Preparation
40 minutes
Cook Time
10 minutes
Serves
3
Cooking Level
Medium
Ingredients
- For the Korean cucumber:
- 10 oz Pure Flavor® Poco Bites® Cocktail Cucumbers
- ¼ white onion, sliced
- 2 tbsp soy sauce
- 1 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tbsp gochugaru
- ½ tbsp sesame seeds
- ½ tsp salt
- For the bulgogi tacos:
- 6 corn tortillas
- 3 cloves garlic, minced
- 2 green onions
- 1 pear, grated
- 1 ½ lbs boneless ribeye, sliced ¼” thick
- ½ white onion, sliced
- ¼ cup soy sauce
- 2 tbsp olive oil, divided
- 2 tbsp sesame oil
- 2 tbsp coconut sugar
- 1 tbsp ginger, grated
- 1 tbsp gochujang
- ½ tbsp sesame seeds
- Spicy mayo, optional for garnish
- Green onions, sliced for garnish
- Sesame seeds, for garnish
Directions
Step 1
To make bulgogi, combine steak, onion, pear, soy sauce, sugar, garlic, and ginger and let marinate for 30 minutes.
Step 2
Place cucumbers between 2 chopsticks so you don’t cut all the way through. Make horizontal cuts along each cucumber, then flip over and make diagonal cuts.
Step 3
Combine cucumber accordions with onion, soy sauce, sugar, oil, salt, gochugaru and sesame seeds in a large bowl.
Step 4
Heat 1 tablespoon olive oil in a large pan over med-high heat. Cook steak 3 minutes on each side, adding remaining oil as needed.
Step 5
Toast tortillas then assemble tacos with beef and cucumber mixture.
Step 6
Garnish with spicy mayo, green onions, and sesame seeds.
Pro Tip
For optimal flavor, please allow the bulgogi to marinate for 2 hours in the fridge.
Recipe created by Isabella Saba
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