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Flavorful Korean BBQ Tacos Recipe with Easy Bulgogi Beef and Kimchi Slaw

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These Korean BBQ tacos combine tender, sweet, and smoky bulgogi beef with a tangy, crunchy kimchi slaw for a quick and delicious fusion meal perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound (450g) thinly sliced beef ribeye or sirloin
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon black pepper
  • 1 tablespoon rice vinegar
  • 1 small Asian pear, grated (optional)
  • 1 cup kimchi, chopped and drained slightly
  • 2 cups shredded napa cabbage
  • 1 medium carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 1 tablespoon mayonnaise (or vegan mayo)
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice, freshly squeezed
  • 8 small corn or flour tortillas, warmed
  • Sesame seeds, toasted, for garnish
  • Fresh cilantro leaves (optional)
  • Extra lime wedges

Instructions

  1. Prepare the marinade: In a medium bowl, combine soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, black pepper, rice vinegar, and grated Asian pear if using. Whisk until sugar dissolves (about 5 minutes).
  2. Marinate the beef: Add the thinly sliced beef to the marinade and toss to coat well. Let it sit at room temperature for 15-20 minutes (minimum 10 minutes if short on time).
  3. Make the kimchi slaw: In a large bowl, combine chopped kimchi, shredded napa cabbage, julienned carrot, and sliced green onions. In a small bowl, mix mayonnaise, sesame oil, and lime juice. Pour dressing over veggies and toss until evenly coated. Set aside.
  4. Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until soft and slightly charred. Keep warm by wrapping in a clean kitchen towel.
  5. Cook the bulgogi beef: Heat a large skillet or grill pan over high heat until hot. Add marinated beef in a single layer (cook in batches if needed). Sear for 1-2 minutes per side until browned and cooked through but still tender. Remove from heat.
  6. Assemble the tacos: Place a few slices of bulgogi beef onto each warm tortilla. Top generously with kimchi slaw. Garnish with toasted sesame seeds and fresh cilantro if using. Add a squeeze of lime.
  7. Serve immediately while beef is juicy and slaw is crisp.

Notes

Freeze beef for 20-30 minutes before slicing for thin cuts. Marinate for at least 15 minutes but can be up to 24 hours refrigerated. Cook beef in batches to avoid overcrowding and steaming. Adjust mayo and lime juice in slaw to balance kimchi heat and saltiness. Keep tortillas warm wrapped in a towel to stay pliable.

Nutrition

Keywords: Korean BBQ tacos, bulgogi beef, kimchi slaw, Korean street food, quick dinner, easy tacos, Korean fusion recipe

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