Jan 8 • Recipes
Korean Bulgogi Tacos with Gochujang Slaw
Ingredients (8 tacos):
- 1 lb thin-sliced ribeye
- ¼ cup soy sauce, 2 tbsp sugar, garlic, sesame oil (marinade)
- 1 cup slaw mix
- 1 tbsp gochujang, mayo
- Tortillas
Method:
- Marinate beef 1 hr.
- Sear quickly on hot grill.
- Mix slaw with gochujang mayo.
- Assemble tacos.
Pro Tip: Slice beef against grain for tenderness.
Plating Idea: Plate tacos in row with lime wedges and sesame sprinkle.
Have you made or had this before?
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Korean Bulgogi Tacos with Gochujang Slaw
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