Sizzling beef Bulgogi Tacos

Amarante

Tue, Aug 10 2021, 3:21 pm

These were fun and easy. Korean "fusion" and I prefer Asian flavors versus Mexican.

I couldn't find kosher kimchi although it is theoretically available and there are vegan recipes that are fairly easy to make if one wants it. A sub would be sauerkraut doctored with some hot sauce and perhaps a bit of sesame oil.

As the recipe notes, this can be used as filling for lettuce wraps for those who are counting carbs or calories

Sizzling beef Bulgogi Tacos

Excerpt From: Deb Perelman - Smitten Kitchen Every Day

“makes 8 small tacos, serving 3 or 4

filling
1 pound (455 grams) ground beef
1 large garlic clove, minced
One 1-to-2-inch-piece fresh ginger, minced
¼ cup (60 ml) low-sodium soy sauce
3 tablespoons (45 ml) rice vinegar
2 tablespoons (25 grams) brown sugar
1 tablespoon (15 ml) Asian toasted sesame oil
Red pepper flakes, gochujang, or sriracha

to serve

2 cups thinly sliced iceberg lettuce
1 tablespoon (15 ml) lime juice plus extra lime wedges for serving
1½ tablespoons (10 ml) toasted sesame oil
Salt
1 scallion, thinly sliced
8 small flour tortillas
Diced tomatoes
Prepared kimchi
Chopped fresh cilantro
Toasted sesame seeds

prepare the filling Heat a large skillet over medium-high heat. Once it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7 to 10 minutes. Drain any excess grease that has collected. Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring, for 2 minutes. Add red pepper flakes, gochujang, or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat. Season to taste with salt.

assemble the tacos Warm the flour tortillas individually in a dry skillet, lightly blistering them. Scoop the beef onto each tortilla with a slotted spoon, draining any excess juices as you do. Garnish with the salad mixture, tomatoes, kimchi, cilantro, and toasted sesame seeds.

note These are equally wonderful in lettuce cups. Boston and Bibb lettuce are my favorites. If you’re using lettuce cups, skip the lettuce in the salad.”