Korean Bulgogi Beef Tacos

Tender, high-heat seared beef is nestled in warm tortillas and topped with a bright, citrus-infused slaw for a perfect balance of sweet, salty, and acid.

Why This Recipe Works

This recipe utilizes thinly sliced ribeye to ensure a cook time of under 5 minutes. The combination of toasted sesame oil and fresh lime juice creates a complex flavor profile that tastes like it has simmered for hours.

Ingredients

• 500g (1.1 lbs) Ribeye or flank steak, sliced paper-thin
• 30ml (2 tbsp) Soy sauce (low sodium)
• 15ml (1 tbsp) Toasted sesame oil
• 15g (1 tbsp) Brown sugar
• 2 cloves Garlic, minced
• 5g (1 tsp) Fresh ginger, grated
• 200g (2 cups) Shredded green cabbage
• 15ml (1 tbsp) Rice vinegar
• 15ml (1 tbsp) Fresh lime juice
• 5g (1 tsp) Sugar
• Optional : 5g (1 tsp) Gochugaru (Korean chili flakes) for a smoky Mexican-Asian heat
• 12 Small corn or flour tortillas
• 1 Red onion, thinly sliced (preferably pickled)
• 15g (¼ cup) Fresh cilantro, chopped
• 60ml (¼ cup) Sour cream or Mexican crema
• 4 oz of Cotija Cheese

Instructions

1. Marinate the Beef In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Toss the thinly sliced beef in the marinade and set aside for 10 minutes at room temperature.
2. Prepare the Slaw In a large bowl, combine the shredded cabbage, rice vinegar, lime juice, sugar, and optional gochugaru. Toss well and let sit to soften while you cook the beef.
3. Char the Tortillas Heat a dry skillet or griddle over high heat. Toast each tortilla for 30 seconds per side until lightly charred and pliable. Wrap in a clean kitchen towel to keep warm.
4. Sear the Beef Wipe out the skillet and add a splash of high-heat oil. Once smoking, add the beef in a single layer (work in batches if necessary). Sear undisturbed for 2 minutes to get a dark crust, then toss and cook for 1 more minute. Remove from heat immediately.
5. Assemble Double up tortillas if using corn. Place a generous spoonful of bulgogi beef in the center, followed by a heap of the lime-vinegar slaw.
6. Garnish Top with sliced red onions, fresh cilantro, and a drizzle of crema. Serve with lime wedges.

Tips & Variations

• Substitution: For a vegetarian version, swap the beef for sliced Portobello mushrooms or extra-firm pressed tofu using the same marinade.
• Prep Shortcut: Many grocery stores sell “Philly cheesesteak” style sliced beef which works perfectly for this 30-minute window.
• Serving Suggestion: Serve with a side of kimchi or Mexican street corn (Elote) for a full fusion experience.
• Char tortillas over a burner.

Storage

• Keep beef and slaw in separate airtight containers for up to 3 days. Reheat beef quickly in a hot pan; do not microwave to avoid a rubbery texture.

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