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Korean BBQ cheese tacos lined up next to each other on a black slate.
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Korean BBQ Tacos

Discover the fusion magic of Korean BBQ Tacos! Crafted with succulent beef Bulgogi, these tacos are bursting with savory sweetness and a hint of garlic. Perfect for adventurous foodies craving bold flavors. Learn how to make this delightful twist on classic tacos today!
Course Appetizer, Main Course
Cuisine Asian Fusion
Keyword Korean bbq tacos
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 day
Total Time 1 day 25 minutes
Servings 12 Tacos
Calories 228kcal

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.
    Ingredients to make Korean BBQ taco on the countertop.
  • 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.
    Korean BBQ mariande in a food processor.
  • 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.
    Beef in a ziplock being marinated.
  • 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.
    Korean BBQ beef being cooked in a frying pan.
  • Preheat oven to 425F. Note - if using regular tortilla or shell, skip to step 10).
    Oven being preheated.
  • 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.
    Cheese on a silicon baking mat.
  • Once the oven reaches temperature, bake in the center of the oven for 7-8 minutes until edges have begun to brown.
    Cheese taco being baked in the oven.
  • 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.
    Korean BBQ taco on a white plate.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 494mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 1mg