Korean Bulgogi Tacos

Lunch / Dinner

Korean Bulgogi Tacos

Ride the wave of one of the hottest food trends, Korean-Mexican fusion. Good fusion is a union of cuisines that often overlap ingredients. These two are naturals together, especially when you fuse Korean-style fillings with Mexican tortillas, for a true feast of flavors. Made popular on the streets of Los Angeles, these explosive-tasting “fire meat” steak tacos are sure to become one of your new favorites.

Inspired by Korean barbecue, but using a cut of steak more common in Mexican cuisine, this buffet starts with taste-budrocking tacos. For quick cooking, slice the flank steak very thin, then toss it in a Korean-style pear marinade that helps to tenderize the meat while also giving it a sweet note.


16 tacos

Total Time

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Purée nectar, soy sauce, brown sugar, scallions, sherry, vinegar, oil, garlic, and ginger in a blender or food processor for the marinade.

Add steak to a baking dish, then pour marinade over steak. Cover dish and chill 6 hours, or overnight. Discard marinade; pat steak dry.

Preheat double-burner grill pan or grill over high. Brush grill pan with oil.

Grill steak, in batches, until charred, 1 minute per side. Serve steak on tortillas with gochujang, kimchi, and sesame seeds.

Nutritional Facts

Nutritional Facts

Per taco

Calories: 257

% Daily Value*

Total Fat 9g 13%

Saturated Fat 3g 15%

Cholesterol 32mg 10%

Sodium 752mg 31%

Carbs 28g 9%

Protein 15g

*Percent Daily Values are based on a 2,000 calorie diet.

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