📝 About This Recipe
Experience the ultimate culinary handshake between Seoul and Mexico City with these vibrant Bulgogi Tacos. Thinly sliced, marbled ribeye is marinated in a sweet-and-savory pear-based sauce before hitting a scorching pan for that signature charred finish. Topped with a zesty, fermented kimchi slaw and a drizzle of spicy Gochujang crema, these tacos offer a complex explosion of umami, heat, and crunch that defines the best of K-Mex fusion.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Ribeye steak (shaved or very thinly sliced against the grain)
- 1/4 cup Soy sauce (low sodium preferred)
- 2 tablespoons Brown sugar (packed)
- 1 tablespoon Toasted sesame oil
- 1/4 piece Asian pear (grated (substitute with Fuji apple if needed))
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
Kimchi Slaw & Crema
- 1 cup Napa cabbage kimchi (chopped)
- 2 cups Shredded green cabbage (for crunch)
- 1 tablespoon Rice vinegar
- 1/2 cup Sour cream (or Mexican crema)
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Lime juice (freshly squeezed)
Assembly
- 12 pieces Corn tortillas (small street taco size)
- 1/2 cup Fresh cilantro (roughly chopped)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/4 cup Red onion (finely diced)
👨🍳 Instructions
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1
Place the ribeye in the freezer for 20-30 minutes; this firms the meat, making it much easier to slice into paper-thin ribbons.
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2
In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, grated Asian pear, minced garlic, and grated ginger until the sugar is mostly dissolved.
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3
Slice the chilled beef against the grain into very thin bite-sized strips. Add the beef to the marinade bowl, tossing thoroughly to coat every piece. Let it marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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4
While the beef marinates, prepare the slaw. In a medium bowl, combine the chopped kimchi, shredded green cabbage, and rice vinegar. Toss well and set aside in the fridge to let the flavors meld.
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5
Make the Gochujang crema by mixing the sour cream, Gochujang paste, and lime juice in a small bowl. Whisk until smooth and bright pink. 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 is wisps of smoke start to appear. You want a very hot surface to achieve a 'bulgogi' char.
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7
Add a tablespoon of neutral oil to the pan. Working in batches to avoid crowding, spread the beef in a single layer. Let it sear undisturbed for 1-2 minutes until deeply browned and caramelized.
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8
Flip the meat and cook for another 1 minute until fully cooked through. Remove the beef from the pan and set aside. Repeat with remaining batches.
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9
Warm the corn tortillas directly over a gas flame for 10 seconds per side or in a dry pan until soft, pliable, and slightly charred.
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10
To assemble, place a generous heap of the charred bulgogi beef in the center of two stacked tortillas (for stability).
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11
Top the beef with a handful of the kimchi slaw, a sprinkle of diced red onions, and fresh cilantro.
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12
Drizzle the Gochujang crema over the top and finish with a sprinkle of toasted sesame seeds. Serve immediately with extra lime wedges on the side.
💡 Chef's Tips
For the best texture, ensure your pan is screaming hot; if the pan is too cool, the meat will boil in its juices rather than sear. The grated Asian pear contains an enzyme called calpain that naturally tenderizes the beef—don't skip it! If you can't find ribeye, flank steak or sirloin works well, but be sure to slice it even thinner. Always double-stack your corn tortillas to prevent the juices from breaking the taco. If the Gochujang crema is too thick, thin it out with a teaspoon of water or more lime juice.
🍽️ Serving Suggestions
Pair with a crisp, cold Korean lager or a refreshing Michelada. Serve alongside a side of Mexican street corn (Elote) seasoned with Shichimi Togarashi for a fusion twist. A side of quick-pickled cucumbers (Oi Muchim) adds a refreshing acidity to the meal. For a non-alcoholic pairing, try a sparkling limeade with a hint of ginger syrup.