Description

These Korean Beef Tacos combine the rich, sweet-savory flavors of classic bulgogi with the casual fun of a taco. Marinated flank steak is thinly sliced and cooked to caramelized perfection, then served on toasted tortillas with crunchy purple cabbage, fresh cilantro, creamy avocado, and a spicy-sour lime-infused taco sauce. It’s a vibrant, fusion dish perfect for weeknight dinners or entertaining guests.

Ingredients

Units Scale

Beef Bulgogi Marinade Ingredients:

4 Tbsp toasted sesame oil
4 garlic cloves, minced
1 Tbsp fresh ginger, grated (optional but nice)
1/4 cup soy sauce
1/4 cup packed light brown sugar, pressed into the cup
1 tsp ground black pepper
1/4 cup hot water

Korean Beef Tacos Ingredients:

1 1/2 lb flank steak
12 to 14 small, 6-inch flour tortillas (use corn tortillas for gluten free)
1 small purple cabbage, shredded
1/3 bunch cilantro leaves
1 avocado, sliced

The Best Taco Sauce:

1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice (plus lime wedges to serve if desired)

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Instructions

Slice and Marinate the Beef: Thinly slice the flank steak against the grain and place it in a medium bowl. In a separate container, combine the toasted sesame oil, minced garlic, grated ginger, soy sauce, brown sugar, black pepper, and hot water, stirring until the sugar dissolves. Pour this marinade over the sliced beef and mix well to coat. Cover and refrigerate for at least 4 hours or overnight for maximum flavor. Before cooking, allow the beef to come to room temperature for about 30 minutes to ensure it sears properly without steaming.
Cook the Beef: Heat a large, heavy non-stick pan over high heat. When hot, add the marinated beef, spreading it out without stirring initially to let it brown well. Cook for 2-3 minutes until lightly browned, then stir and continue cooking for an additional 3-5 minutes, stirring occasionally. Cook until the meat is fully cooked, the liquid has evaporated, and the sauce has caramelized on the beef, creating a savory glaze.
Toast the Tortillas: Warm the tortillas by toasting them on a hot dry skillet or directly over the flame of a gas stove-top. Turn frequently to avoid burning and to get even warmth and slight charring. This should only take a few minutes, so stay attentive to prevent overcooking.
Prepare the Taco Sauce: In a small bowl, mix together the sour cream, mayonnaise, garlic powder, Sriracha hot sauce, and fresh lime juice until smooth and well combined. For easy application later, transfer the sauce into a resealable plastic bag and snip off a corner to use as a drizzle bag.
Assemble the Tacos: Place a portion of the cooked Korean beef onto each toasted tortilla. Top with a generous amount of shredded purple cabbage for crunch, followed by fresh cilantro leaves and slices of creamy avocado. Drizzle each taco liberally with the prepared spicy lime taco sauce. Serve with lime wedges on the side for an extra fresh burst of acidity if desired.

Notes

For best flavor, make sure to use toasted sesame oil in the marinade.
If gluten is a concern, substitute flour tortillas with corn tortillas.
Allowing the beef to rest at room temperature before cooking helps retain juices and promotes better caramelization.
If you like extra spice, add more Sriracha to the taco sauce or sprinkle some chili flakes on top of the assembled tacos.
Marinate the beef overnight when possible for deeper flavor infusion.
Use a sharp knife to thinly slice the flank steak against the grain for tenderness.

Nutrition

Serving Size: 1 taco
Calories: 280
Sugar: 7g
Sodium: 650mg
Fat: 15g
Saturated Fat: 3.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 18g
Cholesterol: 55mg