Paired Perfectly with Selaks The Taste Collection Apple & Pear Pinot Gris
- 2 steaks, thinly sliced
- 1 pear, grated
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- 2tsp gochujang paste (or chilli flakes to taste)
- ¼ cup soy sauce
- 2 garlic cloves, minced
- 1 Tbsp minced ginger
- 8 tortillas, warmed or toasted
- Shredded red cabbage
- Thinly sliced carrot
- Diced cucumber
- Sliced avocado
- Japanese mayonnaise
- Pickled red onion
- Toasted sesame seeds
- Fresh coriander
In a bowl, combine all of the bulgogi beef ingredients and stir until all of the ingredients are well incorporated. Cover and leave to marinade for 1-4 hours.
Bring a pan to a high heat with a drizzle of oil. Flash cook the bulgogi for a few minutes or until the beef has cooked through and the sauce has reduced.
To assemble the tacos, spoon the bulgogi beef down the center of each tortilla. Top with cabbage, carrot, cucumber and avocado, then drizzle japanese mayonnaise generously over the top.
Finish with pickled red onion, toasted sesame seeds and fresh coriander, then serve and enjoy.
We love to serve Selak’s Taste Collection Pinot Gris with these beautifully crisp and slightly spicy beef tacos.