Ingredients

• 2 pounds rib-eye steaks
• 0.5 yellows onion , cut into chunks
• 0.5 Asians pear , peeled and coarsely chopped
• 4 cloves garlic , peeled
• 1 , 1/2 inch
• 0.25 cups sake
• 0.25 cups soy sauce
• 0.25 cups dark brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper

Instructions

1. 1 Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
2. 2 Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
3. 3 Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
5. 5 Remove beef from refrigerator about 20 minutes before cooking.
6. 6 Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
7. 7 Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition per serving