Korean Beef Bulgogi Tacos with Creamy Sriracha Sauce

These Korean Beef Bulgogi Tacos bring bold, savory-sweet flavor to your dinner table in a fun and modern way.

Tender marinated flank steak is seared to caramelized perfection and served in warm tortillas with crunchy cabbage, creamy Sriracha-lime sauce, and fresh toppings.

It’s the perfect mashup of Korean BBQ and taco night!

Why You’ll Love This Recipe

Bold, rich flavors with minimal prep

Quick cooking time (under 10 minutes in the pan)

Fresh, vibrant toppings for texture and color

Perfect for gatherings or weeknight meals

Make-ahead friendly (marinate the meat overnight)

What You’ll Need (Ingredient Highlights)

For the Marinade: Sesame oil, Soy sauce, Garlic and ginger, Brown sugar

Hot water and black pepper

For the Tacos: Flank steak, Flour or corn tortillas, Purple cabbage (for crunch)

Cilantro, avocado, and lime (fresh toppings)

For the Creamy Taco Sauce: Sour cream, Mayonnaise, Sriracha, Garlic powder, Lime juice

Pro Tips Before You Start

Slice beef thinly against the grain for tenderness

Use a super hot pan to get that caramelized finish

Don’t skip the resting time before cooking (removing from fridge)

Double the marinade for extra flavor to drizzle on tacos

Toast tortillas for extra flavor and texture

How to Make Korean Beef Tacos

Step 1: Marinate the Beef
Thinly slice 1.5 lbs flank steak against the grain.

In a medium bowl, combine: 4 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated fresh ginger (optional)

1/4 cup soy sauce, 1/4 cup packed brown sugar, 1 tsp ground black pepper, 1/4 cup hot water

Pour over the beef, mix well, cover, and refrigerate for 4 hours or overnight.

Step 2: Cook the Beef
Let marinated beef rest at room temperature for 30 minutes.

Heat a large nonstick skillet over high heat.

Add the beef in batches (no extra oil needed) and sear 2–3 minutes without stirring, then stir and cook for another 3–5 minutes until browned and caramelized. Set aside.

Step 3: Make the Creamy Sriracha Sauce
Whisk together: 1/3 cup sour cream, 1/4 cup mayonnaise, 1 tsp garlic powder, 1 tsp Sriracha, 2 tbsp fresh lime juice

For easy drizzling, place in a zip-top bag and snip the corner.

Step 4: Toast the Tortillas
Warm 12–14 small tortillas (6-inch) on a dry skillet or directly over gas flame until slightly charred.

Step 5: Assemble the Tacos
Top each tortilla with:

A generous portion of beef

Shredded purple cabbage

Fresh cilantro

Sliced avocado

Drizzle of creamy Sriracha sauce

Optional: extra lime wedges for serving

What to Serve With Korean Beef Tacos

Kimchi or pickled vegetables for a tangy kick

Cucumber salad for freshness

Steamed jasmine rice or sticky rice

Cold beer or sparkling water with lime

Variations / Substitutions

Swap chicken or tofu for a different protein

Use lettuce wraps instead of tortillas for low-carb

Add shredded carrots or cucumber for more crunch

Try gochujang mayo as an alternate sauce

Storage & Reheating Tips

Store leftover beef in an airtight container for up to 3 days

Reheat in a skillet until warmed through

Store sauce and toppings separately for best texture

FAQs

Can I make these tacos ahead of time?
Yes! Marinate the beef overnight and cook just before serving.

You can also prep the toppings and sauce in advance.

Is the taco sauce spicy?
Mildly. Adjust the amount of Sriracha to taste.

What cut of beef works best?
Flank steak is ideal, but skirt steak or sirloin also work well.

Are these tacos gluten-free?
Use tamari instead of soy sauce and corn tortillas instead of flour.

Can I grill the beef instead of pan-searing?
Yes! Use a grill pan or outdoor grill for a smoky flavor.

Final Thoughts

These Korean Beef Bulgogi Tacos are bursting with flavor, texture, and freshness.

Perfect for taco Tuesday, parties, or anytime you want something exciting and satisfying. They’re easy to prep and even easier to devour!