Beef Buligogi Tacos with Cheesy Corn and Carrot/Beet Cole Slaw

My take on bulgogi tacos! The cheesy corn and the beet slaw really compliment the grilled meat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the marinade ingredients into a ziplock bag and mix. Add the beef to the zip lock bag and let marinade for at least 1 hour.

Step 2

To make the cheesy corn, Preheat your over to 400. Drain your corn and add to a small baking dish. To the dish add several small knobs of butter and shredded mozzarella. Sprinkle your chili, truffle, salt, and pepper over the corn. Bake for 10-15 minutes.

Step 3

Preheat your grill or grill pan. Remove the shredded steak from your marinade and grill for 2-3 minutes on each side depending on the thickness of the meat. Let rest for 5 minutes before serving.

Step 4

While your meat is resting and the corn is in the oven, let’s make the cole slaw. Shred your carrots and beet. Dice your shallot. Add everything to a bowl and squeeze your 1/2 lime into the bowl. Salt to taste and mix before serving.

Step 5

To make the sauce - add the mayo, zhoug, and lime juice to a bowl. Mix thoroughly.

Step 6

Heat your tortillas and build your tacos!