These Korean-style tacos combine marinated beef bulgogi, spicy-tangy cucumber salad, avocado, fresh herbs, and a final drizzle of gochujang.
- 2 pounds rib-eye steaks
- ½ yellow onion, cut into chunks
- ½ Asian pear, peeled and coarsely chopped
- 4 cloves garlic, peeled
- 1 (1/2 inch) piece ginger root, peeled
- ¼ cup sake
- ¼ cup soy sauce
- ¼ cup dark brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 tablespoon rice vinegar
- 1 tablespoon white sugar
- 1 tablespoon minced garlic
- 2 teaspoons gochugaru (Korean red pepper flakes), or to taste
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 5 small cucumbers, cut into 1/8-inch slices
- 2 green onions, thinly sliced
- 1 tablespoon canola oil
- 1 teaspoon toasted sesame seeds
- 12 (6 inch) white corn tortillas
- 1 avocado, thinly sliced
- 5 green onions, thinly sliced on the diagonal
- ½ cup chopped fresh cilantro
- 2 tablespoons gochujang (Korean hot pepper paste), or to taste
- Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
- Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
- Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
- Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
- Remove beef from refrigerator about 20 minutes before cooking.
- Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
- Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.