Dinner 🤖 AI Generated

Korean BBQ Tacos – FatSwitch Bulgogi Bliss

Smoky, tender bulgogi-style beef meets crispy sesame slaw and spicy gochujang in a low-carb tortilla wrap. This FatSwitch glow-up slashes 230 calories (40% savings) while keeping every drop of Korean BBQ magic intact.

20m

Prep Time

15m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 250g lean beef sirloin, thinly sliced (¼-inch)
✓ 2 low-carb allulose tortillas (8-inch)
✓ 2 cups napa cabbage, thinly shredded
✓ 1 medium carrot, julienned
✓ 2 green onions, sliced thin
✓ 1 tbsp sesame seeds, toasted
✓ 1 tsp sesame oil
✓ 2 cloves garlic, minced
✓ 1 tbsp fresh ginger, minced
✓ 1 tbsp low-sodium soy sauce
✓ 2 tbsp mirin (or 1 tbsp honey)
✓ 3 tbsp Greek yogurt (0% fat)
✓ 1 tbsp gochujang (Korean red chili paste)
✓ ½ tbsp rice vinegar
✓ 1 tsp lime juice
✓ Pinch of sea salt and black pepper
✓ Optional: ½ tsp sriracha for extra heat
✓ Optional: 2 tbsp fresh cilantro for garnish

👨‍🍳 Instructions

1. Prep the Marinade: In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tbsp ginger, and 1 clove minced garlic. Set aside.

2. Marinate the Beef: Place sliced sirloin in a shallow dish or zip-lock bag. Pour marinade over beef, gently massage to coat evenly. Let sit for 10–15 minutes at room temperature (or up to 2 hours chilled for deeper flavor).

3. Build the Slaw: In a medium bowl, combine shredded cabbage, julienned carrot, and green onions. In a separate small bowl, whisk together 3 tbsp Greek yogurt, 1 tbsp gochujang, ½ tbsp rice vinegar, 1 tsp lime juice, and 1 clove minced garlic. Dress the slaw and toss gently; season with salt and pepper. Let sit 5 minutes to soften slightly.

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4. Cook the Beef: Heat a cast-iron skillet or grill pan to high heat (400°F+). Working in batches to avoid crowding, sear the marinated beef for 1–2 minutes per side until caramelized and cooked to medium-rare (160°F internal temp). Transfer to a plate and tent with foil to keep warm.

5. Toast the Tortillas: Place low-carb tortillas directly over a gas flame or in a dry skillet for 15–20 seconds per side until warm, pliable, and lightly charred. Alternatively, air-fry at 400°F for 3 minutes until crispy. Set on a warm plate.

6. Assemble the Tacos: Lay each tortilla flat. Divide cooked bulgogi beef between the two tortillas (about 125g per taco). Top with a generous handful of dressed sesame slaw, leaving ½ inch from the edge.

7. Drizzle and Finish: In a small bowl, thin 1 tbsp gochujang with 1 tsp warm water to create a pourable sauce. Drizzle over slaw. Sprinkle toasted sesame seeds and cilantro (if using) over the top.

8. Serve Immediately: Fold or roll tacos, squeeze fresh lime over the top, and serve at once while tortillas are warm and filling is hot.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates28g

Fat10g

🏷️ Tags

#Korean bulgogi tacos low-carb#gochujang healthy tacos under 350 calories#lean beef sirloin recipes FatSwitch

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