Korean Bulgogi Tacos
Tacos, but with some serious Korean flair! Our Korean Bulgogi Tacos combine tender flavorful beef bulgogi with a kicked up slaw and some crisp fresh crunch.
You’ll also love our classic Homemade Bibimbap!
We love a good Korean fusion around here (see our Kimchi Deviled Eggs and Kimchi Sloppy Joes), and our Korean Bulgogi Tacos is a new favorite! They’re my copycat take of the Korean tacos that can be found at one of the only fast food restaurants we love. When I had them, I knew I had to make them at home! Umami flavored beef, combined with a creamy crunchy slaw all wrapped up in a hand held taco? It doesn’t get much better than this when it comes to a Korean Mexican fusion!
Ingredients Needed
- Sirloin Steaks – This is our go-to cut for bulgogi, but rib-eye is for sure the best cut for it, although much pricier!
- Pear, Soy Sauce, Sesame Oil, Garlic – The bulgogi marinade that we use for our Homemade Bibimbap, too!
- Lettuce – Romaine is our preferred but iceburg is also great. Something that’ll make a nice crispy fresh bed for the bulgogi.
- Cabbage and Carrots – For the creamy slaw on top!
- Mayonnaise, Kimchi, Kimchi Juice – The simple dressing with a little Korean kick for the slaw.
- Olive Oil – To saute the bulgogi in.
- Tortillas – Soft flour is our go to, but you can use whichever are you favorite, corn tortillas, hard taco shells, or go nuts and make some of our Tostada Shells From Scratch and make them into Korea Bulgogi Tostadas!
Easy to Make
Make the Marinade
Add all of the bulgogi marinade all to a small bowl or Pyrex and give it a good mix!
Slice and Marinate
Give the steak a thin as you can slice and then let it all marinate! At least an hour, but overnight is even better!
Freeze and Slice
To get a really nice thin slice on the beef, put the steak in the freezer. This will give it a nice firm texture to then be able to use a sharp knife and get a really thin slice on it.
Mix the Slaw
Now for the creamy crunchy slaw! Our Copycat version takes the slaw to the next level with some added kimchi to kick it up a notch.
Cook the Bulgogi
Once the bulgogi has had time to do it’s thing marinating, cook it up a little oil and you’re in business and ready to assemble your tacos.
Meal Prep!
We love to prep the beef by slicing it thinly and adding the marinade and then storing it in the freezer. That way, all of the “hardest” work is done and we can just take it out to thaw in the fridge the night before we want super a quick, easy, delicious dinner of Korean Bulgogi Tacos!
Assemble
Add a layer of shredded lettuce, some beef, some slaw, and finish with some sliced green onion and you’re ready to rock.
Korean Bulgogi Tacos!
So much flavor, texture, and just tortilla wrapped deliciousness. Served in our handy dandy little taco holders, and dinner, lunch, or just a heck of a snack, is served!
You Also Might Like
- Kimchi Grilled Cheese
- Homemade Bibimbap
- Kimchi Sloppy Joes
- Spicy Korean Chicken Skewers
- Kimchi Deviled Eggs
- Korean Spinach Salad
- Kimchi Coleslaw
- 20 Minute Gochujang Pasta
- Instant Pot Gochujang Chicken Lettuce Wraps
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Korean Bulgogi Tacos
Equipment
- taco holders optional
Ingredients
- 1 lb sirloin
- 1 tablespoon olive oil
- 2 1/2 cups romaine lettuce shredded
- 10 tortillas
- 2-3 green onion diced
Bulgogi Marinade
- 4 cloves garlic minced
- 1/2 pear about 1/4 cup shredded
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons toasted sesame oil
Creamy Slaw
- 1 cup shredded carrot
- 2 cups shredded cabbage
- 1/3 cup mayonnaise
- 1/3 cup kimchi minced
- 1 teaspoon kimchi liquid
- 1 teaspoon seasoned rice vinegar
- 1/4 teaspoon salt
Instructions
- Prep Beef: Add the beef to a plastic bag or wrap it on a freezer-safe plate and add it to the freezer. After 30-60 minutes, remove and slice as thinly as possible against the grain.
- Make Marinade: While the beef is freezing, shred the pear by halfing it and removing core/seeds and then holding it skin side up to a box grater and grate the skin of the pear. Add that to a small bowl of Pyrex with the rest of the marinade ingredients and mix well.
- Let Beef Marinate: Add the thinly sliced beef to a plastic bag and add marinade. Mix well, seal, and add to the fridge. Let marinate for at least 1 hr and up to 24. *You can also add it straight to the freezer to meal prep for a later date.
- Make Slaw: Add the shredded carrot, cabbage, minced kimchi to a medium sized bowl. In a small bowl, add the mayonnaise, salt, kimchi juice, and seasoned rice vinegar and mix well. Add the mayonnaise mixture to the carrots and cabbage and mix well to fully coat in the mayo dressing.
- Cook Beef: After beef has marinated, heat a large skillet over medium and add the olive oil. Add the beef and all of the marinade to the skillet and cook on medium for about 5 minutes until the beef is no longer pink.
- Assemble: Make tacos by adding a layer of shredded lettuce, beef, and top with a large spoonful of slaw. Garnish with diced green onions.
- Serve: Serve and Enjoy!
