Korean Bulgogi Tacos with Spicy Mayo
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.
Servings 4 servings
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.