Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and utilizes some leftover Korean Barbecue Beef Bulgogi to answer the question, Will It Taco? The Beef Bulgogi Taco features fried kimchi, chile crunch slaw and gooey melty cheese in a toasted flour tortilla!
WHAT YOU'LL LOVE
- Crisping leftover bulgogi and kimchi together: Griddling already-cooked bulgogi alongside kimchi in chile oil browns both at once, waking up leftovers with fresh char instead of just reheating them plain.
- Building the tortilla on a cheese crust: Melting cubes of Velveeta directly on the griddle and pressing the tortilla into it creates a crisp, cheesy base layer fused to the tortilla itself, rather than cheese just melted loosely on top.
- A slaw built on gochujang and tamari instead of vinegar: Dressing the bean sprouts in gochujang, tamari, and lime keeps the slaw in the same Korean flavor lane as the bulgogi, instead of a standard vinegar-based slaw that would clash.
- Pulling the taco off the griddle before the tortilla fully crisps: Removing it while still pliable keeps the tortilla foldable enough to eat as a taco, instead of hardening into a flat tostada.
Beef Bulgogi Tacos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Korean
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Calories
468
Chef Tom takes your taste buds on a flavor journey with this Beef Bulgogi Taco. Satisfy your craving for something unique with leftovers of Korean Barbecue Beef Bulgogi, fried kimchi, chile crunch slaw, gooey melty cheese and a toasted flour tortilla, all cooked up on the Yoder Smokers YS640s Pellet Grill. Delicious!
Ingredients
- 2 cups leftover Bulgogi
- 1 cup prepared kimchi
-
Colonial Chile Oil
-
Cattleman’s Grill Everything Bagel Seasoning
- Flour tortillas
- White Velveeta cheese
- 1 1/2 cups bean sprouts, rough chopped
- 1/4 cup green onions, greens only, sliced
-
2 tbsp Colonial Chile Crunch
- 1 tbsp tamari soy sauce
- 1 tbsp gochujang fermented chile paste
- Squeeze of lime juice
-
Cattleman’s Grill Everything Bagel Seasoning, to taste
For the Chile Crunch Slaw:
Directions
- To make the Chile Crunch Slaw, combine the Chile Crunch, tamari soy sauce, gochujang and lime juice in a medium sized bowl and whisk. Add the bean sprouts and green onions and toss to coat. Top with Cattleman’s Grill Everything Bagel Seasoning.
- Preheat the Yoder Smokers YS640s Pellet Grill to 425ºF with the Yoder Smokers Reversible Griddle in place over the fire box, flat side up.
- Place chile oil on the griddle. Crisp the bulgogi and kimchi. Remove from griddle.
Place cubes of Velveeta on the griddle. Top with tortilla and press to flatten the cheese. When a cheese crust is formed, flip and top with the bulgogi/kimchi. Remove from the griddle before the tortilla crisps. Top each taco with the chile crunch slaw and a shake of Cattleman’s Grill Everything Bagel Seasoning.
Recipe Note
Recipe FAQ
Why crisp the leftover bulgogi and kimchi on the griddle instead of just reheating them?
Griddling them in chile oil browns both at once, giving leftovers fresh char and crisp edges instead of just warming them back up plain.
Why melt the Velveeta directly on the griddle before adding the tortilla?
Pressing the tortilla into melting cubes of cheese fuses a crisp, cheesy crust to the tortilla itself, rather than melting cheese loosely on top afterward.
Why use gochujang and tamari in the slaw instead of a vinegar-based dressing?
Building the slaw around gochujang, tamari, and lime keeps its flavor in the same Korean lane as the bulgogi, instead of a standard vinegar slaw that would clash with the rest of the taco.
Why pull the taco off the griddle before the tortilla fully crisps?
Removing it while still pliable keeps the tortilla foldable enough to eat like a taco. Letting it crisp all the way would harden it into something closer to a flat tostada.
Is it safe to eat the bulgogi since it's leftovers?
As long as the bulgogi was refrigerated promptly after its first cook and reheated until hot throughout on the griddle, it's safe to use here — treat it like any properly stored leftover.
How indoor-friendly is this recipe?
4 out of 5 — a flat-top griddle or large nonstick skillet on the stovetop handles every step here just as well as the pellet grill's griddle attachment.
Recipe Highlights
Griddle-crisped leftovers: Wakes up bulgogi and kimchi with fresh char.
Cheese-crust tortilla: Fuses melted Velveeta directly to the tortilla.
Gochujang-tamari slaw: Keeps the flavor profile consistently Korean.
Pulled before fully crisp: Keeps the tortilla foldable as a taco.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.61 oz
- per serving
- Calories
- 468
- Carbs
- 28 grams
- Protein
- 49 grams
- Fat
- 16 grams
- Sodium
- 2039 milligrams
