Korean Bulgogi Beef Tacos
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Savory-sweet Korean bulgogi beef tacos bring caramelized edges, quick slaw, and plenty of contrast in one fast dinner.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
- 500 g rib-eye very thinly sliced against the grain
- 45 ml soy sauce
- 30 ml brown sugar
- 15 ml toasted sesame oil
- 2 garlic cloves minced
- 5 ml fresh ginger grated
- 15 ml neutral oil
- 2 cups finely shredded cabbage
- 1 small carrot julienned
- 15 ml rice vinegar
- 5 ml sugar
- 1/2 tsp salt
- 8 to 10 small tortillas
- kimchi for serving
- sliced scallions for serving
- toasted sesame seeds for serving
- lime wedges
Whisk the soy sauce, sugar, sesame oil, garlic, and ginger until smooth.
Add the beef and toss until evenly coated. Let it sit while you make the slaw.
Toss the cabbage and carrot with rice vinegar, sugar, salt, and 1 teaspoon oil until lightly dressed but still crisp.
Heat a wide skillet or wok over high heat and add a little neutral oil.
Cook the beef in batches in a single layer until dark at the edges and lightly caramelized, about 1 to 2 minutes per side.
Transfer the beef to a plate and repeat with the remaining batches.
Warm or char the tortillas.
Assemble by adding slaw first, then kimchi, then the beef, and finishing with scallions and sesame seeds.