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Korean Beef Tacos made with tender bulgogi beef is a fantastic mash-up of Korean, American, and Mexican cuisine all in one delicious, flavor-packed fusion dish that is sure to change up your Taco Tuesday tradition!

Some of our other favorite taco recipes are Smoky Chicken Tinga Tacos, Baja Fish Tacos Recipe, and Navajo Tacos (Indian Fry Bread)!

Three Korean Beef Tacos made with tender bulgogi beef and served on flour tortillas with purple cabbage, taco sauce, and avocados.

In these Korean beef tacos, Korean-style bulgogi beef and kimchi lend some cultural legitimacy, while soft flour tortillas, avocado, cilantro and lime are practically shouting Mexican street tacos. And the whole thing is tied together by their connection to the American food truck scene where Korean beef tacos are hugely popular! I’ll admit that of all the Korean-inspired recipes I’ve shared this week in the lead-up to the winter games, this one is probably the biggest stretch for being “Korean”.

While I’m not claiming any authenticity with this recipe, I did research traditional flavors for making the bulgogi beef (including using an Asian pear in the marinade to help tenderize the meat) and did my best to accurately represent the flavors that should be present in the meat component of this Asian-fusion meal.

A large cast iron skillet filled with Korean bulgogi beef, topped with chopped green onions and sesame seeds.
open faced bulgogi tacos with avocado, red cabbage and other ingredients
All the fixings for Korean beef bulgogi tacos, including the bulgogi beef filling, shredded purple cabbage, avocados, limes, tortillas, and taco sauce.
side view of three korean bulgogi tacos and sliced limes on a plate

I think adding some kimchi as a topping along with shredded purple cabbage lands even more of a traditional Korean flavor punch, but if kimchi isn’t your thing, just leave it off. Though if you haven’t tried it yet, I think it is actually quite delicious!

How to Make Korean Beef Tacos

Making these tacos is actually super easy and straight forward. A quick marinade is made by blending some onion, garlic, pear, brown sugar, soy sauce and sesame oil together, then tossing in some thinly sliced ribeye or sirloin steak.

After it has marinated for 30 minutes, it all goes into a large pan and gets cooked through so that the sweet and savory sauce coats each bite of the meat.

Thinly sliced ribeye steak marinating in a Korean bulgogi beef marinade made from pears, onions, soy sauce, and brown sugar.
A large skillet full of Korean bulgogi beef.

Once the bulgogi taco meat (that sounds weird, but it is what it is) is done, you just load up tortillas with meat, kimchi, shredded purple cabbage, avocado slices, cilantro and drizzle it with a super easy taco sauce. Yum!

bulgogi tacos on a plate with sliced lime next to a cast iron dish of meat

More Korean Recipes You’ll Love

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several flat korean tacos filled with ingredients and toppings
Yield: 6 people

Korean Beef Tacos (Bulgogi)

Korean Beef Tacos made with tender bulgogi beef is a fantastic mash-up of Korean, American, and Mexican cuisine all in one delicious, flavor-packed fusion dish that is sure to change up your Taco Tuesday tradition!

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes


Korean Bulgogi Beef

  • 1 1/2 pounds ribeye or sirloin steak, thinly sliced
  • 1 medium onion, thinly sliced and divided
  • 3 cloves garlic
  • 1/2 asian or bosc pear
  • 1 green onion
  • 3 tablespoons brown sugar
  • 1 teaspoon pepper
  • 6 tablespoons soy sauce
  • 3 tablespoons sesame oil

Taco Fixings

  • Flour tortillas
  • Kimchi
  • Purple cabbage
  • 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


  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.


Taco sauce adapted from AllRecipes.

Nutrition Information:



Amount Per Serving: Calories: 442Saturated Fat: 10gCholesterol: 79mgSodium: 1137mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 25g