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Beef Bulgogi Tacos with Asian Pear Slaw and Kimchi Mayo.

Beef Bulgogi Tacos with Asian Pear Slaw

  • Author: Celeste
  • Prep Time: 40 minutes
  • Marinade Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 4 servings 1x
  • Category: Entrées
  • Method: Stovetop
  • Cuisine: Korean-Inspired


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

For Assembly:

  • 8 corn tortillas
  • 1/2 sliced avocado
  • Chopped cilantro
  • Sesame seeds


  1. 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.
  2. 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.
  3. Cover and marinate the meat for at least 2 hours or up to 24 hours.
  4. 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.
  5. 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.
  6. Once the beef is done marinating, heat 1 tbsp of neutral oil in a large nonstick pan over medium-high heat.
  7. 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.
  8. 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