Bulgogi Tongue Tacos with Kimchi Salsa

Featuring:
Rumba Meats® Beef Tongue

20 mins Prep Time
1 hr 10 mins Cook Time
6 Servings

Ingredients

Beef Tongue:

1 package Rumba Meats® Beef Tongue
2 garlic cloves
4 green onions, ends trimmed

Gochujang Crema:

½ cup Mexican crema
2 tablespoon prepared gochujang sauce*
2 teaspoons lime juice
1 teaspoon sesame oil
¼ teaspoon dark soy sauce**

Kimchi Salsa:

1 cup diced tomatoes
¾ cup prepared kimchi, finely chopped
¼ cup diced red onions
1 small jalapeno, diced (optional)
1 tablespoon chopped cilantro
1 tablespoon lime juice

Bulgogi Tongue:

¼ cup soy sauce
3 tablespoons brown sugar
2 tablespoons mirin
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon finely chopped ginger
½ teaspoon kosher salt

Corn tortillas, warm, as needed

*Prepared gochujang sauce is a popular Korean condiment used in everything from traditional Korean recipes to tacos and fried chicken. Made from a blend of spicy fermented gochujang red chili paste, vinegar, sesame oil and sugar, gochujang sauce has a rich, mildly sweet, and spicy-hot flavor.

**Dark soy sauce, widely available in the Asian food sections of most grocery stores, adds rich depth of flavor, mild sweetness, and golden caramel color to recipes without the saltiness of traditional soy sauce.

Instructions

Place beef tongue, garlic, and green onions in a slow cooker. Add water to cover tongue. Cook on low heat for 8 hours until beef tongue is tender and reaches an internal temperature of 160ºF.
For gochujang crema: In a bowl, mix Mexican crema, gochujang sauce, lime juice, sesame oil, and dark soy sauce. Cover and refrigerate.
For kimchi salsa: In a bowl, combine tomatoes, kimchi, red onion, jalapeno, cilantro, and lime juice and stir to blend. Cover and refrigerate.
Remove cooked tongue from slow cooker and cool slightly. Peel off the outer layer, trim fat, and discard. Slice tongue into 2-inch pieces. Using 2 forks, shred the tongue and set aside.
For bulgogi tongue: In a large bowl, mix soy sauce, brown sugar, and mirin, until sugar has completely dissolved. Set sauce aside.
Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add garlic and ginger and heat for 1 minute, stirring constantly. Add shredded tongue, season with salt, and cook for 3 minutes, stirring occasionally until edges of shredded meat start to turn golden brown. Add reserved sauce and stir until blended. Reduce heat to low and simmer for 2 to 3 minutes or until fully heated.
To serve, arrange bulgogi beef, kimchi salsa, gochujang crema, cilantro, and green onions on serving plates and bowls. Accompany with warm corn tortillas so everyone can make their own Korean tacos.
For each taco, spoon bulgogi beef on a tortilla. Top with kimchi salsa, gochujang crema, cilantro, and green onions.