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 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.

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.com

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.

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

⬇ Print-Friendly for Korean Beef Tacos:

Korean Beef Tacos (Bulgogi) Recipe

4.91 from 22 votes
Prep Time: 4 hours
Cook Time: 8 minutes
Total Time: 4 hours 8 minutes
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 flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $20-$25
Servings: 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)
  • 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

  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.

Recipe 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • cheryl
    November 6, 2018

    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. Reply

    • Natashas Kitchen
      November 6, 2018

      That’s a great tip! Thank you for pointing that out Cheryl! Reply

  • Kimberly Nghiem
    July 24, 2018

    Hi Natasha!

    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! Reply

    • Natashas Kitchen
      July 24, 2018

      Hi Kimberly! Yes please do! We’d love to hear how you liked that! Reply

      • Kimberly Nghiem
        July 26, 2018

        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! Reply

        • Natashas Kitchen
          July 26, 2018

          Thank you for the amazing and thoughtful review Kimberly! I’m so happy you both enjoyed that! 🙂 I’m all smiles! Reply

  • Tiffany
    May 30, 2018

    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! Reply

    • Natasha's Kitchen
      May 31, 2018

      I’m happy to hear how much you and your boyfriend enjoy the recipe! Thanks for sharing your excellent review Tiffany! Reply

  • Olga
    May 14, 2018

    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! Reply

    • Natasha's Kitchen
      May 15, 2018

      I’m happy to hear the recipe is a hit! Thanks for sharing your excellent review Olga! Reply

  • Amy F
    May 5, 2018

    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 Reply

    • Natasha's Kitchen
      May 5, 2018

      You’re welcome Amy! I’m glad the whole family enjoys the recipe. Thanks for sharing your wonderful review! 🙂 Reply

  • Amy F
    May 4, 2018

    The recipe for the taco sauce… can it sit overnight or does it need to be made right before Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Amy, the sauce can be made the night before 🙂 Reply

  • Fhaye
    April 24, 2018

    what oil can I use when I don’t have sesame oil? Reply

    • Natasha's Kitchen
      April 24, 2018

      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. Reply

  • Allison
    April 20, 2018

    what would you suggest to accompany this for a dinner party? Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      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. Reply

  • Kelly
    April 16, 2018

    Hi Natasha! I am allergic to sesame…any suggestions on a substitute? Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Kelly, it does add good flavor but you could replace it with light olive oil (not extra virgin) or other vegetable oil. Reply

  • Flora
    March 6, 2018

    Is there a specific brand of flour tortillas that you like? I am thinking of making this for dinner tonight! Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      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! 🙂 Reply

  • Ryan vanmeter
    January 20, 2018

    Absolutely great! this has become a weekly thing in our house! Reply

    • Natasha's Kitchen
      January 20, 2018

      That’s great to hear Ryan! Thanks so much for sharing! Reply

  • Travis
    November 20, 2017

    These tacos were amazing!!! Only thing I changed was doubling the Sriracha and adding fresh diced jalopeno on top of the tacos. Thank you!!! Reply

    • Natasha's Kitchen
      November 21, 2017

      You’re welcome Travis! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Jennifer
    November 14, 2017

    If I use ground beef instead, should I still marinate overnight for ultimate flavor? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      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. Reply

  • Michelle
    October 8, 2017

    Is the brown sugar light brown or dark brown? Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Hi Michelle, sorry I should have specified. It is light brown sugar. I hope you love the recipe! Reply

  • Victoria Lewis
    September 27, 2017

    Could pork loin thinly sliced be used as well with this recipe?? Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Victoria, I haven’t tried that but I think it could be worth an experiment! If you test that out, let me know 🙂 Reply

      • Victoria Lewis
        September 27, 2017

        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!! Reply

        • Natasha's Kitchen
          September 28, 2017

          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! Reply

  • 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

  • Natalie
    July 12, 2017

    Have you tried to slow cook the beef? If so, did you do it on high or low heat and for how long? Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      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. Reply

