Bulgogi Steak and Corn Tacos
Bulgogi Steak and Corn Tacos are one of our favorite summer dinners. I start these tacos by marinating tender skirt steak in a sweet soy and sesame marinade. Then, I make some Korean-inspired Spicy Cheesey Corn. Finally, I add both of these to soft flour tortillas. We like these tacos for several reasons. First of all, I like that I can make this dish in just about one hour. And most of that time, the steak is just marinating. Secondly, I like that I can make the components of these tacos ahead of time. Then, I just cook the steak right before serving. Thirdly, I like that this dish reheats so well. The skirt steak is so tender, that it reheats just great in the microwave. And lastly we all love the tender steak and the Spicy Cheesey Corn.
The Equipment I Used
- A Cast Iron Skillet- I used this to cook my steak, but you can use any large skillet.
The Ingredients Needed for Bulgogi Steak and Corn Tacos
- Soy Sauce- I like Kikkoman soy sauce. I used the low salt version.
- Sesame Oil- Be sure to use pure sesame oil, not one mixed with vegetable oil. You can find it in the Asian section or the oil section of your market.
- Sesame Seeds- You can find these with the spices.
- Crushed Red Pepper Flakes- Omit this if you don’t like spice. Or double it if you do like spicy food.
- Corn- Fresh corn on the cob is essential here.
How I Made my Tacos
- First, I mixed together the marinade and added the steak.
- Next, I quickly stir-fried the steak.
- Then, I made the Spicy Cheese Corn. If you like a lot of spice, add more gochujang sauce.
- Finally, I grilled the tortillas and filled them with the steak and corn.
If you like skirt steak, you need to try these tender and delicious Bulgogi Steak and Corn Tacos.
Bulgogi Steak and Corn Tacos
Ingredients
For the Bulgogi Steak:
- 3 tbsp. low salt soy sauce
- 2 tbsp. sesame oil
- 2 tbsp. dark brown sugar
- 1 tbsp. honey
- 1 tbsp. sesame seeds
- ¼ tsp. crushed red pepper flakes
- 1 pound skirt steak, very thinly sliced
- 2 tbsp. vegetable oil
For the Spicy Cheese Corn:
- 3 ears corn on the cob
- 2 tbsp. unsalted butter
- ⅓ cup mayonnaise
- ½ tsp. sugar
- 1 tsp. gochujang sauce
- 2 tbsp. minced cilantro
- 2 tbsp. cotija cheese
- ¼ tsp. chili powder
To Assemble the Tacos:
- 8 flour tortillas
- 2 tbsp. cotija cheese
- 2 tbsp. minced cilantro
Instructions
For the Bulgogi Steak:
- Begin by marinating the steak: In a bowl, mix together all the Bulgogi Steak ingredients. Cover the bowl and refrigerate for thirty minutes to two hours.
- In a cast iron skillet on high heat, add the oil. Cook the steak in five batches until it's cooked to rare or medium rare. Add more oil, if needed.
For the Spicy Cheese Corn:
- Steam the corn on a plate, covered with a paper towel, in the microwave, for six minutes. Heat a grill pan on high heat. Butter the corn and grill the corn until charred. Remove the corn kernels from the ears.
- Mix the corn with the rest of the ingredients.
To Assemble the Tacos:
- Toast the tortillas in a cast iron pan until they're browned. Fill with Bulgogi steak, and top with the Spicy Cheese Corn.
- Sprinkle on the cheese and cilantro
