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Korean Veal Bulgogi Tacos with Asian Pear Kimchi Salsa

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

 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
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.