Korean Tacos

The flavors in these Korean Tacos with Bulgogi Beef are out of this world! Topped with homemade kimchi, avocado, and a creamy chili garlic aioli, these tacos are a make-ahead dream that pack in bold and spicy flavors.

📝 Ingredients

• 3/4 - 1 cup kimchi (roughly chopped (homemade or store-bought))
• 1 avocado (thinly sliced)
• 3 green onions (chopped)
• Flour tortillas
• Sesame seeds (to garnish)
• 1 1/2 pounds ribeye steak
• 1 ripe bosc pear
• 1/2 medium red onion
• 2 cloves garlic
• 1/2 Tablespoon fresh ginger (grated on microplane or finely minced, the same size as about 1-2 garlic cloves)
• 2 Tablespoons soy sauce
• 1 1/2 Tablespoons brown sugar
• 1 Tablespoon mirin
• 1 teaspoon sesame oil
• 1 Tablespoon canola oil
• 3 green onions (chopped)
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 lime (juiced)
• 1 Tablespoon chili powder
• 2 cloves garlic (grated with microplane, or very finely minced)
• 1/2 teaspoon cumin
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1--- Bulgogi (Korean Beef) ---
2. 2Place 1½ pounds ribeye 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.
3. 3Using the finest side of a grater, grate the 1 ripe bosc pear and ½ medium red onion. Combine with 2 cloves garlic, 1/2 Tablespoon fresh ginger, 2 Tablespoons soy sauce, 1½ Tablespoons brown sugar, 1 Tablespoon mirin, and 1 teaspoon sesame oil 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.
4. 4Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Remove steak from marinade and combine with 3 green onions in a bowl. Heat 1 Tablespoon 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. It's important to cook in a single layer to avoid steaming the meat. Cook in batches if necessary.
5. 5--- Chili Garlic Aioli ---
6. 6Mix ⅓ cup sour cream, ¼ cup mayonnaise, juice of 1 lime , 1 Tablespoon chili powder, 2 cloves garlic, 1/2 teaspoon cumin, and ¼ teaspoon salt together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time.
7. 7--- Assembly ---
8. 8Place bulgogi in tortilla and top with chopped kimchi, sliced avocado, green onions, aioli and sesame seeds. Enjoy!