Savory-sweet Korean bulgogi beef tacos bring caramelized edges, quick slaw, and plenty of contrast in one fast dinner.
Ingredients
- 500 g rib-eye, very thinly sliced against the grain
- 45 ml soy sauce
- 30 ml brown sugar
- 15 ml toasted sesame oil
- 2 garlic cloves, minced
- 5 ml fresh ginger, grated
- 15 ml neutral oil
- 2 cups finely shredded cabbage
- 1 small carrot, julienned
- 15 ml rice vinegar
- 5 ml sugar
- 1/2 tsp salt
- 8 to 10 small tortillas kimchi, for serving sliced scallions, for serving toasted sesame seeds, for serving lime wedges
Instructions
- 1Whisk the soy sauce, sugar, sesame oil, garlic, and ginger until smooth.
- 2Add the beef and toss until evenly coated.
- 3Let it sit while you make the slaw.
- 4Toss the cabbage and carrot with rice vinegar, sugar, salt, and 1 teaspoon oil until lightly dressed but still crisp.
- 5Heat a wide skillet or wok over high heat and add a little neutral oil.
- 6Cook the beef in batches in a single layer until dark at the edges and lightly caramelized, about 1 to 2 minutes per side.
- 7Transfer the beef to a plate and repeat with the remaining batches.
- 8Warm or char the tortillas.
- 9Assemble by adding slaw first, then kimchi, then the beef, and finishing with scallions and sesame seeds.
Cook's Note
Slice beef as thinly as possible so it sears quickly and catches color before it overcooks. Cook in batches and keep the pan hot, or the meat will steam instead of caramelize.
Best Served With
lime wedges, charred corn, cucumber salad, or extra kimchi
Why This Recipe Works
Thin-sliced beef cooks fast and picks up deep color from the sweet-savory marinade. The flavor follows the same fast, balanced logic as All-Purpose Savory Marinade , while crisp slaw and kimchi cut through the richness so the tacos stay balanced instead of heavy.
Make It Yours
- Add gochujang to the marinade for more heat and depth.
- Swap rib-eye for sirloin or flank steak.
- Use lime juice in the slaw for a brighter finish.
- Add sliced cucumber for extra crunch.
- Use flour tortillas for a softer taco.
Leftover Strategy
Store the beef and slaw separately in airtight containers for up to 3 days. Reheat the beef quickly in a skillet, then build fresh tacos so the tortillas stay soft.
Want to impress guests with this dish? Ask Jeff →
Pairing
Mexican lager or iced lime sparkling water works well with the sweet-savory beef; salted tortilla chips ↗ make an easy pantry-side crunch.
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