Name: Korean Bulgogi Barbecue Beef Tacos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Yield: 12
Cuisine: Korean
Ingredients: For Tacos:; 1 cup soy sauce; ½ cup mirin; ½ cup brown sugar; 2 tbsp sesame oil; 4 garlic cloves; 1 tsp fresh ginger; 1 tbsp fresh coriander; 2 lbs flank steak; 14 mini flour tortillas; For Kale Slaw:; 2 tbsp soy sauce; 1 lime; 1 tbsp mirin; 2 tsp sesame oil; 1 cup kale; 1 cup red cabbage; 1 Carrot; ¼ cup fresh cilantro; For Pico de Gallo:; 2 tomatoes; ¼ cup coriander; ½ red onion; ½ lime; ½ Jalapeno; 1 tbsp olive oil; salt; Additional:; sour cream; limes

Imagine the perfect fusion of Korean flavors and Mexican street food. These Korean bulgogi barbecue beef tacos combine the savory goodness of marinated beef with the fresh crunch of kale slaw and the zesty kick of pico de gallo, all wrapped in a soft mini tortilla. It's a culinary adventure you won't want to miss.

Photos of Korean Bulgogi Barbecue Beef Tacos Recipe

Some ingredients in this recipe might not be staples in your pantry. Mirin is a sweet Japanese rice wine that enhances flavors; you can find it in the Asian aisle. Sesame oil adds a nutty aroma and is usually located near other oils. For the freshest results, look for flank steak in the meat section. Red cabbage and fresh cilantro can be found in the produce aisle.

Ingredients For Korean Bulgogi Barbecue Beef Tacos

Soy sauce: A salty and flavorful sauce made from fermented soybeans, used as a base for marinades and dressings.

Mirin: A sweet Japanese rice wine that adds depth and balance to savory dishes.

Brown sugar: Adds sweetness and a hint of molasses flavor to the marinade.

Sesame oil: A nutty oil that enhances the flavor of the beef and slaw.

Garlic: Adds a pungent and aromatic flavor to the marinade and slaw.

Ginger: Fresh and slightly spicy, it adds warmth and complexity to the marinade.

Fresh coriander: Also known as cilantro, it adds a fresh and citrusy note to the dishes.

Flank steak: A lean and flavorful cut of beef, perfect for grilling and slicing.

Mini flour tortillas: Soft and pliable, they serve as the vessel for the tacos.

Kale: A nutrient-dense leafy green that adds crunch to the slaw.

Red cabbage: Adds vibrant color and crunch to the slaw.

Carrot: Adds sweetness and crunch to the slaw.

Fresh cilantro: Adds a bright and citrusy flavor to the slaw and pico de gallo.

Tomatoes: Adds acidity and juiciness to the pico de gallo.

Red onion: Adds a sharp and pungent flavor to the pico de gallo.

Lime: Adds acidity and brightness to the slaw and pico de gallo.

Jalapeno: Adds heat and spice to the pico de gallo.

Olive oil: Adds richness and helps to bind the ingredients in the pico de gallo.

Salt: Enhances the flavors of all the ingredients.

Sour cream: Adds a creamy and tangy element to the tacos.

Limes: Adds a final burst of freshness and acidity to the tacos.

One reader, Friedrich Merino says:

These Korean bulgogi barbecue beef tacos are a flavor explosion! The tender, marinated beef paired with the fresh kale slaw and zesty pico de gallo creates a perfect balance. Easy to make and absolutely delicious, they’re a hit at every gathering. Highly recommend!

Friedrich Merino

Key Techniques for Making Korean Bulgogi Barbecue Beef Tacos

How to marinate beef: Combine soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, and coriander in a bowl. Add the steak, cover, and refrigerate to marinate for 3 hours or up to overnight.

How to fry steak: Remove the steaks from the marinade and fry them on both sides over medium-high heat in a good quality skillet or nonstick pan until cooked to the desired level of doneness.

