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Crispy Beef Bulgogi Tacos served on a plate

Crispy Beef Bulgogi Tacos

Korean marinated beef bulgogi piled in warm corn tortillas with kimchi slaw, cucumber, and spicy mayo for the ultimate fusion taco night.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs ribeye thinly sliced
  • 1/2 asian pear grated
  • 1/3 cup low sodium soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp toasted sesame oil
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 12 small corn tortillas
  • 1 cup kimchi chopped
  • 1 cup shredded napa cabbage
  • 1/2 cucumber sliced
  • 1 jalapeno sliced
  • 1/3 cup mayonnaise
  • 1 tbsp sriracha

Method
 

  1. Whisk grated pear, soy, brown sugar, sesame oil, garlic, ginger, pepper. Toss with sliced beef. Marinate 30 minutes.
  2. Whisk mayo, sriracha, sesame oil, and lime juice for spicy mayo.
  3. Mix chopped kimchi with shredded napa cabbage.
  4. Sear beef in batches over high heat 60 to 90 seconds per side.
  5. Warm tortillas over flame or in dry skillet.
  6. Build tacos with beef, slaw, cucumber, jalapeno.
  7. Drizzle with spicy mayo. Top with green onions, sesame seeds, cilantro. Serve with lime.

Notes

Asian pear tenderizes the beef in 30 minutes. Use a screaming hot pan. Warm tortillas over open flame for char and flexibility.