Korean-Style BBQ Beef Tacos

Name: Korean-Style BBQ Beef Tacos
Prep time: 30 min
Cook time: 10 min
Yield: 6

korean tacos beef fusion bbq spicy asian-mexican quick

These addictive fusion tacos feature tender marinated beef bulgogi topped with quick-pickled vegetables, spicy gochujang mayo, and fresh herbs, creating the perfect marriage of Korean BBQ and Mexican street food.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 10

Ingredients

680g1.5 lbs beef sirloin or ribeye, thinly sliced
90ml6 tbsp soy sauce
60g1/4 cup brown sugar
45ml3 tbsp toasted sesame oil
45ml3 tbsp gochujang (Korean chili paste)
6 cloves6 cloves garlic, minced
30ml2 tbsp fresh ginger, grated
1/2 medium1/2 medium Asian pear, grated (or 1 regular pear)
12 small12 small corn tortillas
1 large1 large English cucumber, julienned
2 medium2 medium carrots, julienned
66 radishes, thinly sliced
60ml1/4 cup rice vinegar
15ml1 tbsp granulated sugar
120ml1/2 cup mayonnaise
15ml1 tbsp sriracha sauce
30ml2 tbsp fresh lime juice
6 stalks6 stalks green onions, thinly sliced
50g1 cup fresh cilantro leaves
30ml2 tbsp toasted sesame seeds
30ml2 tbsp vegetable oil (for cooking)

Instructions

For marinade, whisk together 90ml6 tbsp soy sauce, 60g1/4 cup brown sugar, 45ml3 tbsp toasted sesame oil, 30ml (2 tbsp) 45ml3 tbsp gochujang (Korean chili paste), 6 cloves6 cloves garlic, 30ml2 tbsp fresh ginger, and 1/2 medium1/2 medium Asian pear in a bowl.
Add 680g1.5 lbs beef sirloin or ribeye to marinade, tossing to coat. Marinate at least 30 minutes or up to 4 hours refrigerated.
For quick pickles, combine 1 large1 large English cucumber, 2 medium2 medium carrots, and 66 radishes in a bowl. Mix 60ml1/4 cup rice vinegar, 15ml1 tbsp granulated sugar, and 5ml (1 tsp) salt. Pour over vegetables and let sit 20 minutes.
Make gochujang mayo by mixing 120ml1/2 cup mayonnaise, remaining 45ml3 tbsp gochujang (Korean chili paste), 15ml1 tbsp sriracha sauce, and half the 30ml2 tbsp fresh lime juice. Refrigerate until needed.
Heat 30ml2 tbsp vegetable oil (for cooking) in large skillet or grill pan over high heat. Remove beef from marinade, allowing excess to drip off.
Cook beef in batches, 2-3 minutes per batch, until caramelized and cooked through. Don't overcrowd pan.
Warm 12 small12 small corn tortillas by wrapping in damp paper towels and microwaving 30 seconds, or char directly over gas flame.
To assemble, spread gochujang mayo on each tortilla. Add beef, pickled vegetables, 6 stalks6 stalks green onions, and 50g1 cup fresh cilantro leaves.
Drizzle with remaining 30ml2 tbsp fresh lime juice and sprinkle with 30ml2 tbsp toasted sesame seeds.

Ingredients

id: beef_sirloin metric: 680g imperial: 1.5 lbs name: beef sirloin or ribeye, thinly sliced
id: soy_sauce metric: 90ml imperial: 6 tbsp name: soy sauce
id: brown_sugar metric: 60g imperial: 1/4 cup name: brown sugar
id: sesame_oil metric: 45ml imperial: 3 tbsp name: toasted sesame oil
id: gochujang metric: 45ml imperial: 3 tbsp name: gochujang (Korean chili paste)
id: garlic metric: 6 cloves imperial: 6 cloves name: garlic, minced
id: ginger metric: 30ml imperial: 2 tbsp name: fresh ginger, grated
id: asian_pear metric: 1/2 medium imperial: 1/2 medium name: Asian pear, grated (or 1 regular pear)
id: corn_tortillas metric: 12 small imperial: 12 small name: corn tortillas
id: cucumber metric: 1 large imperial: 1 large name: English cucumber, julienned
id: carrots metric: 2 medium imperial: 2 medium name: carrots, julienned
id: radishes metric: 6 imperial: 6 name: radishes, thinly sliced
id: rice_vinegar metric: 60ml imperial: 1/4 cup name: rice vinegar
id: sugar_pickling metric: 15ml imperial: 1 tbsp name: granulated sugar
id: mayonnaise metric: 120ml imperial: 1/2 cup name: mayonnaise
id: sriracha metric: 15ml imperial: 1 tbsp name: sriracha sauce
id: lime_juice metric: 30ml imperial: 2 tbsp name: fresh lime juice
id: green_onions metric: 6 stalks imperial: 6 stalks name: green onions, thinly sliced
id: cilantro metric: 50g imperial: 1 cup name: fresh cilantro leaves
id: sesame_seeds metric: 30ml imperial: 2 tbsp name: toasted sesame seeds
id: vegetable_oil metric: 30ml imperial: 2 tbsp name: vegetable oil (for cooking)

Instructions

For marinade, whisk together {soy_sauce}, {brown_sugar}, {sesame_oil}, 30ml (2 tbsp) {gochujang}, {garlic}, {ginger}, and {asian_pear} in a bowl.
Add {beef_sirloin} to marinade, tossing to coat. Marinate at least 30 minutes or up to 4 hours refrigerated.
For quick pickles, combine {cucumber}, {carrots}, and {radishes} in a bowl. Mix {rice_vinegar}, {sugar_pickling}, and 5ml (1 tsp) salt. Pour over vegetables and let sit 20 minutes.
Make gochujang mayo by mixing {mayonnaise}, remaining {gochujang}, {sriracha}, and half the {lime_juice}. Refrigerate until needed.
Heat {vegetable_oil} in large skillet or grill pan over high heat. Remove beef from marinade, allowing excess to drip off.
Cook beef in batches, 2-3 minutes per batch, until caramelized and cooked through. Don't overcrowd pan.
Warm {corn_tortillas} by wrapping in damp paper towels and microwaving 30 seconds, or char directly over gas flame.
To assemble, spread gochujang mayo on each tortilla. Add beef, pickled vegetables, {green_onions}, and {cilantro}.
Drizzle with remaining {lime_juice} and sprinkle with {sesame_seeds}.

Tips

Beef Slicing: Freeze beef for 30 minutes before slicing to get paper-thin cuts. Slice against the grain for tenderness.

Pear Purpose: Asian pear tenderizes meat naturally. Regular pear or even apple works as substitute.

Heat Control: Adjust gochujang and sriracha to taste. Start with less if heat-sensitive.

Marinade Time: While 30 minutes works, overnight marination develops deeper flavor.

Tortilla Options: Flour tortillas or lettuce cups work great. Try Korean-style with perilla leaves.

Quick Version: Use pre-made bulgogi sauce and pre-cut vegetables from Asian markets.

Toppings Bar: Set up taco bar with kimchi, pickled jalapeños, shredded cabbage, and fried garlic for variety.

Leftover Magic: Beef makes excellent fried rice, bibimbap bowls, or Korean-style quesadillas.