Korean Beef Bulgogi Tacos
Bulgogi tacos are made with bulgogi sauce infused ground beef, fluffy white rice, a colorful slaw, and kimchi mayo. This must-make dish is a mix of tangy, umami, and slightly spicy flavors with a subtle hint of sweetness.
Ingredients
Rice
- 1 cup Jasmine white rice
- 1 ½ cups water
Slaw
- 2 cups thinly sliced cabbage any color
- 1 cup shredded carrots
Beef Bulgogi
- 3 tablespoons coconut aminos or low sodium soy sauce/tamari
- ¼ cup grated pear skin on
- 1 ½ tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 ½ teaspoons toasted sesame oil
- 1 clove garlic minced
- 1 teaspoon grated ginger
- pinch of kosher salt
- couple cracks freshly ground black pepper
- 1 pound ground beef
- 2 green onions white and green parts sliced
Tacos
- warm tortillas flour or corn
- kimchi mayo
- sliced green onion or cilantro for garnish, optional
Instructions
- Make rice. Rinse the jasmine white rice in a fine mesh strainer under cold running water until the water runs clear. Add the rinsed rice and water to a small saucepan. Bring to a boil, top with a lid and reduce the heat to low. Cook for 15 minutes, remove from the heat with the lid on and let rest for another minute or two before fluffing with a fork.
- Make slaw. Add the sliced cabbage and shredded carrots to a medium sized bowl. Toss to combine and set aside.
- Make bulgogi sauce. Add coconut aminos, grated pear, brown sugar, rice vinegar, toasted sesame oil, minced garlic, grated ginger, a pinch of kosher salt, and a few cracks of freshly ground black pepper to a medium bowl.
- Add beef. Mix ground beef into the sauce. Use your hands to massage it in. This helps the meat absorb all that flavor.
- Cook. Heat a large skillet over medium heat with 1 tablespoon olive oil. Once warm, add the sliced green onions, cooking for 1-2 minutes to soften then add in the marinaded ground beef. Cook until no pink remains, stirring occasionally to break it up.
- Assemble tacos. Add a spoonful or two of cooked rice to a warm tortilla, followed by the bulgogi beef, then slaw. Drizzle the kimchi mayo on top and garnish with sliced green onions & cilantro if desired.
Notes
See the blog post for helpful tips and a make it your way section with substitutions and variations with ideas on how to customize it.