Serious Heat: Kogi-Inspired Bulgogi Tacos With Spicy Slaw Recipe

• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons garlic, crushed
• 1 tablespoon brown sugar
• 1 tablespoon mirin
• 1/2 teaspoon black pepper
• 1 pound ground beef
• 1 onion, sliced thinly
• 2 scallions, cut into 1-inch pieces
• 1 pound Chinese, red or Napa cabbage, thinly sliced
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 2 tablespoons white vinegar
• 1 1/2 teaspoons Korean chile flakes or hot red pepper flakes
• 1 teaspoon garlic, crushed
• 1/2 teaspoon ginger, crushed
• 1 teaspoon sugar
• 1 scallion, thinly sliced
• 1 teaspoon sesame seeds
• 1/2 cup mayo (optional)
• Warm flour tortillas, to serve

1. Sprinkle the salt on the cabbage and toss. Let stand for 20 minutes.
2. In a large mixing bowl, add the soy sauce, sesame oil, garlic, brown sugar, mirin and black pepper, and whisk. Add the ground beef, onions and scallions then mix gently until the sauce is incorporated into the meat.
3. For the slaw, mix the fish sauce, vinegar, chile flakes, garlic, ginger, sugar, scallions and sesame seeds in a bowl.
4. Bring a pan to medium-high heat, and cook the meat until done and most of the liquid has evaporated, around 10 minutes.
5. Rinse the cabbage under cold water, then squeeze the excess water out. In a bowl, toss the cabbage with the fish sauce mixture until well-coated. To assemble, spoon the meat down the center of each tortilla, and top with slaw.

soy sauce, sesame oil, garlic, brown sugar, mirin, black pepper, ground beef, onion, scallions, chinese, salt, fish sauce, white vinegar, chile flakes, garlic, ginger, sugar, scallion, sesame seeds, mayo, flour tortillas

Taken from www.seriouseats.com/recipes/2009/08/kogi-inspired-bulgogi-tacos-spicy-slaw-recipe-mexican-asian.html (may not work)