Kimchi Tacos
bul-gogi tacos, kimchi-flavor



Kimchi-tacos!!!... let me just say that these are frickn amazing. I never got a recipe, but just saw
a picture on a taco blog. However, being a taco afficiando myself, I immediately knew its contents.
And my life has been 10 times better for it ever since.



This is what regular carne asada tacos look like from a mexican restaurant. Sauted meat
seasoned with peppertopped with fresh cilantro, spanish onions and salsa roja. Lime juice
is also added.



Kimchi tacos are basically carne asada tacos made with bul-gogi as the meat and uses kimchi instead
of hot sauce. Other than that, the ingredients and eating methods are exaclty the same. In fact, kimchi
tacos are also perfectly paired with Corona beer!



You start by preparing bul-gogi like you normally would. Except for one
important step. You have to cut the beef rib-eye pieces into 2 inch square pieces.



After the bul-gogi is done, its all a matter of putting it together. Toast your tortillas on one side, then
add the bul-gogi, onions, kimchi then the cilantro. Squeeze some lime or lemon juice and then go to
town!



Ingredients

Bul-gogi made from 2 1/2 pounds of beef rib eye (rib-eye cut into 2 inch squares)

1/4 white or spanish onion finely chopped
1 handful fresh cilantro
4-5 flour tortillas toasted on one side only (corn tortillas can be used too)
7 tablespoons of old kimchi (new kimchi doesn't work)
3 limes

 

Directions

Prepare the bul-gogi as I describe in my bul-gogi recipe. The difference between the bulgogi used in kimchi tacos and regular bul-gogi is that you must chop it into 2 inch squares. In addition, leave the juice in... the juices from the meat will make the tacos messy, but will make the dish.

Chop up your onions and rip apart the cilantro with your hands. Quarter your limes.

Take your tortillas and toast them on one side in an un-oiled frying pan.

Put together your tacos in this order: Bul-gogi, kimchi, onions, cilantro and limes.

For more authentic tortillas
I don't like corn tortillas, but for a more authentic look, get some corn tortillas and put them in a dumpling steamer with a plastic fork or spoon in between every two or three of them. Keep them steaming for 8-10 minutes and then you can take out the forks and turn off the heat. When steamed like this they'll break up easily, so you can serve each taco with two tortillas each.

SOURCE: The Great Taco Hunt and i


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