Korean Bulgogi BBQ Beef Tacos

These Korean Bulgogi BBQ Beef Tacos are what happens when a classic Korean BBQ flavour explosion meets a taco night. We are talking juicy, sweet, and savoury marinated steak strips stuffed into warm tortillas. Topped with a crunchy Asian-style slaw and fresh pico de gallo.

What Makes This Recipe So Good, the flavor secret

Tacos are one of my favourite foods, I have eaten my fair share of them. From easy birria tacos to ground beef tacos the list is endless and the flavors are incredible. But what makes this one special is the marinade. It hits every note, salty soy, sweet brown sugar, nutty sesame oil, and ginger. It caramelizes in the pan to create those sticky, charred edges we all crave.

If you are a fan of bold Asian flavours, you definitely need to try my One Pan Asian Chicken and Rice or the crispy Chinese Lemon Chicken next!

What Goes Into Bulgogi Tacos

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Flank Steak Think of Flank Steak as the lean queen of beef. It comes from the belly of the cow. The muscles around the belly work hard digesting the cows food, the meat is very lean and has tough fibres. It has an intense beefy flavor which is much stronger than a filet mignon. That’s the reason why I use it with these bold marinade flavors. You can find flank steak in almost every major supermarket. Trader Joe’s often sells pre-marinated flank steaks like Bolee or Carne Asada, don’t use these. For this recipe, try to find the plain one so you can control the salt and sugar with our Bulgogi marinade!

• My tips for buying the best flank steak –
  • Look for meat with uniform thickness. You want a steak that is relatively even in thickness from end to end. If one end is super thin and the other is thick, the thin end will burn before the thick end is cooked
  • Look for meat bright cherry red, and avoid meat that looks brown or greyish at the edges, that shows you the meat is not fresh.
  • You want to see the visible grain, you want to see those long lines running down the meat

• The slaw A mix of kale, red cabbage, and carrot tossed in a sesame-lime dressing. To save time you can buy the pre bagged grocery store version.
• Pico De Gallo: To save time use the store bought version, or make it fresh. (You can also serve this with my Avocado Feta Cucumber Salad for a fresh side!)

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Bulgogi Tacos

1. Marinate: Mix soy sauce, mirin, sugar, sesame oil, garlic, ginger, and coriander, add steak, then chill for at least three hours or overnight. Add the grated Asian Pear and taste the tender magic.

2. Cook the Steak: Remove the beef from the marinade, sear in a hot skillet until cooked to your liking, then set aside to rest.

3. Simmer Marinade: Pour reserved marinade into a saucepan, bring it to a boil, then simmer until slightly thickened and cooked through.

4. Slice and Coat the Beef: Cut the rested steaks into thin strips and toss them in the reduced marinade until well coated.

5. Make Slaw and Pico: Whisk slaw dressing ingredients and toss with veggies, then combine tomatoes, cilantro, onion, jalapeño, lime juice, and oil for pico de gallo.

6. Build the Tacos: Warm up the tortillas and layer them with the sour cream or Greek yogurt, the beef strips, kale slaw, and pico de gallo.

What to serve as a side

For a bright and crunchy side that cuts through the richness of the bulgogi, Lemon Garlic Asparagus is a perfect match. The lemon lifts the beef flavors while the tender crisp asparagus adds a clean bite. If you prefer something starchy but still light, Browned Butter Mashed Potatoes with Garlic Parmesan offer a creamy, savory base that pairs surprisingly well with the sweet notes in the bulgogi marinade.

If you want something a little more vibrant, Avocado Chickpea Tuna Salad brings freshness and protein in a chilled, satisfying mix that plays nicely with the warm tacos. Each of these sides brings its own personality to the plate, giving you a full and balanced meal without overpowering the star of the show.

Tips For Making Bulgogi Tacos

• If you want your beef to be melt in your mouth tender especially if you are using a cheaper cut like flank steak, add half a grated Asian Pear or Kiwi fruit! to the marinade. These fruits contain natural enzymes that break down the tough fibers in the meat. Just grate it right into the soy sauce mixture. Don’t marinate for more than 24 hours if using pear or 4 hours if using kiwi, or the meat can get too soft.
• Chill the steak in the freezer for fifteen minutes before slicing. It firms up the meat and helps you cut thin, even strips that cook quickly and stay tender.
• Let the marinade simmer a little longer until it becomes glossy and slightly thick. This gives the beef a richer bulgogi flavor that clings beautifully to every bite.
• Warm your tortillas just before assembling. A quick heat in a dry pan makes them soft, flexible, and less likely to tear.
• Prepare the slaw and pico ahead of time when possible. The extra rest in the fridge helps the flavors settle and taste brighter.

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