Korean Bbq Tacos

Servings: 8-10 Tacos Prep Time: 30 min. Cook Time 6 min Total Time: 36 min

Ingredients for the Beef Bulgogi:

1 1/2 pounds of top sirloin, rib eye or flank steak (thinly sliced across the grain)

1 Tbs of olive oil

Ingredients for the Beef Bulgogi Marinade:

1/4 cup of coconut aminos

1/4 of an asian pear, grated (can sub for a regular white pear)

1 Tbs of Tarragon Vinegar

3 Tbs of coconut sugar

1 Tbs of sesame oil

1 Tbs of Gochuchang (see recipe below)

1 tbs of freshly grated ginger

4 cloves of garlic, minced

1/2 tsp pepper

3 scallions chopped

sesame seeds (optional for topping later)

Ingredients for the Gochujang Sauce:

1/3 cup of tahini (can sub for miso paste if not gluten free)

1/4 cup maple syrup

1/3 cup of Korean chili flakes (can sub for regular red pepper flakes)

1/4 cup of coconut aminos

4 cloves of garlic

Ingredients for the Spicy Broccoli Slaw:

1 small bag of broccoli slaw

1 asian pear, peeled & diced

1 1/2 Tbs of Gochujang sauce

1/4 cup + 1 Tbs of water

Directions for the Beef Bulgogi:

1. Add all marinade ingredients to a medium bowl and whisk together. Take a large ziplock baggie and place the beef in. Pour marinade ingredients over top of the beef. Massage the marinade into the beef until all is coated in the marinade. Seal the ziplock bag closed and remove as much air as possible. Allow the beef to marinate overnight (This allows the beef to tenderize as well as to really soak up the marinade).

2. Once the beef has marinated remove from the refrigerator and allow it to rest at room temperature in the ziplock baggie for 30 minutes.

3. Once the beef has rested add one Tbs of olive oil to a large skillet over medium high heat. Remove the beef from the ziplock baggie and lay each slice onto the hot skillet. Let the beef cook for 2-3 min per side (DO NOT OVERCOOK). Remove from skillet and place in a large bowl and cover with tinfoil to keep warm.

4. Sprinkle with more chopped green onion and sesame seeds upon serving.

Directions for the Gochujang:

1. Add all ingredients to a high powered blender and blend until a paste forms.

2. Once paste has formed store in a glass mason jar in the refrigerator for up to two weeks

Directions for the Spicy Broccoli Slaw:

1. Add the bag of broccoli slaw to a large bowl.

2. Take pears and slice. Once sliced incorporate not the slaw

3. In a small bowl combine the Gochujang and water and mix until a dressing is made. Pour dressing over broccoli slaw and pears and toss to combine

Taco Assembly:

1. Take tortillas of choice and place the slaw on the bottom.

2. Add meat and extra scallions and enjoy!

Macros (does not include tortillas):

Notes:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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