Korean BBQ Tacos with Kimchi Slaw and Gochujang Crema

⏱️ Prep Time: 30 minutes • 🍳 Cook Time: 15 minutes

These tacos take classic Korean BBQ flavors and combine them with the fun and easy-to-eat format of tacos. Marinated grilled bulgogi beef or pork is served on warm corn tortillas topped with a refreshing kimchi slaw and a creamy gochujang-based sauce.

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Korean BBQ Tacos with Kimchi Slaw and Gochujang Crema offer a delightful fusion of Korean and Mexican cuisines. The marinated and grilled bulgogi beef or pork brings savory and slightly sweet notes, while the kimchi slaw adds a refreshing crunch. The finishing touch is the creamy gochujang crema that ties all the flavors together in each bite-sized taco.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 320

Bulgogi Marinade:

1 lb thinly sliced beef (ribeye or sirloin) or pork
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon ginger, grated
2 green onions, finely chopped
1 tablespoon rice vinegar
1 tablespoon mirin (optional)

Kimchi Slaw:

2 cups cabbage, thinly shredded
1 cup kimchi, chopped
1 carrot, julienned
2 tablespoons rice vinegar
1 tablespoon sesame oil
Salt and pepper to taste

Gochujang Crema:

1/2 cup sour cream
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon honey
1 tablespoon lime juice

Tacos:

8 small corn tortillas
Vegetable oil for grilling

Steps

Step 1

In a bowl, combine all the bulgogi marinade ingredients. Add sliced beef or pork, ensuring each piece is well-coated. Marinate for at least 30 minutes.

Step 2

Grill the marinated meat over medium-high heat until cooked to your liking. Set aside.

Step 3

In a small bowl, whisk together sour cream, gochujang, honey, and lime juice until smooth. Adjust sweetness and spice to taste.

Step 4

Heat a grill or pan over medium-high heat. Lightly brush each corn tortilla with vegetable oil and warm on the grill or pan for about 1-2 minutes on each side.