Korean Bulgogi Tacos Recipe with Gochujang Sauce is Out of This World | Beef


Korean flavors just took over taco night! Sweet and spicy marinated beef is topped with savory gochujang sauce, crispy cabbage and creamy avocado. The combination is out of this world. This is a tasty bulgogi tacos recipe.

If you’re cooking for two, you can easily cut the recipe in half. Everything you need is packed in the taco shell or tortilla, so all you really need is a margarita or a tall glass of iced tea or lemonade.

Cuisine: Korean / Mexican / American

Preparation time: 30 minutes plus 4 hours minimum to marinate

Cooking time: 10 minutes
Total time: 40 minutes plus 4 hours minimum to marinate
Servings: 4-6 (Makes about 10 tacos)


  • 2 pounds flank steak, rib eye, skirt steak, or sirloin steak, cut into bite-sized strips
  • 1 tablespoon vegetable oil


Gochujang Sauce

To serve

Here’s how to do it:

  1. Put all the ingredients for the marinade in a blender. Blend until smooth. Pour the marinade into a plastic zipper bag. Add the beef and marinate in the fridge for at least 4 hours and up to overnight (preferred).
  2. For the gochujang sauce, combine all the ingredients in a small bowl. Refrigerate until ready to serve.
  3. When ready to cook, remove the meat from the marinade. Heat the oil in a large skillet over medium-high heat. Add about half the beef and cook until browned on both sides, about 2 minutes. Remove to a plate. Repeat with the remaining beef.
  4. To serve, fill tacos or tortillas with some of the beef and top with purple cabbage, avocado, cilantro, green onions and gochujang sauce.

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