Kogi-Inspired Bulgogi Tacos with Spicy Slaw
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons garlic, crushed
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 onion, sliced thinly
- 2 scallions, cut into 1-inch pieces
- 1 pound Chinese, red or Napa cabbage, thinly sliced
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 1 1/2 teaspoons Korean chile flakes or hot red pepper flakes
- 1 teaspoon garlic, crushed
- 1/2 teaspoon ginger, crushed
- 1 teaspoon sugar
- 1 scallion, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 cup mayo (optional)
- Warm flour tortillas, to serve
- Produce
- Chinese, red or napa cabbage (1 pound)
- Garlic (3 teaspoons)
- Ginger (1/2 teaspoon)
- Green onion (3)
- Onion (1)
- Meat
- Ground beef (1 pound)
- Condiments
- Fish sauce (2 tablespoons)
- Mayo (1/2 cup)
- Mirin (1 tablespoon)
- Soy sauce (2 tablespoons)
- White vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Brown sugar (1 tablespoon)
- Korean chile flakes or hot red pepper flakes (1 1/2 teaspoons)
- Salt (1 tablespoon)
- Sesame oil (2 teaspoons)
- Sesame seeds (1 teaspoon)
- Sugar (1 teaspoon)
- Bread & Baked Goods
- Flour tortillas (1)
Preparation
Read recipe preparation on seriouseats.com
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Published August 5, 2009 (3 years ago).
5 people saved this recipe.
