Make Korean beef tacos at home with tender, marinated bulgogi steak, fresh toppings, and a spicy, creamy sauce. These flavorful tacos are perfect for taco night, meal prep, or easy weeknight dinners. Packed with bold ingredients like soy sauce, garlic, sesame oil, and fresh veggies, this recipe brings restaurant-quality Korean fusion to your kitchen. Great for serving a crowd or building a customizable taco bar.

These Korean beef tacos are loaded with bold flavors from sweet and savory bulgogi beef, fresh toppings, and a creamy, spicy sauce. Perfect for a quick dinner, meal prep, or feeding a crowd—these tacos are fast, flavorful, and easy to customize.

Ingredients

For the Bulgogi Marinade:

4 tbsp sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated (optional)
¼ cup soy sauce
¼ cup packed light brown sugar
1 tsp ground black pepper
¼ cup hot water

For the Beef Tacos:

1½ lbs flank steak
12 to 14 small (6-inch) flour tortillas (or corn for gluten-free)
1 small head purple cabbage, shredded
⅓ bunch cilantro leaves
1 avocado, sliced

For the Taco Sauce:

⅓ cup sour cream
¼ cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 tbsp fresh lime juice
Lime wedges for serving (optional)

Instructions

1. Marinate the Beef

Slice flank steak thinly against the grain and place into a bowl.
In a separate bowl, whisk together marinade ingredients until sugar is dissolved.
Pour marinade over beef, stir to coat, cover, and refrigerate for at least 4 hours or overnight.
Before cooking, let the beef sit at room temperature for 30 minutes.

2. Cook the Beef

Heat a large non-stick or cast iron skillet over high heat—no oil needed.
Add the beef in a single layer. Sear for 2–3 minutes without stirring to get a good sear.
Stir and cook for another 3–5 minutes until fully cooked, sauce has thickened, and beef is caramelized.

3. Toast the Tortillas

Toast tortillas on a hot dry skillet or directly over a gas flame, flipping often. This takes about 10–15 seconds per side.

4. Make the Sauce

Stir together sour cream, mayo, garlic powder, Sriracha, and lime juice. For easier drizzling, transfer to a zip-top bag and snip a corner.

5. Assemble the Tacos

Fill tortillas with a layer of beef.
Top with shredded cabbage, avocado slices, and cilantro.
Drizzle generously with the taco sauce and finish with a squeeze of lime if desired.

Tips

Use a very sharp knife to slice the beef thinly—this helps with tenderness.
Letting the beef sit at room temperature before cooking ensures better searing.
Make the sauce ahead of time and store in the fridge—it lasts for several days.
If your skillet isn’t large enough, cook the beef in batches to avoid overcrowding.

Variations and Substitutions

Swap flank steak for ribeye, sirloin, or thin-cut chuck roast.
Use corn tortillas for a gluten-free option.
Add pickled onions, kimchi, or shredded carrots for extra crunch and flavor.
Substitute Greek yogurt for sour cream in the sauce for a lighter version.
Add a fried or poached egg on top for a Korean-fusion twist.

FAQs

Can I grill the beef instead of pan-searing?
Yes! Bulgogi is excellent on the grill. Use a grill basket or thread the beef onto skewers for easy grilling.

Can I make this ahead of time?
The marinade can be made 1–2 days ahead, and the sauce keeps well in the fridge. Cook the beef fresh for best flavor.

Is this spicy?
The taco sauce has mild heat from Sriracha, but you can adjust it up or down based on your preference.

Serving Suggestions

Serve tacos with steamed rice, kimchi, or Asian slaw for a full meal.
Pair with a cold beer, sparkling water, or iced green tea.
Great for family dinners, game nights, or weekend cookouts.

Why You’ll Love This Recipe

Quick and easy to make once the beef is marinated
Full of rich, bold, and sweet-savory Korean flavors
Customizable with your favorite toppings and tortillas
A fresh twist on taco night with minimal prep and big payoff