Trader Joe's Beef Bulgogi Tacos
Heaven in one bite is the perfect way to describe these Trader Joe's beef bulgogi tacos! Using the deliciously sweet and flavorful Trader Joe's Beef Bulgogi, we add crunchy veggies, an addicting sriracha mayo, and wrap it all up in a crispy green onion pancake! Divine, I'm tellin' ya!
Ingredients
For the beef bulgogi tacos
- 1 16 oz. package of Trader Joe's Beef Bulgogi in the freezer/cold case, keep frozen-do not thaw
- 1 cup cucumbers, diced or sliced
- 1 cup shredded carrots
- 1-2 tsp olive oil
- 4-6 Trade Joe's Scallion Pancakes in the freezer/cold case
For the sriracha mayo
- 1/2 cup mayo
- 1 tbsp sriracha sauce more for extra spice!
- 1 tsp sugar
- 1 tsp soy sauce
- a pinch of salt
Instructions
- Cook Beef: In a skillet over medium-high heat, add the frozen beef bulgogi. Cook, for 10-11 minutes, stirring a few times. The beef is already fully cooked, you just want to warm it through and get a little dark caramelization on the meat.Tip: Stir your beef bulgogi a few times while cooking, but don't stir so often that you don't allow the wonderful sugars in the meat to caramelize and turn that deep brown color--soooo much yummy flavor!
- Make the sriracha mayo: While the beef is cooking, make the mayo. In a small bowl, combine all the ingredients and whisk until smooth. Set aside.
- Warm scallion pancakes: In a medium skillet, heat 1-2 tsp of oil - enough to lightly coat the bottom of the pan. When the oil is hot, add one green onion pancake. Warm on one side for about a minute, then flip and warm the other side for an additional minute. The pancakes should start to brown slightly. . Remove pancakes from the skillet and cover with foil to keep warm. Repeat for all of the pancakes.
- Finish: Pile a generous amount of beef bulgogi into each warm green onion pancake. Top with cucumber, shredded carrots, and a generous drizzle of sriracha mayo!
Tried this recipe?Let us know how it was!