Korean Beef Tacos Recipe

Korean Beef Tacos

These tacos are a delicious fusion of Korean and Mexican flavors. The savory, slightly sweet beef bulgogi is wrapped in warm tortillas and topped with fresh and crunchy slaw for a satisfying and flavorful meal.

Ingredients:

• For the Korean Beef:
  • 1 1/2 lbs flank steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
• For the Slaw:
  • 2 cups shredded red cabbage
  • 1 cup shredded green cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
• For the Tacos:
  • 12 small flour tortillas
  • Toasted sesame seeds, for garnish
  • Optional toppings: sliced avocado, sriracha mayo, kimchi

Cooking Guide:

1. Marinate the Beef: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the sliced beef and toss to coat evenly. Cover and refrigerate for at least 4 hours, or ideally overnight, for the flavors to develop.
2. Make the Slaw: In a medium bowl, combine the red cabbage, green cabbage, and cilantro. In a separate bowl, whisk together rice vinegar, sesame oil, sugar, and salt. Pour the dressing over the cabbage mixture and toss to coat. Set aside.
3. Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Remove the beef from the marinade and discard the marinade. Cook the beef for 3-5 minutes per side, or until browned and cooked through.
4. Warm the Tortillas: Heat the tortillas in a dry skillet or microwave for a few seconds until warm and pliable.
5. Assemble the Tacos: Divide the cooked beef among the warmed tortillas. Top with slaw, toasted sesame seeds, and any other desired toppings like sliced avocado, sriracha mayo, or kimchi.

Tips:

• You can substitute flank steak with skirt steak or thinly sliced chicken breasts for this recipe.
• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you don’t have time to marinate the beef overnight, at least marinate it for 30 minutes before cooking.
• Leftover Korean beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.
• To make these tacos gluten-free, use corn tortillas instead of flour tortillas.