Bulgogi Fusion
Thin-shaved ribeye in a sweet soy-pear bulgogi marinade, seared hard and doubled up with a gochujang-árbol salsa that brings real heat. Seoul by way of a CDMX taquería — kimchi and sesame stand in for onion and cilantro.
- Time
- 55 min
- Heat
- Yield
- 12 tacos
- Region
- CDMX
Ingredients
Bulgogi marinade
Gochujang-árbol salsa
To build
Method
Freeze the ribeye briefly so it firms up, then shave it against the grain into paper-thin slices.
Whisk the soy, pear, sugar, garlic, ginger, sesame oil, and gochugaru, then massage into the beef and marinate at room temperature.
Blend the gochujang, soaked árbol chiles, vinegar, honey, and water into a smooth, brick-red salsa.
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Sear the beef in a screaming-hot skillet in two batches, spreading it thin so the edges caramelize instead of steaming.
Warm the tortillas on a comal until soft and lightly toasted.
Fill each tortilla with bulgogi, spoon over the gochujang-árbol salsa, and finish with kimchi, scallions, and sesame seeds.
Build the plate
