Cookwith

Name: Korean-Mexican Fusion Tacos with Kimchi and Bulgogi
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb flank steak, thinly sliced; 1/4 cup soy sauce; 2 tbsp brown sugar; 2 tbsp sesame oil; 3 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp rice vinegar; 1 tbsp gochujang (Korean chili paste); 1 tsp black pepper; 1/2 cup kimchi, chopped; 1 cup shredded purple cabbage; 1/4 cup fresh cilantro leaves; 1/4 cup sliced green onions; 8 small corn tortillas; 1 tbsp vegetable oil; 1 lime, cut into wedges; 1 tbsp toasted sesame seeds

Korean-Mexican Fusion Tacos with Kimchi and Bulgogi

CrushedLemon1034

These Korean-Mexican fusion tacos are a bold marriage of two vibrant cuisines, combining the savory, caramelized flavors of bulgogi beef with the tangy crunch of kimchi and fresh toppings. The gochujang marinade infuses the steak with deep umami and a touch of heat, while the kimchi and cabbage add brightness and texture. Each bite is a lively contrast of flavors and colors, perfect for a casual dinner or a fun gathering. The fresh cilantro and sesame seeds finish the tacos with a burst of freshness and nutty aroma, making them as eye-catching as they are delicious.

Ingredients

Instructions

In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper. Mix well.
Add the sliced flank steak to the marinade, toss to coat, and let sit for at least 20 minutes (or up to 2 hours in the fridge for more flavor).
While the beef marinates, prepare the toppings: chop kimchi, shred cabbage, slice green onions, and set aside cilantro and lime wedges.
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add marinated steak in a single layer (work in batches if needed) and cook for 2-3 minutes per side until caramelized and cooked through.
Warm tortillas in a dry skillet or microwave until pliable.
To assemble, layer bulgogi beef on each tortilla, top with kimchi, shredded cabbage, green onions, and cilantro. Sprinkle with toasted sesame seeds.
Serve immediately with lime wedges for squeezing over the tacos.