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
- Whisk soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and green onions.
- Add beef. Marinate 10 minutes (or up to 4 hours in fridge).
Step 2: Make the Crema and Slaw
- Whisk sour cream, gochujang, lime juice, and water. Set aside.
- Toss cabbage with rice vinegar and sesame oil. Set aside.
Step 3: Cook the Beef
- Heat a large skillet or grill pan over high heat.
- Cook beef in batches, 1-2 minutes per side, until caramelized.
- Cut into bite-sized pieces.
Step 4: Warm Tortillas
- Heat tortillas in a dry skillet or microwave.
Step 5: Assemble Tacos
- Fill tortillas with bulgogi beef, slaw, kimchi (if using), and a drizzle of gochujang crema.
- 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.
