Korean Bulgogi Street Tacos
Mexican + Korean = delicious! Korean Bulgogi Street Tacos are an Asian take on soft tacos. Fill mini tortillas with beef bulgogi, kimchi, cilantro-onion relish, and top with spicy crema to create the best mash-up ever!
California Cuisine
These tacos are a perfect example of California Cuisine! They are bright, fresh, and delicious, with lots of local in-season produce and flavor combinations that reflect the state’s diverse ethnic population.
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California is the most culturally diverse state in the United States, with no one race or ethnic group making up a majority. The population hails from all over the world but especially from countries in East Asia (such as China, Japan, Korea, Philippines, Thailand, and Vietnam) and parts of Central and South America (like Argentina, Colombia, Costa Rica, El Salvador, Mexico, and Peru). Not only does the state but also its cuisine reflect these cultures.
It makes sense that as people live, work, and eat amongst each other, a beautiful mash-up of flavors happens.
Korean Bulgogi consists of thin slices of steak marinated for a few hours or overnight, and grilled. It is fabulous tucked into tortillas and topped with kimchi. Cilantro-onion relish is a traditional garnish in Mexican street tacos and adds a nice fresh crunch. Mexican crema is similar to sour cream, but thinner and pourable. Here, the Asian Latino crema combines gochujang (Korean red pepper paste), mayo, and lime juice to make a drizzly sauce for the tacos.
What makes these street tacos? Their size. Street tacos are smaller than regular tacos, with the tortillas just four inches in diameter. This makes them easy to eat standing at a food vendor on the street or at home on your back patio. Usually, street tacos use corn tortillas. But I’ve had my tacos, and my heart, broken too many times by corn tortillas, so I use flour ones.
Lessons Learned
- Use whatever kimchi you like best: mild, medium, or hot. Want to make your own for future tacos? I have a homemade kimchi recipe.
- Don't have fresh garlic and ginger? Sub in dried versions. Remember 1 teaspoon dried equals 1 Tablespoon fresh.
- These are street tacos, so the tortillas are itty-bitty and fun-sized. But feel free to use regular soft taco-sized tortillas! You're an adult, so you can do what you want.
Hat Tips
Many thanks to my mom for the marinade recipe and to Chef Roy Choi for dreaming up the idea of Korean tacos.
Korean Bulgogi Street Tacos
- Prep Time: 35 minutes
- Marinating Time:: 30 minutes or overnight
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
Marinade:
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3 tablespoon soy sauce
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3 tablespoon grated red-skinned apple
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2 tablespoon grated white onion
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1 ½ tablespoon brown sugar
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1 tablespoon mirin
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1 tablespoon minced garlic
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1 tablespoon minced fresh ginger
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½ tablespoon sesame oil
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1 teaspoon ground black pepper
Tacos:
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1.5 to 2 lbs sirloin, ribeye, or T-bone steak
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½ cup diced white onion
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½ cup chopped fresh cilantro
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Prepared or homemade kimchi
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Corn or flour tortillas, 4 or 6-inch size
Spicy Crema:
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½ cup mayonnaise
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2 teaspoon fresh lime juice
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1 teaspoon gochujang paste (can substitute Sriracha)
Instructions
- This is an optional step, but it makes slicing easier. Place the beef in the freezer for about 15 minutes. The partially frozen meat can be sliced thinner and more uniformly.
- Combine all the marinade ingredients in a bowl or plastic Ziploc bag.
- Slice the beef, crosswise against the grain about ¼-inch thick. Look for the striations in the meat and slice across it to ensure tender slices. Add the slices to the marinade. Cover and marinate for 30 minutes to one hour. This can also marinate overnight if you are prepping a day ahead.
- While the meat marinates, make the relish by combining the onion and cilantro in a small bowl. Make the spicy crema by stirring together its ingredients in a small bowl. Cover each bowl and place in the fridge.
- Heat a cast iron skillet over high heat (a non-stick skillet or wok is fine, too). You will cook the beef in two batches to prevent overcrowding. Like teenagers, the meat needs its space or it will get steamed.
- Once the pan is hot, add half the meat in a single layer. Cook for 2 to 3 minutes or until the meat is seared and develops some char. Use a wide spatula or tongs to flip the meat over and cook for another minute or two. Remove to a serving dish. Repeat with the second batch of meat.
- Heat the tortillas in either the microwave or quickly turn them over in a hot, dry skillet until warm. Wrap in aluminum foil to keep warm.
- Time to assemble the tacos! Lay a tortilla flat and place beef down the middle. Top with kimchi, cilantro-onion relish, and a drizzle of spicy crema. Fold and eat.
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