BULGOGI BEEF TACOS
Bulgogi Beef Tacos is a delicious reinterpretation of Korean BBQ fused with traditional Mexican, carrying the taco to new heights. Thin pieces of beef get marinated in a soya sauce, sesame oil, sugar, and garlic mixture; then, stir-fry in fried style so it caramelises when it presents those rich savoury flavours with sweetness elements. The juicy beef slips into warm corn tortillas and is topped with crisp cucumber for that crunchiness. The tacos are garnished with sesame seeds and are perfect for lunchtime, dinnertime, or snack food. Bulgogi Beef Tacos are indeed a delight for a party appetiser or a
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1
CUISINE
Korean, Fusion
PREPARATION / TECHNIQUES
Stir-Fry, Quick & Easy, One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Casual Meals, Summer BBQ, Game Night, Party
SPECIAL CONSIDERATION / DIETARY CONCERNS
High Protein, Quick & Easy, Dairy-Free
DISH TYPE
Tacos, Entrée
INGREDIENTS
- 100g thinly sliced beef
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp sugar
- One clove of garlic, minced
- 1/4 cucumber, sliced
- Two small corn tortillas
- 1 tsp sesame seeds (for garnish)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 320
- Protein: 18g
- Fat: 12g
- Carbohydrates: 30g
- Fibre: 2g
- Sodium: 600mg
PREPARATION OF BULGOGI BEEF TACOS
- Marinate the beef: In a small bowl, mix soy sauce, sesame oil, sugar, and minced garlic. Add thinly sliced beef, rubbing the mixture over pieces to ensure an even coating. Then, marinate the meat for at least 10 minutes. For better tastes, marinate for around 30 minutes to 1 hour.
- Cook the beef: Add the marinated beef in a non-stick skillet and cook over medium-high. Then, add the marinated beef. Stir-fry over 3-4 minutes to allow the meat cooked to be slightly crispy/caramelised. Never overfill a pan since such browning may not be homogeneous.
- Warm the tortillas: While that happens, warm the corn tortillas in another skillet over low heat for about 1 minute on each side or until they become soft and pliable. Or you can warm them directly over an open flame for a few seconds to give them a slight char.
- Assemble the tacos: Put the hot beef onto the warm tortillas. Add some cucumber slices to each taco for that fantastic crunch texture, and top it off with a few sesame seeds.
- Serve immediately: These tacos are best served hot and accompanied by some sriracha, lime wedges, or a side of kimchi to be added afterwards.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
- Choose a well-marbled cut of beef, like ribeye or sirloin, for a more tender texture.
- Add sliced jalapeños or a spicy mayo sauce for an extra kick.
- Marinating the beef overnight enhances the depth of flavour.
- Use store-bought bulgogi sauce for convenience if you prefer not to make the marinade from scratch.
VARIATIONS
- For a vegetarian option, replace the beef with chicken, pork, or tofu.
- Add pickled red onions or shredded cabbage for crunch and acidity.
- Add a pinch of gochujang mixed with mayonnaise to make it a hot sauce.
PREPPING AND STORAGE
- Fridge: Store the leftover cooked beef in an airtight container for 2 days. Reheat through in a skillet over medium heat for a few minutes before serving.
- Freezing: Freeze for up to 1 month. Thaw overnight in the refrigerator before cooking according to package directions.