Korean Beef Tacos (Bulgogi) Recipe
User Reviews
5
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Prep Time
4 hrs
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Cook Time
8 mins
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Total Time
4 hrs 8 mins
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Servings
12 to 14 tacos
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Course
Main Course, Lunch
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Cuisine
Korean
Korean Beef Tacos (Bulgogi) Recipe
Description
This recipe features flank steak thinly sliced and marinated in toasted sesame oil, minced garlic, soy sauce, light brown sugar, black pepper, and hot water, creating a flavorful Bulgogi marinade. The meat absorbs these flavors over several hours before being cooked in a hot pan until caramelized and tender, delivering a rich, slightly sweet, and savory taste with a desirable texture.
The tacos are assembled using small flour (or corn) tortillas, filled with the cooked bulgogi beef alongside crisp shredded purple cabbage, fresh cilantro leaves, and creamy avocado slices. A homemade taco sauce blends sour cream, mayonnaise, garlic powder, sriracha, and lime juice, adding a creamy, tangy, and mildly spicy element to the dish.
To serve, warm the tortillas and drizzle the sauce over the beef and toppings. The combination balances sweet and smoky beef with crunchy, fresh vegetables and smooth avocado, delivering a satisfying handheld meal that integrates Korean and Mexican influences.
Ingredients
Beef Bulgogi Marinade Ingredients:
- 4 Tbsp sesame oil
- 4 garlic minced, cloves
- 1 Tbsp ginger grated (optional but nice, fresh
- 1/4 cup soy sauce
- 1/4 cup light brown sugar press it into the cup, packed
- 1 tsp black pepper ground
- 1/4 cup water hot
Korean Beef Tacos Ingredients:
- 1 1/2 lb flank steak
- 12 to 14 small 6-inch flour tortillas (use corn tortillas for gluten free)
- 1 cabbage small, purple
- 1/3 cilantro bunch, leaves
- 1 avocado sliced
The Best Taco Sauce:
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp sriracha hot sauce
- 2 Tbsp lime juice plus lime wedges to serve if desired, fresh
Instructions
- Thinly slice beef against the grain and place in medium bowl.
- Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
- Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
- Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
- Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
- To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.
Notes
- Use toasted sesame oil specifically for the marinade to achieve the authentic flavor.
- Let the beef reach room temperature about 30 minutes before cooking to prevent cooling the pan and ensure proper searing.
- For convenient sauce application, place taco sauce in a plastic bag and snip a corner to drizzle evenly over the tacos.
User Reviews
Overall Rating
5
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