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Homemade Korean Beef Tacos (Bulgogi) Recipe photo

Korean Beef Tacos (Bulgogi) Recipe

These Korean Beef Tacos are a delicious fusion! Savory bulgogi beef topped with fresh veggies in warm tortillas is a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 4 tablespoons sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated (optional but nice)
  • 1/4 cup soy sauce
  • 1/4 cup light brown sugar packed into the cup
  • 1 teaspoon ground black pepper
  • 1/4 cup hot water
For the Tacos:
  • 1 1/2 lbs flank steak
  • 12 to 14 small, 6-inch flour tortillas use corn tortillas for gluten free
  • 1 small purple cabbage finely shredded
  • 1/3 bunch cilantro leaves roughly chopped
  • 1 each avocado sliced
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon Sriracha hot sauce
  • 2 tablespoons fresh lime juice (plus lime wedges to serve if desired)

Equipment

  • Large mixing bowl
  • Grill or skillet
  • Sharp Knife
  • Cutting Board
  • Serving Platter
  • Measuring cups and spoons
  • Tongs

Method
 

Instructions
  1. In a large mixing bowl, combine the sesame oil, minced garlic, grated ginger (if using), soy sauce, brown sugar, black pepper, and hot water. Whisk until the sugar dissolves. Add the flank steak, ensuring it’s fully submerged in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. While the beef marinates, shred the purple cabbage and chop the cilantro. Slice the avocado and set aside. In a small bowl, mix the sour cream, mayonnaise, garlic powder, Sriracha, and lime juice until well combined. This will serve as a creamy sauce for your tacos.
  3. Preheat your grill or skillet over medium-high heat. Remove the flank steak from the marinade, allowing any excess to drip off. Grill the steak for about 5-7 minutes per side, or until it reaches your desired doneness. Let the beef rest for a few minutes before slicing it thinly against the grain.
  4. In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side, or until pliable. This step makes them easier to fold and adds a bit of toasty flavor.
  5. To assemble your Korean Beef Tacos, place a few slices of bulgogi on each tortilla. Top with shredded cabbage, cilantro, and slices of avocado. Drizzle the creamy sauce over the top and serve with lime wedges on the side.

Notes

  • For added flavor, marinate the beef overnight.
  • Feel free to customize toppings with your favorite veggies.
  • Leftover beef can be used in salads or wraps.