Korean Bulgogi Taco Recipe

Name: Korean Bulgogi Taco Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef short ribs, off the bone; 1 cup soy sauce; 1/2 cup mirin; 1/2 cup dark brown sugar; 1/4 cup sesame oil; 6 cloves garlic; 6 scallions; 2 teaspoons peeled and grated fresh ginger; 3 cups roughly chopped Napa cabbage; 1 cup matchstick-size daikon slices; 3 tablespoons chopped fresh cilantro; 6 scallions, diced; 2 limes, juiced; 1/4 cup soy sauce; 2 tablespoons mirin; 2 tablespoons Sriracha; 2 tablespoons extra-virgin olive oil; Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas; Sriracha, for serving

Servings: persons

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

1
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces.
2
Place in a large bowl or in a plastic resealable bag.
3
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger.
4
Pour half of the sauce over the short ribs, ensuring all the beef is covered.
5
Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
6
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick.
7
Place in a serving bowl and reserve to drizzle on the tacos.
8
For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
9
For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
10
Slowly whisk in the olive oil.
11
Place the dressing in the fridge until ready to use.
12
For the taco assembly: Heat your griddle to high.
13
Flash cook the meat while simultaneously caramelizing the marinade.
14
Place your short ribs on the griddle.
15
Cook for 2 to 3 minutes and flip.
16
Cook an additional 3 minutes, then wrap the meat in foil and set aside.
17
Grill up your tortillas.
18
Flip after 45 seconds.
19
Grill for another 45 seconds and remove.
20
On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.
21
Then, chow down.

1220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 pounds beef short ribs, off the bone, 1 cup soy sauce, 1/2 cup mirin, 1/2 cup dark brown sugar, and more.

Yes, Korean Bulgogi Taco Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!