Korean Taco
intro
Sweet-savory marinated bulgogi beef piled in warm corn tortillas, topped with tangy kimchi slaw and spicy gochujang crema for a bold fusion bite.
Ingredients
Steps
Marinate the bulgogi
In a medium mixing bowl, whisk together 60ml low-sodium soy sauce, 2 packed tablespoons light brown sugar, 100g grated Asian pear, 1 tablespoon minced garlic, and 1 tablespoon toasted sesame oil until smooth. Add the 450g thinly sliced beef sirloin, toss to fully coat every piece in marinade, and let rest at room temperature for 15 minutes (or refrigerate for up to 2 hours for deeper flavor).
Make gochujang crema
In a small mixing bowl, stir together 120g full-fat sour cream, 1 tablespoon gochujang, and 1 teaspoon rice vinegar until completely smooth and pale coral-pink. Cover the bowl and place it in the refrigerator to chill until ready to assemble tacos.
Prep kimchi slaw
In a second medium bowl, combine 150g chopped napa cabbage kimchi, 100g shredded green cabbage, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame seeds, and 1 tablespoon of the sliced green onion. Toss to evenly coat all ingredients, and let sit for 5 minutes at room temperature to let flavors meld.
Sear the marinated beef
Heat 1 tablespoon neutral cooking oil in a large cast-iron skillet over medium-high heat (190°C / 375°F). Working in two separate batches to avoid overcrowding the pan, add marinated beef in a single layer and cook for 2-3 minutes per side, until edges are slightly caramelized and beef is cooked through. Transfer cooked beef to a clean plate and tent loosely with aluminum foil to rest for 3 minutes.
Warm the tortillas
Wipe the cast-iron skillet clean with a paper towel, reduce heat to medium (175°C / 350°F). Warm each 6-inch corn tortilla for 30 seconds per side, until soft and pliable with faint golden brown spots. Stack warmed tortillas on a plate and cover with a clean cotton kitchen towel to trap steam and keep them soft.
Assemble the tacos
Lay out 3 warm tortillas per serving, spread 1 teaspoon of chilled gochujang crema across the center of each tortilla, top with 30g of cooked bulgogi beef, then a 2-tablespoon scoop of kimchi slaw. Garnish with the remaining 1 tablespoon of sliced green onion, and drizzle with extra gochujang if desired. Serve immediately.
Tips
2.Always cook beef in small batches without overcrowding the pan — overcrowding drops the pan temperature quickly and causes meat to steam instead of developing crispy, caramelized, flavorful edges.
3.Keep warmed tortillas wrapped in a clean kitchen towel after heating; this traps steam and prevents them from drying out or cracking while you assemble the tacos.
OMG these Korean Bulgogi Beef Tacos are a total game changer for our weekly Taco Tuesday! I was worried the bulgogi marinade would be too complicated but it was SO easy, even my 10 year old helped stir the sauce. My whole family devoured every single taco, even my picky toddler who usually refuses anything that isn’t chicken nuggets. 10/10 will be making these again for our neighborhood potluck next month!
I made a double batch of the bulgogi beef on Sunday for meal prep and it held up perfectly all week! Threw it in tortillas for lunch 3 days, tossed the leftovers with rice for a quick dinner one night. Cook time was exactly as advertised, super straightforward even for someone who burns toast half the time (read: me). Only note is I added a tiny extra gochujang because I love a little heat, would recommend!
Made these for my roommate’s birthday cookout last weekend and people would NOT stop asking me for the recipe. The sweet-savory beef with the creamy gochujang sauce? Chefs kiss. Used corn tortillas like the recipe said and charred them a little on the grill, 100% the right call. No notes, this is going into my permanent rotation.
Has anyone tried making these with gluten free soy sauce? I have a celiac diagnosis and want to make sure the marinade still tastes right if I swap the regular soy for tamari!
Threw the bulgogi beef on the smoker instead of pan searing it and oh my GOD, that extra smoky flavor took these tacos to a whole new level. My son brought three of his friends over after football practice and they wiped out a whole 2 lbs of beef in 10 minutes flat.
Super easy recipe for a college student on a budget! I got a cheap cut of sirloin, sliced it super thin while it was still partially frozen like the tip said, and it came out so tender I thought I’d bought fancy bulgogi from the Korean place down the street. Spent like $12 total on ingredients and had enough for 4 meals. Absolute win.
Wait how spicy is the gochujang sauce? I’m a total wimp when it comes to heat, like I think mild salsa is too spicy level. Can I leave it out or cut it with something?
Made these for our office potluck today and they were the first dish gone! I set up a little taco bar with the beef, tortillas, slaw, the gochujang crema, extra kimchi, and sesame seeds for toppings and everyone was raving. Even my boss who never comments on food asked me for the recipe link. So easy to scale for a crowd too!
I swapped half the beef for sliced portobello mushrooms to cut down on red meat and it was so good! The mushrooms soaked up all that bulgogi marinade perfectly, my meat-loving husband didn’t even notice half of it was veg until I told him. Will definitely be doing that mix again for an easy weeknight dinner.
Okay this is literally the first recipe I’ve ever made that didn’t turn out a total disaster?? I’m 22, just moved into my first apartment, and I was so nervous to cook for my girlfriend when she came over. She said these were better than the bulgogi tacos we got on our first date at that fancy fusion spot. I feel like a real chef now lmao
Quick question – can I marinate the beef overnight? I want to prep everything tonight for date night tomorrow so I don’t have to rush after work, but I don’t want the beef to get too mushy or the flavor to be too strong.