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Bulgogi Beef Korean Tacos

25 INGREDIENTS • 12 STEPS • 1HR 30MINS

Bulgogi Beef Korean Tacos

Recipe

4.8

14 ratings
Community Pick
Community Pick
A perfect fusion of two perfect delicious staples from two very different parts of the world. Classic Korean BBQ flavor but wrapped in a traditional taco shell... Spec-taco-ular! The tender caramelized beef bulgogi is juicy and bursting with flavor in every bite, with the added crunch and kick from the homemade kimchi. Fusion cuisine at its best!
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A perfect fusion of two perfect delicious staples from two very different parts of the world. Classic Korean BBQ flavor but wrapped in a traditional taco shell... Spec-taco-ular! The tender caramelized beef bulgogi is juicy and bursting with flavor in every bite, with the added crunch and kick from the homemade kimchi. Fusion cuisine at its best!
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

1HR 30MINS

Total Time

$7.17

Cost Per Serving

Ingredients

Servings
6
us / metric
Quick Kimchi
Napa Cabbage
455 g
Napa Cabbage
sliced into ¼ inch strips
Water
2.4 L
Water
Kosher Salt
4 Tbsp
Kosher Salt
Crushed Red Pepper Flakes
2 Tbsp
Crushed Red Pepper Flakes
Granulated Sugar
1 Tbsp
Granulated Sugar
Fish Sauce
4 Tbsp
Fish Sauce
Garlic
1/2 bulb
Garlic, minced
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Scallion
1 bunch
Scallions, sliced
3 scallion per 6 servings
Carrot
2
Carrots, julienned
Bulgogi Beef
Garlic
2 cloves
Garlic, minced
Yellow Onion
1/2
Yellow Onion, freshly grated
Pear
1/2
Pear, freshly grated
Soy Sauce
2 Tbsp
Soy Sauce
Sesame Oil
2 Tbsp
Sesame Oil
Brown Sugar
2 Tbsp
Brown Sugar
Gochujang
1 Tbsp
Gochujang
Sirloin Steak
455 g
Sirloin Steak
sliced very thinly across the grain on a diagonal bias
Vegetable Oil
2 Tbsp
Vegetable Oil
Other Ingredients
Tortilla
24
Tortillas
6-inch
Sour Cream
225 g
Sour Cream
Sriracha
to taste
Sriracha
Sesame Seeds
4 Tbsp
Sesame Seeds, toasted
Fresh Cilantro
4 Tbsp
Fresh Cilantro, finely chopped
Lime
2
Limes

Nutrition Per Serving

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Calories
680
Fat
28.9 g
Protein
34.4 g
Carbs
71.8 g
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author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

Cooking Instructions

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step 1
For the Kimchi: Place the Napa Cabbage (455 g) in a large bowl. Add Water (2.4 L) and Kosher Salt (4 Tbsp) and stir to combine. Let sit for 10 minutes.
step 1 For the Kimchi: Place the Napa Cabbage (455 g) in a large bowl. Add Water (2.4 L) and Kosher Salt (4 Tbsp) and stir to combine. Let sit for 10 minutes.
step 2
Slice the Sirloin Steak (455 g) across the grain on a diagonal bias. Lightly pound each slice of beef to tenderize.
step 2 Slice the Sirloin Steak (455 g) across the grain on a diagonal bias. Lightly pound each slice of beef to tenderize.
step 3
Combine Crushed Red Pepper Flakes (2 Tbsp), Granulated Sugar (1 Tbsp), Fish Sauce (4 Tbsp), Garlic (1/2 bulb), Fresh Ginger (1 Tbsp), Scallion (1 bunch), Carrots (2) a smaller bowl to make a paste.
step 3 Combine Crushed Red Pepper Flakes (2 Tbsp), Granulated Sugar (1 Tbsp), Fish Sauce (4 Tbsp), Garlic (1/2 bulb), Fresh Ginger (1 Tbsp), Scallion (1 bunch), Carrots (2) a smaller bowl to make a paste.
step 4
Rinse the salted cabbage and pat dry.
step 5
Add the paste to the sliced cabbage and mix well with your hands.
step 5 Add the paste to the sliced cabbage and mix well with your hands.
step 6
Store the mixture in an airtight jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. You may use the kimchi right away, or keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment.
step 6 Store the mixture in an airtight jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. You may use the kimchi right away, or keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment.
step 7
In a large bowl, combine the Garlic (2 cloves), Yellow Onion (1/2), Pear (1/2), Soy Sauce (2 Tbsp), Sesame Oil (2 Tbsp), Brown Sugar (2 Tbsp), and Gochujang (1 Tbsp).
step 7 In a large bowl, combine the Garlic (2 cloves), Yellow Onion (1/2), Pear (1/2), Soy Sauce (2 Tbsp), Sesame Oil (2 Tbsp), Brown Sugar (2 Tbsp), and Gochujang (1 Tbsp).
step 8
Add the meat to the the marinade and mix well, making sure that each piece is throughly coated. Cover and refrigerate for at least 1 hour and up to 8.
step 8 Add the meat to the the marinade and mix well, making sure that each piece is throughly coated. Cover and refrigerate for at least 1 hour and up to 8.
step 9
Warm the Vegetable Oil (2 Tbsp) in a large skillet over medium-high heat. In a single layer, add the beef drained from the marinade (work in batches if needed). Cook for 1 minute (do not move the beef). Sprinkle with a pinch of salt, then begin to stir and toss the beef for 1-2 minutes, until just cooked. Remove from heat and set aside.
step 9 Warm the Vegetable Oil (2 Tbsp) in a large skillet over medium-high heat. In a single layer, add the beef drained from the marinade (work in batches if needed). Cook for 1 minute (do not move the beef). Sprinkle with a pinch of salt, then begin to stir and toss the beef for 1-2 minutes, until just cooked. Remove from heat and set aside.
step 10
Warm the Tortillas (24) in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks.
step 11
Wrap the tortillas in a clean tea towel to keep warm and set aside.
step 12
Using two tortillas per taco, add the bulgogi, kimchi, Sour Cream (225 g), Sriracha (to taste), Sesame Seeds (4 Tbsp), Fresh Cilantro (4 Tbsp), and a little Limes (2) juice. Serve warm.
step 12 Using two tortillas per taco, add the bulgogi, kimchi, Sour Cream (225 g), Sriracha (to taste), Sesame Seeds (4 Tbsp), Fresh Cilantro (4 Tbsp), and a little Limes (2) juice. Serve warm.

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