How to make marinade sauce: Pour the reserved marinade liquid into a smaller saucepan, bring to a boil, reduce heat, and allow to simmer for at least 5 minutes or until the marinade has thickened and cooked through.

How to make kale slaw: Whisk soy sauce, lime juice, mirin, and sesame oil together in a bowl. Add shredded kale, red cabbage, and grated carrot, and coat well.

How to make pico de gallo: Combine tomatoes, cilantro, onions, and finely diced jalapeño in a serving dish. Drizzle with lime juice and olive oil, then salt to taste.

How to build tacos: Spread Greek yogurt or sour cream on mini flour tortillas, add beef strips, kale slaw, and pico de gallo.

How To Make Korean Bulgogi Barbecue Beef Tacos

Preparation: 10 minutes

Cooking: 15 minutes

Marinate Time: 3 hours

Total: 3 hours 25 minutes

Serves:

Ingredients

For Tacos:

1cupsoy saucelow-sodium
½cupmirin
½cupbrown sugar
2tbspsesame oil
4garlic clovescrushed
1tspfresh gingerpeeled, grated or minced
1tbspfresh corianderfinely chopped
2lbsflank steakor eye fillet/scotch fillet
14miniflour tortillaswarmed

For Kale Slaw:

2tbspsoy sauce
1limejuiced
1tbspmirin
2tspsesame oil
1cupKaleshredded
1cupred cabbageor green/Chinese, grated
1carrotpeeled and grated
¼cupfresh cilantrochopped

For Pico De Gallo:

2tomatoesripe, diced
¼cupcorianderfreshly chopped
½red onionfinely chopped
½limejuiced
½jalapeñosliced and seeds removed
1tbspolive oil
saltto taste

Additional:

sour creamor Greek yogurt
limesfor serving

Instructions

Beef:

Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger, and coriander in a bowl.
Add the steak; cover and refrigerate to marinate for 3 hours or up to overnight.
Once marinated, remove the steaks from the marinade and reserve the liquid.
Fry the steaks on both sides over medium-high heat in a good quality skillet/nonstick pan until cooked to desired level of doneness. Remove them from pan and allow to rest.
Pour the reserved liquid into a smaller saucepan; bring to a boil.
Reduce heat and allow to simmer for at least 5 minutes or until the marinade has thickened and cooked through.
Cut the beef into strips and coat them in the reserved marinade sauce.

Kale Slaw:

Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl.
Add the shredded and grated veggies and coat well.

Pico De Gallo:

Combine the tomatoes, cilantro, onions and finely diced jalapeño together in a serving dish.
Drizzle with the lime juice and olive oil. Salt to taste.

Tacos:

Build tacos with the greek yogurt or sour cream, beef, slaw, and Pico De Gallo.

Nutrition

Calories: 406.18kcal
Fat: 15.32g
Saturated Fat: 3.94g
Trans Fat: 0.01g
Monounsaturated Fat: 7.01g
Polyunsaturated Fat: 3.00g
Carbohydrates: 42.08g
Fiber: 3.66g
Sugar: 9.23g
Protein: 23.53g
Cholesterol: 51.41mg
Sodium: 1789.38mg
Calcium: 159.16mg
Potassium: 591.01mg
Iron: 4.08mg
Vitamin A: 64.07µg
Vitamin C: 17.71mg

Crucial Technique Tip for Korean Bulgogi Barbecue Beef Tacos

When marinating the flank steak, make sure to score the meat lightly with a knife. This allows the marinade to penetrate deeper, resulting in more flavorful and tender beef.

Time-Saving Tips for Preparing Bulgogi Barbecue Beef Tacos

Marinate overnight: Prepare the marinade and steak the night before to save time on the day of cooking.

Pre-shred vegetables: Shred the kale, red cabbage, and carrot in advance and store them in the fridge.

Use a food processor: Quickly chop garlic, ginger, and cilantro using a food processor.

