Korean Beef Bulgogi Tacos

Steps

1. 1

   Slice beef and prep vegetables

   • Remove beef sirloin from the freezer if you froze it ahead.
   • Using a sharp knife, slice the beef against the grain into thin 1/4-inch (6 mm) slices—this ensures tenderness.
   • Alternatively, ask your butcher to slice it for you.
   • Mince 4 cloves garlic (about 20g total) and 1 tbsp (10g) fresh ginger.
   • Grate 1/2 asian pear using a box grater or microplane, working over a bowl to catch the juices.
   • Chop 1/2 cup (10g) fresh cilantro, slice 4 green onions into 1-inch pieces, and slice 1 medium cucumber into thin rounds.
   • Set all prepped ingredients aside in separate piles.

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   Tip: Freezing the beef for 1–2 hours before slicing makes it much easier to cut clean, even slices. Slicing against the grain (perpendicular to the long muscle fibers) is essential for tender, bite-sized pieces.

2. 2

   Mix bulgogi marinade

   • In a large bowl, whisk together gochujang (3 tbsp / 45g), soy sauce (3 tbsp / 45ml), and sesame oil (2 tbsp / 30ml) until well combined and smooth.
   • Stir in the grated asian pear (with any juice), minced garlic, minced ginger, and brown sugar (1 tbsp / 12g).
   • Whisk until the marinade is smooth, thick, and aromatic, with no lumps of gochujang remaining.
   • Season with white pepper to taste.

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   Ready when: Smooth paste with no lumps; all ingredients well incorporated

   Tip: Whisk the wet ingredients first (gochujang, soy, sesame oil) before adding the pear and other solids. The pear's juice helps dissolve and smooth the gochujang paste.

3. 3

   Marinate beef

   • Add all the sliced beef to the bowl with the marinade.
   • Using your fingers or a spoon, gently toss and stir to coat every slice evenly with the marinade—this ensures even flavor and tenderization.
   • Cover the bowl tightly with plastic wrap.
   • Refrigerate for at least 2 hours; the pear enzymes and soy sauce will tenderize the meat and flavors will deepen.
   • For even richer, deeper flavor, you can marinate up to 24 hours.

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   Ready when: All beef slices are coated evenly with marinade

   Tip: Do not exceed 24 hours of marinating, as the acid and enzymes can over-soften the beef's texture and make it mushy or stringy.

4. 4

   Preheat and oil grillOven 400°F / 205°C

   • Preheat a charcoal or gas grill to medium-high heat, about 400°F (200°C).
   • If using charcoal, wait until the coals are glowing red with a thin, even layer of gray ash.
   • Brush the grill grates clean using a grill brush to remove any debris or stuck-on food from previous uses.
   • Using tongs and a folded paper towel dipped in high-heat oil (canola, vegetable, or grapeseed oil), carefully rub the oil over the grates to coat them lightly.
   • The oil prevents the beef from sticking and helps it develop a charred, caramelized crust.

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   Ready when: Grates are clean and shiny with a light coating of oil; grill is hot and ready

   Tip: Oil the grates just before grilling—if oil sits on hot grates for too long, it will burn and smoke, creating an unpleasant flavor.

5. 5

   Grill marinated beef

   • Remove beef from the marinade, letting excess marinade drip back into the bowl (discard the leftover marinade or save it to drizzle on finished tacos).
   • Working in 2–3 batches to avoid crowding the grill, place beef slices on the hot grates in a single layer.
   • Do not move them immediately; let them sear undisturbed for 2–3 minutes until the edges are well charred and caramelized.
   • Using tongs, carefully flip each slice and cook for another 2–3 minutes until no pink remains inside.
   • Transfer cooked beef to a warm plate and tent loosely with foil to keep it warm.
   • The beef should be tender and flavorful, not rubbery from overcooking.

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   Ready when: No pink visible when sliced open; meat is charred and caramelized on both sides; internal temperature reaches 145°F (63°C) on a meat thermometer

   Tip: Don't flip the beef too early or too often—let each side sear for a few minutes undisturbed to build a flavorful, charred crust. Thin slices cook very quickly, so watch carefully and avoid overcooking.

6. 6

   Warm tortillas on grill

   • Reduce grill heat to medium if needed to prevent burning the tortillas.
   • Place corn tortillas directly on the grill grates, one at a time or in batches.
   • Heat for about 30–45 seconds per side until warm throughout and lightly charred in spots.
   • Stack the warm tortillas on a plate and wrap them in a clean kitchen towel to keep them warm and soft while you assemble the tacos.

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   Ready when: Tortillas are warm, pliable, and charred lightly on both sides

   Tip: Keep tortillas wrapped in a towel to retain heat and moisture. If they cool or dry out before serving, wrap them in foil and place in a warm spot on the edge of the grill.

7. 7

   Assemble tacos

   • Lay out the warm tortillas on a serving plate or directly on individual plates.
   • Divide the grilled beef among the tortillas, placing about 2–3 slices of beef in the center of each.
   • Top each taco generously with chopped cilantro, sliced green onions, and cucumber rounds.
   • Sprinkle sesame seeds over the top of each taco (about 1 teaspoon or 6g per taco).
   • Serve immediately while the beef and tortillas are still warm and the toppings are crisp and fresh.

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   Ready when: Tacos are fully assembled with beef, toppings, and sesame seeds

   Tip: Assemble tacos just before serving so the beef stays hot and the tortillas stay soft and pliable. Cold or reheated beef and dried-out tortillas will disappoint.