Korean Beef Tacos (Bulgogi)
User Reviews
5
Korean Beef Tacos (Bulgogi)
Description
Korean Beef Tacos (Bulgogi) begin with thinly sliced ribeye steak marinated in a blend of Asian pear, soy sauce, brown sugar, garlic, and onions, which tenderizes the meat and imparts a balanced mix of sweet and savory notes. Cooking the beef with its marinade over medium-high heat allows the sauce to thicken and caramelize around the meat, creating rich flavor and glossy texture.
The tacos are assembled on warmed flour tortillas, topped with crisp kimchi and shredded purple cabbage for tang and crunch, fresh cilantro for herbal brightness, and creamy avocado slices. Drizzling the prepared lime-garlic-gochujang sauce adds a cooling heat that complements the beef.
The bulgogi and sauce can be stored separately in the fridge for up to four days and reheated in a skillet or hot oven. Serve immediately after assembly for best texture and flavor contrast.
Ingredients
Korean Bulgogi Beef
- 1 1/2 pounds ribeye steak thinly sliced, or sirloin steak
- 1 yellow onion thinly sliced and divided, medium
- 3 garlic cloves
- 1/2 Asian pear 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
- cilantro chopped
- avocado sliced
- lime wedges
Taco Sauce
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoons lime juice fresh
- 1 teaspoon garlic powder
- 1 teaspoon gochujang paste or Sriracha sauce
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
- Marinate the sliced ribeye for 30 minutes in the refrigerator to develop flavor and tenderness.
- Store bulgogi and taco sauce separately in the fridge for 3-4 days; stir sauce before use.
- Reheat bulgogi best in a hot skillet or in a 500ºF oven spread on a sheet pan for quick warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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