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 Korean Peach Bulgogi Tacos |
 Beef and marinade ingredients. |
 Combine marinade ingredients. |
 Marinate beef for several hours or overnight refrigerated. |
 Tortilla and topping ingredients. |
 Mise en place for toppings and garnishes. |
 Heat marinade in saucepan. |
 Reduce marinade to 1 cup. Stir to prevent sugar from sticking. |
 Season beef with garllic pepper. Grill for 4 minutes per side over high heat or until done to your liking. |
 I served the tacos with Kimchi and seedless red grapes. |
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This is a fusion take on Korean Bulgogi. The recipe is adapted from one that appeared in Cuisine At Home recently. Traditionally Asian pears would be used in the marinade. Since pears are not in season now I elected to use peaches instead. I added several different ingredients to add to the flavor profile and mix different textures in the tacos. I used peach balsamic and mirin instead of white wine in the original recipe. I also added sliced peaches as a topping to increase the peach flavor. I offered Siracha on the side since my wife doesn't like overly hot spices but I do.
I spent 15 months in Korea on the DMZ bordering North Korea while in the US Army. I came to enjoy and love Korean food while there. The Koreans are wonderful people and their cuisine is spicy and delicious. Lots of garlic and red pepper. I still remember eating homemade Kimchi with the village people on the DMZ.
I served the tacos with Kimchi and seedless red grapes.
For a wine I chose a fruit forward 2011 Jacuzzi Tracy Hills Sagrantino. It is soft and mellow; loaded with jammy cherry, blackberry and rasberry tones.
Ingredientes
- Beef and marinade:
- 1 lb flatiron steak (skirt or flank works as well)
- 11 oz peach nectar
- 3/4 cup light soy sauce
- 1/2 cup brown sugar
- 1/4 cup sweet Mirin
- 1/4 cup Peach Balsamic
- 3 Tbs toasted sesame oil
- 2 Tbs ginger, grated
- 2 Tbs garlic, pressed and creamed
- garlic pepper to taste
- Taco toppings:
- 1 ea. peach, seeded and julienned
- 5 oz jicama. peeled and julienned
- 4 ea large flour tortillas
- Garnishes:
- 1 cup cilantro, minced
- 1 cup Mung Bean sprouts, rough chopped
- Toasted sesame seeds
- 1 bunch scallions chopped
- Lime wedges
- Siracha hot sauce
Direcciones
- Combine all marinade ingredients and mix well. Add beef and marinate refrigerated for several hours or overnight.
- Remove the beef from the marinade. Reduce the marinade in a sauce pan until reduced to 1 cup; about 25 minutes. Stir the marinade frequently to avoid the brown sugar from sticking to the pan. Strain and set aside.
- Preheat grill to high heat. Season the beef with garlic pepper. Grill for about 4 minutes per side or until done to your liking. Allow beef to rest for 5 minutes before slicing against the grain.
- Serve beef with heated sauce, toppings and garnishes table side. Allow diners to build there own tacos at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 133 | 33% |
| Total Fat 14.97g | 19% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2871mg | 120% |
| Potassium 568mg | 16% |
| Total Carbs 60.43g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 46.55g | 31% |
| Protein 6.15g | 10% |
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