  • lisa chapman
    June 28, 2017

    OH, this looks amazing!! Can’t wait to try!! Reply

    • Natasha's Kitchen
      June 28, 2017

      It’s so good Lisa! Please let me know what you think! Reply

  • Sara
    June 25, 2017

    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. Reply

    • Natasha's Kitchen
      June 26, 2017

      I’m glad you like them Sara! Thanks for sharing your great review! Reply

  • Lily Contac-Butaciu
    May 31, 2017

    Seriously the Best Beef Tacos I ever had/made. Thank you!:) Reply

    • Natasha's Kitchen
      May 31, 2017

      That’s awesome! I’m so glad you love the recipe! Thank YOU for sharing your outstanding review Lily! 😀 Reply

  • Alina
    May 17, 2017

    Best steak tacos I’ve tried. The sauce is perfect. Thanks for the recipe. Reply

    • Natasha's Kitchen
      May 17, 2017

      You’re welcome Alina! Thanks for sharing your fantastic review! 😀 Reply

  • vita Pozdeyev
    May 11, 2017

    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? Reply

    • Natasha
      natashaskitchen
      May 11, 2017

      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. Reply

  • Leslie
    May 9, 2017

    Korean Beef Tacos (bulgogi) were DELICIOUS! Enjoyed even by our picky eater – we will make these again. Reply

    • Natasha's Kitchen
      May 9, 2017

      Yes! I’m happy to hear the whole family approves! Thanks for sharing Leslie! Reply

  • Linda
    May 7, 2017

    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!! Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Linda, thank you so much for taking the time to share that wit me, I’m all smiles 😬! Reply

  • Marta
    May 5, 2017

    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. 😄 Reply

    • Natasha's Kitchen
      May 5, 2017

      WOW, Marta! Thank you for the incredible compliments!! It’s my pleasure 😀 Thanks for following and for sharing your fantastic review! Reply

  • Ronit
    May 4, 2017

    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. Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      Ronit, thank you for such a nice review and you are welcome 😬 Reply

  • Danni
    May 2, 2017

    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! Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      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!! 🙂 Reply

  • jessica
    April 28, 2017

    Would you suggest serving it over the rice? Thanks Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Hi Jessica, yes this beef would be really good over white rice. 🙂 Reply

  • Sveta
    April 28, 2017

    Natasha, can I just use sirloin steak in this recipe since that’s what I have at home? Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Hi Sveta, yes that would be fine, just be sure to slice it up thinly against the grain. I hope you love it! Reply

  • Lena
    April 27, 2017

    Hi Natasha, love your recipes? How would you modify it for slow cooker? Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      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. Reply

  • Tom
    April 27, 2017

    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! Reply

    • Natasha's Kitchen
      April 27, 2017

      You’re welcome Tom! Thanks for leaving your awesome review! 😀 Reply

  • April 27, 2017

    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 😉 ) Reply

    • Natasha's Kitchen
      April 27, 2017

      Thank you Julia! Please let me know what you think of the recipe if you decide to make it! Reply

  • 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
    THank you Reply

    • Natasha's Kitchen
      April 27, 2017

      You’re welcome Tim! I’m happy to hear you enjoy the recipe! Thanks for sharing! Reply

  • April 25, 2017

    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! Reply

    • Natasha's Kitchen
      April 25, 2017

      An early congratulations on your little bundle of joy! Please let me know what you think of the recipe! Reply

  • April 25, 2017

    These look amazing!! The colors, oh my! Reply

    • Natasha's Kitchen
      April 25, 2017

      They taste as good as they look! Reply

  • Olga
    April 25, 2017

    Mmmmm. This looks good. I can’t wait to make it! Reply

    • Natasha's Kitchen
      April 25, 2017

      They are delicious! Please let me know what you think of the recipe Olga! Reply

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