Korean Beef Bulgogi Tacos With Kimchee Slaw Recipes

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SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)



Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi) image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 cups soy sauce
3/4 cup dark brown sugar
3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
1 boneless rib-eye steak, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon gochugaru or crushed red pepper flakes
1 English cucumber, thinly sliced
2 tablespoons vegetable oil
3 cups cooked white rice

Steps:

  • In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
  • In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
  • Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
  • Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
  • Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

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