Korean Bulgogi Tacos
Korean Mexican fusion at its best! These tacos are filled with bold Korean bulgogi beef, crunchy slaw, sriracha lime sauce, cilantro and avocado. You'll want to make these again and again!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs flank steak
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 6 cloves garlic, (minced or chopped)
- 1 tablespoon fresh ginger, (grated)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons Gochujang sauce or paste
- 1/4 head purple cabbage, (finely shredded)
- 1/4 cup rice wine vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- freshly ground black pepper, (to taste)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Sriracha
- 2 tablespoons lime juice
- flour tortillas
- cilantro, (chopped)
- 1-2 avocados, (diced)
Instructions
- 1
Slice beef very thin against the grain. Place in a zip top bag.
- 2
In a mixing bowl, whisk together sesame oil, garlic, ginger, soy sauce, brown sugar, water, and Gochujang. Pour over the beef. Close bag, massage to incorporate, and place in fridge to marinate for at least 4 hours or up to 24 hours.
- 3
Just before cooking beef, make slaw by whisking vinegar, sugar, oil, salt and pepper in a medium sized bowl. Add cabbage and toss to combine. Cover and place in fridge.
- 4
Next, make the sauce by whisking sour cream, mayo, garlic powder, salt, pepper, sriracha, and lime juice together. Place in fridge until ready to eat.
- 5
Heat a large, non-stick skillet to medium-high heat. Add meat (with marinade) and sauté for 3 minutes. Stir then continue cooking for an additional 3-5 minutes.
- 6
To assemble, warm tortillas then place meat, slaw, and sauce in them. Garnish with cilantro and avocado.