Hello BITC readers!
When Bruce and I were talking about my recipe contributions, we were united in that we wanted to share approachable and fun recipes. Nothing overly complicated or frustrating to prepare because everyday life can have lots of its own challenges. Making dinner after a long day at work can really help to unwind.
One of my fave new meals that I’ve been having lately are bulgogi tacos. I’m sure people have been making these for quite a while; I am in no way suggesting I’m the first to dream this combo up or that I’m a bulgogi expert.
Bulgogi is a Korean-style of sweet and spicy seasoned beef, usually sliced thinly. For these tacos I use ground beef; I haven’t tried this recipe with a vegetarian ground option yet, but I believe it would be worth trying and just as yummy.
I start with cooking the ground beef on a medium heat in a pan with a couple of chopped up cloves of garlic and some sesame oil. Once the beef is browned I’ll then drain some of the excess oil that has accumulated in the pan. If you’re using a vegetarian option I would cook the garlic and then add your veggie ground because they generally require less cooking time.
In a bowl I mix about 1/4 cup of soy sauce, 2 tsps. of sesame oil, 2 tsps. of chili pepper flakes (I like spice, you can always add more or less depending on what you enjoy), 1/4 a tsps. of ground ginger and a 1/4 cup of brown/white sugar.
Once I’ve drained the ground meat and whisked my bowl ingredients I’ll pour my mixture into the pan and cook the meat on a low heat for a couple of minutes. If I want a bit more moisture I’ll add another splash of soy sauce before serving it.
Last night I used small whole wheat tortillas but if you prefer crunchy tacos or another option, I encourage anyone trying this out to have fun! The first time I made these I just used lettuce as my wrap but I experimented and found I liked using a soft tortilla as well. Red leaf lettuce is great. I happened to have a ton of baby spinach in my fridge which worked nicely and then I topped it with a generous shake of sesame seeds. Sliced green onions are also a tasty addition.
And that’s it! Super easy and you can prep the meat and save it in the fridge for a few days, for a couple of quick and simple meals. If I’m having a busy week or feeling tired this can be a great home-cooked option that is fast and satisfying. Warmer days are here and there is so much to do!
Sarah G for Bruce in the City
Editor Mary Ellen Monk