Korean Tacos
Enjoy the fusion of Asian flavors in these tasty Korean tacos! Marinated beef bulgogi nestled in soft tortillas and topped with cabbage, cilantro, radishes, and sesame seeds.
Servings: 6 people
Ingredients
Korean Beef Bulgogi
- ½ pear, skinned and minced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- ⅓ cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sriracha
- 1 tablespoon lime juice
- 3 tablespoons brown sugar
- 1 tablespoon onion powder
- ½ teaspoons black pepper
- 2 pounds flank steak, thinly sliced
- 3 tablespoons vegetable oil
Tacos
- 6-inch flour tortillas, about 12
- 1 purple cabbage, shredded
- 3 tablespoons cilantro, chopped
- lime wedges
- sriracha mayo
- sesame seeds, for garnish
Instructions
Korean Beef Bulgogi
- In a large bowl, add the minced pear, garlic, ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, and black pepper. Mix to combine.
- Add the sliced flank steak to the marinade then cover marinate for at least an hour in the refrigerator.
- Heat a large skillet over medium-high heat. Add the oil and beef, in a single layer, on the hot skillet. Cook for about 1 minute on each side. Remove the cooked beef and set aside. Cook any remaining beef.
- Once all the beef has been cooked. Set it aside and allow it to rest for 5 minutes before assembling the tacos.
Assembly
- Place the beef bulgogi in a tortilla.
- Add in the shredded cabbage, cilantro, fresh lime juice, and sriracha mayo.
- Garnish with sesame seeds and enjoy!
Notes
Nutrition
Serving: 2tacos | Calories: 370kcal | Carbohydrates: 21g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 91mg | Sodium: 876mg | Potassium: 938mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1582IU | Vitamin C: 83mg | Calcium: 112mg | Iron: 4mg
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