Fork Weekly
Korean Beef Bulgogi Tacos

Dinner

Korean Beef Bulgogi Tacos

By The Fork Weekly Kitchen · September 20, 2026

Prep20 min
Cook10 min
Total30 min
Serves4
DifficultyMedium
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Bulgogi tacos are what happens when you fuse together Korean barbecue with taco night. The combination is so good: sweet bulgogi beef, cool fusion crema with a gochujang kick, and a tangy salad all in an amazing tortilla.

Grated pear (or apple) does the tenderizing and a super hot pan will give you those caramelized edges on the beef.

Korean Beef Bulgogi Tacos

Sweet/savory marinated Korean bulgogi on warm tortillas with crunchy slaw and creamy fusion gochujang crema. Just 30 minutes!

Prep20 min
Cook10 min
Total30 min
Serves4

Ingredients

For the bulgogi

  • 1.5 lb (680 g) ribeye or sirloin, very thinly sliced
  • ¼ cup (60 ml) soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp toasted sesame oil
  • ½ Asian pear (or ¼ apple), grated
  • 4 cloves garlic, grated
  • 1 tbsp grated fresh ginger
  • 2 scallions, sliced

For the gochujang crema

  • ½ cup (120 g) sour cream or Greek yogurt
  • 1 tbsp gochujang
  • 1 tsp lime juice
  • Pinch of salt

For the slaw

  • 2 cups shredded green cabbage
  • 1 carrot, julienned
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • Pinch of salt

To serve

  • 8 small flour or corn tortillas
  • Toasted sesame seeds, cilantro, lime wedges

Instructions

  1. Freeze the beef for 20 minutes, then slice as thinly as you can against the grain.
  2. Whisk the soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger and scallions in a bowl. Add the beef and toss to coat. Marinate at least 20 minutes (or up to overnight).
  3. Whisk the crema ingredients together and refrigerate. Toss the slaw ingredients in a second bowl and set aside.
  4. Heat a large skillet or cast-iron pan over high until nearly smoking. Working in two batches so the pan stays hot, sear the beef in a single layer, 2–3 minutes, until caramelized at the edges. Don't crowd it.
  5. Warm the tortillas in a dry skillet or over a flame until pliable and lightly charred.
  6. Build each taco with bulgogi, a pile of slaw, a drizzle of gochujang crema, and a scatter of sesame seeds and cilantro. Serve with lime wedges.
Recipe notes & tips
  • The grated pear is traditional — its enzymes tenderize the beef and add subtle sweetness. Apple or a spoonful of kiwi works too.
  • A screaming-hot pan and two batches are the difference between seared, caramelized bulgogi and gray, steamed beef.
  • Short on time? Marinate while you make the slaw and crema — 20 minutes is enough.
612 kcalCalories
38 gProtein
34 gCarbs
36 gFat