Korean Taco

  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)

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