Ingredients
Method
Bulgogi
- In a large bowl, combine the ground beef, low-sodium soy sauce, sesame oil, gochujang, brown sugar, garlic, ginger, onion, cornstarch, and green onions and mix well.
- Let marinate and sit in the fridge for at least 20 minutes, or up to 4 hours.
- Heat oil on a frying pan over medium high heat. Add in the marinated beef and stir-fry for 3 minutes or until cooked thoroughly while breaking the beef into smaller pieces using a spatula.
- Remove from heat and set aside.
Gochujang Sauce
- In a small bowl, combine the mayonnaise, gochujang, vinegar, and sesame oil and mix well. Set aside.
Assembly
- If using Corn Tortillas, heat a flat-bottomed pan over medium high heat. Toast the corn tortilla for 1-2 minutes on each side or until slightly golden.
- To assemble the tacos, lay the corn tortillas flat and add the kimchi. Place the cooked beef on top of the bed of cabbage and top with the spicy mayonnaise and green onions.
Nutrition
Notes
A quick little meal, with all kinds of variations, once can use standard crispy taco shells. Alternately, one can create burritos or even enchiladas. The beef filling will remain the same, just how they are wrapped and possibly an additional cooking step.
And just to complete the fusion thing, guacamole, made with sesame oil, a touch of fish sauce and a touch of the kimchi juice in place of the usual lime. (One should not forget the Thai chili's)
One can add an additional kick using a Gochujang Crema of sour cream, gochujang and lime juice. I'd use 3 TBSP of Gochujang to 1/4 cup of Sour Cream with a tsp of fresh lime juice mixed in.