Korean-Mexican fusion at its finest with tender marinated bulgogi beef served in warm tortillas and topped with a crunchy spicy slaw and gochujang crema.
Recipe Details
Ingredients
- 600g beef sirloin, thinly sliced
- 60ml soy sauce
- 1 small Asian pear, grated
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 12 small corn tortillas
- 300g napa cabbage, finely shredded
- 1 large carrot, julienned
- 4 spring onions, sliced
- 1 tsp gochugaru (Korean chili flakes)
- 60ml mayonnaise
- 2 tbsp fresh lime juice
- 60ml sour cream
- 1 tbsp toasted sesame seeds
- 30g fresh cilantro
Instructions
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In a bowl, combine 60ml soy sauce, 1 small Asian pear, 2 tbsp brown sugar, 2 tbsp sesame oil, 4 cloves garlic cloves, and 1 tbsp fresh ginger. Add 600g beef sirloin and marinate for at least 30 minutes or up to 2 hours.
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For the spicy slaw, mix 300g napa cabbage and 1 large carrot in a bowl. In a small bowl, whisk 1 tablespoon 1 tbsp rice vinegar, 1 tablespoon 2 tbsp fresh lime juice, 1 tsp gochugaru (Korean chili flakes), and a pinch of salt. Toss with cabbage mixture.
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For gochujang crema, mix 60ml sour cream, 60ml mayonnaise, 1 tablespoon 2 tbsp gochujang, and remaining 2 tbsp fresh lime juice. Set aside.
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Heat 2 tbsp vegetable oil in a large skillet or grill pan over high heat. Remove beef from marinade and cook in batches for 2-3 minutes until caramelized and cooked through.
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Warm 12 small corn tortillas on a griddle or directly over gas flame until pliable and slightly charred.
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To assemble, spread gochujang crema on each tortilla. Add bulgogi beef and top with spicy slaw.
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Garnish with 4 spring onions, 1 tbsp toasted sesame seeds, and 30g fresh cilantro. Serve immediately with lime wedges.
Tips
Meat Slicing: Freeze beef for 30 minutes before slicing to get paper-thin cuts. Slice against the grain.
Pear Substitute: If Asian pear is unavailable, use a regular pear or apple, or 2 tablespoons pineapple juice.
Heat Level: Adjust gochujang and gochugaru to taste. Start with less and add more for extra heat.
Tortilla Options: Flour tortillas work too, or serve in lettuce cups for a low-carb version.
Make-Ahead: Marinate beef overnight for deeper flavor. Prepare slaw and crema up to 4 hours ahead.
Serving Suggestions: Accompany with kimchi, pickled radishes, and extra gochujang on the side.