Korean Bulgogi Beef Tacos

Follow our step-by-step guide on how to make Korean Bulgogi Beef Tacos.

1. Step 1

   Trim excess fat from the rib-eye steaks and slice them very thinly against the grain. Place the sliced beef in a container.

2. Step 2

   In a blender or food processor, combine the yellow onion, Asian pear, garlic, ginger, and sake. Blend until smooth and creamy. Add the soy sauce, dark brown sugar, sesame oil, and black pepper, then pulse until the marinade is well mixed.

3. Step 3

   Pour the marinade over the sliced beef and gently massage it into the meat for about 1-2 minutes. Cover the container and refrigerate for at least 1 hour, or overnight for best flavor.

4. Step 4

   In a large bowl, mix together vinegar, sugar, garlic, gochugaru, sesame oil, and salt. Add the cucumbers and green onions, mixing gently by hand. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

5. Step 5

   About 20 minutes before cooking, remove the marinated beef from the refrigerator.

6. Step 6

   Heat canola oil in a cast iron pan over high heat. Cook the beef in batches, ensuring not to overcrowd the pan, for about 3 minutes or until nicely browned. Transfer the cooked beef to a serving plate and sprinkle with sesame seeds.

7. Step 7

   In another skillet, heat the tortillas for about 1 minute on each side. Transfer them to a serving platter and cover to keep warm.

8. Step 8

   Serve the bulgogi beef with the warm tortillas, cucumber salad, and garnishes like avocado, green onions, and cilantro. Drizzle gochujang over the tacos, thinning it with a little water if necessary.