Batch cook beef: Cook the flank steak in batches if needed and keep warm in the oven.

Pre-make pico de gallo: Prepare the pico de gallo ahead of time and let the flavors meld in the fridge.

Warm tortillas together: Heat all tortillas at once in the oven wrapped in foil.

Substitute Ingredients For Korean Bulgogi Barbecue Beef Tacos Recipe

soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.
mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweetness and acidity of mirin.
brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a slight floral note to the dish.
sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds for a similar effect.
garlic cloves - Substitute with garlic powder: Use 1/4 teaspoon of garlic powder for each clove of garlic as a convenient alternative.
fresh ginger - Substitute with ground ginger: Use 1/4 teaspoon of ground ginger for each teaspoon of fresh ginger.
fresh coriander - Substitute with dried coriander: Use 1 teaspoon of dried coriander for each tablespoon of fresh coriander.
flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a good alternative for flank steak.
mini flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor, which can complement the Korean bulgogi filling.
kale - Substitute with spinach: Spinach can provide a similar texture and nutritional profile as kale in the slaw.
red cabbage - Substitute with green cabbage: Green cabbage can be used in place of red cabbage, though it will lack the vibrant color.
carrot - Substitute with daikon radish: Daikon radish offers a similar crunch and can add a slightly different flavor to the slaw.
fresh cilantro - Substitute with parsley: Parsley can be used as a milder alternative to cilantro.
tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can provide a similar flavor and texture when chopped.
red onion - Substitute with white onion: White onion can be used in place of red onion, though it will have a slightly different flavor.
jalapeno - Substitute with serrano pepper: Serrano pepper can provide a similar heat level and flavor profile.
olive oil - Substitute with avocado oil: Avocado oil has a similar texture and can be used as a healthier alternative.
sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tangy flavor with added protein.
limes - Substitute with lemons: Lemons can provide a similar acidity and citrus flavor as limes.

Presentation Tips for Bulgogi Barbecue Beef Tacos

Use high-quality mini tortillas: Warm mini flour tortillas on a skillet until they are slightly charred and pliable. This adds a smoky flavor and enhances the texture.
Slice the beef thinly: After cooking, let the flank steak rest before slicing it into thin, even strips. This ensures the beef remains juicy and tender.
Create a vibrant kale slaw: Mix kale, red cabbage, and carrot with the dressing made from soy sauce, lime juice, mirin, and sesame oil. The slaw should be colorful and crisp, adding a refreshing crunch to the tacos.
Prepare a fresh pico de gallo: Combine diced tomatoes, cilantro, red onion, and finely chopped jalapeño. Drizzle with lime juice and olive oil, then season with salt to taste. This adds a zesty and spicy kick.
Use a reduction sauce: Boil the reserved marinade until it thickens into a rich sauce. Coat the sliced beef in this sauce to enhance the flavor and give it a glossy finish.
Layer the ingredients thoughtfully: Start with a dollop of sour cream or Greek yogurt on the tortilla. Add a generous portion of the marinated beef, followed by the kale slaw, and top with pico de gallo.
Garnish with fresh herbs: Sprinkle additional fresh cilantro over the tacos for a burst of color and freshness.
Serve with lime wedges: Provide lime wedges on the side for guests to squeeze over their tacos, adding a final touch of acidity to balance the flavors.

