Korean Beef Tacos (Bulgogi) Recipe
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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
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)
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.
*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.
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!
Read comments/reviewsAdd comment/review
A-MA-ZING!!!! Followed the recipe exactly and served with sweet potato fries, we made extra sauce to dip the fries in and I’m so glad we did, it’s sooooooo good. Can’t wait to make this again, thank you for another great recipe 😀
Sounds wonderful! So happy to know that you enjoyed these tacos.
Would this marinade work well with extra firm tofu for a vegetarian version?
Hi Ana, I haven’t tested that to advise. If you do experiment, we’d love to know how it goes!
The bulgogi marinade was fantastic. I used that for the meat and then did the rest of the tacos closer to what our local Korean restaurant does with theirs. My family loved it and I’m going to make it when my parents come for dinner this weekend.
Sounds great, Jeff. So glad you loved it! 🙂
Both of my grown children who rarely like anything new loved these. My son who practically never eats raw vegetables devoured several. I’d made Korean BBQ beef before so I knew they’d like the meat. Kudos to your recipe, it’s a keeper here.
Hi Kathleen! That’s wonderful to hear. So glad they were a hit.
My guests FREAKED OUT over this recipe. It was incredible. I looked at the recipes from some other websites I dedicde to make a red cabbage slaw with jalapeno slices, rice vinegar, soy sauce, smidge of sugar, lime juice, etc and it was great … but the “over the top” addition was adding “yum yum sauce” drizzled on top. This was one of the best things we have ever eaten.
Yay! That’s great feedback, thanks a lot for sharing that with us.
One of my favorite recipes from this website! They are so delicious! 🤤
So happy to hear that, Lyuda! 🙂
These Korean Beef Tacos are one of our favorite recipes from Natasha’s Kitchen! Do you have suggestions for an appetizer and side dish to serve with the Korean Beef Tacos?
Glad to hear that, Paula! These go great Served with corn on the cob. Rice and beans are also a great option!
I love this recipe. Prep everything in the morning and throw together for dinner. I find it easier to slice the steak if it’s slightly frozen. Thank you for this outstanding recipe.
You’re very welcome, I hope you’ll love all the recipes on our website!
I’m licking my lips as I’m writing this. It was my first time making this and I marinated the meat over night. My husband loved it!! I also didn’t realize how much the squeeze of lime with the sauce amped up the flavors. Thanks for the great recipe Natasha. I find myself looking at your blogs for recipes when I want to try something new.
That’s great! I’m so glad you enjoy my recipes. Thank you for the feedback.
I made this last week for dinner and it was a huge hit. My kids loved the flavors and the sauce as well. This will definitely be a staple in my home. It’s a great meal if you are especially pressed for time. Thanks Natasha!
You’re very welcome, Irene. I’m so happy they all enjoyed it.
These tacos are amazing!! It is one of my family’s new favorite dinners. Thank you for the recipe ❤
You’re welcome! Happy to hear that this is one of your favorites at home.
So amazing, added a little apple cider vinegar to the slaw and the taco sauce.
I’m so glad you loved it, Jason! Thank you for your great review!
These were absolutely amazing. I actually used them as part of a four course meal that I served to some casino executives while I was auditioning for a Sous Chef job in Las Vegas. They were a huge hit.
Wow! That’s just awesome! Thank you for sharing your wonderful review, F!
Hi Natasha! Can I use sambal oelek instead of Sriracha?
Hi Gina, I haven’t tested this with sambal oelek to advise on the outcome or how that may impact the recipe outcome. I haven’t tested that myself to advise if you experiment, let me know how you liked the recipe.
I used this exact marinade recipe with ground chicken to make lettuce wraps and it was incredible! One recipe of marinade to 1 lb. ground chicken was good. The only thing I added to the ground chicken besides the marinade ingredients is chopped water chestnuts. My family loved it and thought it tasted better than restaurant lettuce wraps.
That is great! Thank you for sharing with us.
I made this with a mix of marinated shiitake mushrooms and lentils instead of beef and cut the brown sugar in half. Sprinkled on some toasted sesame seeds before serving and they were so good! Definitely going to make these again!
Thank you so much for sharing that with us, Courtney! I’m glad this was a hit!
I added green onion as a topping and a bit more sriracha to the sauce.
