Korean Tacos - Asian Fusion

• Meat

  • 1 Bulgogi
  • 1 1/2 lbs Ribeye steak

• Produce

  • 1 Avocado
  • 1 Bosc pear, ripe
  • 3 cloves Garlic
  • 1/8 tsp Garlic powder
  • 1 Ginger, fresh
  • 1/8 tsp Onion powder
  • 1/2 Red onion, medium
  • 3 Scallions
  • 2 bunches Scallions

• Condiments

  • 1 Chili garlic aioli
  • 1/4 cup Mayonnaise
  • 1 tbsp Mirin
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 1/2 tbsp Brown sugar
  • 2 tbsp Korean chili powder
  • 1/8 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Tortillas

• Dairy

  • 1/3 cup Sour cream

• Prepared

  • 3/4 cup Kimchi

Found on platingsandpairings.com

Description

Ingredients

• ¾ - 1 cup Kimchi, roughly chopped
• 1 Avocado, thinly sliced
• 3 Scallions, chopped
• Tortillas (I used a corn-flour blend)
• Bulgogi (Korean Beef)
• 1½ pounds ribeye steak
• 1 ripe bosc pear
• ½ medium red onion
• 2 cloves garlic, grated on microplane or finely minced
• Fresh ginger (the same size as about 1-2 garlic cloves), grated on microplane or finely minced
• 2 tablespoons soy sauce
• 1½ tablespoons brown sugar
• 1 tablespoon mirin
• 1 teaspoon sesame oil (optional)
• 1 tablespoon canola oil
• 2 bunches scallions, chopped
• Chili Garlic Aioli
• ⅓ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons Korean chili powder
• 1 clove garlic, grated with microplane, or very finely minced
• ¼ teaspoon salt
• ⅛ teaspoon paprika
• ⅛ teaspoon onion powder
• ⅛ teaspoon garlic powder
• ½ teaspoon cumin
• ⅛ teaspoon black pepper

Directions

• Place steak in freezer for about 15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and very thinly slice.
• Using the finest side of a grater, grate the pear and onion. Combine with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil (optional) in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours, and up to 24 hours.
• Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Remove steak from marinade and combine with scallions in a bowl. Heat canola oil in large skillet or grill pan over high heat. Add steak and scallions to pan in a single layer and cook, stirring, until cooked through, about 2-3 minutes. Its important to cook in a single layer to avoid steaming the meat. Cook in batches if necessary.
• Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time.
• Place bulgogi in tortilla and top with chopped kimchi, sliced avocado, green onions and aioli.