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How to Make Korean-Style Bulgogi Beef Tacos - A Step-by-Step Guide

Korean-style bulgogi beef tacos are a delicious and unique fusion of Korean and Mexican flavors. These tacos are packed with tender marinated beef, fresh vegetables, and a tangy, spicy sauce that will have your taste buds dancing. Whether you are a fan of Korean cuisine or Mexican food, these tacos are sure to become a new favorite in your household.

The star of these tacos is the bulgogi beef, which is a classic Korean dish made with thinly sliced beef that is marinated in a mixture...

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Ingredients

  • 2 pounds rib-eye steaks
  • ½ yellow onion, cut into chunks
  • ½ Asian pear, peeled and coarsely chopped
  • 4 cloves garlic, peeled
  • 1 (1/2 inch) piece ginger root, peeled
  • ¼ cup sake
  • ¼ cup soy sauce
  • ¼ cup dark brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground black pepper
  • 1 tablespoon rice vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon minced garlic
  • 2 teaspoons gochugaru (Korean red pepper flakes), or to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 5 small cucumbers, cut into 1/8-inch slices
  • 2 green onions, thinly sliced
  • 1 tablespoon canola oil
  • 1 teaspoon toasted sesame seeds
  • 12 (6 inch) white corn tortillas
  • 1 avocado, thinly sliced
  • 5 green onions, thinly sliced on the diagonal
  • ½ cup chopped fresh cilantro
  • 2 tablespoons gochujang (Korean hot pepper paste), or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 12 tacos

  • Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
  • Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
  • Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
  • Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
  • Remove beef from refrigerator about 20 minutes before cooking.
  • Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
  • Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

    • Nutrition

    268 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 27mg
    • Sodium: 560mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 12g
    • Vitamin C: 7mg
    • Calcium: 60mg
    • Iron: 2mg
    • Potassium: 433mg

    Categories

    Main recipes
    Asian recipes
    Taco recipes
    Fusion recipes
    Korean recipes