: Whisk together all of the Gochuchang Crema ingredients in a small bowl. Refrigerate until
ready to serve.
Step 4: Fill each tortilla with the desired amount of cooked beef then top with Slaw and Crema. Garnish with additional lime and Gochuchang if desired.

Ingredients for Beef Bulgogi:
  • 1 1/2 pounds rib eye, top sirloin or flank steak THINLY sliced across the grain (less than 1/8")
  • Vegetable oil
  • 1/4 cup low sodium soy sauce
  • 1/4 of an Asian pear, grated (may sub sweet apple like Fuji)
  • 3 tablespoons brown sugar
  • 1 tablespoon sweet Japanese rice wine (may sub dry sherry)
  • 1 tablespoon sesame oil
  • 1 tablespoon Gochuchang
  • 4 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon pepper
  • 3 Scallions chopped ADD LATER
  • 1 tablespoon toasted sesame seeds divided
Step 1: Add all of the marinade ingredients to a shallow bowl or freezer bag (whatever you are going to marinate your steak in) and whisk to combine. Add steak and turn to coat. Cover and marinate 30-45 minutes at room temperature or in the fridge for 2 hours or can refrigerate up to overnight.
Step 2: When ready to cook, if it has been refridgerated let beef sit at room temperature for 30 minutes to warm up. Heat one tablespoon vegetable oil over medium high heat in a large cast iron skillet, wok or stainless steal pan.
Step 3: Working in batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
Step 4: Garnish with additional sesame seeds and green onions if desired. Serve with additional Gochuchang if you would like it spicier.

Paired with Maison Les Alexandrins Viognier
adapted from carlsbadcravings.com

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