Bulgogi Tacos

Two Korean tacos filled with marinated beef, shredded cabbage, and diced green onions, garnished with sesame seeds.

4.75 from 4 votes

These bulgogi tacos are loaded with sweet and savory Korean-style beef, crisp slaw, and a kick of gochujang. Everything gets tucked into warm tortillas for an easy, flavor-packed meal. They come together fast and make a great weeknight dinner or a fun dish for casual gatherings.

Course Main Dish Recipes

Cuisine fusion, Korean, Mexican

Keyword bulgogi beef, bulgogi tacos, korean beef, korean beef tacos, korean steak, korean tacos, steak tacos, tacos

Prep Time 15

Cook Time 15

Optional marinating time 30

Servings servings

Calories 447kcal

Author Robin Donovan

Ingredients

For the beef

1 pound flank steak or ribeye thinly sliced
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
2 cloves garlic minced
½ teaspoon grated ginger
½ teaspoon black pepper
1-3 teaspoons gochujang

For the slaw

1 cup shredded cabbage
½ cup shredded carrots
1 tablespoon rice vinegar
½ teaspoon honey
½ teaspoon sesame oil
1-3 teaspoons gochujang
1 tablespoon mayonnaise

For serving

8 small corn or flour tortillas
1 tablespoon sesame seeds
2 tablespoons chopped green onions
Lime wedges

Instructions

Marinate the Beef

In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and gochujang. Add the sliced beef and stir to coat well. Let it marinate for 30 minutes if you have the time, or cook it right away.

Cook the Beef

Heat a large skillet over medium-high heat. Add the beef in a single layer and cook for a few minutes per side until browned and slightly caramelized. Work in batches if needed to avoid crowding the pan. Set the cooked beef aside.

Make the Slaw

In another bowl, toss together the cabbage, carrots, rice vinegar, honey, sesame oil, gochujang, and mayonnaise. Mix well and let it sit for 5 to 10 minutes so the flavors can develop.
Warm the Tortillas
Heat the tortillas in a dry pan for a few seconds on each side or microwave them wrapped in a damp towel until warm.

Assemble the Tacos

Place a scoop of beef onto each tortilla. Top with a generous spoonful of slaw. Sprinkle with sesame seeds and chopped green onions. Serve with lime wedges on the side.

Notes

1. You can substitute chicken, tofu, or mushrooms for the beef.
2. If using ribeye, trim excess fat before slicing.
3. Gochujang varies in spice level—taste and adjust as needed.
4. Store leftover beef and slaw separately in the fridge for up to 3 days.
5. Freeze cooked beef for up to 1 month—just reheat before using.

Nutrition