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Korean Beef Tacos (Bulgogi)

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. Slice ribeye steak into very thin strips and transfer to a large bowl.  
  2. 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.
  3. 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.
  4. Prepare the taco sauce by combining all of the ingredients in a bowl and whisking until smooth. Refrigerate until ready to use.  
  5. 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

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%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 442

% 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.