Korean BBQ Tacos
Bulgogi beef, corn tortilla, cabbage slaw and sesame-lime crema.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Three-tortilla layer doesn't work here - keep it ONE corn tortilla, the slaw is what gives crunch. Roy Choi's Kogi taco logic: beef and acid and crunch and heat.
Ingredients
Everything below makes 4 servings.
- 1¼ lbribeye steakfrozen 30 min, sliced paper-thin against the grain
- ¼ cupsoy sauce
- ½Asian peargrated
- 2 tbspmirin
- 2 tbspbrown sugar
- 1½ tbsptoasted sesame oil
- 5garlic clovesminced
- 1 tbspfresh gingergrated
- ¼ headnapa cabbagethinly shredded
- 1 mediumcarrotjulienned
- 4scallionsthinly sliced
- ½ cupfresh cilantroleaves picked
- 2lime1 juiced, 1 in wedges
- ½ cupsour cream
- 12corn tortillas
- 1 tbspneutral oil
- 1 tbsptoasted sesame seedstoasted
- 1 tbsprice vinegarfor slaw
- ½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 759calories
- 35gprotein
- 55gcarbs
- 46gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Freeze ribeye 30 min, then slice paper-thin against the grain.
- Whisk soy and grated pear and mirin and brown sugar and sesame oil and garlic and ginger for marinade. Toss with beef; rest 20 min.
- Shred napa, julienne carrot, slice scallions. Pick cilantro leaves. Juice 1 lime; wedge the rest.
- Whisk sour cream and lime juice and pinch salt and 1 tsp sesame oil for crema.
- Toss napa and carrot and 2 scallions and rice vinegar and pinch salt for the slaw.
Sear beef
Heat neutral oil in skillet over HIGH. Spread beef in single layer in batches; sear 2 min per side until edges char. Don't overcrowd.
8 min · hands onWarm tortillas
In a dry small skillet over medium-high, warm tortillas 20-30 sec per side until pliable and freckled. Stack under a clean towel.
4 min · hands onBuild tacos
On each warm tortilla: drizzle crema to pile bulgogi to top with slaw to cilantro to scallions to toasted sesame seeds. Squeeze lime.
4 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice thin, marinate same way, sauté 4 min. Adds about 5 minutes.
Press and slab, marinate 15 min, sear 3 min per side.
Bulgogi over rice - same flavors, no taco. Adds about 20 minutes.
Mexican crema is thinner - drizzles better.
What keeps
Marinated beef freezes 1 month raw. Slaw and crema keep 2 days fridge.
Assemble tacos fresh - tortillas go soggy if pre-loaded.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
