Korean Beef Tacos
Calling all taco lovers… Stop what you are doing and find a way to make these IMMEDIATELY. No seriously, you need to experience this mouth watering umami explosion. These Korean beef tacos are made with thinly sliced, Juicy tender steak marinated in a sweet and savory sauce full of flavorful Asian seasonings. How can you go wrong?? Each element of this recipe offers such an intensely perfect flavor-The salty soy sauce, nutty sesame oil, sweetness from the brown sugar. And just wait till you try the Gochujang Aioli. It’s an overall hit that will leave your family hungry for more!
Korean food is one of my favorite genres of food, which is why Im so excited to share this recipe. My husband and I make these tacos at least once a month. They are easy enough to throw together during a busy week night, but also unique enough to make when guest come over. I’m telling you, I cannot get over how insanely delicious these are and I guarantee you cannot just have 1 or 7…
INGREDIENTS YOU’LL NEED:
Bulgogi Marinade:
RIBEYE– This recipe calls for Ribeye steak, but other cuts of beef such as flank steak or sirloin are great options as well. I have seen a variety of meats used to make Korean tacos ranging from ground beef to chicken! So feel free to use whatever is available in your kitchen.
SOY SAUCE– I prefer low- sodium soy sauce as I already salt the meat. Feel free to use regular soy sauce, Tamari or coconut aminos if you prefer gluten free options.
BROWN SUGAR– This helps bring balance to the saltiness while adding a beautiful caramelization to the beef.
SESAME OIL– This adds a rich nutty flavor. I prefer “Toasted” sesame oil for a more robust flavor.
GARLIC– I always use fresh mined garlic. You can use store bought pre-minced garlic or even the powder, but I’m telling you…. its not quite the same. Fresh is best!
GINGER– This gives the meat that extra zing to each bite. Fresh minced or ginger paste will work beautifully.
CHILI SAUCE– For a little bit of heat to help balance the salty sweet flavors. I used Thai chili sauce. Any spicy sauce will work such as sriracha or gochujang. This is optional, feel free to omit or add more if you enjoy a lot of spice.
ONION– I used a fresh white onion for an authentic onion flavor. If you have a red or yellow onion those will work as well.
BOSC PEAR– Typically, Koreans will add a pear to their marinade because it contains an enzyme called Calpain, which helps break down and tenderize the meat. If you do not have a pear at hand, pineapple or kiwi will work just as well.
Taco:
TORTILLA– I prefer medium sized flour tortillas. If you do not want the tortilla you can serve over a bed of rice.
PURPLE CABBAGE– I used a mandolin to thinly slice the cabbage, but using a knife will work just as well. You can use green cabbage or coleslaw, really anything that offers a nice crunch.
KIMCHI– For all my peeps who love a little funky flare to their taco. Kimchi offers a sour, spicy and slightly tangy flavor. I am one of those peeps, so this ingredient is a non-negotiable!
GREEN ONIONS– Also known as scallions. This will give each bite that extra fresh onion kick.
CILANTRO– This herb is a must have for this taco as It really lifts the flavor and ties all the ingredients together.
HOW TO MAKE KOREAN BEEF TACOS:
- Lightly salt and pepper both sides of your ribeye, then slice it into really thin strips and place into a bowl. (Freezing the meat prior to slicing really helps make it easier to cut)
- Stir together all the ingredients for the marinade into a separate bowl, making Sure the sugar dissolves, then pour over the sliced meat. Cover with plastic wrap, refrigerate anywhere from 4-24 hours.
- Heat a large non- stick skillet over high heat. Once the skillet is piping hot, Add the meat and brown without disturbing for 1-2 minutes. Flip each piece to the other side and sear for an additional 1-2 min. Stir the beef occasionally until the beef is cooked to your liking and there’s a nice caramelization on each side. Remove from pan.
- *This next step is optional- add 1/4 Cup of beef broth to the hot pan and deglaze the bottom, picking up any brown bits. Next, pour the left over marinade (pears and onions discarded) to the hot skillet, add 1/2 tsp of cornstarch and Cook on med-high until the sauce thickens. Once the sauce begins to thicken, turn heat to low and Add the strips back into the pan. Continue to stir until the sauce is evenly coated on the meat. Again, this step is optional, but it adds such an INCREDIBLE flavor and really elevates the dish.
5. Make your taco sauce by adding all the ingredients for the gochujang aioli into a blender/ bullet or small bowl. Stir or blend together until nice and creamy.
6. Toast the tortillas over a dry skillet, flipping every 30 seconds. Keep a watchful eye as they do burn quickly!
7. Assemble your taco by adding a generous amount of meat to the bottom of your tortilla. Next layer your taco with purple cabbage, kimchi and cilantro to the amount of your liking. Add diced avocado, green onions, fresh lime, and a liberal squeeze of Gochujang Aioli. And you are set!
The only thing left to do is grab a napkin and prepare yourself for the most heavenly bite.
Korean Beef Tacos
Equipment
- 1 Non Stick Skillet
Ingredients
Beef Bulgogi Marinade:
- 1-1.5 ILB Ribeye or Sirloin Steak
- 1/2 White or Red Onion Coarsely chopped
- 1/2 Bosc Pear Diced
- 4 Garlic Cloves Minced
- 1/2 Cup Soy Sauce
- 1/4 Cup Beef Broth
- 2 TBS Toasted Sesame Oil
- 2 TBS Brown Sugar
- 1 TBS Sesame Seeds
- 2 TSP Chili Sauce I used a Thai sweet chili sauce
- 1 TSP Fresh Ginger
Taco Fillings: To your liking
- 12 Flour Tortillas
- Small Purple cabbage
- Cilantro
- Jar of Kimchi
- Avocado
- Green onions
Gochujang Aioli:
- 1/3 Cup Sour Cream
- 1/4 Cup light or regular Mayo I used Kewpie Japanese Mayo
- 1 Garlic clove Finely Minced
- 1.5 TBS Gochujang
- 1 Juice of lime
Instructions
- Salt and pepper each side then thinly slice your beef, place in a medium sized bowl. ( I recommend freezing your meat 30-45 minutes prior to slicing)
- In a separate bowl, add all the ingredients for the marinade. Stir to combine and pour over sliced beef. Cover and refrigerate for at least 4 hours or overnight for best results.
- Heat a nonstick skillet over high heat. Once the skillet is piping hot, add the meat and brown undisturbed for 1-2 min each side. Remove from pan and set aside.
- Pour 1/4 Cup beef broth and deglaze the bottom of the hot pan, being sure to pick up any of the brown bits. Discard the onions and pears from the marinade and pour the leftover marinade into the hot skillet. Add 1/2 tsp cornstarch and bring to a gentle boil. Continue to stir until the sauce thickens, Once the sauce thickens lower heat to low. Add beef strips back in and stir until all the pieces of meat are fully coated. Turn off heat and set aside. ( This step is optional, but I highly recommend for extra flavor!)
- Stir Together all ingredients for the gochujang aioli using either a spoon or a blender.
- Toast each tortilla over a hot dry skillet for approximately 30 sec each side.
- Assemble your taco by adding the meat first to your tortilla followed by a bed of cabbage, kimchi and cilantro. Add all the desired toppings, especially the gochujang aioli!