Let’s taco ’bout Korean Bulgogi Beef Tacos!
Welcome to the Yummertime Test Kitchen, where every month we’ll bring to you THE MOST delicious and indulgent recipes around 😉 and don’t worry, they’re all Yummertime-approved, direct from the opinions of our highly respected tastebuds.
Introductions aside, we made Korean bulgogi beef tacos this week! Timed with the launch of Uniquely J by Jet.com, specifically using their Korean Bulgogi Sauce, Sriracha Sauce, and Mild Salsa (although, we also DID purchase their entire ‘sauces and oils line,’ from Teriyaki Marinades to Four Cheese Sauces).
Should you know ANYTHING about us, know this: we love sauces.
And should you know anything ELSE about us, know this (too): we love a good shortcut.
Put in Food Network terms, we’re more Sandra Lee than we are Ina Garten (WE LOVE YOU, INA!), and in that way, the uniquely J sauces represented the perfect pairing for all of the other fresh ingredients in our tacos. No need to make our own bulgogi sauce when the Uniquely J Korean Bulgogi Sauce is both 1) all-natural and USDA organic certified, and 2) tastes just like (if not better than) the bulgogi sauce we can get from our favorite Korean fusion restaurant around the corner.
Cut to the chase: here’s how we made our Korean Bulgogi Beef Tacos (recipe and instructions below).
KOREAN BULGOGI BEEF TACOS
3/4 cup Uniquely J Korean Bulgogi Sauce (for marinade)
1 lb flank steak
6 to 8 small (6inch) flour tortillas
1 small purple cabbage
1/3 bunch cilantro leaves
2 avocados, sliced
HOW TO MAKE THE TACOS:
Thinly slice the flank steak against the grain and place in a medium mixing bowl.
Pour Uniquely J Korean Bulgogi Sauce and stir to combine. Cover and refrigerate at least 4 hours or overnight for best results.
Heat a large, heavy non-stick pan over high heat. Add meat and let it sauté without stirring for 2-3 minutes or until slightly browned on the bottom then stir and continue cooking additional 3-5 minutes, stirring occasionally or until fully cooked, liquid has evaporated and sauce has thickened. The sugars from the Uniquely J Korean Bulgogi Sauce will caramelize onto the steak.
Toast tortillas on a hot dry skillet or pan, turning and flipping frequently (they’ll brown quickly).
1/4 cup mayonnaise
1/3 cup sour cream
1 tsp garlic powder
1 tsp Uniquely J Sriracha Sauce
2 tbsp fresh lime juice (plus lime wedges to serve)
HOW TO MAKE THE SAUCE:
Stir together all taco sauce ingredients (above), including Uniquely J Sriracha Sauce, in a medium mixing bowl. Refrigerate until ready to use. If desired, transfer to a ziploc bag, snipping off a corner for easy drizzling.
ASSEMBLE THE TACOS:
Place meat over toasted tortillas and cover with a generous amount of purple cabbage, sprigs of cilantro, and diced avocado. Drizzle with the taco sauce and a squeeze of fresh lime juice.
In collaboration with Jet.com, although the recipe, thoughts, and opinions are ALL OURS 😛