What side dish would you make with this? Refried beans, rice or a veg? I’ve made this a bunch of times and it’s always delish. TY
Hi Veronica, these go great Served with corn on the cob. Rice and beans are also a great option!
This was divine! My husband said he could eat them every week, and I am looking forward to having the leftovers for lunch. I used only one pound of flank steak and my tweak for next time would be to add less water to the marinade so there is less liquid to evaporate when cooking the meat. I ended up pouring off a lot of the liquid and it never did caramelize. I also added about a tablespoon of sriracha to the taco sauce for more flavor. But the meat was still delicious and I will make again!
Hi Siri! It sounds like you found a new favorite recipe! I’m so glad you both enjoyed this recipe!
These are absolutely delicious! Thank you so much for such a delicious, easy recipe!
This is a new staple in our repertoire that will be a regular go to. Thanks so much…You’re awesome!
You’re very welcome, Michele. I’m glad you loved this recipe!
These tacos were a huge hit! My son and husband said one of the best meals ever! Served them with Mexican corn on the cob.
That’s awesome, thank you so much for your great feedback, Karen!
Hi Natasha I made this for dinner tonight was so delicious everyone enjoyed it..thank you for sharing your wonderful recipes. I will making this again.
I’m so glad you’re enjoying my recipe, Jennifer!
Being the “Mayophobe” that I am, what can I use as a substitution for the otherwise delicious sounding topping? Cream Cheese maybe? How would I do that?
Hi David, It may still work to leave out the mayo and just make it a sour cream-based crema sauce.
Did you mean 1/4 cup plus 4 tablespoons of sesame oil?
Hi Bonnie, sorry that did not display correctly. It’s 1/4 cup or 4 Tbsp – it is the same measurement. I updated the recipe card.
Hi Natasha! I’ve made this many times and it’s SO good. What’s the max amount of time you’d recommend marinating this for? I marinated it yesterday for tonight but can’t cook it tonight, unfortunately:( Would 2-3 days in the fridge be ok or should I freeze it?
Hi Nadia, I have marinated overnight but haven’t tested to max out the timing. I would freeze after it being overnight in the fridge if not using right away.
Natasha, This recipe is by far my favorite. Super easy to make and always delicious! I’d like to make this in advance for an upcoming dinner, will the meat stay tender in a crockpot for a few hours?
Hi Paula, I haven’t tested that but I suspect it might get a little dry for a few hours.
My husband won’t touch anything that has mayonnaise in it- even if you can’t taste it in the final product. Do you have a recommended substitute for the mayonnaise in the lime crema?
Hi Nancy, I haven’t really tried any other substitute for mayo yet. You can try Plain Greek Yogurt but I haven’t tested it personally yet.
I just substitute more sour cream or mexican crema for the mayo.
Love these tacos…Natasa you’re da best! These were easy to make. Thanks bunches
I’m so happy you enjoyed that. Thank you for sharing that with us!
Gonna make these Tuesday night. They look sooo delicious! What would you recommend I serve with them?
Hello Kelli, it depends on your preference but this is already a full meal but you can also serve it with lettuce leaves, Korean rice or other Korean dishes.
I made for lunch. It was delicious. I don’t like purple cabbage, so I used coleslaw mix.
I preferred it without the taco sauce.
I love your recipes. Thank you so much. These have really helped during our time at home.
You’re welcome, Lori! I’m happy you enjoyed this recipe!
Wow, I am Asian and love to cook. This recipe is a class by itself and the best so far!! Thanks for sharing.
I’m so happy you enjoyed that. Thank you for sharing that great review with us!
Yummy! There are too many comments to see if this was posted before (!) but if you slightly freeze the beef, it makes is MUCH easier to slice thinly. Don’t let it get hard, just a bit frozen. Doesn’t affect the taste or anything. Hour or so in the freezer should do it.
Cynthia, I’m so glad you enjoyed that!
These were delicious but I have a question. The instructions for my nonstick pans say that medium heat is the highest heat that should be used. So I used my cast iron pan, what a mess! Any suggestions? Also, I only had dark brown sugar on hand and it worked well.
Hi CJ, I think this would get messy on a cast iron pan. I’m not sure honestly I haven’t seen that recommendation for non-stick but it’s probably a good idea to follow the recommendations and maybe split it into 2 pans or do 2 batches of beef so it doesn’t cool the pan too quickly. I’m glad you got it to work anyways.
