© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Turkey Dak Bulgogi Tacos are a turkey twist on Dak Bulgogi, a Korean barbecue classic. The secret is in the marinade, which infuses the turkey cutlets with the perfect amount of heat and moisture. A few minutes on the grill sears the added flavor into the turkey. When it’s time to build your tacos, acidic kimchi and a creamy, spicy yogurt dressing add texture and flavor that complement the grilled turkey. Turkey Dak Bulgogi Tacos are a fun and delicious change of pace for any weeknight meal!
Tip: Make sure to use a food thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
Looking for more dinnertime inspiration? Let’s taco ’bout some other turkey renditions of everyone’s favorite handheld meal. Check out Cheesy Walking Tacos and Jerk Turkey Tacos!
Yearning for more bulgogi? We’ve got you covered! Turkey Dak Bulgogi Salad with Charred Scallion Dressing or a Turkey Dak Bulgogi Rice Bowl ought to hit the spot!
GRILLED TURKEY DAK BULGOGI
1 lb boneless skinless turkey breast, sliced into 1/4” thick cutlets
1/4 c soy sauce
1 tbsp chili paste
1/2 c olive oil for marinade
1 tbsp rice wine vinegar
1 1/2 tsp onion powder
3 tsp freshly grated ginger
4 garlic cloves, minced
3 tbsp coconut sugar
Freshly ground black pepper
Generous pinch of salt
1/4 c canola oil (or other high smoking point oil) for grilling
TACO INGREDIENTS
1 c kimchi, roughly chopped
8 small white corn tortillas
1/2 c shredded purple cabbage
1/4 c green onions, sliced thin
1 c full-fat yogurt
3 tbsp red chili paste
2 tbsp fresh lime juice
2 limes, cut into wedges for serving
GRILLED TURKEY DAK BULGOGI
In a small bowl, combine all of the marinade ingredients and mix well.
Place the turkey cutlets in a single layer in a rimmed baking dish or a Ziploc bag.
Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.
When ready to grill, preheat the grill on high heat. Once preheated, brush the grates with oil. Working in batches, arrange the marinated turkey on the grates. Cook for about 2 minutes on each side, until golden with crispy edges. When cooked, transfer to a platter and cook the remaining pieces.
BUILD YOUR TACO
In a small bowl, combine the yogurt, lime juice and chili paste. Mix until completely emulsified. Set aside.
Grill tortillas over high heat for about one minute per side until they start to char. Transfer to a platter, and cover with a dish towel until ready to build the tacos.
To assemble the tacos, layer each tortilla with a few pieces of sliced turkey, followed by the kimchi, purple cabbage and a sprinkle of green onions.
Drizzle with a spoonful of chili yogurt and serve with extra lime wedges.