03 Nov Korean Veal Bulgogi Tacos with Asian Pear Kimchi Salsa
Posted at 13:54h
in
by tlatta
Yield: 6 servings
Ingredients:
2 lbs Veal top roundcap off, 1 1/2-inch slices
12 Corn tortillassmall
3 tbsp Gochujang paste
2 Avocadosliced
1 cup Sour creamthinned with live juice
Lime juiceas needed
4 Radishesthinly sliced
1 cup Scallionsthinly sliced
Oilas needed for grilling
Marinade
¼ cup Soy sauce
2 tbsp Rice vinegar
2 tbsp Sesame oil
2 tbsp Garlicminced
2 tbsp Gingerminced
2 tbsp Korean chili flakes or red pepper flakes
Kim Chi Salsa
2 Asian pear or bosc pearpeeled, small dice
2 cups Kim chisqueezed, small diced
1 cup Red onionsmall dice
¼ cup Cilantrochopped
2 tbsp Rice vinegar
2 tbsp Lime juice
12 tsp Salt
Preparation:
1For the Marinade, combine all the ingredients and add the veal. Refrigerate for 1 hour.
2Remove the meat from the marinade.
3Heat a griddle with 1-2 tbsp of oil and cook the veal on high, turning the pieces often until cooked through and slightly charred.
For the Kim Chi Salsa:
4Combine all salsa ingredients and keep refrigerated.
To Assemble:
5Heat the tortillas over the open flame and keep warm, wrapped in foil.
6Spread 1 teaspoon of gochujang on the tortilla and top with the bulgogi, then the salsa, avocado, sour cream, radishes, and garnish with scallions.
Where to buy veal
Ingredients
2 lbs Veal top roundcap off, 1 1/2-inch slices
12 Corn tortillassmall
3 tbsp Gochujang paste
2 Avocadosliced
1 cup Sour creamthinned with live juice
Lime juiceas needed
4 Radishesthinly sliced
1 cup Scallionsthinly sliced
Oilas needed for grilling
Marinade
¼ cup Soy sauce
2 tbsp Rice vinegar
2 tbsp Sesame oil
2 tbsp Garlicminced
2 tbsp Gingerminced
2 tbsp Korean chili flakes or red pepper flakes
Kim Chi Salsa
2 Asian pear or bosc pearpeeled, small dice
2 cups Kim chisqueezed, small diced
1 cup Red onionsmall dice
¼ cup Cilantrochopped
2 tbsp Rice vinegar
2 tbsp Lime juice
12 tsp Salt
Directions
1For the Marinade, combine all the ingredients and add the veal. Refrigerate for 1 hour.
2Remove the meat from the marinade.
3Heat a griddle with 1-2 tbsp of oil and cook the veal on high, turning the pieces often until cooked through and slightly charred.
For the Kim Chi Salsa:
4Combine all salsa ingredients and keep refrigerated.
To Assemble:
5Heat the tortillas over the open flame and keep warm, wrapped in foil.
6Spread 1 teaspoon of gochujang on the tortilla and top with the bulgogi, then the salsa, avocado, sour cream, radishes, and garnish with scallions.
Korean Veal Bulgogi Tacos with Asian Pear Kimchi Salsa
