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.

Prep Time1 15

Cook Time15

Total Time1 30

Course: Dinner

Cuisine: Asian American

Keyword: korean tacos

Servings: people

Author: Alyssa Rivers

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 ½ pear, 3 cloves garlic, 1 tablespoon ginger, ⅓ cup soy sauce, 2 teaspoons sesame oil, 2 teaspoons sriracha, 3 tablespoons brown sugar, 1 tablespoon lime juice, 1 tablespoon onion powder, and ½ teaspoons black pepper. Mix to combine.
Add the sliced 2 pounds flank steak, to the marinade, then cover and marinate for at least one hour in the refrigerator.
Heat a large skillet over medium-high heat. Add the 3 tablespoons vegetable oil and marinated flank steak 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.
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 one of the 6-inch flour tortillas,.
Add the shredded 1 purple cabbage, 3 tablespoons cilantro, lime wedges, and sriracha mayo.
Garnish with sesame seeds, and enjoy!

Notes

Nutrition

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