Beef Bulgogi Tacos
“Put Taco Tuesday and Cinco de Mayo on easy mode with these Beef Bulgogi Tacos. Spicy, tangy, cheesy, full of umami and so ‘ono.” - Chef Nick Miguel
Ingredients
- 2 pounds Maika’i Marinated Bulgogi Beef
- 1 pack Mission Street Tacos Flour or Corn Tortillas
- 1 container Maika’i Nacho Queso
- 1 pack Maika’i Kimchee
- 1 bunch Cilantro
- Neutral Oil
- Lime wedge (optional)
- White onion, diced (optional)
Instructions
Prep
- Take the bulgogi beef out of the fridge and let it sit at room temperature for 5–10 minutes.
- Roughly chop the cilantro.
- If using, dice the onion and cut lime into wedges. Set aside.
Heat the Queso
- If using a stovetop, pour the Maika'i Nacho Queso into a small pot. Heat on low and stir occasionally until warm and smooth.
- If using a microwave, pour queso into a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until hot and smooth.
Cook the Beef
- Heat a large skillet over medium-high heat.
- Add 1–2 tbsp neutral oil.
- When the oil looks shiny, add the bulgogi beef in a single layer (cook in batches if needed).
- Cook for about 3–4 minutes per side, until browned and cooked through.
- Remove from heat and let rest for a couple of minutes.
- Slice or chop into bite-sized pieces if needed.
Warm the Tortillas
- Heat a dry skillet over medium heat.
- Place tortillas in the pan and warm for 20–30 seconds per side, until soft and slightly puffed.
- Keep warm by wrapping them in a clean kitchen towel or placing in a covered container.
Assemble the Tacos
- Place a warm tortilla on a plate.
- Add a spoonful of bulgogi beef to the center.
- Drizzle warm queso over the beef.
- Add a spoonful of kimchee on top.
- Sprinkle with chopped cilantro.
- If using, add diced onion and a squeeze of lime.
Serve
- Serve immediately while everything is warm. Offer extra kimchee, lime wedges, and hot sauce at the table.
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