Korean Bulgogi Tacos, Asian Pear Kimchi Salsa
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PortionsKorean tacos have firmly established themselves as a trend with staying power. These Bulgogi tacos with Asian pear kimchi salsa are made using tender veal top round. Sweet, spicy, and savory, your guests will love this take on Korean tacos!
Ingredients
- MARINADE
1/4 cup Soy sauce
2 Tbsp Rice vinegar
2 Tbsp Sesame oil
2 Tbsp Garlic, minced
2 Tbsp Ginger, minced
2 Tbsp Korean chili flakes or red pepper flakes
EMPTY HEADINGCanola oil
2 Lbs Veal top round, cap off, 1 ½-inch slices
KIM CHI SALSA2 ea Asian pear or bosc pear, peeled, small dice
2 cups Kim chi, squeezed, small dice
1 cup Red onion, small dice
1/4 cup Cilantro, chopped
2 Tbsp Rice vinegar
2 Tbsp Lime juice
1-2 tsp Salt
Ingredients12 ea Corn tortillas, small
3 Tbsp Gochujang paste
Ingredients2 ea Avocado, sliced
1 cup Sour cream, thinned with lime juice
Lime juice
4 ea Radishes, thinly sliced
1 cup Scallions, thinly sliced
Directions
- FOR THE MARINADE
- Combine all the ingredients and add the veal. Refrigerate for 1 hour.
- FOR THE KIM CHI SALSA
- Combine all salsa ingredients and keep refrigerated.
- Remove the meat from the marinade.
- Heat a griddle with some canola oil and cook the veal on high, turning the pieces often until cooked through and slightly charred.
- Heat the tortillas over the open flame and keep warm, wrapped in foil.
- TO ASSEMBLE
- Spread 1 teaspoon of gochujang on the tortilla and top with the bulgogi, then the salsa, avocado, sour cream, radishes, and garnish with scallions.
