Entree: United States – California Cuisine – Korean BBQ Tacos

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) thinly sliced beef ribeye or flank steak, trimmed
- 1/3 cup (80 ml) low-sodium soy sauce
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice wine or mirin
- 1/2 cup (120 g) grated Asian pear or apple
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for cooking, plus extra if grilling
- 12 small (4-inch / ~10 cm) corn tortillas
- 1 cup (240 g) kimchi, coarsely chopped
- 2 cups (140 g) shredded green cabbage or Napa cabbage
- 1/4 cup (60 ml) rice vinegar
- 1 tbsp (15 ml) honey or sugar
- 1/2 tsp (3 g) kosher salt (for slaw)
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) gochujang
- 1 tbsp (15 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) honey
- 1/2 cup (15 g) cilantro leaves, loosely packed
- 2 scallions (approx. 30 g), thinly sliced (separate whites and greens)
- 1 tbsp (9 g) toasted sesame seeds
- 2 limes, cut into wedges
- Salt and black pepper to taste

Instructions

Short Description:
Corn tortillas filled with Korean-style marinated beef (bulgogi), topped with kimchi, a crunchy slaw, cilantro, scallions, and a lime-gochujang crema for a California-style fusion taco entree. This makes about 12 tacos (3 per person) as a complete main-course meal.

Regional Notes:
This California variation uses classic Korean bulgogi marinade for the beef and pairs it with fresh, bright toppings and a creamy gochujang sauce typical of California fusion tacos. It emphasizes locally available produce (fresh cilantro, lime, cabbage) and quick pickled/fermented kimchi as a nod to both Korean and West Coast street-taco influences.

1. Make the bulgogi marinade: In a large bowl combine soy sauce, brown sugar, sesame oil, rice wine (mirin), grated Asian pear or apple, minced garlic, grated ginger, and black pepper. Stir until sugar is mostly dissolved.
2. Marinate the beef: Add the thinly sliced beef to the bowl, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to overnight (4–12 hours is ideal for deeper flavor).
3. Prepare the slaw: In a medium bowl whisk together rice vinegar, honey (or sugar), and 1/2 tsp kosher salt. Add shredded cabbage and toss to coat. Let sit at least 10 minutes to soften and pick up flavor; refrigerate if prepping ahead.
4. Make the gochujang crema: In a small bowl whisk together mayonnaise, gochujang, lime juice, and 1 tsp honey. Taste and adjust heat or lime; add a pinch of salt if needed. Refrigerate until assembly.
5. Heat a large heavy skillet or cast-iron pan over high heat (or preheat a grill to high). Add 1 tbsp neutral oil and let it shimmer.
6. Cook the beef in batches: Remove beef from marinade letting excess drip off. Sear in a single layer (do not overcrowd) for 1–2 minutes per side until nicely caramelized and cooked through; total cook time ~3–4 minutes per batch depending on thickness. Transfer cooked beef to a plate and tent with foil to keep warm. If using a grill, thread slices onto skewers or use a grill basket and cook until charred at edges.
7. Warm the tortillas: In a dry skillet or on a comal, warm tortillas 20–30 seconds per side until pliable and lightly charred spots appear; keep wrapped in a clean towel to stay warm.
8. Assemble tacos: Spread a spoonful of cabbage slaw on each tortilla, add a portion of cooked bulgogi (about 2–3 oz / 55–85 g per taco), top with chopped kimchi, a drizzle of gochujang crema, cilantro leaves, scallion greens, and a sprinkle of toasted sesame seeds. Serve with lime wedges.
9. Serve and finish: Offer additional kimchi, crema, and lime on the side. Leftover beef keeps covered in the fridge 2–3 days; reheat quickly in a hot skillet before serving.
10. Variations and notes: For a vegetarian twist, substitute thinly sliced portobello mushrooms or firm tofu marinated the same way. For extra smoky char, finish beef quickly over a hot grill.