5/1/13 -Korean Beef Bulgogi Wonton tacos

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1 pound skirt steak sliced thinly

½ cup pureed Asian pear

¼ cup pureed sweet yellow onion

6 cloves minced garlic

2 green onions chopped

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

¼ cup shredded carrot

Wonton wrappers

Kimchi (fermented cabbage- can buy pre made at Asian stores)

1 cup sour cream

1Tbsp lemon juice

1 Tbsp chili garlic sauce

1 Tbsp hoisin sauce

Canola oil

Combine onion, pear, garlic, soy sauce, brown sugar, sesame oil, carrot, green onion and beef in a large mixing bowl and let marinate at least 3 hours. Heat canola oil in a large pot or portable fryer and fry off wonton wrappers while using a large metal spoon to mold the wontons when they are frying to form a taco shell. Strain excess oil and set wonton shells on paper towels. Combine sour cream, lemon juice, chili garlic sauce, and hoisin sauce and refrigerate. Heat a sauté pan over high heat, and add one tablespoon of canola oil. Add the beef mixture and sear over high heat until cooked thru , about five minutes. Place small amount of kimchee on the bottom of a wonton shell and top with bulgogi and drizzle with the sour cream mixture.