Bulgogi “Korean BBQ” Tacos

Introduced to these at Garbo’s Grill, a Key West food wagon located on Caroline Street near Duval Street; and made famous by a visit from Guy Fieri.  This is as close as I could get to this delicious type of Korean barbecue.

Bulgogi Marinade:
2 Cloves chopped garlic
3 TBSP Tamari sauce
2 TBSP Honey
2 TBSP Fresh squeezed juice from an Asian pear (can use a very ripe Bosc pear as a substitute for an Asian pear)
1 TBSP Mirin
1 TBSP Sesame oil
3 Green onions, finely chopped
1 tsp Coarse black pepper
Sunchang Gochujang (Korean hot pepper paste), optional for heat but highly recommended

-Blend marinade ingredients together. Store in refrigerator until ready to use.

For the Tacos:
1 lb. Thin-sliced steak (like you use for braciole) or boneless, skinless chicken, cut into strips and marinated in Bulgogi marinade for 30 minutes.
Sesame seeds
Shredded Cabbage Topping
16 pack Soft Flour Tortillas
(small)
Sour Cream

Directions:

Over high heat cook the beef or chicken in a fry pan or on an outside grill, constantly turning, until browned and cooked through, should only take a couple minutes. Sprinkle with sesame seeds when finished cooking.

Shredded cabbage topping recipe for tacos:

1 cup Red cabbage, thin shreds
1 cup Kale, torn into bite-size
pieces
1 carrot, grated
2 TBSP Tamari sauce
Juice of 1 lime
1 TBSP Mirin
2 TBSP Sesame oil

-Whisk together the Tamari, lime juice, Mirin and sesame oil. Add vegetables and toss to blend.

In warmed flour tortilla, place sour cream, Bulgogi beef or chicken and finish off with the cabbage & kale topping.

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