Two of my favorite things combined in one – genius. I love tacos and I love bulgogi, so why not make bulgogi tacos! These are a masterpiece that you do not want to miss. The bulgogi is tender and juicy with a divine sauce on top that has some sice and tang to balance the sweetness from the bulgogi marinade. I also love the pickled carrots on top because it adds a nice crunch and a pop of acid. I was going to do pickled carrots and daikon, but left the store without daikon, so left it at just carrots – but to replicate a traditional banh mi it usually has both. Anyways, if you’re looking for something new and unique to try for your taco tuesday, ditch the classic carne and make these bulgogi tacos instead. They will shock and amaze you with the flavor and you may never go back to regular tacos – okay that is completely a lie because carne asada street tacos always have a place in my heart and stomach. But sometimes it is fun to take a classic and put a twist on it to create something completely different and equally delicious.
For the Bulgogi:
- 1/2 Cup Brown Sugar
- 2/3 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1 Tbsp Sambal Oelek
- 1 Lime, Juiced
- 1 Lb Flank Steak
- 1/2 Yellow Onion, Diced
- 1 Tbsp Oil
- 2 Tsp Cornstarch + 1 Tbsp Soy Sauce; Whisked Together
Yum Yum Sauce:
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 Lime, Juiced
- 1 Tsp Garlic Powder
- 1/4 Cup Sriracha
- 1-2 Tbsp Milk* (Optional to thin it out a bit)
- 6-8 Flour Tortillas
- 1 Avocado, Diced
- 4 Green Onions, Diced
- Pickled Carrots
- First, let’s prep the steak. Slice the steak into strips, then cut those strips in to 1/2-1 inch pieces.
- In a large mixing bowl, whisk together the brown sugar, soy sauce, rice vinegar, minced garlic, lime juice and sambal. Add the steak and set aside to marinate while you prep the remaining ingredients.
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and sriracha. Whisk until smooth and slowly add in milk until it reaches the desired consistency. *you want it to be thin enough to drizzle, but too thin that it is just runny.
- Prep the remaining ingredients – dice the avocado and green onions, and heat the tortillas (if desired). I browned my tortillas in a pan on the stove top for 1-2 minutes per side.
- Now time to cook the beef. Heat a large pan over medium heat and add in the oil. Add in the onion and cook for 5 minutes.
- Next, add in the beef and any remaining sauce and cook for 8-10 minutes until beef is cooked through.
- Using a slotted spoon, transfer the the beef to a bowl and set aside.
- Increase the heat to high and add in the cornstarch + soy sauce mixture and mix in to the remaining sauce in the pan. Continuously stir until the sauce thickens – about 5 minutes. Once the sauce is thick, reduce the heat to low and add the beef back to the pan. Cook for another 2 minutes then remove from the heat.
- Time to assemble. Take 1 tortilla, add a generous helping of the beef. Drizzle with the yum yum sauce and top with avocado, pickled carrots and green onions. Lastly, drizzle on more yum yum sauce. Repeat this step until all the beef has been used.