Bulgogi Korean Tacos with Asian Pear Mango Slaw

Name: Bulgogi Korean Tacos with Asian Pear Mango Slaw
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 tacos
Ingredients: 1 Recipe Beef Bulgogi; 8 taco size flour tortillas; 2 cups thinly sliced red cabbage; 1 Asian pear, chopped; 1 Mango; 3 tablespoons chopped cilantro; 2 green onions; 2 tablespoons lime juice; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon lime juice; 1-2 teaspoons gochuchang

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Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
8 tacos
Course
Lunch, Dinner
Cuisine
Asian, Mexican

Bulgogi Korean Tacos with Asian Pear Mango Slaw

Victor Mills

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These Korean tacos are a medley of explosive flavors and textures in each mouthwatering bite! They are loaded with juicy, caramelized Beef Bulgogi, topped with vibrant, refreshing Asian Pear Mango Slaw and drizzled with silky, cool Gochujang Crema. The Beef marinade, Slaw and Crema can be made ahead of time for a dinner that comes together in under 15 minutes when it’s “go” time!

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Ingredients

Servings

Tacos

1 Recipe Beef Bulgogi
8 taco size flour tortillas

Mango Pear Slaw

2 cups thinly sliced red cabbage
1 Asian pear, chopped (may sub Bosc pear or sweet apple)
1 Mango chopped
3 tablespoons chopped cilantro
2 green onions chopped
2 tablespoons lime juice

Gochuchang Crema

1/4 cup mayonnaise
1/4 cup sour cream may sub Greek yogurt
1 tablespoon lime juice
1-2 teaspoons gochuchang or more to taste

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Instructions

Prepare Beef Bulgogi according to recipe directions.
Towards the end of the Beef marinating time, add all of the Asian Pear Mango Slaw ingredients to a bowl. Toss to combine. Refrigerate until ready to serve.
Whisk together all of the Gochuchang Crema ingredients in a small bowl. Refrigerate until ready to serve.
Fill each tortilla with the desired amount of beef then top with Slaw and Crema. Garnish with additional lime and Gochuchang if desired.

Notes

A Few Helpful tips and tricks:
Use flour tortillas. I love corn tortillas but they are too strong for this Korean Taco recipe.
Char tortillas. This is totally optional but readers often ask how I char my tortillas, so here you go! I simply place my tortillas directly over the flame of my gas stovetop for a few seconds and flip using tongs.
Asian pear substitute. Asian pears are more readily available in the fall and winter months (sometimes even Costco carries them), but I easily found mine at Sprouts in July. If you aren't sure if your store carries them, just ask! If you can’t find Asian pears, you can substitute a sweet apple like Fuji or Bosc pear.
Where to Find Gochujang. I use Annie Chun’s Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon.
How Cut a Mango. If you're intimidated by selecting or cutting mangos, check out this post for everything you ever wanted to know!
Prep ahead. Make your Crema and Slaw while your beef is marinating so your Korean tacos can come together in a flash. Your pears will absorb some of the coloring of the purple cabbage, just FYI.