📖 Instructions

1. Prepare the Bulgogi: In a large bowl, marinate thinly sliced beef in soy sauce, sesame oil, garlic, ginger, brown sugar, and a pinch of black pepper. Ensure the beef is well coated. Let it sit for at least 30 minutes, or up to a few hours in the refrigerator for deeper flavor. I sometimes forget and marinade for 15 minutes...oops!
2. Cook the Bulgogi: Heat a cast iron skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even browning. Set aside.
3. Make the Kimchi Chive Mixture: In a mixing bowl, combine kimchi (chopped), fresh chives (chopped), a drizzle of sesame oil, and a splash of rice vinegar. Toss gently to combine. Taste and adjust seasonings as needed. Some people like a pinch of sugar here. I don't Judge.
4. Warm the Tortillas: Warm the tortillas according to package instructions or by lightly charring them on an open flame for a few seconds per side. This adds a delightful smoky flavor and makes them more pliable. I usually just toss mine in the toaster oven.
5. Assemble the Tacos: Lay out the warm tortillas. Fill each tortilla with a generous portion of the cooked bulgogi. Top with the kimchi chive mixture. Garnish with sesame seeds, a drizzle of sriracha mayo, or any other toppings of your choice. I like a bit of cilantro, myself.
6. Serve Immediately: Serve the kimchi chive charm tacos immediately while the bulgogi is warm and the tortillas are soft. Enjoy this fusion of Korean and Mexican flavors!