Korean Beef Bulgogi Tacos
05/07/2018 – 05/11/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
Yields:12 tacos and 4-6 servings of slaw
Servings
Yields:12 tacos and 4-6 servings of slaw
Ingredients
  • 12 flour tortillas
  • 1 1/2pounds ground beef
  • 1 small Purple Cabbagechopped (for garnish)
  • 1/3 bunch cilantro leavesdestemmed (for garnish)
Marinade for the Beef
  • 4 garlic clovesminced
  • 4tablespoons sesame oil
  • 1tablespoon fresh gingerminced
  • ¼cup soy sauce
  • ¼cup brown sugar
  • 1teaspoon ground black pepper
Asian Slaw
  • ¼teaspoon pepper
  • 1/4teaspoon Salt
  • 1tablespoon lime juice
  • 1teaspoon sugar
  • 1/8cup rice vinegar
  • ¼ red cabbageshredded
  • ¼ napa cabbageshredded
  • 1 medium Carrotshredded
  • 1tablespoon small bunch cilantrochopped, reserve 2 for garnish
  • 3 green onionssliced thin
Crema
  • 1/3cup sour cream
  • ¼cup mayonnaise
  • 1teaspoon garlic powder
  • 1tablespoon lime juice
  • 1teaspoon Sriracha sauce
Instructions
Marinade for the Beef
  1. In a medium metal bowl. Stir together all marinade ingredients until sugar dissolves, pour over meat and stir to combine.
Beef Filling
  1. Drizzle olive oil in a skillet on medium heat. Add marinated meat, stirring to break up into small pieces and cook until beef Is cooked completely.
Tortillas
  1. In a small non-stick pan, warm the tortillas on each side. Wrap in foil to keep warm.
Crema
  1. In a small bowl, stir together mayonnaise, sour cream, lime juice, garlic powder and the Sriracha sauce until fully incorporated. Set aside.
Asian Slaw
  1. Prep all veggies. In a large bowl, add all the vegetables. Toss to combine. (Reserve 2 T of Cilantro for garnish).
  2. In a small bowl, combine all the ingredients and stir (except the Oils). Drizzle in the Oils and whisk vigorously until emulsified. Pour over vegetable tossing to coat. Garnish with the reserved Cilantro.
To Assemble
  1. Place meat on tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, and drizzle generously with crema.
  2. Serve Slaw on side of tacos. Enjoy!