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Korean Beef Bulgogi Tacos

Quick & Simple Meals
These Korean Beef Bulgogi Tacos bring bold, savory-sweet flavor with marinated flank steak, crisp cabbage, creamy sriracha-lime sauce, and fresh toppings all wrapped in warm tortillas. A fusion of Korean BBQ and taco night—perfect for gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinate Time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 280 kcal

Ingredients
  

Beef Bulgogi Marinade

  • 4 tbsp sesame oil
  • 4 garlic cloves minced
  • 1 tbsp grated fresh ginger optional
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1 tsp black pepper
  • 1/4 cup hot water

Tacos

  • 1.5 lbs flank steak
  • 12 –14 small tortillas
  • 1 small purple cabbage shredded
  • 1/3 bunch cilantro
  • 1 avocado sliced

Taco Sauce

  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp Sriracha
  • 2 tbsp lime juice

Instructions
 

  • Slice beef thinly and marinate in sauce for 4 hours or overnight.
  • Sear beef in a hot pan for 6–8 minutes total.
  • Stir together taco sauce ingredients.
  • Toast tortillas.
  • Assemble with beef, cabbage, cilantro, avocado, and sauce.
  • See full steps with tips & photos → https://mischacrossing.com/korean-beef-bulgogi-tacos/

Notes

  • Make-Ahead Tip: The marinade and sauce can be prepared a day ahead. Just cook the beef and assemble when ready to serve.
  • Taco Shell Options: Use flour tortillas for a softer bite or charred corn tortillas for a gluten-free alternative.
  • Extra Toppings: Pickled red onions, sliced jalapeños, or a sprinkle of sesame seeds all work well.
  • Storage: Leftover beef keeps in the fridge for up to 3 days. Reheat in a skillet before serving.