Bulgogi Beef Tacos

Marinated beef with crunchy pickled vegetables and spicy mayo.

6-10 tacos
1 hr
Ethan Chlebowski

Ingredients

Marinated beef

  • Flat iron steak, thinly sliced
    ~700 g1.5 lb
  • Salt
    3 g
  • Soy Sauce
    15 g
  • Honey
    15 g
  • Sesame Oil
    5 g
  • Asian pear, grated
    1/2
  • Shallots, grated
    1
  • Scallions, sliced
    4
  • Water
    a splash
  • Neutral oil
    for searing

Pickled vegetables

  • Green cabbage
    1/4
  • Carrots
    1
  • Fresh ginger
    1" knob
  • Cilantro
    a handful
  • Rice Vinegar
    50 g
  • Sugar
    10 g
  • Salt
    4 g
  • MSG
    2 g

Gochujang mayo

  • Kewpie mayo
    60 g1 part
  • Gochujang
    60 g1 part
  • Rice Vinegar
    15 g1/4 part

Tortillas for serving

  • Corn tortillas
    6-10

Method

Step 1: Shave & marinate the beef

Using a sharp knife, thinly slice the steak across the grain into shaving-like pieces.

Add the beef to a bowl along with salt, soy sauce, sesame oil, honey, grated pear, grated shallot, sliced green onions, and a splash of water. Mix thoroughly until everything is evenly coated.

Cover and refrigerate to for 30–60 minutes or until ready to cook.

Step 2: Pickle the vegetables

Thinly slice the cabbage into fine shreds. Cut the carrot into planks, then julienne into matchsticks. Finely mince the ginger and roughly chop the cilantro.

  • Add everything to a bowl along with salt, MSG, sugar, and rice vinegar.

Mix thoroughly, then cover and refrigerate until you’re ready to use it (can be used immediately, but it will and get better over time).

Step 3: Mix the gochujang mayo

In a bowl, combine the mayo, gochujang, and rice vinegar. Mix until smooth. Taste and adjust if needed.

Refrigerate until ready to use.

Step 4: Sear the beef

Heat a stainless steel pan over high heat.

Add a drizzle of oil and the marinated beef, and spread it out in the pan. Let it cook & , stirring occasionally, until the liquid evaporates and the beef develops some .

Cook for about 5–6 minutes total, breaking up the pieces as they cook.

  • Avoid overcrowding if possible. If needed, cook in batches for better browning.

Remove from heat once fully cooked. The beef can be used immediately or cooked ahead of time and reheated.

Step 5: Assemble the tacos

Warm the tortillas.

Add a portion of warm beef to each tortilla, followed by a drizzle of gochujang mayo.

Top with pickled vegetables & enjoy.

“Each component can be prepped ahead and assembled when you’re ready to eat.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER TACO
Calories260
17g
15g
15g

FAQ

Why use pear in the marinade?

Pear adds both and enzymatic tenderization. The natural enzymes help break down muscle fibers, making the beef more tender while also balancing the of the soy sauce.

Look for Asian pears at the grocery store, but any pear could work. If you can’t find pears, substitute with kiwi or apple, or omit entirely.

Can I use a different cut of beef?

Yes. Ribeye, sirloin, chuck, or skirt steak all work well. The key is slicing thinly across the grain, which shortens muscle fibers and improves tenderness regardless of the cut.

What can I substitute for gochujang?

Gochujang provides , , and fermented depth. If needed, you can approximate it with a mix of chili paste (like Sambal or Sriracha), a small amount of sugar, and a touch of soy sauce.