I’ve recently taken up cooking, starting with things that interested me like low and slow BBQ to making my own burger blend, and now I’m trying to venture out and learn more dishes to cook for my family. This was an absolute hit. So, so good. No leftovers here 🙂 Great flavors, went with an akaushi flank steak that was fantastic in this dish. I’m now trying a number of other recipes here. Thanks for this recipe and the work you’re doing!
You’re welcome, Drew. Thanks for sharing that with us and I hope you’ll love every recipe that you’re going to try!
Tried this over the weekend and this will be made again! Soon! My wife and I loved it. I added Gochujang to the marinate as well as some rice wine vinegar for acid and it was amazing! I also added Gochujang to the sauce and pickled red onion for the final garnish. Can’t wait to make this for friend when this is over!
Thank you so much for sharing that with me! I’m so glad you enjoyed that!
Love love love. My kids inhale this every single time! Have used multiple cuts of steak. Has anyone tried with chicken? Wondering how it would turn out.
Sounds like you found a new family favorite! I have not tried this with chicken but I bet it could work!
I double the marinade and marinade chicken tenders & beef separately cuz half my picky eaters don’t eat beef. But both taste incredibly yummy
if you want to use cheese…what kind?
Hi Wendy. You can use any cheese that’s available in the market it can be cheddar, mozzarella etc.
As soon as I saw this recipe I knew I had to try it. Problem is I am impatient, I live way out in the country and I didn’t want to drive an hour to the grocery store for a flank steak. So I used hamburger. It was delicious. I will definitely use flank steak next time, but in a pinch the hamburger was great. Thanks for yet another winning recipe.
PS. Natasha did you have a small part in a Hallmark movie? I could swear it was you!
Thank you so much for sharing that with me, Becky! I’m glad to hear hamburger works! Hmm, I did not, maybe my doppelganger LOL! Which movie was it?
It was called “Birthday Wish”. And the person that looked like you was doing a healthy smoothie demonstration I believe. Wish I had saved it on my DVR!
Best tacos ever!!!
I’m so glad you enjoyed that, Lyuda! Thank you for that great review!
Can I use tri-tip in this recipe? Any suggestions? I have a bunch on hand right now. Also, I make your lemon dijon salmon once a week and it’s a hit with EVERYONE, ages 1 to 87! Thanks!
I’m so glad you all loved the salmon! That’s wonderful and thank you for sharing your great review. This should work well with tri-tip, very thinly sliced against the grain and cooked the same way. It helps to get very thin slices if you cover put the steak in the freezer 30-40 minutes (depending on thickness).
One of my favorite recipes on this site. OR i should say, one of my favorite recipes ever! Probably the best tacos i’ve ever had! I always make lots of extras because i want to enjoy them a little longer!
That’s just awesome!! Thank you for sharing your wonderful review
This is a dang good recipe! I was a little worried about the seeseme oil being to strong with the amount the recipe called for but it was so flavorful!
I’m so glad you enjoyed that! Thank you for sharing that amazing review with me!
Amazing! I absolutely love these. For some reason I can’t figure out how to get my sauce to carmelize when I cook the meat, but they are always absolutely delicious. I never have leftovers of these
Hi Mag, I’m so glad you enjoyed that! Are you cooking them slowly or over a high heat?
I am cooking on high heat but wonder if I didn’t let the meat sit out to get room temp long enough. I could tell it really cooled down the pan when I put it in
Hi Mag, that could be or using too much meat or using a smaller pan. I like to add a handful at a time to the pan rather than putting all of the beef in a single swoop which can cool the pan quickly. I hope that helps for next time!
Thank you for the advice! Still one of my favorite dinners and I will try that next time. I’m definitely overcrowding the pan. I just throw it all in there because I’m excited to eat it
The wait is always so hard for us when we know how good it is! I’m so glad you enjoyed this recipe, Mag!
Tried this tonight, and can i just say, IT WAS AMAZING!! I didn’t have beef on hand so i used pork, but it was still sooo delicious! And surprising so so easy to make! Mine was marinating in the fridge for a little over 24 hours, so i think it really soaked up the flavors well. Thank you Natasha for another wonderful recipe!
I’m so happy to hear that! Thank you for sharing your great review, Emochka!
Everything tastes amazing, but the beef was extremely tough. I used 1.23 lbs of flank steak…I did not use avocado & I accidentally forget the minced garlic but it still came out good.
