Korean BBQ meets Taco Tuesday. You’re welcome.
Thin slices of beef marinated in soy, sesame, ginger, and pear. Seared hot and fast until sticky and caramelized. Pile onto corn tortillas with crunchy slaw and spicy mayo. It’s a flavor explosion that’ll ruin regular tacos for you forever.
Marinate the Beef
- Whisk soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and gochujang.
- Add beef. Toss to coat. Marinate for 15 minutes (or up to 4 hours in the fridge).
Make the Sauce
- Stir mayo, sriracha, and lime juice together. Set aside.
Cook the Beef
- Heat a large skillet or grill pan over high heat. No oil needed (marinade has enough).
- Add beef in a single layer. Cook for 1–2 minutes per side until caramelized and slightly charred.
- Work in batches to avoid steaming.
Warm the Tortillas
- Warm tortillas in a dry skillet, over an open flame, or in the microwave (wrapped in a damp towel).
Assemble the Tacos
- Fill each tortilla with bulgogi beef.
- Top with shredded cabbage, cilantro, and a drizzle of sriracha mayo.
- Squeeze lime over everything. Eat immediately. Make again tomorrow.
Summary
Prep Time: 15 minutes + marinating
Cook Time: 10 minutes
Total Time: ~25 minutes (plus optional marinating)
Yield: 8–10 tacos (serves 4)
Difficulty: Easy
Storage Notes
How to Store:
Store cooked bulgogi beef separately from tortillas and toppings. Refrigerate beef for up to 3 days.
How to Reheat:
Reheat beef in a hot skillet for 1–2 minutes. Don’t microwave—it gets rubbery. Tortillas? Dry skillet for 30 seconds per side.
Meal Prep:
Marinate beef up to 2 days ahead. Shred cabbage and make sauce the day before. Cook fresh when hungry.
