Bulgogi Tacos - Korean BBQ Style

I had some amazing tacos made with Korean BBQ'd beef last week at a road side food truck (Red Hot Food Truck). Inspired by the combo of salty, sweet, and spicy, I decided to make my own. It turned out absolutely scrumptious, delicious, and divine. I'm going to have to set aside some pot roast every time so I can make these.






Make a beef pot roast (I use the recipe from America's Test Kitchen - best. pot roast. ever.) and set aside a pound of shredded meat. Or make a pot roast just for this. It's worth it, I promise!


Korean BBQ Marinade (Bulgogi)
3/4 c soy sauce
3/4 c water
3 tbsp white vinegar
1/4 c dark brown sugar
2 tbsp white sugar
1 tbsp black pepper
2 tbsp sesame oil
1/4 c minced garlic
1/2 large onion, minced


Pour soy sauce, water, and vinegar into a non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Pour over the shredded meat until completely covered (mix it up so the garlic and onion pieces are throughout the meat) and cover. Refrigerate 7 to 12 hours; the longer, the better.


Korean Style Spicy Slaw
1/2 head of shredded cabbage
1 cucumber, julienned
1/2 onion, thinly sliced
2 tbsp cilantro


Dressing
3 tbsp fish sauce
2 tbsp white vinegar
1 tbsp sesame oil
1 tbsp sugar
1 tbsp sesame seeds
2 cloves garlic, minced
1 tbsp sambal oelek (or 2 tbsp of red pepper flakes)


Mix all the dressing ingredients together and pour over the vegetables and mix.


Bulgogi Tacos
(makes about eight small but generous tacos)


Korean Style Spicy Slaw
Marinated meat
Flour (or corn) tortillas
Shredded mild cheese (mozzarella works fine)


Drain the marinade off the meat. Heat the tortillas in the microwave or small pan. Sprinkle a small amount of the shredded cheese on the tortilla, followed by the shredded beef, and some of the slaw. Devour.