Korean Tacos

• Gluten free

• Meat

  • 1 Bulgogi beef
  • 1 lb Sirloin

• Produce

  • 2 Carrots
  • 4 tbsp Cilantro
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 2 Limes
  • 1 Napa cabbage
  • 1/2 Of garlic, bulb
  • 1/2 Pear
  • 3 Scallions
  • 1/2 Yellow onion

• Condiments

  • 1/4 cup Fish sauce
  • 2 tbsp Soy sauce
  • 1 Sriracha

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 cup Gochugaru
  • 1 tbsp Gochujang
  • 1/4 cup Kosher salt
  • 4 tbsp Sesame seeds, Toasted
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 24 6-inch corn tortillas

• Dairy

  • 8 oz Sour cream

• Prepared

  • 1 Quick kimchi

• Liquids

  • 1 Water

Found on hapanom.com

Description

Ingredients

• Quick Kimchi*
• 1 Napa Cabbage (heavy for its size), sliced into ¼ inch strips
• water
• ¼ cup kosher salt
• ½ cup of gochugaru
• 1 tablespoon sugar
• ¼ cup fish sauce
• ½ bulb of garlic, minced
• 1 tablespoon ginger, minced
• 3 scallions, sliced
• 2 carrots, julienned
• Bulgogi Beef
• 2 cloves garlic, grated
• ½ yellow onion, grated
• ½ pear, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon gochujang
• 1 pound sirloin, sliced very thinly across the grain on a diagonal bias
• 2 tablespoons vegetable oil
• Other Ingredients
• 24 - 6-inch corn tortillas
• 8 ounces sour cream
• Sriracha, for drizzling
• 4 tablespoons toasted sesame seeds
• 4 tablespoons cilantro, finely chopped
• 2 limes

Directions

• For the Kimchi, place the sliced Napa Cabbage into a large bowl. Add enough water to cover the cabbage and add the salt, stir to combine. Let sit for 10 minutes. Combine the remaining ingredients of the Quick Kimchi in a smaller bowl to make a paste. Rinse the salted cabbage well and pat dry. Add the paste to the sliced cabbage and mix well with your hands. Store the mixture in a jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. You may use the kimchi right away, or you can keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment.
• In a large bowl, combine the garlic, onion, pear, soy sauce, sesame oil, brown sugar, and gochujang. Add the meat to the the marinade and mix well, making sure that each piece is throughly coated. Cover and refrigerate for at least 1 hour and up to 8.
• Warm the oil in a large skillet over medium-high heat. In a single layer, add the beef drained from the marinade (work in batches if needed). Cook for 1 minute (do not move the beef). Sprinkle with a pinch of salt, then begin to stir and toss the beef for 1-2 minutes, until just cooked. Remove from heat and set aside.
• Warm the tortillas in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
• To each taco, add the bulgogi (excess liquid drained), kimchi, sour cream, Sriracha, toasted sesame seeds, cilantro, and a little fresh lime juice. Serve warm.