Taco-Tuesday Bar

Directions

1. Make the bulgogi beef: In a large frying pan, heat up 1 tbsp oil over medium high heat. Add 1/2 the onions and 1/2 the garlic and cook, stirring, until soft but not brown. Add in half of the sliced beef and cook, without moving, until seared, flipping as needed. Stir in 2 tbsp of Bachan’s Gluten Free Barbeque Sauce, mix well, and season with freshly ground pepper to taste. Scoop the meat onto a large plate.

2. Make the spicy beef: In the same frying pan, heat up the remaining oil over medium high heat. Add the remaining garlic, onion, and crushed red peppers. Cook, stirring, until soft. Add the remaining sliced beef and cook, without moving, until seared, flipping as needed. Stir in the remaining 2 tbsp of Bachan’s Gluten Free Barbeque Sauce and gluten free gochujang and mix well. Scoop the meat onto a large plate.

3. Assemble the taco bar: Heat up the tortillas and keep warm wrapped in a clean dish cloth. Put the kimchi, salsa, avocados, lime wedges, jalapeños, tomatoes, queso fresco, cilantro, and pickled onions into small bowls. Take everything to the table, along with spoons for scooping and plates for eating. Enjoy!

Homemade Pickled Red Onions

1. Mix together the vinegar, water, sugar, and salt until the sugar and salt completely dissolves.

2. Add the mixture to a small container with the onions, being sure the onions are submerged. Pickle for 1 hour or until bright pink and tender. Remove from the brine and enjoy.