These Korean bulgogi tacos have quickly become a family favorite. The beef is marinated in a simple bulgogi sauce for a few hours so it’s tender, juicy, and full of flavor. Paired with crunchy cabbage, spicy cucumber salad, and creamy spicy mayo, every bite is balanced with savory, sweet, and spicy notes!
It’s truly the best of both worlds: the bold flavors of Korean BBQ paired with the ease and comfort of tacos. Every bite is sweet, savory, tangy, and spicy — basically everything you want in a taco night.
Why I Love This Bulgogi Marinade
One of my favorite things about this marinade is how versatile it is. While I used thinly sliced sirloin for these tacos, I also love using the same bulgogi marinade with ground beef. It’s perfect for a quicker weeknight meal and works beautifully in tacos, wraps, or even rice bowls.
When I make it with ground beef, I cook the meat first, then add the marinade and simmer for a few minutes so the flavors soak in. It’s just as delicious, and the slightly saucier texture makes it ideal for wraps.
Serving Tips
- I used Maria nd Ricardo’s Organic Sprouted Grain tortillas for tacos and the Organic White Flour tortillas to roll up a wrap – both turned out delicious, and it’s fun to switch them up.
- For kids, skip the spicy mayo and cucumber salad and just serve the beef with cabbage for a simple toddler-friendly version.
- Serve with kimchi on the side for an extra layer of tangy, spicy flavor.
Storage & Leftovers
One of the best parts about this recipe is how well it works for leftovers. The beef can be stored in an airtight container in the fridge for up to 3 days. Just reheat it in a skillet before serving. The spicy mayo can also be made ahead of time and kept in the fridge for up to a week.
If you’re meal prepping, you can keep the cooked beef, sauce, and tortillas separate, then assemble fresh tacos or wraps during the week.
Make It a Meal
These Korean bulgogi tacos pair perfectly with my spicy cucumber salad. The cool crunch of cucumbers balances the richness of the beef and the creaminess of the spicy mayo.
Korean Bulgogi Tacos with Spicy Mayo
Ingredients
Bulgogi Beef:
- 1 lb sirloin thinly sliced
- 3 tbsp soy sauce
- 1 ½ tbsp brown sugar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp grated Asian pear or apple optional but adds authentic sweetness
- 1 tbsp rice vinegar
Spicy Mayo Sauce
- 2 tbsp mayonnaise
- 1 –1 ½ tsp Sriracha adjust to taste
- ½ tsp lime juice or rice vinegar
For Serving
- Shredded cabbage red or green
- Maria and Ricardo’s Organic Sprouted Grain tortillas
- Maria and Ricardo’s Organic White Flour tortillas
- Spicy Korean Cucumber Salad
Instructions
- Marinate the Beef: In a medium bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, grated pear/apple, and rice vinegar. Add the thinly sliced sirloin and toss to coat. Cover and refrigerate for 3 hours.
- Make the Spicy Mayo: In a small bowl, stir together mayonnaise, Sriracha, and lime juice until smooth. Set aside.
- Cook the Beef: Heat a skillet over medium-high heat. Add the marinated beef and cook until no longer red, about 2–3 minutes per side.
- Warm the Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 20 seconds per side until soft and toasty.
- Assemble the Tacos: Place warm tortillas on a plate. Add shredded cabbage, bulgogi beef, a spoonful of spicy cucumber salad, and a drizzle of spicy mayo.
