Korean Bulgogi Tacos, Asian Pear Kimchi Salsa

Ingredients

• 1 pound Veal Top Round (sliced against the grain into 1/8‑inch strips)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Rice Vinegar (seasoned rice vinegar)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 teaspoon Korean Chili Flakes (Gochugaru) (adds mild heat and color)
• 1 medium Asian Pear (peeled and diced)
• 1/2 cup Kimchi (chopped)
• 1/4 cup Red Onion (diced)
• 2 tablespoons Cilantro (chopped)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1/4 teaspoon Salt
• 1 tablespoon Gochujang (Korean chili paste)
• 8 pieces Corn Tortillas (small, 6‑inch)
• 1 whole Avocado (sliced)
• 1/4 cup Sour Cream
• 4 whole Radishes (thinly sliced)
• 2 whole Scallions (thinly sliced)
• 2 tablespoons Vegetable Oil (for griddle)

Instructions

1. Slice the Veal

   Place the veal top round on a cutting board and slice against the grain into 1‑inch strips, then cut each strip into 1/8‑inch pieces.

   Time: PT10M

2. Prepare Bulgogi Marinade

   In a mixing bowl whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and Korean chili flakes.

   Time: PT5M

3. Marinate the Veal

   Add the sliced veal to the bowl, toss to coat evenly, cover, and refrigerate for at least 1 hour.

   Time: PT1H

4. Make Asian Pear Kimchi Salsa

   In a small bowl combine diced Asian pear, chopped kimchi, diced red onion, cilantro, rice vinegar, lime juice, and salt. Mix gently.

   Time: PT5M

5. Preheat the Griddle

   Heat the griddle or large skillet over high heat, add vegetable oil, and swirl to coat the surface.

   Time: PT2M

   Temperature: high heat

6. Cook the Marinated Veal

   Add the marinated veal in a single layer, stirring constantly for about 5‑7 minutes until the meat is cooked through and slightly caramelized.

   Time: PT7M

   Temperature: high heat

7. Warm Tortillas and Add Gochujang

   Place tortillas on the griddle for 30 seconds per side, then spread a thin layer of gochujang on each warm tortilla.

   Time: PT2M

   Temperature: medium heat

8. Assemble the Tacos

   Layer cooked veal on each tortilla, top with Asian pear kimchi salsa, sliced avocado, a dollop of sour cream, radish slices, and scallions.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

31 g

Carbohydrates

27 g

Fat

32 g

Fiber

4 g