Two Korean veal bulgogi tacos served with Asian pear kimchi salsa, radish, avocado, sour cream and scallions

03 Nov Korean Veal Bulgogi Tacos with Asian Pear Kimchi Salsa

Posted at 13:54h in by
Korean Veal Bulgogi Tacos with Asian Pear Kimchi Salsa
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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:

1

For the Marinade, combine all the ingredients and add the veal. Refrigerate for 1 hour.

2

Remove the meat from the marinade.

3

Heat 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:
4

Combine all salsa ingredients and keep refrigerated.

To Assemble:
5

Heat the tortillas over the open flame and keep warm, wrapped in foil.

6

Spread 1 teaspoon of gochujang on the tortilla and top with the bulgogi, then the salsa, avocado, sour cream, radishes, and garnish with scallions.

Two Korean veal bulgogi tacos served with Asian pear kimchi salsa, radish, avocado, sour cream and scallions

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

1

For the Marinade, combine all the ingredients and add the veal. Refrigerate for 1 hour.

2

Remove the meat from the marinade.

3

Heat 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:
4

Combine all salsa ingredients and keep refrigerated.

To Assemble:
5

Heat the tortillas over the open flame and keep warm, wrapped in foil.

6

Spread 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
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