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Joon Ma Korean Bulgogi Beef Tacos

There are certain dishes that, with one bite, transport you back in time, conjuring vivid memories and familiar emotions. For me, Korean barbecue has always been one of those things. It’s the scent of grilling meat, the sizzle, the communal spirit of sharing food cooked right at the table. My husband and son, much like many others, adore the savory-sweet magic of bulgogi but have always eschewed the traditional lettuce wraps, much to my initial culinary dilemma. Then, one evening, inspired by the vibrant energy of Korean food trucks, a delicious idea sparked: what if we reimagined bulgogi in a way that perfectly suited their preferences? The result was these Joon Ma Korean Bulgogi Beef Tacos, a fusion that’s become a beloved staple in our home, bursting with crisp, spicy-sweet cucumber, creamy avocado, and the unmistakable kick of gochujang.

Recipe Overview

Prep Time: 1 hour 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6
Yields: 5 servings
Dietary Type: Not specified

Ingredients

For the Bulgogi Marinade:

2 lbs rib eye steaks, trimmed of excess fat and sliced very thinly across the grain
1/4 cup soy sauce
1/4 cup sake
1/4 cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon black pepper
1/2 yellow onion, peeled and cut into chunks
1/2 Asian pear, peeled, cored, and cut into chunks
4 garlic cloves, peeled
1/2 inch piece ginger, peeled
Toasted sesame seeds, for garnish

For the Quick Cucumber Salad:

1 cucumber (about 1/2 lb), washed and sliced 1/8 inch thick
2 green onions, washed and finely chopped
1 tablespoon rice vinegar
1 tablespoon sugar (or 1 tablespoon honey)
1 tablespoon minced garlic
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon toasted sesame seeds
2-3 teaspoons Korean red chili pepper flakes (adjust to your spice preference)

For Serving:

5 scallions, very thinly sliced on a sharp diagonal (white and green parts)
1/2 cup chopped fresh cilantro
1 avocado, thinly sliced
Korean red chili paste (gochujang), for drizzling
12 six-inch white corn tortillas
Canola oil, for cooking

Equipment Needed

Blender or food processor
Large bowl
Cast-iron pan or heavy-bottomed skillet
Serving bowls
Skillet or griddle for warming tortillas

Instructions

Prepare the Bulgogi Marinade: Begin by trimming any excess fat from your rib eye steaks. Then, slice the steaks very thinly against the grain. This is crucial for tender bulgogi that cooks quickly.
In a blender or food processor, combine the onion chunks, Asian pear chunks, garlic cloves, and sake. Blend until the mixture is smooth and creamy.
Add the soy sauce, dark brown sugar, sesame oil, and black pepper to the blender. Pulse the mixture a few times until it’s well incorporated.
Place the thinly sliced beef in a large bowl. Pour the prepared marinade over the beef.
Using your hands, gently massage the marinade into the beef for about a minute or two, ensuring each slice is thoroughly coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. For an even deeper flavor, you can marinate it overnight.
Before cooking, remove the marinated beef from the refrigerator about 20 minutes prior to allow it to come closer to room temperature. This helps with even cooking.
Prepare the Quick Cucumber Salad: While the bulgogi marinates, wash the cucumber and slice it thinly, about 1/8 inch thick. Wash and finely chop the green onions.
In a medium bowl, combine the rice vinegar, sugar (or honey), minced garlic, sesame oil, salt, toasted sesame seeds, and Korean red chili pepper flakes. Whisk these ingredients together until the sugar and salt are dissolved.
Add the sliced cucumber and chopped green onion to the bowl with the dressing. Gently mix everything together by hand to avoid bruising the vegetables.
Cover the cucumber salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Garnishes: Very thinly slice the scallions on a sharp diagonal. Chop the fresh cilantro. Slice the avocado thinly. Place each of these prepared garnishes into separate serving bowls and refrigerate until ready to assemble the tacos.
Cook the Bulgogi: Heat 1 tablespoon of canola oil in a cast-iron pan or a heavy-bottomed skillet over high heat.
Once the pan is very hot, add the marinated bulgogi to the pan. Cook the beef in batches, ensuring each batch is in a single layer. This is crucial to achieve a proper sear.
Stir the beef frequently until it is cooked through and develops a nicely browned and caramelized exterior, which should take about 3 minutes per batch. Be careful not to crowd the pan, as this will cause the beef to steam rather than brown, resulting in a less desirable texture.
As each batch is cooked, transfer it to a serving plate and sprinkle with toasted sesame seeds. Repeat with remaining beef.
Warm the Tortillas: Heat the tortillas on a hot skillet or griddle, turning occasionally, for about 1 minute, or until they are hot and pliable.
Transfer the warmed tortillas to a serving platter and cover them with a clean kitchen towel to keep them warm while you assemble the tacos.
Assemble and Serve: Arrange the cooked bulgogi, cucumber salad, and prepared garnishes (scallions, cilantro, avocado) on a platter. Place the warmed tortillas alongside.
Invite your guests to create their own Joon Ma Korean Bulgogi Beef Tacos by layering the hot bulgogi onto a tortilla and topping it generously with the refreshing cucumber salad, crisp scallions, creamy avocado, and fresh cilantro. Finish with a drizzle of gochujang for an extra layer of authentic Korean spice.

