Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream

Kimchi or Kimchee is a Korean pickled side dish made of cabbage and spices. A flavourful condiment to many dishes, it’s is also a natural probiotic, helping to promote a healthy digestive system. This quick version skips the lengthy fermentation process but delivers on flavour! The list of ingredients may be long, but it is mostly spices and flavourings. It is so simple to make, and so delicious. No need to live near a food truck hot spot, you can create that trendy food truck fusion in your own kitchen!

Print Recipe
Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream
Course Main Dish
Cuisine Korean
Servings
Ingredients
  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped
Course Main Dish
Cuisine Korean
Servings
Ingredients
  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped
Instructions
  1. 1. In a small bowl combing the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce and sesame seeds. Stir to combine. Slice the meat into thin strips, being sure to slice against the grain of the meat. Put the meat into the marinade and refrigerate at least 1 hour, preferably overnight.
  2. 2. Make the slaw by combining all ingredients in a large tupperware or bowl with a lid. Give it a good shake to make sure everything is well combined. Refrigerate for at least an hour before serving.
  3. 3. Stir the sriracha into the sour cream.
  4. 4. Cook the meat just before serving. Heat a skillet over high heat until it is piping hot. Pour the meat and marinade into the hot pan and cook, stirring things around constantly until all the meat is cooked. This will only take 3-5 minutes. If you want to be more authentic then cook it on an outdoor grill.
  5. 5. Serve by placing meat onto a warmed corn tortilla, topping with a strained, heaping spoonful of the kimchi slaw, and a dash of the sriracha sour cream. Garnish with a little coriander.