Bulgogi Tacos with Egg-Fried Tortillas
Bulgogi beef, fresh greens, cucumber salad and rich sauces wrapped in egg-fried tortillas.
Ingredients
Number of portions
1 cucumber, thinly sliced
3 tbsp apple cider vinegar
3 tbsp Santa Maria Wasabi Sesame
400 g red cabbage, finely shredded
2 white onion, finely chopped
100 g coriander, finely chopped
1 kg flank steak (or sirloin)
4 eggs
20 Santa Maria small tortillas
1 kg flank steak
200 g Santa Maria Korean Style Black Pepper & Soy Sauce
2 heads of lettuce
200 g Santa Maria Fermented Soy & Chili Paste
How to prepare
Slice the cucumber thinly and place in a bowl. Add apple cider vinegar and Wasabi Sesame flavouring. Refrigerate for at least 30 minutes.
Rinse and shred the red cabbage and lettuce separately. Then set aside.
Chop the white onion and coriander finely before mixing them in a bowl.
Grill or fry the whole flank steak on high heat until it’s nicely coloured. Then set aside.
Whisk the eggs in a bowl, dip the whole tortillas and place on a plate.
Fry the egg-dipped tortillas in oil on both sides. Place on a baking sheet under a lid for warming.
Cut the cooked flank steak into thin slices across the fibers. Heat up the Black Pepper & Soy Sauce in a pan and add the meat just before serving.
Top the warm tortillas with a spoonful of Fermented Soy & Chili paste, then lettuce, red cabbage, flank steak, cucumber salad, and finally the coriander and white onion mixture. Serve extra sauce on the side if desired. Two tacos per portion is perfect.
Tips!
Replace the beef with chicken or tofu for variation.
Allergens
Egg, sesame, soy, wheat
Recipe categories
Food