Didn’t think you’d get a Korean recipe from me did you? Well, let me tell you where the inspiration came from. About a year ago, a yummy Asian fusion restaurant called Rice Bowl Deluxe opened up near me. There are slim pickens when it comes to good, unique restaurants within a 5-10 minute drive from me so this place was much needed! I fell in LOVE with their Korean Bulgogi Tacos! We went back several times and I got them every time.
I was so sad when they closed down a few months ago! Luckily, I’m one of those people who has to take pictures of my food. I needed these tacos in my life so I studied the pics I took and re-created them. When I made my version of Korean Bulgogi Tacos for my family, we all went crazy. They are so good! Each component is a must so don’t skip out on any of it!
Making Korean Bulgogi Tacos
These tacos are so easy and fun to make but taste like a million bucks! One ingredient you may have never heard of is Gochujang sauce. Sounds like a weird, hard to find ingredient but it’s not. It’s just red chili paste and I found it in sauce form at my local grocery store. It gives the beef such a perfect spicy kick but isn’t overpowering.
Make sure to slice your flank steak very thin and marinate for up to 24 hours. Definitely don’t skip the marinating because the longer you can go, the more flavorful the meat will be.
My Korean Bulgogi Tacos are in my top 5 favorite homemade tacos ever. Every component add so much texture and flavor from the korean bulgogi steak to the crunchy slaw to the sriracha lime sauce. The best!
KSL Studio 5 TV Segment
I had a blast making these on KSL’s Studio 5! It was my first time doing a segment with them and I can’t wait to go back. Watch me make my Korean Bulgogi Tacos here!
Korean Bulgogi Tacos
For the beef:
- 2 lbs flank steak
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 6 cloves garlic, minced or chopped
- 1 tablespoon fresh ginger, grated
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons Gochujang sauce or paste
For the slaw:
- 1/4 head purple cabbage, finely shredded
- 1/4 cup rice wine vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
For the sauce:
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Sriracha
- 2 tablespoons lime juice
- flour tortillas
- cilantro, chopped
- 1-2 avocados, diced
- Slice beef very thin against the grain. Place in a zip top bag.
- In a mixing bowl, whisk together sesame oil, garlic, ginger, soy sauce, brown sugar, water, and Gochujang. Pour over the beef. Close bag, massage to incorporate, and place in fridge to marinate for at least 4 hours or up to 24 hours.
- Just before cooking beef, make slaw by whisking vinegar, sugar, oil, salt and pepper in a medium sized bowl. Add cabbage and toss to combine. Cover and place in fridge.
- Next, make the sauce by whisking sour cream, mayo, garlic powder, salt, pepper, sriracha, and lime juice together. Place in fridge until ready to eat.
- Heat a large, non-stick skillet to medium-high heat. Add meat (with marinade) and sauté for 3 minutes. Stir then continue cooking for an additional 3-5 minutes.
- To assemble, warm tortillas then place meat, slaw, and sauce in them. Garnish with cilantro and avocado.
- Gochujang is a sauce or paste and can usually be found in the Asian section of your grocery store. Replace with Sriracha if you can’t find it.