Korean Style Bulgogi Beef Tacos

Korean BBQ meets Mexican fusion in these bold and savory Bulgogi Beef Tacos, where tender grilled beef, marinated in a sweet and spicy Gochujang sauce, is paired with a refreshing slaw made from crunchy napa cabbage and carrots, all wrapped up in a crispy corn tortilla.

Ready Time

2 hrs

Yields

10 servings

Ingredients

For the Bulgogi Beef:
1 lb beef (such as ribeye or sirloin), sliced into thin strips
2 tbsp Gochujang
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp garlic, minced
1 tsp grated ginger
1 tsp crushed black pepper
2 tbsp sesame oil
1 tsp crushed red pepper flakes (optional)
For the Slaw:
2 cups napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
2 carrots, peeled and grated
1/4 cup green onions, thinly sliced
2 tbsp rice vinegar
1 tsp honey
Salt and pepper, to taste
For the Tacos:
20-24 corn tortillas
Sliced green onions, for garnish
Toasted sesame seeds, for garnish
Kimchi, for serving (optional)

Instructions

In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, ginger, black pepper, sesame oil, and red pepper flakes (if using).

Add the sliced beef and let it marinate for at least 2 hours or overnight.

Preheat a grill or grill pan to medium-high heat.

Remove the beef from the marinade, letting any excess liquid drip off.

Grill the beef for 3-4 minutes per side, or until cooked to your desired level of doneness.

Transfer the beef to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.

In a separate bowl, whisk together rice vinegar and honey until well combined.

Add the napa cabbage, red cabbage, carrots, and green onions to the bowl and toss until the slaw is well coated with the dressing.

Season with salt and pepper to taste.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few slices of the grilled beef onto a tortilla, followed by a spoonful of the slaw, a sprinkle of toasted sesame seeds, and a few slices of green onions.

Serve with kimchi on the side, if desired.

Notes

Use a high-quality beef for the best flavor and texture. You can also use other types of beef like flap steak or skirt steak.

Let the beef marinate for at least 2 hours or overnight for the most tender and flavorful results.

If you can’t find Gochujang, you can substitute it with a mixture of gochugaru (Korean chili flakes) and soy sauce, but the flavor won’t be exactly the same. If you prefer a milder flavor, omit the red pepper flakes or reduce the amount to 1/2 teaspoon.

For a crisper slaw, refrigerate it for at least 30 minutes before serving.

To toast sesame seeds, simply heat a small dry skillet over medium heat and cook the seeds, stirring frequently, until fragrant and lightly browned. Kimchi is optional, but it adds a nice spicy kick to the dish.

You can also serve with other toppings like diced onions, cilantro, or sriracha.

You can store any leftover beef and slaw in separate containers in the refrigerator for up to 3 days. Reheat the beef gently in a skillet or microwave before serving.

These tacos are perfect for a crowd, so feel free to double or triple the recipe as needed.