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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.
These beef tacos are loaded with flavor! 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 light 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.
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)
Tacos 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.
⬇ Print-Friendly for Korean Beef Tacos:
Korean Beef Tacos (Bulgogi) Recipe
Ingredients
Beef Bulgogi Marinade Ingredients:
- 4 Tbsp sesame oil
- 4 garlic cloves, minced
- 1 Tbsp fresh ginger, grated (optional but nice)
- 1/4 cup soy sauce
- 1/4 cup packed light brown sugar, press it into the cup
- 1 tsp ground black pepper
- 1/4 cup hot water
Korean Beef Tacos Ingredients:
- 1 1/2 lb flank 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)
Instructions
- Thinly slice beef against the grain and place in medium bowl.
- 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.
- 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.
- 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.
- Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
- 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
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.
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!
One of her best recipes and she has a lot of them! I’ve used flank steak and leftover tri tip. Both are delicious. Company loved them also!