Experience the fusion magic with my Korean BBQ Tacos, inspired by the famous ‘Kogi’ food trucks. Combining the savory sweetness of Korean-style BBQ bulgogi with the vibrant zest of Mexican tacos, this recipe offers a fusion of flavors! It’s the perfect blend for a quick, delicious meal that’ll leave you craving more!
Table of Contents
Why I Love This Recipe
I’m absolutely thrilled about my Korean BBQ Tacos because they’re my own twist on the classic, bringing together the best of Korean and Mexican cuisines right to my kitchen! Crafted with Korean BBQ Bulgogi, these tacos burst with savory sweetness and a hint of garlic, complemented perfectly by the freshness of cilantro and the kick of hot sauce! Plus, if swap out traditional tortillas for my homemade cheese shell tacos, it adds an extra layer flavor that takes these tacos to the next level!
So, if you’re anything like me – someone who craves bold flavors and loves to experiment in the kitchen – you simply have to give these a try. Trust me, they’re a taste of home with a delightful twist that’ll keep you coming back for more!
Ingredients
Ingredients
- Thinly Sliced Beef – thinly sliced beef around the thickness of deli meat. Rib-eye, chuck or sirloin cut work best. These can be picked up from an Asian grocery labeled for the use of shabu-shabu or sukiyaki. You also can used shaved beef.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Onion – yellow or brown onions.
- Garlic – freshly grated or pressed with a garlic press.
- Jalapeno – fresh and chopped.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Black Pepper – ground.
- Shredded Cheese – used for cheese taco shell. Pre-shredded cheese like Mozzarella, Colby Jack, Mexican blend, Cheddar, Pepper Jack and Parmesan. Can also use traditional corn or flour tortillas instead.
- Cilantro – freshly chopped, used for topping.
- Green Onion – freshly chopped, used for topping.
- Sriracha – Asian style chill sauce.
Additional Toppings
For additional toppings on your Korean BBQ Tacos, consider Kimchi, a tangy delight, or a splash of refreshing Lime Juice. Amp up the flavor with extra Korean BBQ Sauce, or add some heat with your favorite Hot Sauce.
🔑 Marinade Secret Ingredient
You can enhance the marinade by including 2-3 tbsp of grated Korean Pear or 1-2 tbsp of pressed Kiwi to naturally sweeten and tenderize the meat, or you can opt for 1/2 cup of Cola instead of water to add extra sweetness to your Korean BBQ Bulgogi.
🥩 Beef Note
The best cuts to use are Rib-eye, Chuck, or Sirloin. You can find these meats already pre-cut in thin slices at your local Asian supermarket, under packages labeled ‘shabu shabu’ (thin), or ‘sukiyaki’ (slightly thicker). You also can use Shaved Beef as a backup option.
Essential Kitchen Equipment
- Food Processor
- Zip Lock Bags
- Silicon Baking Mat or Parchment Paper (if making cheese shells)
Directions
Step 1 Begin by using a food processor to blend onion, garlic, jalapeno, soy sauce, sweetener, toasted sesame oil, and black pepper for the marinade. Infuse your own twists like cola, Asian pear, ginger, or fruit juices.
💡 Marinating Pro Tip
For the best results, add each beef slice individually to ensure each piece is covered in marinade. If needed, adjust by adding a bit of Water or Cola for Extra Sweetness. This technique guarantees that every slice absorbs the rich flavors of the marinade.
Step 2 Marinate thinly sliced beef for 24-36 hours in mixture.
Step 3 Add oil to a large pan with a flat bottom. Once the oil is preheated, cook marinated beef in a pan until browned, around 3-4 minutes.
🍳 Cooking Pro Tip
You can Cook the Beef Directly from the Marinade.
Step 4 If opting for cheese shell tacos, bake cheese on a mat at 425°F for 5-6 minutes. Otherwise, use traditional corn or flour tortillas.
Step 5 Assemble by placing bulgogi on the tortilla, topped with chopped onions, green onions, scallions, and a chili paste finish.
Pairing Recommendations
To complement these flavorful Korean BBQ Tacos, consider serving them alongside traditional Korean side dishes such as Korean Spinach Salad or Korean Pickled Vegetables.
Frequently Asked Questions
Can I use store-bought Bulgogi marinade for this recipe?
Yes, if you prefer, you can use store-bought Bulgogi marinade for this recipe.
How long should I marinate the beef for the best flavor?
For the best flavor, marinate the beef for 24-36 hours, ensuring that the marinade covers all parts of the meat. If needed, add more liquid such as water or cola to ensure the beef is fully covered by the marinade.
Can I make the beef ahead of time and reheat it later?
Yes, you can make the beef ahead of time and reheat it later.
Storage Tips
It’s best to eat the taco immediately after assembly. However, if you have leftover bulgogi, store it in an airtight container and refrigerate. The meat will stay fresh for 5-7 days when stored properly in the fridge.
Other Recipes You Might Like
- Pan Seared Korean BBQ Brisket
- Korean BBQ Garlic Pork Belly
- Korean BBQ Marinated Chicken
- Kimchi Chicken Fried Rice
Watch How To Make It
Korean BBQ Tacos
Ingredients
Bulgogi
- 1 lb Thinly Sliced Beef rib eye, chuck, shaved beef
- 1 tbsp Cooking Oil neutral, no flavor or taste
Marinade
- 1/2 Whole Onion
- 4 Cloves Garlic
- 1/4 Whole Jalapeno optional
- 1/4 Cup Soy Sauce
- 2 tbsp Water
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Toasted Sesame Oil
- 1/8 tsp Black Pepper
Taco
- 3 Cups Shredded Cheddar or cheese of choice
- 1/4 Whole Onion
- 3 Stems Cilantro
- 1 Stalk Green Onion
- 1 tbsp Sriracha
Instructions
- Gather all the ingredients.
- Use a blender or food processor to blend ingredients (1/2 onion, garlic, jalapeno, soy sauce, water, sweetener, toasted sesame oil and black pepper together to form marinade. Transfer marinade to a zip-lock bag.
- Add in sliced beef and massage in the marinade ensuring equal distribution. Place zip-lock bag flat in the fridge for 24 hours (up to 36 hour flipping over at least once half way through the marinate.
- After marination is complete, add 1 tbsp of cooking oil to a large fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef only and cook for about 3-4 minutes while occasionally mixing until browned. Transfer to holding plate.
- Preheat oven to 425F. Note - if using regular tortilla or shell, skip to step 10).
- Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/4 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 shells (or how many ever you have room for) and ensure they are not touching each other.
- Once the oven reaches temperature, bake in the center of the oven for 7-8 minutes until edges have begun to brown.
- Pull the tray from the oven and let cheese shells cool down for about 1-2 minutes. After cooled, transfer cheese shells to a serving plate. Top with beef, chopped onions, green onions, cilantro and a squeeze of Sriracha. To enjoy, fold cheese shell like a taco shell.
Nutrition
*Values Based Per Serving
