Bulgogi Korean Tacos with Asian Pear Mango Slaw

These Korean tacos are a medley of explosive flavors and textures in each mouthwatering bite! They are loaded with juicy, caramelized Beef Bulgogi, topped with vibrant, refreshing Asian Pear Mango Slaw and drizzled with silky, cool Gochujang Crema. The Beef marinade, Slaw and Crema can be made ahead of time for a dinner that comes together in under 15 minutes when it’s “go” time!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add soy sauce, Asian pear, brown sugar, rice wine, sesame oil, Gochujang, garlic, ginger, and pepper to a shallow bowl or freezer bag (whatever you are going to marinate your steak in) and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature (only an option if using rib eye or top sirloin) or refrigerate up to overnight.

Step 2

Towards the end of the Beef marinating time, prepare the Asian Pear Mango Slaw. Add red cabbage, Asian pear, mango, cilantro, green onions and lime juice to a bowl then toss to combine. Refrigerate until ready to serve.

Step 3

Whisk together mayonnaise, sour cream, lime juice and Gochujang in a small bowl. Refrigerate until ready to serve.

Step 4

Cook the Beef Bulgogi

Step 5

Heat sesame oil in a large pan until sizzling hot. Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through.. Transfer to a plate and cover tightly with foil. Repeat.

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