Korean Bulgogi Beef Tacos with Kimchi Slaw

Name: Korean Bulgogi Beef Tacos with Kimchi Slaw
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean-Mexican Fusion
Ingredients: 1 pound ribeye steak (thinly sliced); 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 2 cloves garlic (minced); 1 tablespoon ginger (grated); 1 teaspoon black pepper (freshly ground); 1 tablespoon sesame seeds (toasted); 1 cup napa cabbage (shredded); 1/2 cup kimchi (chopped); 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; 8 small flour tortillas (warmed); 1 green onion (sliced); 1 lime (cut into wedges)

StandardKorean-Mexican FusionDinnerQuickEasyFusion

⏱️ 25m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

Get RecipeBox AI on the App Store

Overview

These Korean Bulgogi Beef Tacos are a delicious fusion of tender marinated beef and spicy kimchi slaw, wrapped in a warm tortilla for a flavorful meal.

Macronutrients per serving

grams

Protein

30.0g 35%

Fat

20.0g 24%

Carbs

35.0g 41%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Supports bone health

💧 Omega-3

5% DV

Supports heart health

☀️ Vitamin A

20% DV

Important for vision and immune function

Ingredients

Bulgogi Beef

1 pound ribeye steak thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 cloves garlic minced
1 tablespoon ginger grated
1 teaspoon black pepper freshly ground
1 tablespoon sesame seeds toasted

Kimchi Slaw

1 cup napa cabbage shredded
1/2 cup kimchi chopped
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil

Taco Assembly

8 small flour tortillas warmed
1 green onion sliced
1 lime cut into wedges

Instructions

1 In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper to create the bulgogi marinade.
2 Add the thinly sliced ribeye steak to the marinade and mix well to coat. Cover and refrigerate for at least 15 minutes.
3 In another bowl, combine shredded napa cabbage, chopped kimchi, rice vinegar, sugar, and sesame oil to make the kimchi slaw. Mix well and set aside.
4 Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 5-7 minutes, or until the beef is cooked through and slightly caramelized.
5 Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
6 Assemble the tacos by placing a portion of bulgogi beef onto each tortilla, followed by a generous topping of kimchi slaw.
7 Garnish with sliced green onions and a sprinkle of toasted sesame seeds.
8 Serve the tacos with lime wedges on the side for squeezing over the top.