Go Back
+ servings
several flat korean tacos filled with ingredients and toppings
Print Recipe
5 from 1 vote

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 Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Asian, Korean
Servings: 6 people
Calories: 442kcal
Author: Amy Nash

Ingredients

Korean Bulgogi Beef

  • 1 ½ pounds ribeye or sirloin steak, thinly sliced
  • 1 medium onion, thinly sliced and divided
  • 3 cloves garlic
  • ½ 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

  • cup sour cream
  • ¼ cup mayonnaise
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon Gochujang paste or Sriracha sauce

Instructions

  • Slice ribeye steak into very thin strips and transfer to a large bowl.  
  • 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.
  • 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.
  • Prepare the taco sauce by combining all of the ingredients in a bowl and whisking until smooth.  Refrigerate until ready to use.  
  • 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

Taco sauce adapted from AllRecipes.

Nutrition

Calories: 442kcal | Carbohydrates: 13g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 1137mg | Potassium: 424mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 4.4mg | Calcium: 38mg | Iron: 2.5mg