Bulgogi Tacos

My first attempt at taking a real photo of my meal. Yes, there was some prep work that went into this, and a bit of food styling. As far as photos go, I am happy with this first attempt but feel it could still be better. One thing I learned in working on this photo is that when I am going to style and photo food, I need to make enough to where I can eat, then take the time to style and photograph. Because by the time I got around to eating these tacos, they were cold.

Lesson Learned #1: Plating & Styling Matter

Lesson Learned #2: Plan your angles ahead of time, to save time. (I must have taken about 15-20 photos trying to figure out what looked best at what angle, lights, etc)

Lesson Learned #3: Make extra. Eat first, then start playing with photos, so that you are not eating cold food.

Recipe

A simple and quick meal, these bulgogi tacos are easy to make and wonderful to eat!

Meat

• 1 lb 80/20 Ground Beef

Produce

• English Cucumber

• Garlic

• Green onion

• Limes

• Red Onion

• Bag of pre-shredded kale/carrots/brussels sprouts/cabbage (or any cabbage blend you want to use)

Condiments

• Jar Bulgogi Marinade

• Soy Sauce

Baking & Spices

• Gochugaru (Korean chili powder)

• Sesame Seeds

Oils & Vinegars

• Sesame oil

• White Vinegar

• Rice Vinegar

Prepared

• Kimchi

INSTRUCTIONS

1. Using a mandolin, slice the cucumber thinly.
2. Add the cucumber to a bowl, add 1 ½ tbsp Sesame Oil, 1 ½ tbsp White Vinegar, 1 ½ tbsp Rice Vinegar, 2-3 tbsp Gochugaru, ½ tbsp chopped Garlic, and 1 tbsp Soy Sauce, toss to coat. Let set while making the rest.
3. Add a little Sesame Oil to a skillet and brown the beef.
4. You can be working on the other sides during this time.
5. Once beef starts to brown, pour in about ½ cup Bulgogi Marinade. Let it cook and reduce down a bit.
6. Slice the red onion. (The amount depends on how many people/tacos you are serving.)
7. Chop up your green onions (the amount depends on how many people/tacos you are serving.).
8. Chop up some kimchi. I like to chop it up a little so I don’t get big chunks of cabbage in my taco.

Assemble the tacos:

1. Add the beef, top with sesame seeds, kimchi, cabbage mix, green onions, cucumbers, and red onion, serve immediately, eat and enjoy!