Korean Tacos

This bulgogi recipe is an amazing way to make some delicious Korean Tacos! With each bite you’ll taste mouth watering flavors that will definitely satisfy all your taco cravings!

Grocery List

The ingredient list for these korean tacos looks long, but I’ve broken it down by component to make it easier. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.

Bulgogi Beef

• Sirloin steak – This cut of beef has just the right amount of fat. You want this to be thinly sliced.
• Soy sauce – I prefer to use a low sodium soy sauce so that the dish isn’t too salty. You can always add more salt!
• Light brown sugar – I like the milder flavor of light brown sugar, but feel free to use dark brown sugar to get more of a molasses flavor.
• Garlic cloves – Fresh garlic is always the way to go. Pre-minced jarred garlic tends to be less pungent and more sweet.

Chipotle Aioli

• Mayonnaise – Grab your favorite store-bought mayo and use it for this recipe. Or you can learn how to make mayonnaise.
• Chipotle peppers – Chipotles in adobo are smoky and sweet, providing the best of both worlds for the ultimate gluten free chipotle sauce.
• Fine sea salt – Just use a pinch! The chiles and mayo will do their jobs bringing the saltiness to the table.

Easy Kimchi

• Shredded cabbage – The base of our kimchi will be cabbage. I like to use purple cabbage for color.
• Vegetables – I like to use carrots, cucumber and red onion in my kimchi. You want these all to be julienned, or very thinly sliced.
• Apple cider vinegar – Boiling our veggies in vinegar bring both the acidity and flavor we want for kimchi.
• Sesame seeds – I love the texture these add. Feel free to use white, black or mixed color sesame seeds.
• Seasoned rice vinegar – This should be easily found with other vinegars in the grocery store. If not, it will be down the international aisle.

Tacos

• Corn tortillas – I like the flavor of corn tortillas here, but feel free to use flour tortillas if you prefer.
• Cilantro – You either love it or hate it, but cilantro is always a great addition to tacos. Make sure to remove the stems before roughly chopping.
• Queso fresco – You can really use any cheese you prefer here, but I love the look and flavor of crumbled queso fresco.

Get to Cooking!

There are several components to these Korean tacos, so I’ve broken down the instructions into four separate parts.

Bulgogi Beef

1. Add beef to marinade. In a large airtight plastic bag mix sirloin steak, soy sauce, brown sugar, sesame oil, garlic and rice vinegar. Massage together and into the meat. 
2. Marinate for one hour. Marinate in the refrigerator for a minimum of one hour, but up to over night.
3. Prepare the veggies. While the meat marinates, chop and prepare the veggies.

Chipotle Aioli

1. Blend mayo, peppers and salt. In a small food processor or using an immersion blender, blend together mayonnaise, chipotle peppers and salt.
2. Alternatively, chop finely and whisk. If you do not have either of these, finely chop chipotle peppers and whisk together. It will not be as smooth, but will taste the same.
3. Chill. Cover and refrigerate until ready to assemble.

Easy Kimchi

1. Boil vinegar, cabbage, onions, carrots and cucumber. Fill a medium saucepan half way with water and bring to a boil. Add apple cider vinegar, cabbage, onions, carrots and cucumber. Boil for 2 minutes, just long enough to soften, but not long enough for the veggies to be mushy. Remove and strain.
2. Toss veggies with vinegar and sesame seeds. In a medium mixing bowl, toss vegetables with rice vinegar and sesame seeds. Set aside until ready to assemble.

Assemble Tacos

1. Heat frying pan. About 15 minutes before you are ready to eat, heat a large frying pan over medium-high heat. Coat well with cooking spray. Remove sirloin from marinade, discard of remaining marinade.
2. Cook beef. Add to hot pan, tossing every minute or so. Due to the sirloin being so thin, it will cook quickly. For medium rare, it will only take 2-5 minutes. Time more or less depending on your choice of wellness.
3. Assemble tacos. Preheat oven and prepare 12 large pieces of aluminum foil. Assemble each taco with all ingredients. Wrap tightly in aluminum foil. Lay in a single file layer on a large cookie sheet.
4. Heat and enjoy! Heat for 5 minutes. Remove and serve by unwrapping aluminum foil, no utensils needed!

Perfect Accompaniments

Anything that you normally serve with tacos, you can serve with these Korean tacos. Try serving with some homemade guacamole, pico de gallo or queso dip.

As far as side dishes go, the options are really endless. I like to serve mine with Spanish rice, or even a side of vinegar coleslaw. For dessert, why not try some air fyrer churros!

