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Bulgogi Tacos with Cheesy Corn and Carrot Beet Slaw

This is our take on bulgogi tacos! We absolutely love eating tacos, but every now and then we try a new fusion to see how it works. And I think this fusion was one of the best we've made. The cheesy corn and the beet slaw really complement the grilled meat. It's the perfect dance between sweet and savory! So whether you're making this for a weeknight dinner, or to impress your guests - this is a recipe worth trying.

Ingredients for your menstrual phase: beef, beets, carrots, and sea salt. During the menstrual phase, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.

I typically like to cut down on my red meat consumption, but beef is a great source of iron and protein which nourishes your body around the time of your period. When you bleed, your body is losing iron very quickly so you want to make sure to replenish this nutrient to maintain healthy levels of iron. It should also curb cravings by regulating your blood sugar and filling you up!

Beets are another great source of iron - which is essential to focus on when you bleed since your body is losing iron rapidly. It's also rich in beta-carotene and antioxidants, which promote the flow of blood to the uterus and reduces cramping.

Raw carrots have been shown to have hormone-balancing effects because they're high in magnesium, but also high in fiber which is key for our gut health - which in turn aids healthy hormone production.

Sea salt is a wonderful source of magnesium! This plays a key role in hormone creation, cortisol regulation, thyroid function, blood sugar balance, and sleep.


Bulgogi Tacos with Cheesy Corn and Carrot Beet Slaw

Serves: 4 Active Time: 20 minutes Total Time: 40 minutes



  • 1 LB steak, shredded

  • tortillas


  • ½ cup soy sauce

  • 1 knob ginger, shredded

  • 2 cloves garlic, minced

  • ¼ cup brown sugar

  • 1 Tbsp sesame seeds

  • 1 Tbsp hot sauce

  • 2 tsp sesame oil

Cheesy corn

  • 1 can corn

  • ½ cup shredded mozzarella

  • 1 Tbsp butter

  • 1 tsp chili powder

  • ¼ tsp truffle powder

  • salt

  • pepper to taste

Carrot Cole slaw

  • ⅓ cup carrots, shredded

  • 0.5 beet peeled and shredded

  • 1 shallot diced

  • 0.5 lime juiced

  • salt to taste

Spicy lime aioli

  • ¼ cup mayo

  • 2 Tbsp zhoug (spicy cilantro)

  • 0.5 lime juiced


1. Add all the marinade ingredients into a ziplock bag and mix. Add the beef to the zip lock bag and let marinade for at least 1 hour.

2. To make the cheesy corn, Preheat your over to 400. Drain your corn and add to a small baking dish. To the dish add several small knobs of butter and shredded mozzarella. Sprinkle your chili, truffle, salt, and pepper over the corn. Bake for 10-15 minutes.

3. Preheat your grill or grill pan. Remove the shredded steak from your marinade and grill for 2-3 minutes on each side depending on the thickness of the meat. Let rest for 5 minutes before serving.

4. While your meat is resting and the corn is in the oven, let’s make the cole slaw. Shred your carrots and beet. Dice your shallot. 5. Add everything to a bowl and squeeze your 1/2 lime into the bowl. Salt to taste and mix before serving.

6. To make the sauce - add the mayo, zhoug, and lime juice to a bowl. Mix thoroughly.

7. Heat your tortillas and build your tacos!


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