Korean Bulgogi BBQ Beef Tacos Recipe! #tipit by Vanessa Luft - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Korean Bulgogi BBQ Beef Tacos Recipe! #tipit

posted in Food & Drink > Recipes


    1 cup low-sodium soy sauce
    ½ cup mirin
    ½ cup brown sugar
    2 tablespoons sesame oil
    4 cloves garlic, crushed
    1 teaspoons peeled fresh ginger, grated or minced
    1 tablespoon fresh coriander, finely chopped
    1kg | 2lbs flank steak (or eye fillet/scotch fillet)
    12-14 mini flour tortillas, warmed

    Kale Slaw:

    2 tablespoons soy sauce
    Juice of 1 lime
    1 tablespoon Mirin
    2 teaspoons sesame oil[
    1 cup Kale, shredded
    1 cup red cabbage (or green/Chinese), grated
    1 carrot, peeled and grated
    ¼ cup fresh cilantro, chopped

  • Pico De Gallo

    2 ripe tomatoes, diced
    ¼ cup freshly chopped Cilantro/Coriander
    ½ red onion, finely chopped
    ½ lime, juiced
    ½ Jalapeño, sliced and seeds removed
    1 tablespoon olive oil
    Salt to taste


    Sour Cream or Greek Yogurt
    Limes, for serving


    For the Beef:

    Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).

    Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.

  • Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).

    Cut the beef into strips and coat them in the reserved marinade sauce.

  • For The Kale Slaw:

    Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.

    For the Pico De Gallo:

    Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.

    For the Tacos:

    Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.

  • Original recipe can be found down bellow :)


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back