Korean Taco

• Bulgogi marinade
• 1 pound milanesa beef sliced into thin strips
• 5 garlic cloves, minced
• 4 ounces Korean pear juice
• 1/4 cup soy sauce
• 1/4 cup sake or soju
• 2 tablespoons roasted sesame seed oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon honey or yul moot (Korean malt syrup)
• 1 teaspoon ground black pepper
• 1 pinch sea salt
• Korean taco
• 4 corn (or flour) tortillas
• 1 cup cabbage kimchi, diced
• 1 cup shredded cabbage

1. Mix with the beef and marinade for at least a half-hour. The longer the better (up to 24 hours).
2. Grill the bulgogi in a cast iron skillet until it is well done.
3. Warm the corn tortillas on a skillet
4. Place one warmed corn tortilla on the plate with a small handful of shredded cabbage. Top with bulgogi and kimchi.

bulgogi marinade, milanesa beef, garlic, pear juice, soy sauce, sake, oil, sesame seeds, honey, ground black pepper, salt, taco, corn, cabbage, cabbage

Taken from food52.com/recipes/12321-korean-taco (may not work)