(Bulgogi Kimchi Tacos – Inspired by Eat, Drink & Be Merry)

Although I occasionally wrap Bulgogi with Kimchi on lettuce, wrapping them in a tortilla didn’t cross my mind until I read this post. As I placed those ingredients on top of the tortilla, I felt slightly awkward. It was quite nice for the first time but not long after that, the Kimchi started to overpower the taste. (Maybe I added too much Kimchi or I might losing some of my Korean identity. )

One thing, you need to make sure you drain the juice from the cooked bulgogi, otherwise it can be a soggy taco. Also the Kimchi as well.

A Bulgogi recipe is available from here.
I added BBQ sauce for one taco and honey mustard sauce for the other one.

Tell us if you like the Bulgogi Kimchi Taco and if you know other unique ways to enjoy Bulgogi or Kimchi. We would all like to hear about it from you.

Related posts:

1. Bulgogi Wrapped in Rice Paper
2. Marinated Beef (Bulgogi) – Natural Sauce Version 1
3. Bulgogi Flavoured Chicken Burrito

(Bulgogi on rice – I substituted Korean pear with kiwi and I want to encourage you to Not to do so. It is OK but I didn’t like the feeling of chewing black kiwi seeds with the meat. Next time I am going to try Japanese nashi pear.)

This is what I have been doing lately. Testing my new Kitchen and comforting my nostalgia.

Don’t worry readers! You are not missing out any new recipes yet. I’ve been busy trying to catch up with my massive nostalgic appetite. I am also trying to get used to the electric stove. I wish mine was gas. What kind of burner do you have in your kitchen?

Related Post

Bulgogi Wrapped in Rice Paper

Related posts:

1. What Kinds of Pear for Bulgogi?
2. Bulgogi Kimchi Tacos
3. Bulgogi Wrapped in Rice Paper

Well, a long time ago (October 23 rd, 2006), I promised that I will make Bulgogi with natural sauce (the opposite to instant sauce) sometime, and I tried it about 3 weeks ago, which didn’t turn out so well. The reason was I poured out too much soy sauce, so it was literally painful to finish the meal, yet Michael didn’t seem to noticed as usual. I used 120 ml of soy sauce, which is quite a lot, so now you can imagine how it was.

When I nearly forgot the salty taste, I decided to try Bulgogi again, and it was OK yet something was missing. So while I am figuring out what is missing, I will give you a temporary recipe. Cross your fingers for me, please.

Ingredients for 2 people

• Thinly sliced beef 440g (sirloin)
• 1 small size onion
• 1 stalk of spring onion
• A dash of olive oil

For marinade sauce (mix these in a bowl, except sesame oil)

• Soy sauce – 3 tbsp
• Sugar – 1 tbsp
• Refined rice wine – 2 tbsp
• Plum Extract – 1tbsp (If you don’t have it, you can use pure pear juice instead.)
• Minced garlic – 1 tsp
• Pepper 3 sprinkles
• Sesame oil – 1 tsp

Prep

1. Rinse the beef in cold water a couple of times to get rid of the blood. Separate the meat and put it in a big bowl. (Bugogi beef is sold in thin sliced shapes at a butcher in Korea. So if you can’t find thin sliced beef where you live, you need to thin slice the beef first. When you do so, cut the beef when it is half frozen, slicing will be easier.)
2. Thin slice the onion and cut the spring onion.
3. Put the vegetables with the meat, then add the marinade sauce.
4. Add the sesame oil, and stir it. (If you add sesame oil with the other sauce, it can block the sauce getting into the meat or vegetables.)
5. Leave the bowl for about 2 hours at room temperature.

Cooking

1. Pre heat the wok for 10 seconds on a high heat. Add some olive oil.

2. Put the meat and vegetable into the wok. Stir it until it cooks.

3. Serve it on the plate.

Related Posts

Bulgogi Wrapped in Rice Paper

Bulgogi Flavoured Chicken Burrito

Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)

Marinated Beef (Bulgogi in Korean) -Instant sauce version

Related posts:

1. Marinated Beef (Bulgogi in Korean) -Instant sauce version
2. Bulgogi Wrapped in Rice Paper
3. Steamed Pork Ribs (Dwaeji Galbi Jjim in Korean) – Natural Sauce Version

I don’t like buying instant sauce for cooking in general. It doesn’t feel very natural to me. But I wanted to compare how it would taste different to natural sauce and share the information with you. I used “Baekseol” brand (which means snow white by the way), this seems to be the most popular marinating sauce for bulgogi amongst cooking ladies in Korea.

Ingredients for 2 people

-For meat

• Beef 330g (The meat looks chunky but you can separate it easily with your hands and it is very thin sliced. I used Australian beef because it is cheaper than Korean beef. It was about 7000 won, US $ 7.40) – If you are in Korea, just say bulgogi, then they will know what to give to you.

-Marinating Sauce-

• Pepper 2 sprinkles
• Ginger powder 3 sprinkles
• Refined rice wine – 1 tbsp
• Marinating instant sauce – 5 tbsp

-For vegetables

• 1 onion
• 1/4 a carrot
• 1 pack of enoki mushrooms (It is optional)
• 4 medium stalks of spring onion

Preparation

1. Rinse the beef in cold water a couple of times. Separate the meat and put it in a big bowl.
2. Add the marinating sauce ingredients. Mix it.
3. Cut the onion and carrot into thin slices.
4. Cut the spring onion into pieces.
5. Add the cut vegetables into the meat bowl.
6. Marinate it for at least for 1 hour.

Cooking

1. Pre heat the wok.

2. Add some olive oil and the mix of meat and vegetables.

3. Stir it until it cooks.

4. If the meat is too big, cut the pieces with scissors.

5. Add the enoki mushrooms 1 minute before you serve the dish.

6. Serve it on the plate.

It was a sweet dish in general. It tasted much better than I expected. I am going to make bulgogi with my own sauce some other time, so check for that recipe too.

Related Posts

Bulgogi Wrapped in Rice Paper

Marinated Beef (Bulgogi) – Natural Sauce Version 1

Bulgogi Flavoured Chicken Burrito

Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)

Related posts:

1. Marinated Beef (Bulgogi) – Natural Sauce Version 1
2. Steamed Pork Ribs (Dwaeji Galbi Jjim in Korean) – Instant Sauce Version
3. Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)