These Korean-inspired Beef Bulgogi Tacos are topped with a crunchy Asian pear slaw and creamy kimchi mayo. Perfect for fusion food lovers!
For the Beef Bulgogi:
- 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.)
For the Asian Pear Slaw:
- 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
For the Kimchi Mayo:
- 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
- Freeze the ribeye uncovered for 20 minutes then cut into 1/8-inch (3 mm) strips, cutting against the grain. Add to a large bowl.
- Add the bulgogi marinade ingredients (minus the neutral oil) to a high-speed blender and blend until smooth. Pour over the beef and toss to coat.
- Cover and marinate the meat for at least 2 hours or up to 24 hours.
- For the Asian pear slaw, add the cabbage, pear, green onions, and lime juice to a bowl and toss with tongs to combine. Keep in the fridge until ready to serve.
- For the kimchi mayo, add the mayo, kimchi, and kimchi brine to a small bowl and mix to combine. Keep in the fridge until ready to serve.
- Once the beef is done marinating, heat 1 tbsp of neutral oil in a large nonstick pan over medium-high heat.
- Working in batches, let any excess marinade drip off the beef and place it in a single layer, cooking for 1-2 minutes on both sides.* Set aside on a plate as you cook the remaining meat. Once all the meat has been cooked, return it all to the pan and cover to keep warm.
- Heat up the corn tortillas and assemble the tacos by layering the beef bulgogi, slaw, and avocado. Top with kimchi mayo, chopped cilantro, and sesame seeds.
Beef: Flank steak and top sirloin can be used in place of the ribeye if you can’t find any.
Pear: A small Asian pear works best, otherwise, your beef will be a little bit sweeter. It’s not a deal breaker, but we recommend getting a smaller one if you can. You can also substitute it for a Bosc pear.
Cooking the Meat: Since the meat is coated in a thick marinade, there will be oil splatter during cooking. If you have a splatter shield, you can use it. Be sure to use long tongs to flip the meat and wipe out any excess burnt bits with a paper towel if necessary.
Storage: Store the beef bulgogi, slaw, and kimchi mayo separately in an airtight container for up to 3 days. Just note that the slaw will soften the longer it sits.
- Serving Size: 2 tacos
- Calories: 502
- Sugar: 9.6 g
- Sodium: 636.4 mg
- Fat: 23.4 g
- Carbohydrates: 41.3 g
- Fiber: 6.9 g
- Protein: 31.2 g
Keywords: beef bulgogi tacos, Korean fusion tacos, Korean beef tacos, asian pear slaw, kimchi mayo