1English cucumberor two regular cucumbers, thinly sliced
Place steak in the freezer until partially frozen, about 30-45 minutes.
While frozen thinly slice steak with a very sharp knife.
Place steak in a ziplock bag then add the rest of the marinade ingredients.
Seal the bag, making sure to press out all the air, then massage the bag to mix the ingredients. Rest overnight or up to 24 hours.
In a cast iron skillet or heavy bottomed pan, heat one tablespoon of oil over high heat. When the oil is hot, quickly stirfry half of the steak, stirring as needed, about 4-5 minutes.
Wipe out pan with a paper towel, add another tablespoon of oil and cook remaining steak.
Place cashews in a bowl and cover with hot water. Let sit 15 minutes.
Drain cashews and place in a blender with lime juice then puree. Add water one tablespoon at a time until you reach a smooth consistency that's spreadable, then season with salt to taste.
If desired, heat tortillas in a hot frying pan with a little oil (about 30 seconds per side) or cover with a damp towel and place in a warm oven.
Layer cucumber slices and pickled cabbage on the bottom of a tortilla then add bulgogi. Garnish with cilantro or scallions then add a dollop of crema.
We tested this recipe using top sirloin steak.
The bulgogi can be prepped in advance for quicker weeknight meals. Once you seal your bag of marinade and steak, place it in the freezer immediately. The night before or you plan to serve the bulgogi, move it to the refrigerator to thaw.
The number of tacos this makes depends on the tortilla size. It makes 12 regular tacos or 16 street sized tacos.
Cutting carbs? This recipe is also great served as lettuce wraps!
To peel or not to peel a cucumber... if using a sweet, hothouse English cucumber, I usually won't peel. But for regular cukes I say peel to reduce the burp/bitterness factor.