Korean-Style Bulgogi Beef Tacos
My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Note:
Substitute honey for the sugar if preferred.
Nutrition Facts
Per Serving:
268 calories; protein 11.5g; carbohydrates 26.2g; fat 13.3g; cholesterol 27.1mg; sodium 560.2mg.
Full Nutrition