Today’s little Korean fusion entertainment idea – Bulgogi Taco Bar is brought to you by Restaurantware.
Who likes Bulgogi? Me! Who likes Tacos? Me! As we are in the season of entertainment, I thought of sharing my Mexican fused easy Korean entertainment idea, namely Bulgogi Taco Bar.
Korean fusion taco is already a widely popular concept so I think no further explanation is necessary. I shared my very first Korean fusion taco idea – ‘Bulgogi Kimchi tacos’ way way back on my blog, which now I think was very basic. 🙂 Seriously, I only used Bulgogi, Kimchi, western style BBQ sauce and honey mustard sauce!
On the contrary, today’s Bulgogi taco bar is more close to true Korean taste. Other than borrowing the idea of using tortillas, everything else is loaded with authentic Korean flavour.
I tried this a couple of times with my family in the last few weeks, and it’s been a big hit. It’s so easy to prepare, and what’s more, it’s such a crowd-pleaser. I particularly loved pairing bulgogi with my spicy cucumber salad and also with Korean white radish pickles. They really rock!
If you can’t handle the heat, of course, you can use plain cucumber slices . Instead, that’s why taco bar is a great idea. You pick and choose what you like to add! 🙂 I hope you like it as much as we do! Let me know what you thought of it.
Ingredients for Bulgogi Taco Bar (8 to 10 servings)
- 8 to 10 large tortillas – Warm them up just before serving. (I used a microwave.)
- Cooked beef bulgogi – Cook only 1/2 or 2/3 of marinated bulgogi from my recipe (otherwise it will be too much) and don’t add any vegetables
- 10 Korean lettuce (or baby cos lettuce) leaves
- 10 Korean perilla leaves
- 1 Lebanese cucumber – thinly sliced
- Korean spicy cucumber salad
- Korean pickled radish (or pink radish pickles)
- Sauce (mix these in a bowl)
*1 Tbsp = 15ml
** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!
1. Place all prepared ingredients on a dining table and let the feast begin!
Be sure to check out Restaurantware‘s website and plan your next big gathering with their eco-friendly tableware (e.g. bamboo cutlery and bamboo plates). Thank you again, Restaurantware, for sponsoring our post today!
- 8 to 10 large tortillas , warm them up just before serving. (I used a microwave.)
- Cooked beef bulgogi , cook only 1/2 or 2/3 of marinated bulgogi from my recipe (otherwise it will be too much) and don’t add any vegetables
- 10 leaves Korean lettuce or baby cos lettuce
- 10 leaves Korean perilla
- 1 Lebanese cucumber , thinly sliced
- Korean spicy cucumber salad
- Korean white radish pickles or pink radish pickles
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp white sugar
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 1/4 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp roasted sesame seeds
- Place all prepared ingredients on a dining table and let the feast begin!
1 Tbsp = 15 ml