Ingredients & Instructions

1. 1

   Bulgogi Marinade

   • 3 tb soy sauce
   • 1 tb mirin
   • 1 tb toasted sesame oil
   • 1 tb gochujang paste
   • 2 tb brown sugar
   • 1 tb ginger, freshly grated
   • 1 tb garlic, freshly grated
   • 1/3 c pear, grated
   • 2 green onions, thinly sliced
   • 1 lb ribeye, frozen for 20 minutes and thinly sliced
   • neutral oil, for cooking

   In a bowl, combine all of the ingredients aside from the ribeye, whisk well. Add in the ribeye and coat fully in the marinade. Cover the bowl and refrigerate overnight. Heat your griddle or pan over high heat and coat with oil. Add in the bulgogi and cook for 8-10 minutes until deeply golden and slightly charred. Set aside.

2. 2

   Kimchi Slaw

   • 1/3 c mayonnaise
   • 2 tb gochujang paste
   • 1 tb honey
   • juice of 1/2 lime
   • 1/2 c kimchi, roughly chopped
   • 1 small carrot, peeled and julienned
   • 1 c napa cabbage, thinly sliced
   • 1/4 c cilantro leaves

   In a bowl, whisk the mayonnaise, gochujang, honey, and lime juice. Then, in a separate bowl combine the kimchi, carrot, cabbage and cilantro. Coat the slaw with the gojuchang dressing and keep refrigerated until ready to use.

3. 3

   To Serve

   • 8 small scallion or flour tortillas
   • radish, sliced
   • scallions, thinly sliced
   • lime wedges

   Warm the tortillas until pliable. Add in the bulgogi meat, top with the kimchi slaw and finish with scallions.