Essential Tools for Making Korean Bulgogi Tacos

Mixing bowl: Used for combining the marinade ingredients and later for mixing the kale slaw.
Whisk: Essential for thoroughly mixing the marinade and the dressing for the kale slaw.
Knife: Needed for finely chopping garlic, ginger, coriander, and other vegetables.
Cutting board: Provides a safe surface for chopping and slicing all ingredients.
Refrigerator: Used to marinate the steak for several hours or overnight.
Skillet: Ideal for frying the marinated steak to the desired level of doneness.
Tongs: Useful for flipping the steak while cooking and handling hot food.
Saucepan: Used to simmer and thicken the reserved marinade.
Grater: Needed for grating the carrot for the kale slaw.
Serving dish: Used to combine and serve the pico de gallo.
Spoon: Useful for drizzling lime juice and olive oil over the pico de gallo.
Tortilla warmer: Keeps the mini flour tortillas warm and pliable for assembling the tacos.
Measuring cups: Ensures accurate measurement of liquid ingredients like soy sauce, mirin, and sesame oil.
Measuring spoons: Ensures accurate measurement of smaller quantities like brown sugar and fresh ginger.
Serving platter: Used to present the assembled tacos attractively.

Storing and Freezing Korean Bulgogi Barbecue Beef Tacos

The cooked bulgogi beef can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through before serving.
The kale slaw can be stored separately in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld together and the slaw will soften slightly over time.
The pico de gallo is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. Drain off any excess liquid before serving.
To freeze the bulgogi beef, allow it to cool completely before transferring to a freezer-safe container or resealable bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating and serving.
The tortillas can be stored at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. For longer storage, wrap tightly in plastic wrap or aluminum foil and freeze for up to 2-3 months. Thaw at room temperature before using.
It's not recommended to freeze the assembled tacos as the components will lose their texture and flavor. Instead, freeze the individual components separately and assemble the tacos just before serving for the best results.

How To Reheat Leftover Bulgogi Barbecue Beef Tacos

Preheat your oven to 350°F (175°C). Wrap the korean bulgogi barbecue beef and tortillas separately in aluminum foil. Place them in the oven for about 10-15 minutes, or until heated through. This method helps to prevent the tortillas from getting soggy and ensures that the beef stays moist.
If you have a microwave, you can reheat the beef and tortillas separately. Place the beef in a microwave-safe dish and heat it on high for 1-2 minutes, or until heated through. Wrap the tortillas in a damp paper towel and microwave them for 30 seconds to 1 minute, or until they are warm and pliable.
For a crispy texture, you can reheat the tacos in a skillet or on a griddle. Heat a small amount of oil in the skillet over medium heat. Place the tacos in the skillet and cook them for 1-2 minutes on each side, or until they are crispy and heated through.
If you have an air fryer, you can use it to reheat your leftover tacos. Preheat the air fryer to 350°F (175°C). Place the tacos in the basket and cook them for 3-5 minutes, or until they are heated through and crispy.
For a quick and easy method, you can reheat the beef and tortillas together in a steamer. Place the tacos in the steamer basket and steam them for 3-5 minutes, or until they are heated through. This method helps to keep the tortillas soft and prevents them from drying out.

Interesting Trivia About Korean Bulgogi Barbecue Beef Tacos

A unique aspect of this Korean bulgogi barbecue beef tacos recipe is its fusion of Korean cuisine with Mexican street food. The marinated beef brings a rich, savory flavor, while the kale slaw and pico de gallo add a fresh, crunchy contrast, creating a delightful blend of textures and tastes.

Is Making Bulgogi Barbecue Beef Tacos at Home Cost-Effective?

The korean bulgogi barbecue beef tacos recipe is moderately cost-effective. The main expense comes from the flank steak, which can be pricey, but the other ingredients like soy sauce, mirin, brown sugar, and vegetables are relatively affordable. For a household of 4, the approximate cost would be around $30-$35. Considering the flavor and uniqueness, the overall verdict is a solid 8 out of 10.

Are Korean Bulgogi Barbecue Beef Tacos Healthy?

The Korean bulgogi barbecue beef tacos recipe is a delicious blend of flavors, but it does have some aspects that could be considered unhealthy:

The marinade for the beef contains a significant amount of soy sauce, which is high in sodium, and brown sugar, which adds to the overall sugar content of the dish.
Flank steak, while a flavorful cut of beef, is relatively high in fat compared to leaner options like sirloin or tenderloin.
The recipe calls for frying the steak, which can add extra fat to the dish.
Flour tortillas are typically made with refined wheat flour, which is lower in fiber and nutrients compared to whole grain options.