Hi Alice, I’m so glad you enjoyed the flavor. Be sure to cut the flank steak against the grain into very thin slices and it will be very easy to chew. It is a lean meat but cut this way, it will be tender. I hope that helps for next time.
I love all your recipes, this is probably the first one I didn’t like but it’s because of a flavor pallet preference Had to try it though! Not a bad recipe but I really just want to add that 1 tsp of garlic powder is wayyyy too much for the crema! That to me was a big flaw!
Can you marinate the whole piece of meat, then grill out doors?
Have not made these as of yet, but they sound delicious!
Hi Karen, I haven’t tested that but I imagine it may work. If you experiment please let me know how you like that!
Just wanted to thank you for the recipe and leave a little feedback, I made a double batch using the base recipe — one with jackfruit for a vegetarian loved one and one with a chuck roast cooked in the crockpot with the marinade. Both came out delicious, and that chipotle lime crema is amazing! Had leftover sauce on a burger and wow! Thanks for the recipe and the inspiration!
You’re so welcome, Bridget! Thank you for sharing your wonderful feedback with us!
Meant to say Sriracha, not chipotle, for the sauce!
These tacos were so flavorful! The only issue I encountered was that the beef became dry. It wasn’t juicy like I thought it would be. Any suggestions?
Hi Sofia, 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.
Super delicious and easy!
I’m so glad you enjoyed it!
Just a friendly comment to perhaps add the word ‘Toasted’ to the recipe rather than a footnote at the bottom. That would be great for those of us that don’t read the whole blog entry & then find the footnote after we’ve shopped & made the recipe.
That’s a great tip! Thank you for pointing that out Cheryl!
Going to make this recipe for Taco Tuesday night at the house! I made a concoction of a salsa-like condiment that I made with the fish tacos (canned corn, cilantro, and diced up avocado!) I didn’t have to use any type of salt or seasoning because the corn had a little bit of sea salt in it and I wanted the ingredients to speak for itself which it did! Got some leftover taco crema and tortillas so this is also a great addition once you run out of the fish taco meat in the house and have left over fixins! Can’t wait to let you all know how it tastes!
Hi Kimberly! Yes please do! We’d love to hear how you liked that!
W-O-W! First of all, these tacos were nothing but just incredible amazing-ness in my mouth! You were absolutely right on about the sesame oil and marinating it for 24 hours. I actually did not have time to cook it the day before so the meat got to sit in for longer than that but it was just perfect! In my house, we love tacos and I also love the fact that I was able to use the leftover ingredients from the fish tacos (cabbage, tortillas, taco creme sauce) and all i needed to do was make the beef! It was an absolute hit in my house last night. Thanks so much for another amazing recipe. My fiance said he would rather have these tacos in the comfort of our home rather than pay 24 bucks for little street tacos! Lucky for him, we have left overs so that we can have more tacos tonight! Thank you Natasha!
Thank you for the amazing and thoughtful review Kimberly! I’m so happy you both enjoyed that! 🙂 I’m all smiles!
Simple, yet amazing!! These tacos are so delicious!! I let them marinate for about 5 hours, and the meat was full of flavor. Even my boyfriend who wasn’t thrilled when he saw the picture, loved them and ate 3 big tacos!
I’m happy to hear how much you and your boyfriend enjoy the recipe! Thanks for sharing your excellent review Tiffany!
My Ukrainian family that doesn’t care for regular ground beef tacos devoured this recipe. This is some flavorful, fresh, colorful recipe that is easy to make and impressive to serve for a dinner party!
I’m happy to hear the recipe is a hit! Thanks for sharing your excellent review Olga!
Thanks so much! I made it last night and it tastes amazing! I would never think to put all that together 😀 my kids love sweet and sour meatballs would u happen to have a recipe for that
You’re welcome Amy! I’m glad the whole family enjoys the recipe. Thanks for sharing your wonderful review! 🙂
The recipe for the taco sauce… can it sit overnight or does it need to be made right before
Hi Amy, the sauce can be made the night before 🙂
what oil can I use when I don’t have sesame oil?
Hi Fhaye, the sesame oil does add good flavor but you could replace it with light olive oil (not extra virgin) or other vegetable oil.
what would you suggest to accompany this for a dinner party?
