Kogi-inspired bulgogi tacos with spicy slaw [Lillian Cho, Chile Pepper Magazine] from Serious Eats by Andrea Lynn

  • soy sauce
  • ground beef
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute red cabbage or napa cabbage for Chinese cabbage, and dried red pepper flakes for Korean chile flakes.

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Notes about this recipe

  • Eat Your Books

    Can substitute red cabbage or napa cabbage for Chinese cabbage, and dried red pepper flakes for Korean chile flakes.

  • minerva on September 01, 2013

    Too greasy when made with regular ground beef, but good. Served with kim chi as well.

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