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BEEF BULGOGI TACOS

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BEEF BULGOGI TACOS

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Ingredients

Adjust Servings:
Taco Shells
canola oil for frying
12 round wonton wrappers
Scallion Slaw
1 cup fine julienne scallions
1/2 cup brown rice vinegar
1/4 cup golden caster sugar
3 tablespoons soy sauce
2 tablespoons Korean chile flakes
2 tablespoons Sesame Oil
Bulgogi Marinade
12 cloves Garlic
3 onions cut into chunks
1 1/2 cups soy sauce
1 cup red wine
1/4 cup Sesame Oil
2 pinches black pepper
2 Korean pears Gala apples, cored and cut into chunks
1 pineapple peeled, cored and cubed
1 pound beef rib eye sliced thinly
1 Korean pear or Gala apple
1 cup prepared kimchee drained well and minced
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Taco Shells

  • canola oil
    for frying
  • 12 round wonton wrappers

  • Scallion Slaw

  • 1 cup fine julienne scallions
  • 1/2 cup brown rice vinegar
  • 1/4 cup golden caster sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons Korean chile flakes
  • 2 tablespoons Sesame Oil

  • Bulgogi Marinade

  • 12 cloves Garlic
  • 3 onions
    cut into chunks
  • 1 1/2 cups soy sauce
  • 1 cup red wine
  • 1/4 cup Sesame Oil
  • 2 pinches black pepper
  • 2 Korean pears
    Gala apples, cored and cut into chunks
  • 1 pineapple
    peeled, cored and cubed
  • 1 pound beef rib eye
    sliced thinly
  • 1 Korean pear
    or Gala apple
  • 1 cup prepared kimchee
    drained well and minced

Directions

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* Special equipment: a taco shell moldTaco Shells

  1. Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying.
  2. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  3. Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes.
  4. Drain on paper towels and allow to cool fully before using.

Scallion Slaw

  1. Rinse the scallions thoroughly with cold water.
  2. Prepare a bowl of ice water, add the scallions and soak for 5 minutes.
  3. Drain thoroughly.
  4. Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.

Bulgogi Marinade

  1. Add the garlic and onions to a food processor and process until thoroughly combined.
  2. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
  3. Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
  4. Heat a large saute pan over medium-high heat until hot.
  5. Remove the beef from the marinade, letting any excess marinade drip back into the bowl.
  6. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
  7. Peel the pear and slice it into thin half-moons.
  8. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

Brian Tsao

Executive Chef Brian Tsao brings a unique set of skills to the kitchen at Kimoto with an eclectic menu of American favorites interpreted through an Asian lens designed to complement the restaurant’s selection of Asian and American craft beers.  With a Chinese-Korean background, American upbringing and education at the Culinary Institute of America, Brian seamlessly melds influences from the U.S., China, Korea, Malaysia and Japan into an adventurous, delicious menu.  His mission as a chef is to “remove the stereotypes of Asian cuisine, make good, interesting but still authentic food and keep things approachable.”

Before finding his way into the kitchen, Brian found himself in China at age fifteen without knowing the language.  (Brian’s father is Chinese, his mother Korean and he was born in Queens.) It took him a few years to learn Chinese but eventually he became the guitarist of China’s first touring thrashcore band, which allowed him to travel the country and learn about the cuisine of each region and their specialties such as Beijing’s dumplings, Guang Dong’s roast goose with plum sauce, Xin Jiang’s lamb kabobs, and more.  He returned to the U.S. and learned the art of baking before studying at CIA and joining the kitchen of Telepan.  Fusing Japanese and American cooking traditions, he created a unique menu for the opening of Mira Sushi & Izakaya in 2013.  For Kimoto, he brings a menu of playful riffs on comfort foods and Asian cooking to NYC’s first Asian rooftop beer garden.

Brian has appeared on Food Network’s “Beat Bobby Flay,” where he defeated Flay in a battle for taco supremacy with his signature Beef Bulgogi Tacos.  His other television appearances include Chopped, Fox 5 Good Day New York, Potluck/WNYC and CBS.  He has been a featured chef at the New York City Wine & Food Festival, Mutual Trading Japanese Food & Restaurant Show, International Restaurant and Foodservice Show, the James Beard Foundation and Taste Asia, cooking his dish in the heart of Times Square for an audience of thousands.  He also continues to play music as lead guitarist and vocalist of the Chef Brian Tsao Band.

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