Alfredo Garcia

These spicy bulgogi tacos will absolutely be your new obsession. They are spicy, sweet, savory and bright and acidic with the kimchi toppings. If you don't want to serve the bulgogi as tacos, make yourself some rice bowls. Start with some steamed white rice, the spicy bulgogi, cucumber kimchi and regular kimchi, or any other toppings of your choice.

Spicy Bulgogi Tacos

Slice the thinly sliced steak in 1 inch strips. Add to a large bowl.

Prepare the bulgogi marinade by peeling the asian pear and cut into chunks, add to blender container. Add in half the onion, garlic, ginger, gochugaru, soy sauce, sugar, toasted sesame oil, gochujang and the rice vinegar to the blender as well. Blend until combined into a thick but pourable consistency. If needed add water a tablespoon at a time until you get a pourable consistency.

Thinly slice the remaining half of the onion and slice the green onion into rounds. Reserve the green parts of the green onions for garnishing the tacos later.

Add the thinly sliced onion and green onions to the bowl with the steak.

Pour in the bulgogi marinade and mix the meat well until it's fully combined.

Marinate the meat for at least 30 minutes or up to 2 hours.

Get a large skillet, set to medium high heat, add in 1 tbsp of oil, once hot, add in some of the marinated beef, we are cooking it in batches to make sure we can get a nice char, if we cook it all at once it will steam and never get a good caramelized color on the steak. Spread the meat out into a single layer and cook undisturbed for 2-3 minutes.

After the 2-3 minutes mix the meat around and once again spread it out into an even layer. Continue cooking for 2-3 more minutes.

Start mixing the meat once more stirring and cooking for about 3-4 more minutes or until cooked all over and parts of the meat are getting charred. Remove the meat from the pan and set aside.

Continue cooking the meat in batches until all cooked through. Add more oil as needed into you pan between batches.

To serve the tacos, warm up corn tortillas, top them with the bulgogi, hot sauce, chopped kimchi, cucumber kimchi, pickled red onions, the sliced tops of the green onions and toasted sesame seeds.