Storage and Freezing

How to Store

You can store leftover beef in an airtight container in the refrigerator for 3-4 days. The other elements of these tacos, besides the sauce, will not hold up well and are better served fresh.

Can I Freeze Korean Tacos?

Cooked beef can be stored in the freezer for up to three months. However, I do not recommend freezing the other elements of these korean beef tacos.

More Taco Recipes

If you know mw, you know I could eat tacos every night of the week. Here are some of my favorite taco recipes.

Seafood Main Dishes

Best Fish Tacos

5 from 42 votes

Chicken Main Dishes

Chicken Birria Tacos

3.57 from 30 votes

Tacos + Nachos

Easy Taco Bake Casserole

4.35 from 20 votes

Korean Tacos

5 from 1 vote

These Korean Tacos are stuffed with seasoned bulgogi beef, fresh veggies, and spicy sauce! Easy to make and tasty to eat!

Prep Time: 1 hour hr

Cook Time: 15 minutes mins

Total Time: 1 hour hr 15 minutes mins

Servings: 12

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Equipment

• Garlic press
• Plastic Airtight Containers
• Immersion Blender
• Ninja Blender System
• Whisk
• Small Food Processor

Ingredients

Bulgogi Beef:

• 1 1/4 pounds sirloin steak , thinly sliced to 1/8 of an inch
• 1/2 cup soy sauce
• 3 tablespoons light brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves , crushed
• 2 tablespoons rice vinegar

Chipotle Aioli:

• 1/4 cup mayonnaise
• 2 tablespoons chipotle peppers , canned in adobe sauce (more or less depending on taste)
• 1/2 teaspoon fine sea salt

Easy Kimchi:

• 1/2 cup shredded cabbage
• 1/2 cup carrots julienned
• 1/2 cup cucumber julienned
• 1/2 cup red onion thinly sliced
• 1/4 cup apple cider vinegar
• 1 tablespoon sesame seeds white, black or mixed
• 1 tablespoon seasoned rice vinegar

Tacos:

• 12 corn tortillas
• 1/2 cup cilantro roughly chopped and large stems removed
• 1 cup queso fresco crumbled
• Sriracha
• 2 limes cut into wedges

Instructions

Bulgogi Beef:

• In a large airtight plastic bag mix sirloin steak, soy sauce, brown sugar, sesame oil, garlic and rice vinegar. Massage together and into the meat. 
• Marinate in the refrigerator for a minimum of one hour, but up to over night. While the meat marinates, chop and prepare the veggies.

Chipotle Aioli:

• In a small food processor or using an immersion blender, blend together mayonnaise, chipotle peppers and salt. If you do not have either of these, finely chop chipotle peppers and whisk together. It will not be as smooth, but will taste the same. Cover and refrigerate until ready to assemble.

Easy Kimchi:

• Fill a medium saucepan half way with water and bring to a boil. Add apple cider vinegar, cabbage, onions, carrots and cucumber. Boil for 2 minutes, just long enough to soften, but not long enough for the veggies to be mushy. Remove and strain.
• In a medium mixing bowl, toss vegetables with rice vinegar and sesame seeds. Set aside until ready to assemble.
• About 15 minutes before you are ready to eat, heat a large frying pan over medium-high heat. Coat well with cooking spray. Remove sirloin from marinade, discard of remaining marinade.
• Add to hot pan, tossing over 30 seconds or so. Due to the sirloin being so thin, it will cook quickly. For medium rare, it will only take 2-5 minutes. Time more or less depending on your choice of wellness.
• Preheat oven to 350 degrees and prepare 12 large pieces of aluminum foil. Assemble each taco with all ingredients. Wrap tightly in aluminum foil. Lay in a single file layer on a large cookie sheet. Heat for 5 minutes. Remove and serve by unwrapping aluminum foil, no utensils needed!
• Enjoy your Korean Beef Tacos! 
• If you’ve tried this recipe, please come back, rate it and leave a comment. We’d love to hear from you!
• If you’ve tried this recipe, please come back and let us know how it was! 

Nutrition

Calories: 226 kcal, Carbohydrates: 18 g, Protein: 15 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 37 mg, Sodium: 829 mg, Potassium: 311 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 1065 IU, Vitamin C: 4.9 mg, Calcium: 111 mg, Iron: 1.6 mg

Author: Chef Jessica Anne

Calories: 226

Course: Main Dish

Cuisine: Korean, Mexican

Keyword: Beef bulgogi, beef tacos, korean beef tacos

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