Bulgogi Tacos Recipe | Flavorful Fusion from Greenhouse Goodness
Bulgogi tacos with thin-sliced marinated ribeye, pan-seared and piled into corn tortillas with pickled cucumber accordions and spicy mayo.
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Cooking tools:
- Chopsticks
- Mixing bowl
- Chef's knife
- Cutting board
- Pan
- Spatula
- Tongs
- Skillet
- Measuring spoon
- Measuring cup
- Stove
- Tortilla warmer
- Oven
- Tortilla press
- Zip-top bag
- Plate
- Serving platter
- Spoon
Ingredients
- 10 oz GREENHOUSE cocktail cucumbers
- 1/4 white onion
- 2 tbsp spy sauce
- 1 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tbsp gochugaru
- 1/2 tbsp sesame seeds
- 1/2 tsp salt
- 6 corn tortillas
- 3 cloves garlic
- 2 green onions
- 1 pear
- 1 1/2 lbs boneless ribeye
- 1/2 white onion
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp coconut sugar
- 1 tbsp ginger
- 1 tbsp gochujang
- Spicy mayo
- Green onions
- Sesame seeds
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