Hi Allison, you can pair them with some fresh cucumber spears or any green salad really :). Some white fluffy rice or a pilaf would also go well with this.
Hi Natasha! I am allergic to sesame…any suggestions on a substitute?
Hi Kelly, it does add good flavor but you could replace it with light olive oil (not extra virgin) or other vegetable oil.
I made these tonight and the were delicious! I have a question – I took pieces of meat out of the marinade with a fork to cook and had a lot of marinade left in the bowl. Should I have added it all at once? I thought the meat could have been a little bit sweeter and I wonder if that is why.
Hi Clare, I add everything in the bowl with the juice. After the meat has been marinating, there should be very little liquid left in the bowl, but I add all of it to the pan which definitely would give it more and sweeter flavor.
Every time I ask my husband what he wants for dinner, he says tacos. I do not like traditional tacos… We found your recipe a few months ago and this is our perfect compromise! We make it at least every other week. It’s so tasty and so easy to prepare ahead of time.. it’s great fresh but even better as leftovers! Thanks for sharing with us!
That’s just awesome, Lexi! I’m so glad you both found the perfect balance.
Is there a specific brand of flour tortillas that you like? I am thinking of making this for dinner tonight!
Hi Flora, we usually use our fooducate app to select the ones with the best health rating, but I don’t have a specific brand that I purchase all the time. It varies depending on the store we are in. We also don’t have any on hand to check the label right now. Sorry I can’t be more help. I hope you love the recipe! 🙂
Absolutely great! this has become a weekly thing in our house!
That’s great to hear Ryan! Thanks so much for sharing!
These tacos were amazing!!! Only thing I changed was doubling the Sriracha and adding fresh diced jalopeno on top of the tacos. Thank you!!!
You’re welcome Travis! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
If I use ground beef instead, should I still marinate overnight for ultimate flavor?
Hi Jennifer, I haven’t tried this with ground beef so I’m not sure. Usually the thinner you slice the meat or if it’s ground even more so, you hardly have to marinate.
Is the brown sugar light brown or dark brown?
Hi Michelle, sorry I should have specified. It is light brown sugar. I hope you love the recipe!
Could pork loin thinly sliced be used as well with this recipe??
Hi Victoria, I haven’t tried that but I think it could be worth an experiment! If you test that out, let me know 🙂
I did and it was sooooo good! Followed the recipe exactly besides using pork instead of beef (pork was all I had at the moment) I even made the taco sauce and it was all amazing!! My husband and daughter devoured it💙 thank you!!
You’re welcome Victoria! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
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
I’m happy to hear how much you enjoy this recipe! Thanks for sharing your excellent review Katya!
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.
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.
Made this tonight. EXCELLENT!
I’m glad you enjoy the recipe Myriam! Thanks for sharing your great review!
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!
That’s a great suggestion Matt! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review!
These tacos were FANTASTIC!! I will make them again and again!!
I’m glad you love them Debora! Thanks for sharing your fantastic review!
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.
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!
Will be my 4th time making them tonight! Oh my goodness its so yummy! Thanks for the recipe!
You’re welcome Lisa! Sounds like you have a new favorite! Thanks for sharing your great review!
Have you tried to slow cook the beef? If so, did you do it on high or low heat and for how long?
I have not tried that with this recipe because it cooks so quickly on the stove top and because it is thinly sliced, it does not need a slow cooker to be tender or easy to chew.
OH, this looks amazing!! Can’t wait to try!!
It’s so good Lisa! Please let me know what you think!
So good! Wanted to recreate some Korean fusion tacos we had down in Austin and these hit the spot! We only had about 2.5 hours for the marinade and they were still delicious.
I’m glad you like them Sara! Thanks for sharing your great review!
Seriously the Best Beef Tacos I ever had/made. Thank you!:)
That’s awesome! I’m so glad you love the recipe! Thank YOU for sharing your outstanding review Lily! 😀
Best steak tacos I’ve tried. The sauce is perfect. Thanks for the recipe.
You’re welcome Alina! Thanks for sharing your fantastic review! 😀
Do you have to marinade for 4 hours? will it be tough if I dont? I have company coming over in a hour and I was just going to make it right away. What do you think?
Vita, it takes marinade around 4 hours to penetrate the meat for the best flavor. You can make it sooner if the meat is cut in thin slices. Let me know how it turns out.
