Bulgogi Tacos with Spicy Slaw

My little girl Daelyn was thrilled that Momma made Korean food. I think it is the first time that I have made a Korean recipe and it is about time I add some Korean dishes to our dinner rotation. When I came across Bulgogi Tacos with Spicy Slaw I knew this would be a quick and easy dish for a busy weeknight meal. Serious Eats highlights some delicious recipes and does a great job with giving us very simple and flavorful dishes, this is one of them. I like the versatility, frugality, and speediness of working with ground beef. I can buy it in bulk from Costco and make a range of international dishes and now I can add Asian to the list.


The meat is the same wonderful Bulgolgi flavor I remember from Korea and the spicy-sweet slaw gives a great crunchy texture to the taco. When you need a quick meal with big flavor, try this one.

Bulgogi Tacos with Spicy Slaw- adapted from Serious Eats
For the bulgogi:
1 1/2 T. soy sauce
2 t. sesame oil
1 heaping t. garlic paste
1 T. brown sugar
1 T. mirin
1/2 t. black pepper
1 pound ground beef
1 shallot, sliced thinly
2 scallions, cut into 1-inch pieces

For the spicy slaw:
1 10 ounce bag shredded cabbage
1 T. salt
2 T. fish sauce
2 T. rice vinegar
1 t. red pepper flakes
1 t. garlic paste
1/2 t. ginger paste
1 T. brown sugar
1 scallion, thinly sliced
1 t. toasted sesame seeds

8 flour tortillas

Sprinkle the salt on the cabbage and toss. Let stand for 20 minutes. In a large mixing bowl, add the soy sauce, sesame oil, garlic, brown sugar, mirin and black pepper, ground beef, shallot, and scallions then mix gently until the all ingredients are incorporated into the meat. Rinse the slaw in a fine mesh sieve very well and drain well. Place in a bowl and add the fish sauce, vinegar, chile flakes, garlic, ginger, sugar, scallions and sesame seeds. Stir well. Refrigerate until ready to serve. In a large skillet cook meat until brown, drain excess liquid. Readjust salt if necessary. Serve meat and slaw in warmed flour tortillas. This would also be good in large lettuce leaves.

Note- Purchased from an Asian market, I used garlic and ginger paste to save a bit of time. It is also best to make the slaw ahead of time to let the flavors marry.


Here is Little Dae-Dae enjoying her apple during our apple picking adventure with her Nonni and Papa.

Robin Sue