📖 Instructions

1. First, let's tackle that kimchi waffle batter. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, sugar, and salt. Cornstarch is our secret weapon for extra crispy waffles, trust me! In a separate bowl, whisk together the eggs, milk, melted butter, and sesame oil. That little bit of sesame oil? It adds such a nutty depth. Gently fold the wet ingredients into the dry until just combined. Be careful not to overmix; a few lumps are fine. Now, stir in the chopped kimchi. Make sure you've squeezed out any excess liquid from the kimchi so your waffles don’t get soggy. Give it a gentle stir to evenly distribute it throughout the batter.
2. Time to cook the waffles! Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron with cooking spray or a little bit of oil. Pour the kimchi waffle batter onto the preheated waffle iron, using about ½ cup of batter per waffle, depending on the size of your iron. Close the lid and cook until the waffles are golden brown and crispy, about 3-5 minutes. Cooking times can vary, so keep an eye on them. Once they're done, carefully remove the waffles and set them aside to keep warm while you prepare the bulgogi.
3. Let's move on to the bulgogi. In a bowl, combine the thinly sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and a pinch of black pepper. Mix everything well, making sure the beef is evenly coated in the marinade. Let it marinate for at least 15 minutes, or even better, for a couple of hours in the refrigerator. The longer it marinates, the more flavorful it will be. Heat a cast iron pan or griddle over medium-high heat. Add a little bit of oil to the pan. Once the pan is hot, add the marinated beef and cook until it’s nicely browned and cooked through, about 3-5 minutes. Keep stirring it to ensure it cooks evenly and doesn't burn.
4. Now for the fun part – the gochujang mayo! In a small bowl, whisk together the mayonnaise, gochujang paste, rice vinegar, and a touch of honey. Adjust the amount of gochujang based on your spice preference. If you like it hot, add a bit more! To assemble the kimchi waffle tacos, gently fold each warm kimchi waffle in half to create a taco shape. Fill each waffle taco with the cooked bulgogi. Drizzle generously with the gochujang mayo. Garnish with sesame seeds and chopped green onions. And there you have it – Kimchi Waffle Tacos!
5. Finally, add a sprinkle of sesame seeds and some finely chopped green onions for that pop of freshness. Serve immediately, because nobody wants a soggy waffle taco. Each bite is an experience – the crispy, savory waffle, the juicy, flavorful bulgogi, and that creamy, spicy gochujang mayo. It’s a party in your mouth, trust me. This dish is not just food; it’s a story. A story of flavors colliding, cultures merging, and culinary boundaries being happily blurred. So, grab a waffle, fill it up, and enjoy the ride! And maybe, just maybe, you'll create a new story of your own.