Korean-Japanese Fusion Sushi Tacos
Experience a tantalizing blend of Korean and Japanese culinary traditions with these sushi tacos. Crispy seaweed shells filled with marinated bulgogi beef, fresh vegetables, and a spicy gochujang mayo create a taste explosion. Perfect for a lively gathering or a unique weeknight dinner, these fusion tacos invite you to embrace bold flavors and creative culinary innovation.
ingredients
- 1 lb beef sirloin, thinly sliced
- ¼ cup soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 8 sheets nori, cut in half
- 1 cup sushi rice, cooked
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- ½ cup green onions, chopped
- 4 tbsp gochujang
- 4 tbsp mayonnaise
- Sesame seeds, for garnish
steps
- 1.
In a bowl, mix soy sauce, sugar, sesame oil, garlic, and ginger. Marinate beef in this mixture for at least 30 minutes.
- 2.
Heat a skillet over medium-high heat and cook the marinated beef for about 5-7 minutes until fully cooked. Set aside.
- 3.
In a small bowl, combine gochujang and mayonnaise to create a spicy sauce.
- 4.
To assemble, take a half sheet of nori and form it into a taco shell.
- 5.
Spoon cooked sushi rice into the base of the taco shell, followed by bulgogi beef, shredded carrots, cucumber, and green onions.
- 6.
Drizzle the spicy gochujang mayo over the top and sprinkle with sesame seeds.
- 7.
Serve immediately, and enjoy the fusion of flavors in every bite!
