Korean Bulgogi Tacos
Korean Mexican fusion at its best! These tacos are filled with bold Korean bulgogi beef, crunchy slaw, sriracha lime sauce, cilantro and avocado. You'll want to make these again and again!
Ingredients
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
Additional ingredients:
- flour tortillas
- cilantro, chopped
- 1-2 avocados, diced
Instructions
- 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.
Notes
- 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.
Tried this recipe?Let us know how it was!