Bulgogi Tacos with Korean Cucumber

For a tasty crowd-pleaser, try these Bulgogi tacos with Korean cucumber accordions made with greenhouse cocktail cucumbers.

Ingredients

For the Korean cucumber:

10 oz GREENHOUSE cocktail cucumbers
¼ white onion, sliced
2 tbsp soy sauce
1 tbsp coconut sugar
1 tbsp sesame oil
1 tbsp gochugaru
½ tbsp sesame seeds
½ tsp salt

For the Bulgogi tacos:

6 corn tortillas
3 cloves garlic, minced
2 green onions
1 pear, grated
1 ½ lbs boneless ribeye, sliced ¼” thick
½ white onion, sliced
¼ cup soy sauce
2 tbsp olive oil, divided
2 tbsp sesame oil
2 tbsp coconut sugar
1 tbsp ginger, grated
1 tbsp gochujang
½ tbsp sesame seeds
spicy mayo, optional for garnish
green onions, sliced for garnish
sesame seeds, for garnish

DIRECTIONS

To make Bulgogi, combine steak, onion, pear, soy sauce, sugar, garlic, and ginger and let marinate.
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.
Combine cucumber accordions with onion, soy sauce, sugar, oil, salt, gochugaru and sesame seeds in a large bowl.
Heat 1 tablespoon of olive oil in a large pan over med-high heat. Cook steak on each side, adding remaining oil as needed.
Toast tortillas then assemble tacos with beef and cucumber mixture.
Garnish with spicy mayo, green onions, and sesame seeds.

*Recipe courtesy of Pure Flavor

JUST ADD GREENHOUSE GOODNESS

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