Fork Weekly
Prep20 min
Cook10 min
Total30 min
Serves4
DifficultyMedium
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Bulgogi tacos are what happens when Korean barbecue meets taco night, and the combination is genuinely greater than the sum of its parts: sweet-savory beef, cool crema with a gochujang kick, and crunchy, tangy slaw all in one handheld bite.

The two things that make or break it are the marinade and the sear. Grated pear does the quiet tenderizing work, and a truly hot pan — cooked in batches — gives you those caramelized, slightly charred edges instead of sad steamed beef.

Korean Beef Bulgogi Tacos

Sweet-savory marinated bulgogi seared hot and piled into warm tortillas with crunchy sesame slaw and gochujang crema — a 30-minute Korean-Mexican mashup.

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