Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw Recipe

Note:On Wednesdays, Andrea Lynn, senior editor ofChile Peppermagazine, drops by with Serious Heat.

I admit it. I'm not a recipe repeater.

As a constant food experimenter for both a magazine and personal chef clients, almost every meal is different. So it'll be a while before I come back to a recipe. "Remember that rhubarb-strawberry compote I made?" I asked my boyfriend recently, when I had thoughts of making it again to use up the excess fruit in our CSA share. He gave a blank stare. "More than two years ago...I made lemon shrimp pasta for dinner that night. We watched theSopranos." Still a blank stare. I can't blame him for not being able to keep up with the massive recipe inventory in my head.

即使我个人做菜做throughThe Dish's Dish,I rarely repeat a meal for a client, unless requested. Well,I've finally found a repeat-worthy recipewith theseBulgogi Tacos with Spicy Slaw.Our former editorial assistant, Lillian Cho, came up with the recipe for the July 2009 issue ofChile Pepperwith inspiration from the Los Angeles Asian taco truck,Kogi.And I've made the recipe about half a dozen times in the past couple months, practically a record for me.

Bulgogiis a Korean dish of thin slices of steak marinated in a soy sauce and sesame oil mixture. To speed up the marinating process, Lillian used ground beef in place of steak.

"there's an incredible spicy-sweet-tangy combo"

卷心菜沙拉,快速渗入the cabbage removes some of its excess liquid, and infuses it with flavor. As a Southerner, I can't make a slaw without a scoop of mayo, so I added that. Between the red chile flakes, the fish sauce, and the spoonful of sugar, there's an incredible spicy-sweet-tangy combo that plays around in the mouth with the slaw and works nicely with the sweetness of the bulgogi.

The concept of Asian tacos is such a refreshing play when you're in a Mexican rut.

Bulgogi Tacos with Spicy Slaw

by Lillian Cho,Chile Peppermagazine July 2009

Prep5 mins

Cook20 mins

Total25 mins

服务4 servings

For the Bulgogi:

2tablespoonssoy sauce
2teaspoonssesame oil
2teaspoonsgarlic, crushed
1tablespoonbrown sugar
1tablespoonmirin
1/2teaspoonblack pepper
1poundground beef
1onion, sliced thinly
2scallions, cut into 1-inch pieces

For the Spicy Slaw:

1poundChinese, red orNapa cabbage, thinly sliced
1tablespoonsalt
2tablespoonsfish sauce
2tablespoonswhite vinegar
1 1/2teaspoonsKorean chile flakes orhot red pepper flakes
1teaspoongarlic, crushed
1/2teaspoonginger, crushed
1teaspoonsugar
1scallion, thinly sliced
1teaspoonsesame seeds
1/2cupmayo(optional)
Warmflour tortillas, to serve

Sprinkle the salt on the cabbage and toss. Let stand for 20 minutes.
In a large mixing bowl, add the soy sauce, sesame oil, garlic, brown sugar, mirin and black pepper, and whisk. Add the ground beef, onions and scallions then mix gently until the sauce is incorporated into the meat.
For the slaw, mix the fish sauce, vinegar, chile flakes, garlic, ginger, sugar, scallions and sesame seeds in a bowl.
Bring a pan to medium-high heat, and cook the meat until done and most of the liquid has evaporated, around 10 minutes.
Rinse the cabbage under cold water, then squeeze the excess water out. In a bowl, toss the cabbage with the fish sauce mixture until well-coated. To assemble, spoon the meat down the center of each tortilla, and top with slaw.

Nutrition Facts(per serving)
525	Calories
22g	Fat
49g	Carbs
32g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	525
% Daily Value*
Total Fat22g	28%
Saturated Fat 7g	35％
Cholesterol76mg	25%
Sodium2398mg	104%
Total Carbohydrate49g	18%
Dietary Fiber 3g	12%
Total Sugars 8g
Protein32g
Vitamin C 9mg	47%
Calcium 121mg	9%
Iron 6mg	33%
Potassium 699mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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