Korean Beef Tacos (Bulgogi) Recipe

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.com

Fully loaded Korean Beef Tacos with Bulgogi steak – because I know how much you all love Asian food (as evidenced here). And just wait until you try that Sriracha-lime crema taco sauce!!

The bulgogi beef (a Korean BBQ beef) in this recipe has incredible flavor as the sauce caramelizes in the skillet, coating each delicious bite! It’s kind of like the beef you try in really good takeout places but can never recreate at home.

My cousins wife, Alla shared this recipe with me, saying she had discovered these fantastic Korean beef tacos in a spa with a Korean restaurant located inside – a hidden gem! Shoot, I’ve never been to a spa but if there are tacos involved – SIGN ME UP! lol. Anyway, Alla loved them so much, she recreated the recipe at home.

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.com

These beef tacos are ?. I toasted the tortillas right over my gas stove then loaded them with sweet strips of bulgogi beef, tons of crunchy purple cabbage, fresh cilantro, diced avocado and drizzled generously with a creamy Sriracha-lime crema that is over-the-top incredible. The combination is a flavor explosion and you won’t be able to stop at just one!

Did I mention this is the easiest recipe?

Ingredients for Beef Bulgogi Marinade:

4 Tbsp (1/4 cup) sesame oil*
4 garlic cloves, minced
1 Tbsp fresh ginger, grated (optional but nice)
1/4 cup soy sauce
1/4 cup packed brown sugar (press it into the cup)
1 tsp ground black pepper
1/4 cup hot water

*Sesame Oil Tip: Don’t skip this or try to replace it with any other oil.  It gives the beef marvelous flavor and aroma. We used “Sun Luck” brand (found near the soy sauces in the grocery store). Be sure to buy one that says “toasted sesame oil” in the ingredient list.

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.com

Korean Beef Tacos Ingredients:

1 1/2 lb flank steak, hanger steak, top sirloin, or flat iron steak
12 to 14 Small (6-inch) flour tortillas (use corn tortillas for gluten free)
1 small Purple Cabbage
1/3 bunch cilantro leaves
1 avocado, sliced

The Best Taco Sauce:

1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice, (plus lime wedges to serve if desired)

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.comTacos Sauce credit: Kaylee88 on Allrecipes (we also love this on fish tacos!)

How to Make Korean Beef Tacos:

1. Thinly slice beef against the grain and place in a medium mixing bowl.

2. Stir together all marinade ingredients to dissolve sugar, pour over sliced meat and stir to combine. Cover and refrigerate at least 4 hours or overnight for best results.

Cooks Tip: Let beef stand at room temp 30 minutes before cooking. If you place cold meat on a hot pan, it will cool down the pan too quickly

2. Heat a large, heavy non-stick pan over high heat. It’s hot enough when you place a piece of meat in the center and it has a strong sizzle. Add meat and let it sauté without stirring for 2-3 minutes or until slightly browned on the bottom then stir and continue cooking additional 3-5 minutes, stirring occasionally or until fully cooked, liquid has evaporated and sauce has thickened. The sugars from the sauce will caramelize onto the beef.

3. Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning and flipping frequently – they cook really fast so don’t walk away.

4. Stir together all taco sauce ingredients and if desired, transfer to a ziploc bag and snip off the corner for easier drizzling. Refrigerate until ready to use. 

5. To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add several sprigs of cilantro, some diced avocado and drizzle the top generously with the taco sauce. You can add a squeeze of fresh lime juice for extra freshness.

