Korean Beef Bulgogi on Green Leaf Lettuce Tacos

This Korean Beef Bulgogi Taco is served on green leaf lettuce tacos, making it a fresh, healthy, yet savory dish the whole family will love. Simply marinade a thinly sliced beef of your choice overnight and let it do its work. It's a budget-friendly, quick, and easy recipe.

Print Recipe

Prep Time 10

Cook Time 10

Course Appetizer, Lunch, Main Course

Cuisine Asian, Korean

Servings 4

Equipment

1 Skillet

Ingredients

1 lb thin sliced beef chuck roll or skirt steak
¼ cup coconut aminos
1 tbsp white wine vinegar
2 tbsp date syrup
1 tbsp Coconut Secret Gochujang soy-free
2 tbsp sesame oil
2 cloves garlic grated
1 inch knob of ginger
½ onion
¼ tsp Ajinomoto Monosodium Glutamate optional
2 tbsp sesame seeds toasted for garnish
4 green onions garnish
1 green leaf lettuce

Instructions

For the marinade:

Combine coconut aminos, white wine vinegar, date syrup, gochujang, sesame oil, grated garlic, grated ginger, sliced onions, msg, and thinly sliced beef. Mix well, cover, and refrigerate overnight.

Cooking Instructions:

On a dry skillet, turn on burner to medium heat. After a minute, add sesame seeds and toast for 2-3 minutes until it pops. Stir frequently. Remove from heat. Set aside with sliced green onions for garnish.
On the same pan, add avocado oil. Add marinated beef and cook for 6-8 minutes. Stir frequently.
Prepare green leaf lettuce by separating, washing and drying them. Set aside.
Remove pan from the heat and let it rest for a minute. Serve on lettuce taco, garnish with sesame seeds and green onions, then serve.

Keyword Asian Paleo, beef bulgogi, Comfort Food, gochujang marinade, gochujang sauce, Korean Japchae, Lunch, one pan meal, Quick & Easy, soy free, soyfree