Ingredients
- 2 each Avocados from Mexico, peeled, pitted, sliced lengthwise
- 1 1/2 cups sesame seeds, black
- 1 1/2 cups sesame seeds, white
- 24 each tortilla, 5” yellow corn, grilled
- 1 1/2 cups bok choy, julienne
- 1 1/2 cups mango, grilled, diced
- 6 cups bulgogi beef
- 1 1/2 cups kimchi fried rice
- 1 1/2 cups pickled red cabbage
- 1/2 cup avocado gochujang crema
- Bulgogi Beef
- 2 each Bosc pear, peeled, cored, grated
- 1/2 cup ginger, peeled, grated
- 1/4 cup garlic, peeled, minced
- 1/2 cup onion, yellow, peeled, grated
- 1 quart soy sauce, low sodium
- 1/4 cup sesame oil
- 1/2 cup brown sugar, light
- 1/2 cup gochujang paste
- 5 pounds sirloin tip steak, raw, sliced thin
- 2 cups green onion, thin sliced
- Kimchi Fried Rice
- 2 1/2 tablespoon vegetable oil
- 2 1/2 cups cabbage kimchi
- 1/3 cups gochujang paste
- 10 cups white rice, cooked and cooled
- 1/3 cup sesame oil
- 1/3 cup soy sauce
- 2/3 cup scallions, sliced thin
- Pickled Red Cabbage
- 1/2 cup apple cider vinegar
- 1/2 cup sprite soda
- 1 1/2 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 1/2 cloves garlic, whole clove crushed
- 1 teaspoon black peppercorn, ground
- 1 1/2 bay leaves, whole
- 1 1/2 cups red cabbage, shredded
- Avocado Gochujang Crema
- 2 each Avocados From Mexico, peeled, pitted
- 1 1/2 cups gochujang paste
- 1 1/2 cups sour cream
- 1/2 cup lime juice, fresh
Instructions
- Coat avocado slices in seeds until all avocado pieces are well-coated.
- Build each taco by assembling in the following order:
- 1 yellow corn tortilla
- ¼ cup warmed kimchi fried rice
- 2 Tablespoons warm bulgogi beef
- 1 Tablespoon julienned bok choy
- 1 Tablespoon diced mango
- 1 Tablespoon pickled red cabbage shreds
- 1 slice sesame seed crusted avocado
- 1 Tablespoon drizzle of avocado gochujang crema
- Serve hot.
- Bulgogi Beef Instructions: 1. In a large work bowl, whisk together pear, ginger, garlic, onion, soy sauce, sesame oil, brown sugar, and gochujang until sugar has dissolved. 2.Add sliced beef, cover, and marinate in the refrigerator for 4 hours or overnight. 3.Heat wok to high heat. 4.Drain excess marinade from beef mix. 5. Add drained sliced beef to wok and cook for 5 minutes until well done. 6. Remove cooked beef from heat and mix in green onions 7.Hold beef hot until ready to use.
- Kimchi Fried Rice Instructions: 1. Drain kimchi of excess liquid. Reserve liquid. Chop kimchi into ~ 1-cm sized pieces. 2. Heat a large wok or frying pan over high heat until almost smoking point. Add vegetable oil. 3. Add the kimchi and stir fry for 1 minute. 4.Add cooked rice, reserved kimchi liquid, and gochujang paste. Stir all the ingredients together for 5 minutes with a wooden spoon, until rice is evenly coated with gochujang paste and is hot. 5. Add sesame oil and soy sauce and remove from the heat. 6.Sprinkle with sliced scallions.
- Pickled Red Cabbage Instructions: 1.Whisk together vinegar, soda, salt, and sugar until salt and sugar have dissolved. 2. Add garlic, black peppercorn, bay leaves, and peppers. 3.Cover and refrigerate a minimum of 1 hour or overnight.
- Avocado Gochujang Crema Instructions 1.Add all ingredients to a food processor, pulse until smooth. 2. Hold Refrigerated.
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!
