Flavor-Packed Bulgogi Beef Tacos: Spicy Mayo & Quick Pickles
vxdaTransform your dinner routine with these spectacular bulgogi beef tacos! They bring together succulent, perfectly marinated bulgogi beef, vibrant quick-pickled vegetables for a delightful textural contrast, and a creamy, fiery gochujang mayo. This exciting dish promises a burst of flavor in every bite, making it ideal for a vibrant weeknight meal or convenient meal prep.
Ingredients
Bulgogi Beef
- 1 pcs pear
- 1 pcs shallot
- 1 kg flat iron steak
- 3 g salt
- 15 g soy sauce
- 5 g sesame oil
- 15 g honey
- 1 pcs green onion
- 1 pcs water
Quick Pickled Vegetables
- 1 pcs green cabbage
- 1 pcs carrot
- 1 pcs ginger
- 1 pcs cilantro
- 4 g salt
- 2 g msg
- 10 g sugar
- 50 g rice vinegar
Spicy Gochujang Mayo
- 60 g mayonnaise
- 60 g gochujang
- 15 g rice vinegar
For Serving
- 1 pcs corn tortilla
Instructions
Bulgogi Beef
- 1
Grate the pear and shallot. Set aside.
- 2
Trim and slice the flat iron steak as thinly as possible into small, manageable pieces.
- 3
In a mixing bowl, combine the sliced beef with 3g salt, 15g soy sauce, 5g sesame oil, 15g honey, the grated pear and shallot mixture, sliced green onions, and a splash of water.
- 4
Mix thoroughly until all the beef is coated.
- 5
Cover the bowl and refrigerate for 30-60 minutes to marinate.
- 6
Heat a stainless steel pan over high heat.
- 7
Add the marinated beef to the hot pan. Cook in smaller batches if the pan is overcrowded to achieve better browning.
- 8
Cook for about 5 minutes in total, breaking up the beef with a spatula as it cooks, until nicely cooked through with some color.
- 9
Transfer the cooked beef off the heat and into a container for later assembly.
Quick Pickled Vegetables
- 1
Thinly slice the green cabbage into fine strips.
- 2
Cut the carrot into thin planks, then julienne them into matchsticks.
- 3
Finely mince the ginger.
- 4
Roughly chop the cilantro.
- 5
In a bowl, combine the sliced cabbage, julienned carrot, minced ginger, and chopped cilantro.
- 6
Add 4g salt, 2g MSG, 10g sugar, and around 50g rice vinegar to the vegetables.
- 7
Mix everything together until well combined.
- 8
Place a lid on the bowl and refrigerate to allow the flavors to meld.
Gochujang Spicy Mayo
- 1
In a bowl, combine 60g QP mayonnaise, 60g gochujang, and 15g rice vinegar.
- 2
Mix until everything is smooth and well combined.
Assembly
- 1
Heat the cooked bulgogi beef in the microwave.
- 2
Heat corn tortillas on a griddle or in a pan.
- 3
Place the heated tortillas into a taco holder (optional).
- 4
Add the heated bulgogi beef to the tortillas.
- 5
Drizzle generously with the gochujang spicy mayo.
- 6
Top with a spoonful of the quick-pickled vegetables.
- 7
Add another drizzle of gochujang spicy mayo over the vegetables.
- 8
Repeat for additional tacos and serve immediately.