Food & Globalization
Food really is one of the most visible aspects of globalization, whether it’s Starbucks’ relentless march into malls and office buildings around the world, or a taco born of Californians looking to mix kimchi and queso fresco. Globalization is often seen as a homogenizing force. But ingredients and recipes have been moving across borders for centuries. The chili pepper, which features so prominently in traditional Sichuan and Hunan cuisine, was not native to China at all, but brought to Asia from South America by European traders in the 16th century. While that’s not exactly the same as walking into a bustling McDonald’s in Beijing for a Big Mac and a taro pie, I think what it shows is that food is constantly evolving. It adapts to local tastes, and bends to the creativity of local cooks. I guess what I’m trying to say, is that the idea of putting bulgogi on a warm corn tortilla, with crunchy cabbage, spicy kimchi, sour cream, queso fresco, and a squeeze of lime––while not an immediately obvious combination to those outside of L.A., New York, and apparently Beijing, isn’t actually that outlandish at all. In fact, it’s pretty awesome. Right, let’s make some bulgogi tacos.
Bulgogi Tacos: Recipe Instructions
In a food processor, combine the pear, onion, garlic, ginger, soy sauce, brown sugar, pepper, and sesame oil. Combine the marinade with the sliced beef, and marinate for at least 2 hours, or overnight.
When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches. Use 2 tablespoons of oil per batch. When the skillet is searing hot, lay pieces of beef in one layer to cover the pan. Fry until crisp and caramelized. Then flip and fry again.
This should take 2-3 minutes per batch. Set the beef aside on a plate.
Toast the tortillas over a flame or in a dry skillet until warm. Assemble your bulgogi tacos by adding shredded cabbage, the bulgogi, kimchi, cilantro, sour cream, queso fresco, and a squeeze of lime.
Enjoy this masterpiece of Korean Mexican fusion, Beef Bulgogi Tacos!
Jonesing for some more taco goodness? Check out our more traditional Carnitas Tacos recipe. For vegetarians, you NEED to try these Loaded Crispy Tofu Tacos. They’re one of my favorites!
Recipe
Beef Bulgogi Tacos – Korean Mexican Fusion
Beef bulgogi tacos are an incredible Korean Mexican fusion dish. The idea of putting beef bulgogi taco with crunchy cabbage, spicy kimchi, sour cream, queso fresco, and a squeeze of lime is pretty awesome.
Serves: 6
Ingredients
- 1 small Asian pear
- ½ of a small onion
- 4 cloves garlic
- 1 inch piece ginger
- 2½ tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/8 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1 1/2 pounds any tender cut of beef (like top sirloin, thinly sliced against the grain)
- Vegetable oil
- Corn Tortillas
- 1 cup cabbage (shredded)
- Kimchi
- Cilantro
- Sour cream
- Queso fresco
- Lime Juice
Instructions
- In a food processor, combine the pear, onion, garlic, ginger, soy sauce, brown sugar, pepper, and sesame oil. Combine the marinade with the sliced beef, and marinate for at least 2 hours, or overnight.
- When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches. Use 2 tablespoons of oil per batch. When the skillet is searing hot, lay pieces of beef in one layer to cover the pan. Fry until crisp and caramelized. Then flip and fry again.
- This should take 2-3 minutes per batch. Set the beef aside on a plate.
- Toast the tortillas over a flame or in a dry skillet until warm. Assemble the tacos by adding shredded cabbage, the bulgogi, kimchi, chopped cilantro, sour cream, queso fresco, and a squeeze of lime.
Nutrition Facts
Calories: 437kcal (22%) Carbohydrates: 36g (12%) Protein: 32g (64%) Fat: 19g (29%) Saturated Fat: 9g (45%) Cholesterol: 84mg (28%) Sodium: 603mg (25%) Potassium: 655mg (19%) Fiber: 5g (20%) Sugar: 9g (10%) Vitamin A: 305IU (6%) Vitamin C: 9.9mg (12%) Calcium: 163mg (16%) Iron: 2.8mg (16%)
