Description
These Bulgogi Beef Korean Tacos combine the rich, savory flavors of marinated sirloin steak with spicy homemade kimchi, served in warm, slightly charred tortillas. A fusion dish blending Korean and Mexican cuisines, perfect for a flavorful and satisfying meal with a balance of spicy, tangy, and sweet elements.
Ingredients
Scale
Kimchi
- 1 pound Napa Cabbage
- 10 cups Water
- 1/4 cup Kosher Salt
- 1/8 cup Crushed Red Pepper Flakes
- 1 tablespoon Granulated Sugar
- 1/4 cup Fish Sauce
- 1/2 bulb Garlic
- 1 tablespoon Fresh Ginger
- 1 bunch Scallion
- 2 Carrot
Bulgogi Marinade and Beef
- 2 cloves Garlic
- 1/2 Yellow Onion
- 1/2 Pear
- 2 tablespoons Soy Sauce
- 2 tablespoons Sesame Oil
- 2 tablespoons Brown Sugar
- 1 tablespoon Gochujang
- 1 pound Sirloin Steak
- 2 tablespoons Vegetable Oil
Toppings and Assembly
- 24 Tortillas
- 8 ounces Sour Cream
- Sriracha, to taste
- 4 tablespoons Sesame Seeds
- 4 tablespoons Fresh Cilantro
- 2 Limes
Instructions
- Prepare the Kimchi Brine: Place the Napa cabbage into a large bowl. Add water and kosher salt, stirring to combine. Let the cabbage soak for 10 minutes to wilt and absorb the brine.
- Slice and Tenderize the Beef: Slice the sirloin steak thinly across the grain on a diagonal bias, then lightly pound each slice to tenderize the meat for even cooking.
- Make the Kimchi Paste: In a smaller bowl, combine crushed red pepper flakes, granulated sugar, fish sauce, half a bulb of garlic, fresh ginger, scallion, and carrot to form a spicy paste for the kimchi.
- Rinse and Dry Cabbage: After soaking, rinse the cabbage to remove excess salt and pat it dry thoroughly to prepare for mixing with the paste.
- Mix Kimchi: Add the spicy paste to the cabbage and use your hands to mix thoroughly, ensuring each leaf is coated with the kimchi seasoning.
- Ferment the Kimchi: Transfer the kimchi mixture into an airtight container, pressing down to minimize air exposure. It can be used immediately or left at room temperature for a few days to ferment and intensify in flavor.
- Prepare Bulgogi Marinade: In a large bowl, mix minced garlic, chopped yellow onion, grated pear, soy sauce, sesame oil, brown sugar, and gochujang until the marinade is well combined.
- Marinate the Beef: Add sliced beef to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours, to absorb the flavors.
- Cook the Bulgogi: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef in a single layer, cooking for 1 minute without stirring, then sprinkle with salt. Stir and toss for another 1-2 minutes until just cooked. Remove from heat.
- Warm the Tortillas: Heat a grill pan or heavy skillet to medium-high. Warm each tortilla for 1 to 2 minutes per side, allowing slight char and crispness without cracking. Wrap in a clean tea towel to keep warm.
- Assemble the Tacos: Use two tortillas per taco. Layer cooked bulgogi, kimchi, a dollop of sour cream, a drizzle of sriracha to taste, sesame seeds, fresh cilantro, and a squeeze of lime juice. Serve warm.
Notes
- Kimchi fermentation time can be adjusted depending on your preference for tanginess; longer fermentation produces stronger flavors.
- Pear in the marinade helps tenderize the meat and adds natural sweetness.
- If you prefer less spice, reduce the quantity of crushed red pepper flakes and gochujang.
- Use fresh lime juice at the end to brighten the flavors of the tacos.
- These tacos can be made ahead by preparing the kimchi and marinade in advance to save cooking time.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Keywords: Bulgogi, Korean Tacos, Korean Beef, Kimchi, Fusion Tacos, Korean Cuisine, Korean BBQ, Easy Dinner