On the positive side, the recipe does include a variety of vegetables in the kale slaw and pico de gallo, which add fiber, vitamins, and minerals to the dish. The use of fresh ingredients like garlic, ginger, and cilantro also provides some health benefits.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of soy sauce and brown sugar in the marinade, or replace some of the soy sauce with a lower-sodium alternative like coconut aminos.
Opt for a leaner cut of beef, such as sirloin or tenderloin, to reduce the overall fat content.
Instead of frying the steak, try grilling or broiling it to minimize added fat.
Use whole grain or corn tortillas instead of flour tortillas to increase the fiber content.
Increase the proportion of vegetables in the dish by adding more kale, cabbage, or other leafy greens to the slaw.
Use Greek yogurt instead of sour cream as a topping to reduce fat and increase protein.

By making these adjustments, you can enjoy the bold flavors of Korean bulgogi barbecue beef tacos while also incorporating some healthier elements into the dish.

Editor's Opinion on This Korean Taco Recipe

This recipe masterfully blends Korean and Mexican flavors, creating a unique fusion dish. The marinade for the beef is rich and flavorful, with soy sauce, mirin, and sesame oil providing depth. The kale slaw adds a refreshing crunch, while the pico de gallo brings a zesty freshness. The combination of textures and flavors, from the tender marinated beef to the crisp vegetables, makes these tacos a delightful culinary experience. The use of fresh ingredients like ginger, garlic, and cilantro ensures a vibrant and aromatic dish. Overall, this recipe is a creative and delicious twist on traditional tacos.

Enhance Your Korean Bulgogi Barbecue Beef Tacos Recipe with These Unique Side Dishes:

Grilled Corn with Spicy Lime Butter: Complement your Korean Bulgogi Barbecue Beef Tacos with a side of grilled corn slathered in a zesty lime butter infused with a hint of chili powder. The smoky sweetness of the corn pairs perfectly with the savory beef, adding a delightful crunch to your meal.

Kimchi Fried Rice: Elevate your taco experience with a bowl of kimchi fried rice. The tangy, spicy kimchi melds beautifully with the umami-rich rice, creating a harmonious balance that will leave your taste buds dancing. This side dish brings an authentic Korean touch to your feast.

Mango Avocado Salad: Brighten up your plate with a refreshing mango avocado salad. The creamy avocado and juicy mango chunks are tossed with a light citrus dressing, adding a burst of tropical flavor that complements the rich, savory notes of the bulgogi beef.

Sweet Potato Fries with Gochujang Mayo: Add a crispy, sweet twist to your meal with sweet potato fries served alongside a spicy gochujang mayo. The natural sweetness of the sweet potatoes is enhanced by the fiery, umami-packed gochujang, creating a perfect balance of flavors.

Coconut Sticky Rice with Mango: Finish your meal on a sweet note with coconut sticky rice topped with ripe mango slices. The creamy, fragrant coconut milk pairs beautifully with the tender sticky rice, while the mango adds a refreshing, fruity contrast. This dessert is a delightful way to round off your Korean-inspired feast.

Similar Recipes to Korean Bulgogi Barbecue Beef Tacos

Spicy Korean Chicken Tacos: Experience a burst of flavors with these spicy Korean chicken tacos. Marinate chicken thighs in a blend of gochujang, soy sauce, and honey. Grill to perfection and serve with a refreshing cucumber and carrot slaw on warm corn tortillas.

Korean BBQ Beef Bowls: Dive into a hearty bowl of Korean BBQ beef. Thinly slice ribeye steak and marinate in a savory mix of soy sauce, brown sugar, and sesame oil. Serve over a bed of steamed rice with a side of kimchi and a sprinkle of sesame seeds.

