Now I don’t want to scare you, but these Bulgogi Tacos are fully loaded and pack a big ol’ punch of flavor. I feel obligated to warn you; there are four layers of flavors happening here, things could get a little out of hand.
First, let’s start with the beef. This stuff has the perfect balance of sweet, savory, and nutty all thanks to a traditional blend of Korean bulgogi flavors. What’s bulgogi you ask? Well, it is a Korean barbecue beef made from thinly sliced sirloin and either grilled or pan fried and typically marinated with soy sauce, sugar, sesame oil, and garlic. Simply put, it is amazing and you need to try it ASAP.
To simplify traditional bulgogi a bit, I decided to cook and marinate all at once in the crock pot. Grilling beef, especially thinly sliced beef, can be a bit tricky as it can quickly become over cooked. So not only does the crock pot save a step by skipping the marinating process it also ensures each and every piece of beef will be perfectly tender.
For the foundation of these tacos, we have my Kimchi and Apple Slaw recipe that I posted a few weeks back. This sweet and tangy coleslaw adds an irresistible crunch that takes these tacos to the next level. I promise you won’t regret tossing this slaw together.
Next, we have the spicy mayo that couldn’t be simpler to make. Mayo, soy sauce, garlic powder, and sriracha. Boom. That’s it. Who would ever guess that such a simple combo could make all. the. difference. in this recipe? Not me. Then finally for the piece de resistance; the herbs. Cilantro and green onion not only add a beautiful pop of color but also add an unmistakable fresh flavor that perfectly finishes these dangerously delicious tacos.
What are you waiting for? It’s time to bulgogi!
| Cook Time | 3 hours |
| Servings |
tacos
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- 1/4 large onion cubed
- 4 cloves garlic
- 1 inch fresh ginger
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp rice cooking wine
- 1 1/2 lb. top sirloin sliced thinly against the grain
- 1/4 cup mayo
- 1/2 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp sriracha
- 8 flour tortillas
- 1/2 cup cilantro
- 1/2 cup green onion
- 2 cups Kimchi and Green Apple Slaw scroll up for recipe link
Ingredients
Bulgogi
Spicy Mayo
For the tacos
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- In a blender or Magic Bullet combine the onion, garlic, ginger, soy sauce, honey, sesame oil and rice cooking wine. Place the thinly sliced beef into a crock pot and toss in the puree mixture and stir until beef is well coated. Cook on high for 2 1/2 to 3 1/2 hours until the beef is tender, add 1/4 cup of beef broth or water if the mixture begins to look dry.
- While the beef is cooking, prep the spicy mayo. In a small bowl combine all of the ingredients and stir well to combine. Cover and refrigerate until ready to serve. Prep the kimchi and green apple slaw.
- Warm tortillas over an open flame or in a heated skillet until soft. Build the tacos by layering with Kimchi and Green Apple Slaw, Korean Bulgogi Beef, Spice Mayo, and Spicy Mayo.
