Name: Korean Bulgogi Beef Taco with Kimchi Slaw
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz thinly sliced beef sirloin or ribeye; 1 tbsp soy sauce; 1 tsp brown sugar; 1/2 tsp sesame oil; 1/2 tsp rice vinegar; 1 clove garlic, minced; 1/2 tsp grated fresh ginger; 1/4 tsp freshly ground black pepper; 1/2 tsp gochujang (Korean chili paste); 1/2 tsp neutral oil (canola or grapeseed); 1/2 cup Napa cabbage, finely shredded; 2 tbsp kimchi, chopped; 1 tbsp mayonnaise; 1 tsp lime juice; 1/2 tsp honey; 1 small flour tortilla (6-inch); 1/2 tsp toasted sesame seeds; 1 green onion, thinly sliced (green part only); Optional side: 1/4 cup pickled daikon or quick cucumber salad

Korean Bulgogi Beef Taco with Kimchi Slaw

miradu

These Korean Bulgogi Beef Tacos are a vibrant fusion of bold, sweet-savory flavors and textures. Thinly sliced beef marinates quickly in a classic bulgogi blend, then gets a caramelized sear for deep umami. The kimchi-cabbage slaw adds crunch and a spicy, tangy bite, balanced by a touch of creamy mayo and honey. Nestled in a soft flour tortilla and finished with sesame seeds and green onion, each bite is a delicious play between Korean and Mexican street food. A side of pickled daikon or cucumber salad brings cooling, crisp refreshment to round out the meal.

Ingredients

Instructions

In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, black pepper, and gochujang to create the marinade.
Add the sliced beef to the marinade, tossing well to coat. Let marinate at room temperature for 20 minutes.
While the beef marinates, prepare the kimchi slaw: In a mixing bowl, toss together shredded cabbage, chopped kimchi, mayonnaise, lime juice, and honey. Set aside to let the flavors meld.
When ready to cook, heat neutral oil in a nonstick skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Sear for 1-2 minutes per side until caramelized and just cooked through. Do not overcrowd the pan; work in batches if necessary.
Warm the flour tortilla in a dry skillet or microwave until pliable.
To assemble: Lay the tortilla flat. Pile the seared bulgogi beef in the center. Top generously with the kimchi slaw.
Garnish with toasted sesame seeds and sliced green onions.
Serve immediately with a side of pickled daikon or quick cucumber salad for a refreshing contrast.