Beef Bulgogi Tacos with Asian Pear Slaw

Name: Beef Bulgogi Tacos with Asian Pear Slaw
Prep time: 2 h 40 min
Cook time: 20 min
Total time: 3 h
Cuisine: Korean-Inspired
Ingredients: 1 pound (454 g) boneless ribeye; 1/4 cup (60 ml) low-sodium soy sauce; 2 tbsp light brown sugar; 1 tbsp toasted sesame oil; 4 cloves garlic; 1-inch (2.5 cm) knob fresh ginger, peeled; 1/2 Asian pear*, cut into large chunks; 1 tbsp green onion, chopped; 1 tbsp neutral oil, (vegetable, canola, etc.); 2 cups (120 g) shredded red cabbage, packed; 1/2 Asian pear, julienned (cut into matchsticks); 1/4 cup (20 g ) green onions, chopped; 2 tbsp lime juice, freshly squeezed; 1/4 cup (50 g) kewpie mayo; 3 tbsp kimchi, finely chopped; 1 1/2 tsp kimchi brine, from the container; 8 corn tortillas; 1/2 sliced avocado; Chopped cilantro; Sesame seeds

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These Korean-inspired Beef Bulgogi Tacos are topped with a crunchy Asian pear slaw and creamy kimchi mayo. Perfect for fusion food lovers!

Beef bulgogi tacos with Asian pear slaw and kimchi mayo.

This recipe was inspired by our growing love for Korean food and the thriving fusion food scene here in Austin. These beef bulgogi tacos are filled with tender slices of Korean BBQ beef marinated in a traditional mixture of ingredients.

A small amount of Asian pear is common in a bulgogi marinade, but we didn’t want to waste the rest of the fruit. That’s where the Asian pear slaw comes in! It’s simple, crunchy, and a tad bit sweet.

For the final touch, a tangy kimchi mayo is lightly drizzled on top of the tacos. It’s made from finely chopped kimchi and a splash of kimchi brine straight from the container.

Add a few slices of avocado and a sprinkle of cilantro and you’ve got yourself a delicious flavor bomb. For more Korean-inspired recipes, try our Gochujang Sweet Potatoes. If you love tacos, try our Ancho Chile Shrimp Tacos.

Why You’ll Love This Recipe

Flavorful Strips of Beef: These tacos are filled with thinly sliced strips of ribeye that are packed with tons of flavor. Blending the marinade ensures that the beef soaks up every bit of flavor from each ingredient, plus it reduces chopping time which is always a bonus.
Cook Something New: Break up the monotony with a fun and delicious way to enjoy different cuisines.

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Why You’ll Love This Recipe
Ingredient Notes
Step-by-Step Instructions
Expert Tips
FAQ
Storage
📖 Recipe

Beef bulgogi tacos on a plate with kimchi mayo.

Ingredient Notes

Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.

Boneless Ribeye Steak: You can also use flank steak or top sirloin.
Soy Sauce: We use low-sodium.
Light Brown Sugar: For caramelization and sweetness.
Toasted Sesame Oil: This adds nuttiness to the bulgogi marinade.
Garlic: You’ll need 4 cloves.
Fresh Ginger: No need to mince it, just peel a 1-inch (2.5 cm) piece and add it to the blender with the other marinade ingredients.
Asian Pear: A small one is ideal for preventing the marinade from being too sweet. If you can’t find any, you can substitute it with a Bosc pear.
Green Onion: For the marinade and the slaw.
Vegetable Oil: You can use canola oil instead for cooking the beef. Olive Oil will be too overpowering and clash with the other flavors so it’s best to stick with a neutral oil.
Red Cabbage: For the base of the slaw.
Lime Juice: You’ll need few tablespoons for the slaw.
Kewpie Mayo: This has a richer flavor than regular mayo since it’s made from egg yolks instead of whole eggs.
Kimchi + Kimchi Brine: Use a sharp knife to mince the kimchi for the mayo. For the brine, we just scoop it out from the container.
Corn Tortillas: Corn has a better flavor than flour and won’t get soggy.
Cilantro: We like to garnish these bulgogi tacos with a sprinkle of cilantro.
Avocado: For another layer of freshness.
Sesame Seeds: Not completely necessary but it adds to the whole dish.

Step-by-Step Instructions

This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.

STEP 1: Prep the beef. Freeze the beef for 20 minutes to lightly firm up. Cut the steak against the grain, slicing into ⅛-inch (3 mm) strips.

STEP 2: Marinate the meat. Add the marinade ingredients to a high-speed blender and blend until smooth. Add to a large bowl along with the beef and toss to coat. Marinate in the fridge for at least 2 hours or up to 24 hours.

STEP 3: Make the Asian pear slaw. Julienne the remaining half of the Asian pear and toss in a bowl with shredded red cabbage, green onions, and lime juice. Keep in the fridge until ready to serve. The pears will turn a bit purple from the cabbage but that’s normal.

STEP 4: Make the kimchi mayo. Finely chop the kimchi and add to a small bowl with the kewpie mayo and kimchi juice. Stir to combine and keep in the fridge until ready to serve.

STEP 5: Cook the beef. Working in batches, heat the oil in a large non-stick pan over medium-high heat. Let any excess marinade drip off the beef then add it to the pan in a single layer and cook on both sides for 1-2 minutes to sear.

STEP 6: Assemble the tacos. Heat up the corn tortillas and layer on the beef bulgogi, avocado, and Asian pear slaw. Top with the kimchi mayo and garnish with cilantro and sesame seeds.

Expert Tips

How to julienne a pear: Since we’re working with half a pear, cut at an angle to remove the core (it should look like a v-shape around the core). Slice the pear longways in half then slice into ¼ inch (0.6 cm) half moons. Stack up the pieces and cut them longways into matchsticks. For a visual guide, this video on how to julienne fruit is an excellent resource.
Prep in advance. Make the marinade the night before to free up prep time during dinner. It’ll also give the meat more time to soak up all the flavors. You can also make the kimchi mayo the night before but we recommend prepping the slaw the day of so it doesn’t get soggy.

FAQ

Why do I need to freeze the beef?

Freezing the steak beforehand allows the meat to firm up, making it easier to slice into thin pieces.

Can I make these beef bulgogi tacos with a different meat?

Yes! You can try it with pork shoulder, pork butt, or chicken thighs. Just be sure to cut them into thin strips like the beef.

Storage

Store the beef bulgogi, slaw, and kimchi mayo separately in an airtight container and keep in the fridge for up to 3 days. Just keep in mind that the slaw will get soggy the longer it sits. When ready to serve, heat up the corn tortillas and cut the avocado and cilantro.

If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!