Expert Tips & Tricks

Slicing the Beef: The key to tender bulgogi is slicing the rib eye steak as thinly as possible. If you have trouble slicing it thinly when it’s at room temperature, try partially freezing the steak for about 30-45 minutes. It will firm up enough to allow for much thinner, more consistent slices.
Marinade Power: Don’t skip the pear in the marinade! The enzymes in the pear act as a natural tenderizer for the beef, contributing to its melt-in-your-mouth texture.
High Heat is Your Friend: For that coveted caramelized crust on your bulgogi, ensure your pan is screaming hot before you add the meat. Working in batches is non-negotiable; overcrowding the pan will steam the meat and prevent browning.
Tortilla Perfection: For the best flavor and texture, warm your corn tortillas on a dry skillet until they are just heated through and slightly pliable. Overheating can make them brittle.
Make-Ahead Magic: The bulgogi can be marinated up to 24 hours in advance, and the cucumber salad can be prepared a few hours ahead of time. This makes assembly on taco night a breeze!

Serving & Storage Suggestions

These Joon Ma Korean Bulgogi Beef Tacos are best served immediately after preparation, allowing guests to build their own perfect taco. Arrange all the components artfully on platters for a vibrant and appealing presentation.

Leftover cooked bulgogi can be stored in an airtight container in the refrigerator for up to 3 days. The cucumber salad will also keep for 2-3 days in the refrigerator, though it might become a little softer. If you have leftover uncooked marinated beef, it can be stored in the refrigerator for up to 24 hours.

To reheat the bulgogi, warm it gently in a skillet over medium heat with a touch more oil if needed, or microwave it for a minute or two until heated through. Reheat the tortillas on a dry skillet or briefly in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	701.5 kcal
Calories from Fat	452 g
Total Fat	50.3 g	77%
Saturated Fat	17.8 g	89%
Cholesterol	123.4 mg	41%
Sodium	1400.4 mg	58%
Total Carbohydrate	24.5 g	8%
Dietary Fiber	4.7 g	18%
Sugars	15.7 g	62%
Protein	35.4 g	70%

Nutritional information is an estimate and may vary based on ingredients and quantities used.

Variations & Substitutions

For a Gluten-Free Option: Ensure your soy sauce is gluten-free (tamari is a good substitute). The rest of the ingredients are naturally gluten-free.
Spice Level Adjustment: For a milder flavor, reduce or omit the Korean red chili pepper flakes in the cucumber salad. For more heat, you can add a touch of gochugaru (Korean chili flakes) to the bulgogi marinade or increase the chili flakes in the salad.
Different Cuts of Beef: While rib eye is ideal for its marbling and tenderness, you could also use thinly sliced sirloin or flank steak. Just ensure they are sliced very thinly against the grain.
Vegetarian Twist: For a vegetarian version, consider using thinly sliced firm tofu or portobello mushrooms marinated in the same bulgogi sauce. Sauté them until nicely browned and slightly crispy.

FAQs

Q: Why is Asian pear used in the bulgogi marinade?
A: Asian pear contains enzymes that act as a natural tenderizer for the meat, resulting in a more succulent and tender bulgogi.

Q: Can I prepare the bulgogi marinade ahead of time?
A: Yes, the marinade can be made and stored in the refrigerator for up to 2 days. You can then marinate the beef when you’re ready.

Q: What is the best way to slice the beef thinly?
A: For easiest slicing, partially freeze the rib eye steak for 30-45 minutes until it’s firm but not frozen solid. Use a very sharp knife to slice thinly against the grain.

Q: My bulgogi isn’t browning well; what am I doing wrong?
A: Ensure your pan is very hot before adding the beef and that you are cooking in small batches. Overcrowding the pan will cause the meat to steam instead of brown and caramelize.

Q: How long does the cucumber salad last?
A: The cucumber salad is best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days. The texture may soften over time.

Final Thoughts

The journey from a family preference to a beloved dish is a culinary adventure, and these Joon Ma Korean Bulgogi Beef Tacos are a testament to that. They’re a vibrant fusion that honors the rich flavors of Korea while embracing the casual, fun format of tacos. The interplay of the sweet and savory bulgogi with the crisp, refreshing cucumber salad, creamy avocado, and the fiery kick of gochujang creates a symphony of tastes and textures that is utterly irresistible. I encourage you to gather your loved ones, put on some music, and dive into the joy of creating and savoring these incredible tacos. They’re perfect for a weeknight dinner, a weekend gathering, or anytime you crave a burst of Korean-inspired deliciousness. Enjoy every bite!

Korean Joon Ma Bulgogi Beef Tacos Recipe