Korean Beef Lettuce Wraps: Enjoy a light and refreshing meal with Korean beef lettuce wraps. Sauté ground beef with garlic, ginger, and soy sauce. Serve in crisp lettuce leaves with a topping of julienned carrots and a drizzle of sriracha mayo.

Korean BBQ Pork Tacos: Savor the rich flavors of Korean BBQ pork tacos. Marinate pork shoulder in a blend of gochujang, soy sauce, and brown sugar. Slow-cook until tender and serve with a tangy apple slaw on soft flour tortillas.

Appetizer and Dessert Pairings for Korean Bulgogi Barbecue Beef Tacos

Appetizers:

Spicy Korean Meatballs: Spicy Korean Meatballs are a delightful fusion of flavors that will tantalize your taste buds. These bite-sized delights are made with a blend of ground beef and pork, seasoned with soy sauce, ginger, and garlic. The meatballs are then baked to perfection and glazed with a sweet and spicy gochujang sauce. Serve them on a bed of crisp lettuce and garnish with sesame seeds and scallions. These meatballs are perfect for any gathering and are sure to be a crowd-pleaser.

Korean Scallion Pancakes: Korean Scallion Pancakes are a savory treat that will leave your guests craving more. These pancakes are made with a simple batter of flour, water, and eggs, mixed with a generous amount of sliced scallions. The batter is then pan-fried until golden brown and crispy. Serve the pancakes with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and a touch of chili flakes. These pancakes are easy to make and are a fantastic way to start any meal.

Desserts:

Korean Mochi Ice Cream: Imagine a delightful fusion of mochi and ice cream. This dessert combines the chewy texture of mochi with the creamy goodness of ice cream. You can experiment with various flavors like green tea, red bean, or even mango. The mochi exterior provides a unique contrast to the cold, smooth ice cream inside. It's a refreshing and fun way to end a meal, especially after enjoying those flavorful bulgogi tacos.

Matcha Tiramisu: Elevate the classic tiramisu with a matcha twist. This dessert layers matcha-soaked ladyfingers with a rich mascarpone cream. The earthy bitterness of matcha balances perfectly with the sweetness of the cream, creating a harmonious blend of flavors. Garnish with a dusting of matcha powder and a few red bean paste dollops for an added touch of Asian flair. It's a sophisticated dessert that pairs wonderfully with the vibrant flavors of your bulgogi tacos.

Why trust this Korean Bulgogi Barbecue Beef Tacos Recipe:

This recipe combines the rich flavors of Korean bulgogi with the fun and convenience of tacos. The marinade infuses the flank steak with a perfect balance of sweet and savory, while the kale slaw and pico de gallo add fresh, vibrant textures. Each component is thoughtfully crafted to create a harmonious and delicious meal. Trust this recipe for a unique and satisfying culinary experience.

Want to share your own fusion recipe ideas or discuss this Korean Bulgogi Barbecue Beef Tacos dish further? Head over to the World Cuisines forum section and join the conversation!

FAQ:

How long should I marinate the beef for the best flavor?

I recommend marinating the beef for at least 3 hours, but if you have the time, letting it sit overnight really lets the flavors soak in.

Can I use a different cut of beef instead of flank steak?

Absolutely! You can use skirt steak, ribeye, or even sirloin if you prefer. Just make sure to adjust the cooking time based on the thickness of the cut.

Is there a substitute for mirin if I can't find it?

If you can't find mirin, you can use a mix of dry sherry or sweet marsala wine with a bit of sugar. Rice vinegar with a touch of sugar can also work in a pinch.

Can I make the kale slaw and pico de gallo ahead of time?

Yes, you can prepare both the kale slaw and pico de gallo a few hours ahead. Just keep them in the fridge until you're ready to assemble the tacos.

How do I keep the tortillas warm and soft?

I like to wrap the tortillas in aluminum foil and pop them in a warm oven (around 200°F) for about 10 minutes. You can also heat them individually in a dry skillet for a few seconds on each side.