Description
A fusion of Korean and Mexican flavors! Marinated, grilled beef bulgogi is paired with soft tortillas, fresh veggies, and a tangy sauce for a bold and tasty taco experience that’s sure to impress.
Ingredients
For the Beef Bulgogi:
- 1 lb (450g) beef (sirloin, ribeye, or flank steak work best), thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean red chili paste) – optional for spice
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon green onions, chopped (optional)
For the Tacos:
- 8 small soft flour or corn tortillas
- 1 cup shredded cabbage or napa cabbage (for slaw)
- 1/2 cup shredded carrots
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or sugar
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
- 1/4 cup spicy mayo or sriracha mayo (optional)
- Lime wedges (for serving)
Instructions
To make the marinade for the beef, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and gochujang (if using) in a bowl. This marinade will infuse the beef with flavor and help tenderize it. Taste the marinade and adjust the seasoning to your preference, adding more sugar for sweetness or more gochujang for heat.
Once the marinade is prepared, add the thinly sliced beef to the bowl, ensuring the beef is evenly coated. Cover the bowl with plastic wrap and let the beef marinate for at least 30 minutes. For the best flavor, you can marinate the beef for up to 2 hours. If you’re short on time, 30 minutes will still provide great results.
While the beef is marinating, prepare the slaw. In a separate bowl, combine the shredded cabbage or napa cabbage and shredded carrots. In a small bowl, whisk together rice vinegar, sesame oil, honey or sugar, and salt and pepper to taste. Pour this dressing over the cabbage mixture and toss to coat. The slaw will add a refreshing crunch to balance the rich, savory beef.
Cover the slaw and set it aside in the refrigerator until ready to assemble the tacos. This step can be done in advance if you like.
After the beef has marinated, it’s time to cook it. Heat a grill pan or large skillet over medium-high heat. Once hot, add the marinated beef in batches, making sure not to overcrowd the pan. Grill the beef for 2-3 minutes per side, or until it is nicely browned and cooked through. The beef should still be tender and juicy.
Once the beef is cooked, remove it from the pan and set it aside to rest for a few minutes. This allows the juices to redistribute and ensures the beef stays juicy.
While the beef is resting, warm the tortillas. You can heat them in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a damp paper towel and microwave them for about 20 seconds. Warm tortillas are pliable and will hold the fillings better.
To assemble the Beef Bulgogi Tacos, start by placing a warm tortilla on a plate. Add a spoonful of the grilled bulgogi beef to the center of the tortilla. Top with a generous portion of the prepared slaw, adding a few sprigs of cilantro for freshness and color. If you’re using spicy mayo, drizzle a little on top of the slaw or beef. You can also squeeze a lime wedge over the tacos for a burst of freshness.
Repeat with the remaining tortillas, beef, and slaw until all tacos are assembled.
Serve the Beef Bulgogi Tacos immediately, while the beef is still warm. For added flavor, offer extra lime wedges and hot sauce on the side. These tacos pair wonderfully with a side of pickled vegetables, a refreshing cucumber salad, or a light miso soup for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-15g
- Carbohydrates: 25-30g
- Protein: 15-20g