Korean BBQ meets Mexican street food. It’s a beautiful thing.
Thinly sliced beef in a sweet-savory bulgogi marinade. Spicy gochujang crema. Crunchy slaw. Kimchi if you’re bold. In a warm tortilla. 20 minutes. Make these now.
Step-by-Step Instructions
Marinate the Beef
Whisk soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and green onions.
Add beef. Marinate 10 minutes (or up to 4 hours in fridge).
Make the Crema and Slaw
Whisk sour cream, gochujang, lime juice, and water. Set aside.
Toss cabbage with rice vinegar and sesame oil. Set aside.
Cook the Beef
Heat a large skillet or grill pan over high heat.
Cook beef in batches, 1-2 minutes per side, until caramelized.
Cut into bite-sized pieces.
Warm Tortillas
Heat tortillas in a dry skillet or microwave.
Assemble Tacos
Fill tortillas with bulgogi beef, slaw, kimchi (if using), and a drizzle of gochujang crema.
Top with cilantro and a squeeze of lime.
Summary
Prep Time: 10 minutes | Marinate: 10 minutes | Cook Time: 5-8 minutes | Total Time: 25 minutes
Yield: 4 servings (8 tacos)
Difficulty: Easy
Storage Notes
Fridge:
Store cooked beef separately for 3 days. Assemble tacos fresh.
Reheat Beef:
Skillet over medium-high heat for 2-3 minutes.
Pro Tip:
- Freeze beef in marinade for 3 months. Thaw and cook when craving strikes.
