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Korean Bulgogi Taco Recipe Recipe

Korean Bulgogi Taco Recipe
Source: Food Network Kitchen



  • 3 pounds beef short ribs, off the bone
  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup dark brown sugar
  • 1/4 cup sesame oil
  • 6 cloves garlic
  • 6 scallions
  • 2 teaspoons peeled and grated fresh ginger

Korean-Style Slaw :

  • 3 cups roughly chopped Napa cabbage
  • 1 cup matchstick-size daikon slices
  • 3 tablespoons chopped fresh cilantro
  • 6 scallions, diced

Soy Lime Dressing :

  • 2 limes, juiced
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons Sriracha
  • 2 tablespoons extra-virgin olive oil
6 servings


  • Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces.
  • Place in a large bowl or in a plastic resealable bag.
  • In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger.
  • Pour half of the sauce over the short ribs, ensuring all the beef is covered.
  • Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
  • Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick.
  • Place in a serving bowl and reserve to drizzle on the tacos.

For the slaw :

  • Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.

For the dressing :

  • In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
  • Slowly whisk in the olive oil.
  • Place the dressing in the fridge until ready to use.

For the taco assembly :

  • Heat your griddle to high.
  • Flash cook the meat while simultaneously caramelizing the marinade.
  • Place your short ribs on the griddle.
  • Cook for 2 to 3 minutes and flip.
  • Cook an additional 3 minutes, then wrap the meat in foil and set aside.
  • Grill up your tortillas.
  • Flip after 45 seconds.
  • Grill for another 45 seconds and remove.
  • On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.
  • Then, chow down.



A recipe from Food Network Kitchen

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