Perfect Recipe for Korean BBQ Bulgogi Beef Tacos
I sometimes long for Korean BBQ beef tacos or burritos from one of my favorite places in Key West – Garbo’s Grill. When I visit Key West, it is almost always my first stop on the trip. The perfectly caramelized bulgogi beef and the tangy slaw make for a fantastic bite. But I only make it to Key West every few years, so I have tried making these at home to help satisfy my cravings. They turn out close; I’m unable to replicate the feeling of an Airstream food truck tucked behind Hanks Bar just off Duval Street. But it’s the next best thing to being there.
This recipe is relatively simple; it just requires some time for the beef to marinate, but the cook time is minimal. It’s filled with classic Asian flavors with a slight Mexican twist. Bulgogi, a traditional Korean food known as Korean barbecue, combines BUL, meaning “fire,” and GOGI, meaning “meat.” This taco is just that, thinly sliced beef cooked over high heat seared and carmelized.
Finding The Right Meat
One of the key ingredients here is the beef and choosing the best cut of meat. I recommend using a boneless short rib. But you could also use a flank steak, skirt steak, or top sirloin. Cut the beef into thin strips, allowing it to cook quickly and caramelize on the griddle. Often, short ribs can be tough and must be braised in a slow cooker, but with this recipe, the quick cooking time over high heat helps ensure tender meat. But the real key to that is the beef marinade.
Making The Best Marinade
The meat will flash sear and create a caramelized coating due to the marinade. It is filled with traditional Korean flavors; here are the key ingredients:
- Soy Sauce – I suggest using a low-sodium soy sauce; it allows you to control the saltiness of the dish.
- Mirin – A sweet rice vinegar.
- Sesame Oil – Adds a nutty, earthy flavor since it is made from sesame seeds.
- Brown Sugar – This adds sweetness and helps with the caramelization.
- Garlic Cloves – Lots of garlic punches up the flavor.
- Scallions – Once again, green onions are a very traditional Asian flavor.
- Ginger – The last but essential flavor is fresh ginger.
I have often heard that another key ingredient in a bulgogi marinade is Asian pear; this might be worth a try in the future. Take all of these ingredients and combine them in a food processor. Add half of the soy sauce mixture to a 1-gallon freezer bag with the meat and allow to marinate for at least 6 hours or overnight. You will reduce the other half over medium-high heat on the stovetop.
Making An Asian Slaw
The base for this taco is an Asian slaw. Which is so easy to make. In a large bowl, combine roughly chopped Napa cabbage (or red cabbage), match-sticked carrots and radish (or, for a more authentic flavor, daikon), green onions, and some fresh cilantro (if you like). In a small bowl, the dressing combines lime juice, soy sauce, mirin, olive oil, and Sriracha. Toss it all together, and you have a colorful and flavorful base for your taco. If you are pressed for time, pick up a pre-made coleslaw mix and add the dressing.
Corn Vs. Flour
The final ingredient is the tortilla. Do you choose corn tortillas or flour tortillas? A flour tortilla is slightly better with this recipe, but it is a personal preference. When I made this a few weeks ago, the only fresh tortillas I could get were corn, and they were perfect. The key here is a fresh tortilla; I love picking up a package at a local Mexican grocery, where they make them on-site and are still warm. But it is essential to grill your tortillas before serving. Nothing beats a warm tortilla.
Cooking The Bulgogi Beef
The key to making bulgogi beef is to flash-sear it. Heat a griddle or cast iron skillet over a high heat. Ensure it is hot; the meat should sizzle when it hits the pan. Be sure to take the meat out of the refrigerator about 30 minutes before cooking. The beef should cook for approximately 2-3 minutes on each side.
All that is left to do is assemble your Korean tacos. Put a layer of cabbage slaw on your warm tortilla and top with the bulgogi beef, a drizzle of your reduced marinade, and some Sriracha (combine with some mayonnaise to make a Sriracha mayo for a new twist). Serve with lime wedges, and you will be transported to Key West.
For more information on a visit to Key West, check out my post from Fork & Wander, Ultimate Guide To A Low Key Visit To Key West.
Perfect Korean BBQ Bulgogi Beef Tacos
Ingredients
Taco Filling
- 2-3 pounds boneless beef short ribs
- 1 cup low sodium soy sauce
- 1/2 cup mirin
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 6 cloves garlic
- 6 scallions
- 2 teaspoons grated fresh ginger
- 12-14 fresh tortilla flour or corn
Asian Slaw
- 3 cups Napa cabbage roughly chopped
- 1 cup matchstick radish or daikon
- 1 cup matchstick carrot
- 1 cup chopped scallions
- 2 tablespoons fresh cilantro optional
Soy Lime Dressing
- 2 limes juiced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons Sriracha
- 2 tablespoons olive oil
Instructions
- Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.
- In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 6 hours and up to 24 hours.
- Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.
- Place the cabbage, radish, and scallions (add the cilantro here if you are using it) in a large bowl.
- In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.
- Heat a griddle or cast iron skillet over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).
- Grill your tortillas for approximately 30 seconds on each side.
- On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.
