How to Make the Perfect Korean BBQ Tacos
Korean-Mexican Fusion · Medium · 45 min · 4 servings
Tender bulgogi marinated beef is piled into warm corn tortillas and topped with a crunchy kimchi slaw and a drizzle of gochujang aioli. These tacos are a perfect marriage of Korean umami depth and Mexican street food energy.
Why this recipe works
This Korean BBQ Tacos recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 grams ribeye or sirloin beef sliced very thin
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 cup kimchi roughly chopped
- 8 small corn tortillas
- 3 tablespoons gochujang chili paste
Step by step instructions
Step 1: Marinate the Beef
Combine soy sauce, sesame oil, 1 tablespoon of sugar, 3 minced garlic cloves, and 1 teaspoon of freshly grated ginger in a bowl. Add the thinly sliced beef and toss until every piece is well coated. Cover and refrigerate for at least 20 minutes or up to 4 hours for deeper flavor. The thinner the slices the more effectively the marinade penetrates the meat.
Step 2: Make the Gochujang Aioli and Slaw
Whisk together 3 tablespoons of mayonnaise with 2 tablespoons of gochujang, 1 teaspoon of lime juice, and a pinch of sugar to make the aioli. In a separate bowl combine the chopped kimchi with 1 cup of shredded cabbage, 1 teaspoon of sesame oil, and a squeeze of lime juice. Toss the slaw and taste for seasoning. Both can be prepared while the beef marinates.
Step 3: Cook the Bulgogi
Heat a cast iron skillet or grill pan over very high heat until it is smoking hot. Add the marinated beef in a single layer without crowding the pan. Cook for 2 to 3 minutes per side until caramelized and charred in spots. Work in batches if necessary because overcrowding causes the beef to steam rather than sear and you will lose the characteristic caramelization that makes bulgogi so delicious.
Step 4: Warm Tortillas and Assemble
Warm corn tortillas directly over a gas flame for 20 to 30 seconds per side until they develop small charred spots and become pliable. Alternatively wrap them in a damp paper towel and microwave for 30 seconds. Double up each tortilla for structural support. Pile the hot bulgogi into each taco, top generously with the kimchi slaw, and drizzle the gochujang aioli over everything before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ribeye beef → thinly sliced pork shoulder which takes the bulgogi marinade equally well and is more economical
- corn tortillas → butter lettuce leaves for a low carbohydrate gluten free wrap alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Crowding the pan with too much beef at once which drops the temperature and causes steaming instead of the caramelized sear that defines good bulgogi
- Skipping the double tortilla which causes the taco to tear from the weight and juiciness of the bulgogi filling
Nutrition facts
Per serving: 580 calories, 34g protein, 52g carbs, 22g fat, 3g fiber.
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