Korean Beef Tacos (Bulgogi)

Name: Korean Beef Tacos (Bulgogi)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 people
Ingredients: 1 1/2 pounds ribeye or sirloin steak; 1 medium yellow onion; 3 garlic cloves; 1/2 asian or bosc pear; 1 green onion; 3 Tablespoons brown sugar; 1 teaspoon black pepper; 6 Tablespoons soy sauce; 3 Tablespoons sesame oil; flour tortillas; kimchi; purple cabbage; chopped cilantro; Sliced avocado; Lime wedges; 1/3 cup sour cream; 1/4 cup mayonnaise; 2 Tablespoons fresh lime juice; 1 teaspoon garlic powder; 1 teaspoon Gochujang paste or Sriracha sauce

User Reviews

5.0

21 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings
6 people
Calories
442 kcal
Course
Dinner
Cuisine
American

Korean Beef Tacos (Bulgogi)

Felix Long

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Switch up your Taco Tuesday routine with these easy Korean beef tacos. Tender, flavorful bulgogi makes the perfect filling for tacos—just add kimchi and all your favorite toppings!

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Ingredients

Servings

Korean Bulgogi Beef

1 1/2 pounds ribeye or sirloin steak thinly sliced
1 medium yellow onion thinly sliced and divided
3 garlic cloves
1/2 asian or bosc pear
1 green onion
3 Tablespoons brown sugar
1 teaspoon black pepper
6 Tablespoons soy sauce
3 Tablespoons sesame oil

Taco Fixings

flour tortillas
kimchi
purple cabbage shredded
chopped cilantro
Sliced avocado
Lime wedges

Taco Sauce

1/3 cup sour cream
1/4 cup mayonnaise
2 Tablespoons fresh lime juice
1 teaspoon garlic powder
1 teaspoon Gochujang paste or Sriracha sauce

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Instructions

Slice ribeye steak into very thin strips and transfer to a large bowl.
In blender, combine half of the onion with the garlic, pear, green onion, brown sugar, pepper, and soy sauce. Blend until smooth, then pour over the meat and toss to coat well. Cover bowl with plastic wrap and refrigerate for 30 minutes to marinate the meat.
In a large pan or cast iron skillet, heat the sesame oil over medium-high heat. When the oil is hot, add the meat along with the marinade juices and cook, stirring frequently, until the steak is cooked through and the sauce has caramelized. Sprinkle with additional chopped spring onions or green onions and sesame seeds, if desired.
Prepare the taco sauce by combining all of the ingredients in a bowl and whisking until smooth. Refrigerate until ready to use.
Warm the tortillas, then top with the bulgogi beef, kimchi, purple cabbage, cilantro, cilantro and avocado, and garnish with lime wedges, if desired. Drizzle with taco sauce and serve immediately.

Notes

Storage: Keep the components for these Korean beef tacos separate in the refrigerator. The bulgogi and the taco sauce will keep in the fridge for 3 or 4 days; give the sauce a good stir before you use it.
Reheating: The best way to reheat bulgogi is in a skillet set over high heat. The next best option is in a 500ºF oven—just spread the beef out on a sheet pan and it should be warmed through in a few minutes.

Nutrition Information

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Calories 442kcal (22%) Carbohydrates 13g (4%) Protein 25g (50%) Saturated Fat 10g (50%) Cholesterol 79mg (26%) Sodium 1137mg (47%) Fiber 1g (4%) Sugar 9g (18%)