Korean Bulgogi Tacos

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 them for my family, we all DIED. They are so good! Each component is a must so don’t skip out on any of it!
Gochujang 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.
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

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

For the beef:
1 1/2 pounds flank steak
1/4 cup sesame oil
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup water
2 tablespoons Gochujang sauce (optional)

For the slaw:
1/4 head purple cabbage, finely shredded
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/2 teaspoon salt
Freshly ground black pepper

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 sauce
2 tablespoons lime juice

Flour tortillas
Cilantro
1-2 avocados

Directions

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 overnight.

Just before cooking beef, make slaw by tossing cabbage, vinegar, sugar, oil, salt and pepper in a medium sized bowl. Cover and place in fridge. Next, make the taco 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.

*Note: Gochujang is a sauce/paste and can usually be found in the Asian section of your grocery store. Replace with Sriracha if you can’t find it.

On the set of KSL’s Studio 5 with Brooke Walker making these yummy tacos!

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