Description
These Korean Beef Bulgogi Tacos fuse the bold flavors of Korean BBQ with the classic taco format. The tender, marinated beef is packed with sweet, savory, and umami notes, complemented by crunchy slaw and a spicy gochujang mayo.
Ingredients
Scale
For the Beef:
- 1 lb thinly sliced beef ribeye or sirloin
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame seeds
- 2 green onions, chopped
For the Slaw:
- 1 cup shredded napa cabbage
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt to taste
For the Gochujang Mayo:
- ¼ cup mayonnaise
- 1 tbsp gochujang
- 1 tsp lime juice
For Serving:
- 8 small flour tortillas
- Fresh cilantro for garnish
- Lime wedges
Instructions
- Marinate the Beef: In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and sesame seeds. Add beef slices and marinate for at least 30 minutes.
- Prepare the Slaw: Combine cabbage, carrot, cucumber, rice vinegar, sesame oil, sugar, and salt in a bowl. Toss and set aside.
- Make the Gochujang Mayo: Whisk together mayonnaise, gochujang, and lime juice until smooth.
- Cook the Beef: Heat a grill pan or skillet over high heat. Cook the marinated beef in batches until browned and caramelized, about 2–3 minutes per side.
- Assemble the Tacos: Warm tortillas, add a layer of slaw, top with bulgogi beef, drizzle with gochujang mayo, and garnish with cilantro.
- Serve: Add lime wedges on the side for extra zing.
- Prep Time: 20 minutes (plus marination)
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean-Mexican Fusion