Paired Perfectly with Selaks The Taste Collection Apple & Pear Pinot Gris
INGREDIENTS
Bulgogi
- 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
Tacos
- 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
METHOD
- 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.