Description
These Korean Beef Tacos (Bulgogi) combine tender, marinated flank steak cooked to caramelized perfection with fresh, crunchy purple cabbage, creamy avocado, and a spicy-sour Sriracha lime sauce all wrapped in warm tortillas. This vibrant fusion dish delivers bold Korean flavors in an easy-to-make taco format that’s perfect for gatherings or weeknight dinners.
Ingredients
Scale
Marinade and Beef
- 4 Tbsp sesame oil
- 4 garlic cloves (minced)
- 1 Tbsp fresh ginger (grated, optional but nice)
- 1/4 cup soy sauce
- 1/4 cup packed light brown sugar (pressed into the cup)
- 1 tsp ground black pepper
- 1/4 cup hot water
- 1 1/2 lb flank steak
Tortillas
- 12 to 14 small (6-inch) flour tortillas (use corn tortillas for gluten free)
Toppings
- 1 small purple cabbage
- 1/3 bunch cilantro leaves
- 1 avocado (sliced)
Sauce
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp Sriracha hot sauce
- 2 Tbsp fresh lime juice (plus lime wedges to serve if desired)
Instructions
- Slice the beef: Thinly slice the flank steak against the grain and place the slices in a medium bowl to prepare for marinating.
- Prepare the marinade: Stir together the sesame oil, minced garlic, grated ginger, soy sauce, brown sugar, black pepper, and hot water until the sugar dissolves. Pour this marinade over the sliced beef, stirring to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight. Before cooking, let the beef come to room temperature for about 30 minutes to ensure a better sear.
- Cook the beef: Heat a large, heavy non-stick pan over high heat—no added oil is necessary. When the pan is very hot and a piece of meat sizzles immediately upon contact, add the meat slices and sauté without stirring for 2 to 3 minutes until lightly browned. Then stir and continue cooking for another 3 to 5 minutes, stirring occasionally, until the beef is fully cooked, the liquid has evaporated, and the sauce has caramelized on the meat.
- Toast the tortillas: Warm the tortillas by toasting them on a hot dry skillet or directly on the grates of a gas stove. Turn frequently as they cook quickly. Remove when warm and slightly charred, but still flexible.
- Make the sauce: Mix the sour cream, mayonnaise, garlic powder, Sriracha hot sauce, and fresh lime juice together until smooth. For easier drizzling, transfer the sauce to a zipper bag and snip off a corner.
- Assemble the tacos: Place cooked beef onto each toasted tortilla. Top generously with shredded purple cabbage, cilantro leaves, and avocado slices. Drizzle the prepared taco sauce over the toppings. Finish with a squeeze of fresh lime juice if desired for added brightness.
Notes
- Marinate the beef overnight for the best flavor and tenderness.
- Let the marinated beef come to room temperature before cooking to ensure a nice sear and avoid steaming.
- Use corn tortillas to make this recipe gluten-free.
- Adjust Sriracha in the sauce to control heat level according to preference.
- Leftover beef can be refrigerated and used for sandwiches or salads.
