Korean BBQ Tacos
A bold fusion of tender bulgogi-style beef, gochujang heat, and fresh toppings wrapped in warm corn tortillas—easy, fast, and packed with Korean-inspired flavor.
Equipment
- 1 Mixing bowl
- 1 Grater (for pear/apple)
- 1 Cutting board
- 1 Chef’s knife
- 1 Cast iron skillet (or heavy skillet)
- 1 Tongs
- 1 Spoon or spatula (for stirring marinade)
- 1 Small bowl (for crema)
- 1 Whisk or fork (to mix crema)
- Serving plates
Ingredients
- 1 lb thinly sliced beef ribeye or sirloin
- 1 pcs small Asian pear or apple, grated
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp 1–2 tbsp gochujang (adjust for heat)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- 8 pcs Corn tortillas (8–12)
- 1 cup Shredded cabbage
- 1/2 cup Pickled radish or quick-pickled onions
- 3 pcs Sliced scallions
- 2 tsp Sesame seeds
- 2 pcs Lime wedges cut into wedges
(Optional) Gochujang crema: mayo + gochujang + lime
- ¼ cup mayonnaise
- 1–1½ tbsp gochujang (adjust for heat)
- 2 tsp lime juice, freshly squeezed
Instructions
- Combine pear, soy sauce, sugar, gochujang, vinegar, garlic, ginger, and sesame oil.
- Add beef and gently massage marinade into meat. Rest 20–30 minutes.
- Heat a cast iron skillet until shimmering.
- Sear beef in small batches. Stop when edges caramelize and the center appears glossy.
- Warm tortillas over open flame or dry skillet until lightly blistered.
- Assemble: tortilla → beef → cabbage → radish/onions → scallions → sesame seeds → crema.
- Serve with lime wedges.
Video
Notes
Pro Chef Tips
1. For perfect sear: Cook beef at 450–500°F surface temperature.
2. Substitution science: Swap beef for mushrooms; their natural glutamates mimic umami structure.
3. Storage: Refrigerate beef separately; reheat fast over high heat to avoid moisture loss.
4. Advanced flavor layering: Add a dash of fish sauce to the marinade for deeper umami without altering sweetness.
1. For perfect sear: Cook beef at 450–500°F surface temperature.
2. Substitution science: Swap beef for mushrooms; their natural glutamates mimic umami structure.
3. Storage: Refrigerate beef separately; reheat fast over high heat to avoid moisture loss.
4. Advanced flavor layering: Add a dash of fish sauce to the marinade for deeper umami without altering sweetness.