Will It Taco!? Korean Beef Bulgogi with Chile Crunch

Ingredients

• 2 tablespoons Chili Crunch Oil (store‑bought or homemade spicy oil)
• 1 tablespoon Tamari Soy Sauce (gluten‑free soy sauce)
• 1 tablespoon Gochujang (Korean fermented chili paste)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 cups Bean Sprouts (roughly chopped for texture)
• 0.25 cup Green Onions (green parts only, sliced on bias)
• 1 teaspoon Everything Bagel Seasoning (adds salty crunch)
• 1 teaspoon Sesame Seeds (toasted if possible)
• 0.5 teaspoon Garlic Powder (optional, for extra flavor)
• 0.5 teaspoon Onion Powder (optional)
• 2 cups Leftover Beef Bulgogi (pre‑cooked, thinly sliced)
• 1 cup Kimchi (cut into bite‑size pieces)
• 24 ounces Velveeta Cheese (cut into thin slices; provides ooey‑gooey melt)
• 6 pieces Flour Tortillas (8‑inch size, soft)
• 1 spray Cooking Spray (or Duct Fat) (for griddle surface)

Instructions

1. Make Chili Crunch Dressing

   In a mixing bowl whisk together 2 Tbsp chili crunch oil, 1 Tbsp tamari soy sauce, 1 Tbsp gochujang, and the juice of half a lime until smooth.

   Time: PT5M

2. Prep Slaw Vegetables

   Roughly chop 1.5‑2 cups bean sprouts and slice the green parts of 1/4 cup green onions on a bias; set aside.

   Time: PT5M

3. Combine Slaw

   Add the chopped sprouts and green onions to the dressing, sprinkle with 1 tsp everything bagel seasoning, 1 tsp toasted sesame seeds, ½ tsp garlic powder and ½ tsp onion powder. Toss until evenly coated.

   Time: PT5M

4. Preheat Griddle

   Set the pellet grill to 425°F and place the cast‑iron griddle on top. Allow it to heat for about 10 minutes until the surface is very hot.

   Time: PT10M

   Temperature: 425°F

5. Oil the Griddle

   Lightly spray the hot griddle with cooking spray or a thin layer of duct fat.

   Time: PT2M

   Temperature: 425°F

6. Crisp Bulgogi & Kimchi

   Spread the leftover bulgogi and kimchi in a single layer on the griddle. Let sit without moving for 3‑4 minutes, then toss and cook another 2‑3 minutes until edges caramelize and the mixture is heated through.

   Time: PT7M

   Temperature: 425°F

7. Rest Meat Mixture

   Transfer the crisped bulgogi‑kimchi mix to a plate and keep warm while you finish the tortillas.

   Time: PT1M

8. Melt Velveeta on Tortillas

   Spray the griddle again, place a tortilla, then layer thin slices of Velveeta across the surface. Using a spatula, press firmly to spread the cheese, then flip after 30‑45 seconds and press again. Cook until both sides have a light crust and the cheese is fully melted. Repeat for each tortilla (about 6 total).

   Time: PT18M

   Temperature: 425°F

9. Assemble Tacos

   Lay a cheese‑coated tortilla flat, spoon a generous amount of the crisped bulgogi‑kimchi, top with a heap of chili crunch slaw, and finish with an extra pinch of everything bagel seasoning.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g