My time in El Paso has really introduced me to an different variations of everyone's favorite Mexican food, tacos! Tacos are probably the most versatile dish out there. I've seen my share of creative tacos during the past 26 years of my life and still come across surprisingly unique tacos from time to time. Tacos seem like a deceptively simple dish. However, a lot of work actually goes into the myriad fillings, tortilla and garnishes of America's favorite handheld food. As you can tell from my previous posts, I am a big fan of Korean cuisine. When I discovered bulgogi tacos, a product of the fusion of Mexican and Korean food, I knew this was something I had to try and share with everyone! This is a fun family meal that really melds eastern and western flavors perfectly together. I hope you enjoy this recipe as much as I did with my family! This recipe is adapted by Seonkyoung Longest and AuntE.
Cook Time: 4 hours
Difficulty: ★★☆☆☆
Cooking with Mama Nguyen <3
INGREDIENTS:
Red Cabbage Slaw
1 small head of red cabbage, thinly sliced and chopped
½ cup of mayonnaise
1 tbsp of milk
1 tbsp of apple cider vinegar
1 tsp of sugar or more to taste
Bulgogi Meat
1lb lean ground beef
10 cloves garlic, chopped
1 medium sized onion, small diced
4 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
1 tbsp plum extract (can substitute to apricot jam)
3-5 green onions, chopped
1 tsp sesame seeds
1 tsp sesame oil
Spicy Mayo Sauce
1 cup mayonnaise
¼ cup of sriracha
1 tbsp of Worcester sauce
1 tsp of garlic powder
Other Ingredients
Corn tortillas
Wedges of lime
Cilantro, chopped
RECIPE:
Red Cabbage Slaw
Mix all ingredients in a large bowl. Be sure to stir well.
Allow to sit in the refrigerator for 4 hours.
Bulgogi Meat
Combine all the ground beef, garlic, onion, soy sauce, mirin, sugar and plum extract into a medium sized bowl.
Use hands to evenly mix the ingredients.
Heat a large pan on medium heat, add cooking oil to cover the pan, and cook the beef until the beef begins to crumbles.
Take the beef off the heat and add sesame oil, sesame seeds and green onion and stir.
Spicy Mayo Sauce
In a medium sized bowl, add the mayonnaise, garlic powder, Worcester sauce and sriracha and mix well. Adjust to taste preference.
Taco Assembly
Using a pan, heat the corn tortillas on high heat for 30-60 seconds on each side.
Place tortillas on a large plate. Add the bulgogi meat in the center of the tortilla.
Cover the meat with a thin layer of the red cabbage slaw.
Squeeze a wedge lime over the taco.
Garnish with chopped cilantro and add spicy mayo sauce on top of it. I recommend using a squeeze bottle to make it look clean and pretty cause who doesn't like pretty food?
Enjoy!
CONCLUSION:
This bulgogi taco dish was a perfect combination of sweet and savory. The flavors of the different Korean and Mexican cuisines blended perfectly! I love it when flavors from two separate cultures work so well together. The dish was missing just a bit of acidity to cut through the rich flavors. I think next time, I will try and learn how to pickle the cabbage or have a side of kimchi to serve that purpose. I cooked this for my family and my eldest sister, who palette is hard to please, ate 5 tacos! So I must say the dish was a success! The amount of aprons ill give this dish is...
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