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Kimchi Bulgogi Tacos Recipe

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4.8 from 106 reviews

These Best Kimchi Bulgogi Tacos combine tender, marinated Korean-style beef with tangy pickled vegetables and spicy gochujang mayo, all wrapped in warm tortillas for a flavorful fusion dish perfect for taco lovers and Korean cuisine enthusiasts alike.

Ingredients

For the Bulgogi Beef Marinade

  • Thinly sliced beef (ribeye or sirloin) – 1 lb
  • Soy sauce (regular or low-sodium) – 1/4 cup
  • Brown sugar (or honey/maple syrup) – 2 tbsp
  • Fresh minced garlic – 3 cloves
  • Fresh minced ginger – 1 tbsp
  • Sesame oil – 1 tbsp
  • Black pepper – 1/2 tsp
  • Pear juice (or grated apple/unsweetened apple sauce) – 2 tbsp
  • Grated onion – 1/4 cup

For the Pickled Vegetables

  • Thinly sliced cucumber – 1/2 cup
  • Julienned carrots – 1/2 cup
  • Julienned daikon radish – 1/2 cup
  • Thinly sliced red onion – 1/4 cup
  • Rice vinegar (or white vinegar) – 1/2 cup
  • Water – 1/2 cup
  • Sugar – 1 tbsp
  • Salt – 1 tsp

Additional Ingredients

  • Small corn or flour tortillas – 8
  • Well-fermented napa cabbage kimchi – 1 cup
  • Mayonnaise – 1/4 cup
  • Gochujang (Korean chili paste) – 2 tbsp
  • Freshly sliced green onions – 2 tbsp
  • Toasted sesame seeds – 1 tbsp

Instructions

  1. Prepare the Pickled Veggies: Thinly slice or julienne cucumbers, carrots, daikon, and red onion. Place them in a heatproof bowl or jar.
  2. Make Pickling Liquid: In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat, stirring until sugar and salt dissolve completely.
  3. Pickle the Veggies: Pour the hot pickling liquid over the vegetables, making sure they are fully submerged. Allow to cool to room temperature, then cover and refrigerate for at least 30 minutes to develop tangy flavor.
  4. Marinate the Bulgogi Beef: In a large bowl, whisk together soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, black pepper, pear juice (or alternate), and grated onion until blended well. Add thinly sliced beef, toss to coat every piece, cover, and refrigerate for at least 30 minutes, ideally 2-4 hours or overnight.
  5. Cook the Bulgogi: Heat a large skillet or wok over medium-high heat. Add a tiny drizzle of oil if needed. Cook the marinated beef in batches, spreading out in a single layer to avoid crowding, cooking 2-3 minutes per side until browned and caramelized. Remove cooked beef and repeat.
  6. Prepare the Kimchi (Optional): In the same pan, stir-fry the kimchi for 3-5 minutes until slightly softened and warmed through. Transfer to a serving bowl.
  7. Warm the Tortillas: Heat tortillas in a dry skillet over medium heat about 30 seconds per side until warm and pliable, or alternatively warm them in a microwave or oven.
  8. Make Gochujang Mayo: Combine mayonnaise and gochujang in a small bowl; stir well until smooth and creamy.
  9. Assemble the Tacos: Lay warm tortillas flat, spoon cooked bulgogi onto each, add a spoonful of kimchi, a good portion of pickled veggies (drained), drizzle gochujang mayo on top, and garnish with sliced green onions and toasted sesame seeds. Serve immediately and enjoy!

Notes

  • Marinate beef overnight for maximum tenderness and flavor.
  • Pickled veggies can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Use well-fermented kimchi for authentic tangy taste; stir-frying kimchi is optional.
  • Adjust spiciness by varying amount of gochujang in mayo.
  • Any thinly sliced beef cut works, but ribeye or sirloin is best for tenderness.

Find it online: https://ameliameals.com/kimchi-bulgogi-tacos-recipe/