Best 3 Beef Bulgogi Korean Tacos Recipes

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If you are a fan of Korean cuisine and Mexican food, then you will love beef bulgogi Korean tacos. This fusion dish combines the savory flavors of bulgogi, a grilled marinated beef dish, with the crispy texture of tacos. The result is a delicious and unique meal that is sure to please everyone at your next party or gathering. With the right recipe, you can easily create this mouthwatering dish in your own kitchen. Continue reading this article to discover the best recipe for beef bulgogi Korean tacos, and learn how to make this delicious fusion dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN-STYLE BULGOGI BEEF TACOS



Korean-Style Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.

Provided by Joon Ma

Categories     World Cuisine Recipes     Asian     Korean

Time 1h45m

Yield 12

Number Of Ingredients 25

2 pounds rib-eye steaks
½ yellow onion, cut into chunks
½ Asian pear, peeled and coarsely chopped
4 cloves garlic, peeled
1 (1/2 inch) piece ginger root, peeled
¼ cup sake
¼ cup soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 tablespoon rice vinegar
1 tablespoon white sugar
1 tablespoon minced garlic
2 teaspoons gochugaru (Korean red pepper flakes), or to taste
1 teaspoon sesame oil
1 teaspoon salt
5 small cucumbers, cut into 1/8-inch slices
2 green onions, thinly sliced
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
12 (6 inch) white corn tortillas
1 avocado, thinly sliced
5 green onions, thinly sliced on the diagonal
½ cup chopped fresh cilantro
2 tablespoons gochujang (Korean hot pepper paste), or to taste

Steps:

  • Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
  • Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
  • Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
  • Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
  • Remove beef from refrigerator about 20 minutes before cooking.
  • Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
  • Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g

BEEF BULGOGI KOREAN TACOS



Beef Bulgogi Korean Tacos image

Make a taco truck favorite at home! Load up a soft tortilla with Korean BBQ beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime SODArita.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

3 medium green onions, chopped
1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
1 lb beef top sirloin steak, thinly sliced against the grain
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 teaspoon Sriracha sauce
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 teaspoons soy sauce
1 cup fresh cilantro sprigs
1/2 cup thinly sliced red onion
2 cups thinly sliced romaine lettuce
8 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
1 tablespoon sesame seed

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
  • Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
  • Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
  • Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.

Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 35 mg, Fiber 1 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (taco only), Sodium 500 mg, Sugar 4 g, TransFat 1 g

KOREAN JOON MA BULGOGI BEEF TACOS



Korean Joon Ma Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque-as well as an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas-they were an instant hit! Crisp, spicy sweet cucumber, creamy avocado, crunchy scallion and a punch of gochuchang (a savory Korean hot pepper paste) make these unbelievably good. That is how we created the Joon Ma Korean Bulgogi Beef Tacos

Provided by joonma4

Categories     Korean

Time 1h5m

Yield 1 4-6, 5 serving(s)

Number Of Ingredients 25

2 lbs rib eye steaks
1/4 cup soy sauce
1/4 cup sake
1/4 cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon black pepper
1/2 yellow onion, peeled and cut into chunks
1/2 Asian pear, peeled, cored and cut into chunks
4 garlic cloves
1/2 inch piece ginger, peeled
toasted sesame seeds
canola oil
2 green onions
1 tablespoon rice vinegar
1 tablespoon sugar or 1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon toasted sesame seeds
2 -3 teaspoons korean red chili pepper flakes
5 scallions, very thinly sliced on a sharp diagonal (white and green parts)
1/2 cup chopped fresh cilantro
1 avocado, thinly sliced
korean red chili paste
twelve 6-inch white corn tortilla

Steps:

  • Trim excess fat from steak and slice very thinly across the grain.
  • Put onion, pear, garlic, ginger and sake into a blender (or food processor). Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed.
  • Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking.
  • Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely.
  • In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes.
  • Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use.
  • Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes). Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds.
  • Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm.
  • Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.

Nutrition Facts : Calories 701.5, Fat 50.3, SaturatedFat 17.8, Cholesterol 123.4, Sodium 1400.4, Carbohydrate 24.5, Fiber 4.7, Sugar 15.7, Protein 35.4

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your tacos will be. Choose fresh, lean beef, and high-quality kimchi, gochujang, and soy sauce.
  • Marinate the beef for at least 30 minutes, or up to overnight. This will help the beef to absorb the flavors of the marinade and make it more tender.
  • Cook the beef over high heat. This will help to caramelize the beef and give it a slightly crispy exterior.
  • Use a variety of toppings. This will add flavor, texture, and color to your tacos. Some good options include kimchi, gochujang, shredded cabbage, carrots, cilantro, and green onions.
  • Serve the tacos immediately. This will help to prevent the tortillas from getting soggy.

Conclusion:

Beef bulgogi Korean tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you are looking for a new and exciting recipe, give these tacos a try. You won't be disappointed!

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