Korean Beef Tacos (Bulgogi) Recipe

Elevate your taco night with these delicious Korean Beef Tacos, combining savory bulgogi flavors with fresh toppings!

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Korean

For the Marinade:

4 tablespoons sesame oil Adds a nutty flavor to the beef.
4 cloves garlic minced, provides aromatic depth.
1 tablespoon fresh ginger grated (optional but nice), enhances the flavor profile with warmth.
1/4 cup soy sauce The salty base for marinating the beef.
1/4 cup light brown sugar packed, adds sweetness and balances the salty soy sauce.
1 teaspoon ground black pepper For a bit of spice.
1/4 cup hot water Helps dissolve the sugar and blend the marinade.

For the Tacos:

1 1/2 lbs flank steak The star of the show, tender and flavorful.
12 to 14 small, 6-inch flour tortillas Use corn tortillas for a gluten-free option.
1 small purple cabbage shredded for a crunchy topping.
1/3 bunch cilantro leaves Fresh herb for garnish.
1 whole avocado sliced, creamy addition to each taco.
1/3 cup sour cream For a rich and tangy flavor.
1/4 cup mayonnaise Adds creaminess and richness.
1 teaspoon garlic powder Extra flavor boost.
1 teaspoon Sriracha hot sauce For a spicy kick.
2 tablespoons fresh lime juice Brightens up the flavors (plus lime wedges to serve if desired).

Method:

In a mixing bowl, whisk together the sesame oil, minced garlic, grated ginger (if using), soy sauce, brown sugar, black pepper, and hot water until well combined.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Heat your grill or skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off. Cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing it thinly against the grain.
While the beef is resting, shred the purple cabbage and slice the avocado. In a small bowl, combine the sour cream, mayonnaise, garlic powder, Sriracha, and fresh lime juice. Mix until smooth and creamy.
Warm the tortillas in a dry skillet or microwave. Lay a few slices of beef on each tortilla, top with shredded cabbage, avocado slices, and a drizzle of the creamy sauce. Garnish with fresh cilantro.
Plate your tacos and serve with lime wedges on the side for an extra burst of flavor. Enjoy your Korean Beef Tacos with friends and family!

Make sure to slice the flank steak against the grain for maximum tenderness.
Letting the beef marinate for a longer time enhances its flavor significantly.
Warm tortillas just before serving; it makes a world of difference in taste and texture.
Don’t skip on the lime juice; it adds a refreshing zest that complements the beef beautifully.