Korean BBQ Beef Tacos: Seoul Meets Taco Tuesday

Korean BBQ meets Mexican street food. It’s a beautiful thing.

Thinly sliced beef in a sweet-savory bulgogi marinade. Spicy gochujang crema. Crunchy slaw. Kimchi if you’re bold. In a warm tortilla. 20 minutes. Make these now.

Ingredients

Serves 4.

• 1 lb thinly sliced ribeye or sirloin (or beef bulgogi pre-sliced)
• 8 small corn or flour tortillas
• 1 cup kimchi (optional, for topping)
• Fresh cilantro and lime wedges

For the Bulgogi Marinade:

• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 2 green onions, sliced

For the Spicy Gochujang Crema:

• ¼ cup sour cream or Greek yogurt
• 1 tbsp gochujang
• 1 tbsp lime juice
• 1 tbsp water (to thin)

For the Quick Slaw:

• 2 cups shredded cabbage
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Step-by-Step Instructions

Step 1: Marinate the Beef

1. Whisk soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and green onions.
2. Add beef. Marinate 10 minutes (or up to 4 hours in fridge).

Step 2: Make the Crema and Slaw

1. Whisk sour cream, gochujang, lime juice, and water. Set aside.
2. Toss cabbage with rice vinegar and sesame oil. Set aside.

Step 3: Cook the Beef

1. Heat a large skillet or grill pan over high heat.
2. Cook beef in batches, 1-2 minutes per side, until caramelized.
3. Cut into bite-sized pieces.

Step 4: Warm Tortillas

1. Heat tortillas in a dry skillet or microwave.

Step 5: Assemble Tacos

1. Fill tortillas with bulgogi beef, slaw, kimchi (if using), and a drizzle of gochujang crema.
2. Top with cilantro and a squeeze of lime.

Summary

Prep Time: 10 minutes | Marinate: 10 minutes | Cook Time: 5-8 minutes | Total Time: 25 minutes

Yield: 4 servings (8 tacos)

Difficulty: Easy

Storage Notes

Fridge:

Store cooked beef separately for 3 days. Assemble tacos fresh.

Reheat Beef:

Skillet over medium-high heat for 2-3 minutes.

Pro Tip:

Freeze beef in marinade for 3 months. Thaw and cook when craving strikes.