It’s a delicious fusion dish combining elements of Korean BBQ (like marinated bulgogi beef) with the format and freshness of Mexican tacos. Key components usually include:

Korean-style protein (thinly sliced beef, pork, or chicken marinated in a sweet-savory sauce).
Crunchy slaw (often with Asian flavors like sesame oil and rice vinegar).
Flour or corn tortillas.
Toppings & Sauce (like sesame seeds, scallions, cilantro, and spicy mayo or gochujang sauce).

Korean BBQ Tacos Recipe (Bulgogi Beef Version)

Yields: 4 servings (about 8 tacos)
Prep time: 30 mins (+ 30 mins – 4 hours marinating)
Cook time: 10 mins

Ingredients:

For the Bulgogi Beef:

1 lb (450g) flank steak or sirloin, very thinly sliced (partially freeze for easier slicing)
¼ cup soy sauce (regular or low-sodium)
2 tbsp brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp rice wine (mirin) or apple juice
1 tbsp grated Asian pear or apple (optional, tenderizes)
1 tbsp gochujang (Korean chili paste – adjust for heat) or 1 tsp red pepper flakes
1 small onion, thinly sliced (optional)
1 tbsp neutral oil (for cooking)

For the Asian Slaw:

3 cups thinly sliced cabbage (green, purple, or mix)
½ cup shredded carrots
2-3 green onions, thinly sliced
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
Salt & pepper to taste

For Assembly:

8 small flour tortillas or corn tortillas (warmed)
Gochujang Mayo: ¼ cup mayonnaise + 1-2 tbsp gochujang + 1 tsp sesame oil (mix well)
Toasted sesame seeds
Thinly sliced green onions
Fresh cilantro leaves (optional)

Instructions:

Marinate the Beef:
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine/apple juice, grated pear/apple (if using), and gochujang/red pepper flakes.
- Add the thinly sliced beef (and onions if using) to the marinade. Toss well to coat.
- Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Make the Slaw:
- In a large bowl, combine cabbage, carrots, and green onions.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss well to coat. Set aside (refrigerate if making ahead).
Cook the Beef:
- Heat 1 tbsp of neutral oil in a large skillet or wok over medium-high heat until very hot.
- Add the marinated beef (and onions), spreading it out in the pan. Discard excess marinade.
- Cook for 3-5 minutes, stirring constantly, until the beef is cooked through and slightly caramelized. Avoid overcrowding the pan (cook in batches if needed). Remove from heat.
Warm Tortillas:
- Heat a dry skillet over medium heat or warm tortillas directly over a low gas flame for a few seconds per side until pliable and slightly charred in spots. Wrap in a clean kitchen towel to keep warm.
Assemble the Tacos:
- Spread a small spoonful of Gochujang Mayo on each warm tortilla.
- Top with a generous amount of the hot Bulgogi Beef.
- Add a large spoonful of the crunchy Asian Slaw.
- Garnish with toasted sesame seeds, sliced green onions, and cilantro (if using).
- Drizzle with a little extra Gochujang Mayo if desired.

Pro Tips:

Thin Slicing: Freezing the beef for 30-60 minutes makes slicing paper-thin much easier.
Gochujang Adjust: Start with less gochujang in the marinade and mayo and add more to taste. It can be quite spicy!
Protein Swap: Use thinly sliced chicken breast/thigh or pork shoulder (like for spicy pork – “Daeji Bulgogi”) instead of beef.
Slaw Texture: Keep the slaw crisp by dressing it shortly before serving.
Tortilla Choice: Small flour tortillas are common, but corn tortillas offer a great gluten-free option. Double them up to prevent tearing.
Extra Toppings: Kimchi adds authentic Korean flavor and tang. Pickled radishes or cucumbers are also great additions.

Enjoy your delicious homemade Korean BBQ Tacos! The mix of savory-sweet beef, spicy mayo, cool crunchy slaw, and fresh toppings is truly addictive.