Beef Bulgogi Tacos

KIMCHI AND WASABI GUACAMOLE

Wasabi Guacamole
2 avocados, ripened
2 Tbsp red onion, chopped fine
2 Tbsp cilantro, chopped fine
1 lime, juiced
1 tsp soy sauce
1-2 tsp wasabi powder (depending on spice preference)

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Beef Bulgogi Tacos
2 asian or bosc pear
2 oz onion
4 garlic cloves
¼ tsp fresh ginger
1 green onion, chopped
4 Tbsp soy sauce
4 Tbsp brown sugar
1 Tbsp toasted sesame oil
Cracked black pepper, to taste
2 Tbsp toasted sesame seeds, to garnish
1 ½ pounds beef tenderloin or ribeye, sliced 1/16-inch thick
1 box hard shell tacos
1 cup kimchi

Combine everything except beef and sesame seeds into a blender and puree. Pour over beef and toss to combine. Marinate at least 1 hour or up to overnight.

Cook in a cast iron or on grill. Garnish with sesame seeds and serve immediately in taco shells. Garnish with kimchi and wasabi guacamole.