📝 About This Recipe
Born in the food trucks of Los Angeles, these Korean BBQ Tacos represent the ultimate Pacific fusion of savory, sweet, and spicy. Tender ribbons of ribeye are marinated in a traditional pear-based Bulgogi sauce, then seared to caramelized perfection and nestled into charred corn tortillas. Topped with a vibrant, probiotic-rich kimchi slaw and a hit of sriracha crema, this dish is a masterclass in balanced textures and bold, West Coast flavors.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Ribeye steak (very thinly sliced against the grain)
- 1/4 cups Soy sauce (low sodium preferred)
- 2 tablespoons Brown sugar (packed)
- 1 tablespoon Toasted sesame oil
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1/2 piece Asian pear (grated (substitute Bosc pear or Fuji apple))
Kimchi-Lime Slaw
- 2 cups Napa cabbage (shredded)
- 1/2 cup Prepared Kimchi (roughly chopped)
- 3 pieces Green onions (thinly sliced)
- 1 tablespoon Rice vinegar
- 1 tablespoon Lime juice (freshly squeezed)
Assembly & Garnish
- 12 pieces Corn tortillas (street taco size (4.5 inch))
- 1/2 cup Sour cream
- 1-2 tablespoons Sriracha (adjust to heat preference)
- 1/4 cup Fresh cilantro (plucked leaves)
- 1 tablespoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Place the ribeye in the freezer for 20 minutes before slicing; this firms the meat and allows you to get those paper-thin, restaurant-style ribbons.
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2
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear to create the marinade.
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3
Add the thinly sliced beef to the marinade, tossing well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
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4
While the meat marinates, prepare the slaw by tossing the shredded cabbage, chopped kimchi, sliced green onions, rice vinegar, and lime juice in a medium bowl. Set aside to let the flavors marry.
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5
Make the Sriracha crema by mixing the sour cream and Sriracha in a small bowl until smooth. Transfer to a squeeze bottle if you want a professional look.
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6
Heat a large cast-iron skillet or wok over high heat until it starts to slightly smoke. You want a very hot surface to achieve caramelization.
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7
Add a tablespoon of neutral oil, then add the beef in a single layer. Work in batches to avoid crowding the pan, which causes the meat to steam rather than sear.
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8
Cook the beef for 2-3 minutes without moving it much, allowing a dark brown crust to form. Flip and cook for another 1 minute until fully cooked and charred on the edges.
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9
While the beef rests for a moment, char your corn tortillas directly over a gas flame for 10-15 seconds per side until they are pliable and slightly blackened.
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10
To assemble, stack two tortillas (optional, for strength) and place a generous heap of the bulgogi beef in the center.
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11
Top the beef with a handful of the kimchi-lime slaw, a drizzle of the sriracha crema, and a sprinkle of sesame seeds.
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12
Finish with fresh cilantro leaves and an extra squeeze of lime juice just before serving.
💡 Chef's Tips
For the best texture, always slice the beef against the grain to ensure every bite is tender. The Asian pear contains an enzyme called calpain which acts as a natural meat tenderizer—don't skip it! If you don't have a gas range, char your tortillas in a dry stainless steel pan over high heat until toasted spots appear. For a vegetarian version, substitute the beef with extra-firm tofu that has been pressed and frozen/thawed for a 'meaty' texture. Avoid over-marinating past 24 hours, as the pear enzymes will eventually turn the meat mushy.
🍽️ Serving Suggestions
Serve alongside a chilled Mexican Lager with a lime wedge to cut through the richness of the beef. Pair with a side of 'Elote' (Mexican Street Corn) seasoned with Togarashi instead of chili powder for a fusion twist. A chilled cucumber salad with rice vinegar and chili flakes makes a refreshing palate cleanser. For a low-carb option, serve the beef and slaw inside large butter lettuce cups instead of tortillas. Offer extra Gochujang (Korean chili paste) on the side for those who want an extra spicy kick.