Korean-Mexican Bulgogi Tacos
Korean-Mexican Bulgogi Tacos are the ultimate fusion street food, combining sweet and savory marinated beef with spicy kimchi slaw and zesty sriracha mayo, all wrapped in a warm tortilla. This viral recipe is a must-try for foodies and home cooks alike.
Equipment
- Large mixing bowl
- Medium bowl
- Small bowl
- Grill pan or skillet
- Tongs
- Knife and cutting board
Ingredients
- Bulgogi Marinade:
- 1 pound thinly sliced beef ribeye or sirloin
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- ½ Asian pear or apple grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang optional, for heat
- 1 teaspoon black pepper
- Kimchi Slaw:
- 1 cup kimchi chopped
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or sugar
- Sriracha Mayo:
- ½ cup mayonnaise or vegan mayo
- 2 tablespoons sriracha
- 1 teaspoon lime juice
- Assembly:
- 8 small corn or flour tortillas
- Fresh cilantro chopped
- Green onions sliced
- Sesame seeds
- Lime wedges
Instructions
- Marinate the Beef: In a large bowl, combine all marinade ingredients. Add the thinly sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Prepare the Kimchi Slaw: In a medium bowl, mix together the chopped kimchi, cabbage, carrots, rice vinegar, sesame oil, and honey. Toss well and set aside to let the flavors meld.
- Make the Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Refrigerate until ready to use.
- Cook the Bulgogi: Heat a grill pan or skillet over high heat. Add the marinated beef in batches, cooking for 2-3 minutes per side until caramelized and cooked through. Remove from heat and set aside.
- Warm the Tortillas: Heat tortillas in a dry skillet or directly over a gas flame until warm and slightly charred.
- Assemble the Tacos: Place a generous portion of bulgogi beef on each tortilla. Top with kimchi slaw, a drizzle of sriracha mayo, and garnish with cilantro, green onions, sesame seeds, and a squeeze of lime.
Video
Notes
For best results, slice the beef as thin as possible. Freezing for 30 minutes before slicing helps. Marinate the beef overnight for maximum flavor. Customize toppings with pickled onions, radishes, or avocado. For a vegetarian version, use tofu or mushrooms instead of beef.
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