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Bulgogi Tacos

Two bulgogi tacos filled with sliced beef, green onions, and cucumbers drizzled with a creamy sauce on a striped plate. In the background, a bowl of sliced cucumber salad with onions, alongside small bowls of green onions and sauce. GREENHOUSE Goodness

Bulgogi Tacos

For a tasty crowd-pleaser, try these Bulgogi Tacos made with Greenhouse cocktail cucumbers.

Prep Time: 40 mins

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Cook Time: 10 mins

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Total Time: 50 mins

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Serves: 3
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Ingredients

For the cucumber:

  • 10 oz GREENHOUSE cocktail cucumbers
  • 1/4 white onion, sliced
  • 2 tbsp soy sauce
  • 1 tbsp coconut sugar
  • 1 tbsp sesame oil
  • 1 tbsp gochugaru
  • 1/2 tbsp sesame seeds
  • 1/2 tsp salt

 

For the Bulgogi tacos:

  • 6 corn tortillas
  • 3 cloves garlic, minced
  • 2 green onions
  • 1 pear, grated
  • 1 1/2 lbs boneless ribeye, sliced 1/4” thick
  • 1/2 white onion, sliced
  • 1/4 cup soy sauce
  • 2 tbsp olive oil, divided
  • 2 tbsp sesame oil
  • 2 tbsp coconut sugar
  • 1 tbsp ginger, grated
  • 1 tbsp gochujang
  • 1/2 tbsp sesame seeds
  • Spicy mayo, optional for garnish
  • Green onions, sliced for garnish
  • Sesame seeds, for garnish

DIRECTIONS

  1. To make Bulgogi, combine steak, onion, pear, soy sauce, sugar, garlic, and ginger and let marinate.
  2. Place cucumbers between 2 chopsticks so you don’t cut all the way through. Make horizontal cuts along each cucumber, then flip over and make diagonal cuts.
  3. Combine cucumber accordions with onion, soy sauce, sugar, oil, salt, gochugaru and sesame seeds in a large bowl.
  4. Heat 1 tablespoon of olive oil in a large pan over med-high heat. Cook steak on each side, adding remaining oil as needed.
  5. Toast tortillas then assemble tacos with beef and cucumber mixture.
  6. Garnish with spicy mayo, green onions, and sesame seeds.

 

*Recipe courtesy of Pure Flavor

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