Korean BBQ Guac

Guacamole For Chefs

Korean BBQ Guac


  • 1 1/2 c. Avocados From Mexico, stage 4, peeled, pitted, and mashed
  • 1/2 c. skirt steak, bulgogi marinated, grilled, small diced
  • 1/4 c. carrots, fresh, peeled, minced
  • 1/4 c. red cabbage, fresh, minced
  • 1 T. cilantro, fresh, minced
  • 1/4 T. salt, kosher
  • 1 t. rice vinegar
  • 1/4 T. white wine vinegar
  • 2 T. kimchi, prepared, chopped
  • 1 T. garlic, fresh, peeled, thinly sliced
  • 1 1/2 c. puffed rice chips, prepared


  1. Deep fry garlic slices in 350°F canola oil until golden brown.
  2. In a mixing bowl, fold mashed avocado with carrots, cabbage, cilantro, salt, bulgogi steak, and both vinegars until well combined.
  3. Cover with plastic wrap, pressing plastic wrap on avocado mixture to eliminate air. Hold chilled until use.
  4. Build each serving in the following order and quantity: guacamole mix, chopped kimchi, garlic chips and puffed rice chips
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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