Korean Tacos
Enjoy the fusion of Asian flavors in these tasty Korean tacos! Marinated beef bulgogi nestled in soft tortillas and topped with cabbage, cilantro, radishes, and sesame seeds.
Korean cuisine is my absolute fave! Try these Korean rice bowls or this Korean stir-fry. They are both so amazing. I also have a slow cooker version of the beef that you can make. Your family will love them all!
Korean Tacos
Korean flavors wrapped inside a tasty taco…the best of both worlds! It’s fun to know that the word bulgogi means “fire meat”, and the beef bulgogi in this recipe is the star of the show. Thinly sliced flank steak marinated and seared in a skillet until browned. The marinade creates an Asian-inspired caramelized sauce that sticks to the beef and makes it irresistible. The meat is nestled inside a tortilla and then topped with delicious taco toppings and textures. Guaranteed to be your new favorite version of a taco.
If you love tacos then you are going to love this recipe. It’s so fast and packed with flavors. If you’re looking for more delicious taco recipes to try then I have you covered. Try these easy shrimp tacos or my amazing briria tacos. And if you’ve never had Navajo tacos, it’s served on warm frybread. Everyone loves to pile the toppings on this one!
Ingredients Needed
These Korean tacos are made up of simple, fresh ingredients. You can add whatever toppings you would like. Before you get started, here is a list of the ingredients you will need for this recipe.
Korean Beef Bulgogi
Pear: The pear helps to tenderize the beef and adds sweetness to the marinade.
Garlic: Fresh minced garlic is always best!
Ginger: Fresh grated adds the most flavor.
Soy Sauce: Feel free to use low-sodium soy sauce.
Sesame Oil: The flavors of sesame oil are perfect to use in this recipe.
Sriracha: For a little added heat! I add sriracha extra because I like it spicy.
Lime Juice: Every marinade needs an acidic element and lime juice is perfect in this recipe.
Brown Sugar: Adds sweetness to the marinade and is a key element in Korean recipes. Brown sugar adds that touch of sweetness to balance out the spice and tang.
Onion Powder: The onion flavor is delicious in this marinade.
Black Pepper: A touch of heat to the flavors.
Flank Steak: Thinly sliced flank steak is best for this recipe.
Vegetable Oil: For browning the beef to be golden brown.
Tacos
Flour Tortillas: I like to use smaller tortillas for Korean tacos. Feel free to use corn tortillas if you prefer.
Purple Cabbage: I love the bright purple color and crunch it adds to the tacos.
Cilantro: Fresh chopped cilantro for garnish.
Limes: Cut into wedges for squeezing.
Sriracha Mayo: Make homemade or buy storebought!
Sesame Seeds: Last, garnish with sesame seeds before serving because you’ll love the texture it adds.
Korean Beef Bulgogi Tacos Recipe
These Korean tacos are so tasty and easy to make. I can’t get enough of these tacos, and my family loves them too! And although it’s not a traditional taco, It’s a fun twist that everybody enjoys. Follow my instructions below because I walk you through all the steps.
Beef Bulgogi
Make the Marinade: In a large bowl, add the minced pear, garlic, ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, and black pepper. Mix together to combine.
Add the Sliced Beef and Marinade: Add the sliced flank steak to the marinade then cover and marinate for at least 1 hour in the refrigerator.
Cook the Beef: Heat a large skillet over medium-high heat. Add the oil and beef, in a single layer, on the hot skillet. Cook for about 1 minute on each side. Remove the cooked beef and set aside. Cook any remaining beef.
Rest the Beef Before Serving: Once all the beef has been cooked then set it aside. Allow it to rest for 5 minutes before assembling the tacos.
Assembly
Add the Beef to the Tortillas: Place the beef bulgogi in a tortilla.
Add the Toppings: Sprinkle each taco with the shredded cabbage, cilantro, fresh lime juice, and sriracha mayo.
Garnish and Enjoy: Last, garnish with sesame seeds and enjoy!
Variations of Korean Tacos
The best part about these tacos is that you can make them completely your own by switching up the toppings. You can also change up the entire dish! Here are a few yummy ideas for you!
Don’t Want to Use it in a Tortilla? No problem! Put this marinated meat on top of the salad greens of your choice. Add in your favorite toppings and you have a delicious salad!
Make a Rice Bowl: Use this delicious meat on top of some rice and make it a rice bowl. It will fill you right up!
Use Larger Tortillas: If you are stuffing your tacos too full, your tortilla might break! You can use a larger tortilla to fit it all if that’s easier for you!
Make it Spicy: Drizzle with sriracha sauce or jalapenos.
Additional Topping Ideas: Here are some additional toppings that go wonderfully with Korean tacos. Besides the delicious ones in the recipe card, I think kimchi, thinly sliced red onion, and avocado would be great on top! Pickled onions are also a yummy option.
Can I Store My Leftovers?
Yes! You can definitely store these Korean tacos and enjoy them later! And before you eat all the meat, consider leftovers for lunch the next day! Here is how you can do that to have the freshest-tasting leftovers!
In the Refrigerator: Once cooked, place the beef in an airtight container. It can last in the refrigerator for 2-3 days.
In the Freezer: Place the beef in an airtight ziplock bag or container and then freeze. You can freeze the meat for up to 3 months.
To Reheat: To reheat your tacos, thaw the meat in the fridge. Then you can simply microwave the meat until heated through, place it on a tortilla, add your toppings, then enjoy!
Delicious Asian-Inspired Dinners
Our family undoubtedly loves any Asian-inspired dish! They are always packed with veggies and bursting with so much flavor. These recipes are constantly in our weekly rotation because they’re just THAT good! They’re basically the best of the best, and I know you won’t be disappointed.
Korean Tacos
Ingredients
Korean Beef Bulgogi
½ pear, skinned and minced3 cloves garlic, minced1 tablespoon ginger, grated⅓ cup soy sauce2 teaspoons sesame oil2 teaspoons sriracha1 tablespoon lime juice3 tablespoons brown sugar1 tablespoon onion powder½ teaspoons black pepper2 pounds flank steak, thinly sliced3 tablespoons vegetable oil
Tacos
6-inch flour tortillas, about 121 purple cabbage, shredded3 tablespoons cilantro, choppedlime wedgessriracha mayosesame seeds, for garnish
Instructions
Korean Beef Bulgogi
Assembly
Notes