Korean Beef Tacos (bulgogi) were DELICIOUS! Enjoyed even by our picky eater – we will make these again.
Yes! I’m happy to hear the whole family approves! Thanks for sharing Leslie!
Best tacos ever! I omit the brown sugar & serve on iceberg lettuce shells instead for a Keto approved meal, SO good. I tried them both ways side by side & my keto adjusted version is Just as good! Really great recipe!
That’s so awesome Katya! I’m happy you enjoyed that.
Thanks for another delicious and easy recipe. I Made these tonight and they were fantastic!!….a wonderful mix of flavors and textures from the crunchy cabbage to the creamy avocado. And so pretty too…sent a snap chat to my out of state food loving daughter! Thanks for mentioning the different cuts of meat; my market didn’t have flank steak so I used flat iron steak which was very tender and flavorful. The sauce was delicious too! I used Tortilla Land uncooked tortillas from Costco which were just perfect. I really love your recipes Natasha. I’ve made a variety of things and everything has been really easy and tasty. My family wholeheartedly agrees!!
Linda, thank you so much for taking the time to share that wit me, I’m all smiles 😬!
I literally visit your website nearly EVERY DAY! Much of what I cook throughout the week is planned by going to your website. THANK YOU!
These are SO tasty- the flavor is out of this world. Also, by marinating overnight and the short time it takes to cook the beef, it comes together very quickly. We will definitely be making this- along with pretty much every recipes we’ve tried if yours- again. 😄
WOW, Marta! Thank you for the incredible compliments!! It’s my pleasure 😀 Thanks for following and for sharing your fantastic review!
Natasha, this beef is scrumptious!! I’ve used a flank steak from Costco so it was a package of 2 steaks, I had a lot of leftover beef and it was delicious over steamed rice. Thank you so much for this recipe.
Ronit, thank you for such a nice review and you are welcome 😬
Thanks for this great recipe, Natasha! These tacos are so flavorful, colorful and fresh-tasting. We all loved them (especially the sauce). I made a pot of jasmine rice and we added some to our tortillas along with the other fillings. The only thing I would suggest to your readers is to cook the beef long enough that all the liquid evaporates–that’s what makes the beef so tasty!
Hi Danni! Thank you so much for sharing your amazing review and you are totally right about the liquid evaporating. I added that note in the recipe. I’m so happy you loved it and thank you for the 5-stars!! 🙂
Would you suggest serving it over the rice? Thanks
Hi Jessica, yes this beef would be really good over white rice. 🙂
Natasha, can I just use sirloin steak in this recipe since that’s what I have at home?
Hi Sveta, yes that would be fine, just be sure to slice it up thinly against the grain. I hope you love it!
Hi Natasha, love your recipes? How would you modify it for slow cooker?
Thank you for the compliment Lena 😀. I never tried making this beef in the slow cooker since it cooks so fast on the skillet. I’m not sure if using slow cooker will work.
I cooked this last night for my fiancé and we both liked it a lot. It not only tasted good but looked great on the plate, so much so that my fiancé took lots of pictures. I think she was initially worried about the sriracha in the sauce since she doesn’t like hot or spicy foods but I think that was her favorite part. This is will definitely be making it into my normal rotation. Thanks for the recipe!
You’re welcome Tom! Thanks for leaving your awesome review! 😀
WOW to the pops of purple color on your photos! If I could add the heart-eye emoji here right now, I would! (oh, and the recipe sounds delicious too 😉 )
Thank you Julia! Please let me know what you think of the recipe if you decide to make it!
lovely and delicious. I have been looking for a promising recipe to experiment my new food processor I bought from a guide
Keep sharing useful recipies like this
You’re welcome Tim! I’m happy to hear you enjoy the recipe! Thanks for sharing!
With baby #3 due any day, I don’t usually leave too many comments on blogs these days, but that first shot is beautiful! I’m so glad I write about gardens and not food because I’d never be able to take that shot. Korean beef is so yummy and I ate my dinner hours ago and now want this so bad. Hope my husband brings me something like this to eat when I deliver because hospital food is gross!
An early congratulations on your little bundle of joy! Please let me know what you think of the recipe!
These look amazing!! The colors, oh my!
They taste as good as they look!
Mmmmm. This looks good. I can’t wait to make it!
They are delicious! Please let me know what you think of the recipe Olga!