Korean Beef Bulgogi Tacos with Fresh Salsa

4.91 from 22 votes

Slice beef very thin. Place in a large ziploc bag. Set aside.
In a bowl, combine remaining beef marinade ingredients and stir with a stir until incorporated. Pour marinade over beef in ziploc bag and place in fridge for 2 hours up to overnight.
When ready to cook the meat, remove from fridge. Place 2-3 tbsp. of canola oil in the bottom of a large cast iron or stainless steel pot. Heat oil to medium high heat.
Carefully place meat into pot (using a slotted spoon so the marinade doesn't drip into the pot). Tongs also work well. Place all the meat in the pot and cook all the way through, stirring continually and rotating meat with tongs. Cook until small brown bits start to appear on the meat so it has a crispy flavor.
Once done, remove from meat from pot with a slotted spoon onto a paper-towel lined cookie sheet. Let rest for 5-10 minutes before serving.

In a medium bowl, whisk together all ingredients from white sugar through sesame oil.
Pour whisked mixture over thinly sliced cabbage, pepper, and jalapeno. Set in fridge for at least 20 minutes, up to 1 hour before serving.
Note: I like to make this just before I cook my meat, then set in the fridge to chill while the meat is cooking.

To begin assembling tacos, make sure tortillas are warmed. You can do this on a large griddle over medium heat or in the microwave (then keep them warm in a tortilla warmer).
To assemble tacos, layer a large portion of the beef Bulgogi onto a tortilla. Then top with the Asisan cabbage slaw and a heaping spoonful of the Fresh Cravings Salsa.
Add a little squeeze of fresh lime juice and some fresh cilantro - enjoy!