Bulgogi (beef) Recipe

Prepare marinade

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, sliced green onions (reserve a few for garnish), and black pepper. Whisk until sugar dissolves.

Add the thinly sliced beef to the marinade and toss to coat thoroughly. Refrigerate and marinate for at least 30 minutes, ideally 2 hours (up to overnight) for deeper flavor.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the marinated beef in a single layer (cook in batches if necessary) and sear 2–3 minutes without moving to get caramelization, then stir and cook another 1–2 minutes until cooked through but still tender.

Sprinkle sesame seeds over the cooked beef and toss with reserved sliced green onions. Remove from heat and keep warm.

In a small bowl, beat the cream cheese until smooth. Mix with shredded mozzarella and grated queso fresco until evenly combined.

Heat a cast-iron or nonstick skillet over medium heat. Lay a tortilla in the skillet, sprinkle a generous 3–4 tablespoons of the cheese mixture over half the tortilla, fold the tortilla over and press lightly; cook 1–2 minutes per side until cheese is melted and tortilla is golden. Repeat to make 6 cheesy tortillas (queso bases) or alternatively melt cheese directly on top of assembled tacos under a broiler for 1–2 minutes.

Halve and pit avocados. Scoop flesh into a bowl and mash to desired texture with a fork.

Stir in lime juice, chopped cilantro, finely diced red onion, salt, and black pepper. Taste and adjust seasoning. Keep covered until assembly to prevent browning.

Combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice and salt in a bowl. Mix and let sit 10 minutes for flavors to meld.

In a blender or with an immersion blender, combine 1 teaspoon chipotle in adobo, tomato sauce, lime juice and salt. Purée until smooth. Taste and add more chipotle (a little at a time) if you want more heat/smoke.

Whisk together mayo, sour cream, lime juice and salt until smooth. Adjust lime or salt to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Warm tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds.

If using prepared queso tortillas, place one on a plate. Spoon 2–3 tablespoons bulgogi beef onto the center of each tortilla (or place beef over plain tortilla and top with shredded mozzarella then broil 1–2 minutes until cheese melts).

Add a spoonful of guacamole cilantro, a spoonful of pico de gallo, and drizzle 1 teaspoon chipotle salsa over the top. Finish with a small drizzle of mayo crema and sprinkle with extra queso fresco and cilantro leaves.

Serve immediately with lime wedges on the side to squeeze over tacos.