Bulgogi is one of my favorite dishes to cook--it's a crowd-pleaser--and it can be used in a variety of ways. If you're looking for a non-traditional way to serve this marinated beef, or a way to repurpose leftovers, try putting together Korean tacos. The key elements to my version of these are bulgogi, pickled slaw, corn tortillas, and spicy cream. To get started, take a peak at the "Bulgogi and dipping sauce" recipe. This recipe can easily be prepared ahead of time and assembled within minutes for guests.
What makes this such a great recipe to prepare ahead of time? The flavors of the marinade, the slaw, and even the sauce improve if they sit for a day. I don't recommend shortening the rest time for the bulgogi, but the pickled slaw could be made 30 min. ahead of time if needed.
When you are ready to serve, you'll want to either make fresh corn tortillas or heat up store-bought tortillas in a pan, mix the dipping sauce and sour cream together and set aside in a bowl, saute the bulgogi, and take out the pickled slaw. I like to save the outer leaves of the cabbage and use them to serve the bulgogi--it creates a fresh, natural centerpiece and clearly identifies the star of this dish.
Share and enjoy!