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.com

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Korean Beef Tacos (Bulgogi) Recipe

4.9 from 16 reviews
Prep time:
Cook time:
Total time:
Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!
Author:
Skill Level: Easy
Cost To Make: $20-$25
Serving: 12 to 14 tacos

Ingredients

Beef Bulgogi Marinade Ingredients:

  • 4 Tbsp (1/4 cup) sesame oil
  • 4 garlic cloves, minced
  • 1 Tbsp fresh ginger, grated (optional but nice)
  • ¼ cup soy sauce
  • ¼ cup packed brown sugar (press it into the cup)
  • 1 tsp ground black pepper
  • ¼ cup hot water

Korean Beef Tacos Ingredients:

  • 1½ lb flank steak
  • 12 to 14 Small (6-inch) flour tortillas (use corn tortillas for gluten free)
  • 1 small Purple Cabbage
  • ⅓ bunch cilantro leaves
  • 1 avocado, sliced

The Best Taco Sauce:

  • ⅓ cup sour cream
  • ¼ cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp Sriracha hot sauce
  • 2 Tbsp fresh lime juice, (plus lime wedges to serve if desired)

Instructions

  1. Thinly slice beef against the grain and place in medium bowl.
  2. Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
  3. Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
  4. Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
  5. Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
  6. To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.

Notes

*Sesame oil should say "toasted sesame oil" in the ingredient list.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Korean beef tacos are perfect for parties! You can prep most of this recipe ahead of time and everyone can build their own tacos.

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.com

If you’re lucky enough to have leftovers of the beef – it somehow changes flavor profile in the refrigerator after it’s cooked, developing a smoked flavor – almost like a teriyaki beef jerky and tastes amazing cold. My Dad took some leftover bulgogi beef to work and then he called to tell me how it was pretty much the best beef ever. Thanks Dad! 🙂 And thank you Alla for sharing your Korean Beef Tacos recipe with all of us!

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi. Don't skip the best taco sauce! Every bite of these Korean Beef Tacos is a flavor explosion! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Katya
    September 23, 2017

    Everything about this recipe is and was amazing. I thin sliced the flank steak and marinated it, as the recipe reads and let it sit over night. I used me large wok pan and fried the meat, on a pretty high heat in batches. Served them with a size salad and Spanish rice. Delicious and TENDER! <3 Reply

    • Natasha's Kitchen
      September 25, 2017

      I’m happy to hear how much you enjoy this recipe! Thanks for sharing your excellent review Katya! Reply

  • Shannon
    August 27, 2017

    I was a little disappointed with this recipe. The marinade and the sauce were good but the beef turned out to be really tough and not carmelized at all cooked this way. I’m going to try using this marinade but grilling the whole flank steak which usually makes for juicy tender beef. I’ll comment again after I try it. Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Shannon, it may help to cook it longer until you get the caramelization on the beef. A couple things that might help: make sure you thinly slice the beef or it will be tough and use a large skillet – overcrowding will make it more difficult to caramelize or brown the beef. Reply

  • Myriam Windham
    August 16, 2017

    Made this tonight. EXCELLENT! Reply

    • Natasha's Kitchen
      August 16, 2017

      I’m glad you enjoy the recipe Myriam! Thanks for sharing your great review! Reply

  • Matt Spaulding
    August 14, 2017

    We wanted something different for dinner and I found this recipe. I’m glad I did, these tacos are the bomb!
    The Sriracha Sauce takes it to the next level as well.
    One thing I did do differently was use a slaw mixture instead of only the red cabbage. This will be a common meal at my house from now on! Reply

    • Natasha's Kitchen
      August 14, 2017

      That’s a great suggestion Matt! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • Debora Palmer
    August 9, 2017

    These tacos were FANTASTIC!! I will make them again and again!! Reply

    • Natasha's Kitchen
      August 10, 2017

      I’m glad you love them Debora! Thanks for sharing your fantastic review! Reply

  • Mila Lyamin
    August 3, 2017

    Made these few times already and always a hit in our family and guest love it too. I always end up eating too much of it since it’s delicious. Taste great as leftovers as well. Another benefit is that my kids like it too. Win, win! Thanks for an awesome recipe. Reply

    • Natasha's Kitchen
      August 3, 2017

      You’re welcome Mila! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review! Reply

  • Lisa Aichele
    July 19, 2017

    Will be my 4th time making them tonight! Oh my goodness its so yummy! Thanks for the recipe! Reply

    • Natasha's Kitchen
      July 19, 2017

      You’re welcome Lisa! Sounds like you have a new favorite! Thanks for sharing your great review! Reply

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