Print

Best Kimchi Bulgogi Tacos with Tangy Pickled Veggies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fusion of Korean flavors and a Mexican classic, these tacos feature succulent bulgogi beef topped with tangy pickled veggies for a vibrant meal.

Ingredients

Scale
  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce (regular or low-sodium)
  • 2 tbsp brown sugar (or honey/maple syrup)
  • 4 cloves fresh minced garlic
  • 1 tbsp fresh minced ginger
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper
  • 1/4 cup pear juice (or grated apple/unsweetened applesauce)
  • 1/4 cup grated onion
  • 1 cup thinly sliced cucumber
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish
  • 1/2 cup thinly sliced red onion
  • 1/2 cup rice vinegar (or white vinegar)
  • 1/4 cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • 8 small corn or flour tortillas
  • 1 cup well-fermented napa cabbage kimchi
  • 1/4 cup mayonnaise
  • 2 tbsp gochujang (Korean chili paste)
  • 1/4 cup freshly sliced green onions
  • 1 tbsp toasted sesame seeds

Instructions

  1. Prepare the pickled veggies: Thinly slice your cucumbers, carrots, daikon, and red onion. Place in a heatproof bowl. In a saucepan, combine rice vinegar, water, sugar, and salt. Heat until dissolved. Pour over vegetables, cool, cover, and refrigerate for at least 30 minutes.
  2. Marinate the bulgogi beef: Whisk together soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, black pepper, pear juice, and grated onion. Add the beef and coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight.
  3. Cook the bulgogi: Heat a skillet over medium-high heat. Add marinated beef in batches and cook for 2-3 minutes per side until browned. Remove and repeat.
  4. Prepare the kimchi (optional): In the same pan, stir-fry kimchi for 3-5 minutes until warmed through. Transfer to a bowl.
  5. Warm the tortillas: Heat in a dry skillet for about 30 seconds per side or in the microwave/oven.
  6. Assemble your tacos: Lay out tortillas, add bulgogi, top with kimchi and pickled veggies. Drizzle with gochujang mayo if using. Garnish with green onions and sesame seeds. Serve immediately.

Notes

The longer you marinate the beef, the deeper the flavor. Customize the vegetables for pickling as desired.

Nutrition

Find it online: https://pinrecipezbylinaa.com/kimchi-bulgogi-tacos-tangy-pickled-veggies/

Scroll to Top