Homemade Korean BBQ Beef Tacos (Bulgogi) – Sweet, savory, and spicy beef tucked into tortillas with tangy slaw and sauce. A crazy flavor-packed twist on taco night!

Korean Bulgogi BBQ Tacos

Korean BBQ Beef Tacos (Bulgogi-Style) – Sweet, Spicy, and Totally Crave-Worthy

Move over, Tuesday. These Korean BBQ Beef Tacos are taking taco night to a whole new level. We’re talking tender, juicy homemade bulgogi beef slow cooked to perfection, sizzling with sweet-savory flavor, tucked into soft tortillas, and topped with a crunchy, spicy slaw that brings all the drama (and crunch).

This is not your average weeknight dinner. This is a flavor explosion in handheld form. And yes, it takes a little time to cook and prep—but one bite and you’ll know exactly why it’s worth it. You’ll never have to Google “Korean tacos near me” again. You’ve just leveled up your taco game for good.

Why You’ll Love These Bulgogi Beef Tacos

• Sweet, salty, umami-packed bulgogi beef that’s worth the wait.
• Tangy slaw adds a refreshing crunch and just enough heat.
• Better-than-restaurant tacos made right in your own kitchen.
• The kind of dinner that makes your neighbors jealous.

Searching for a Korean beef taco recipe, bulgogi tacos with slaw, or a homemade Korean BBQ taco recipe that doesn’t skimp on flavor? You’re home.

Ingredients

For the Bulgogi Beef short ribs:

• 4 pounds beef short ribs
• Salt and pepper to season ribs
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 5 gloves garlic, smashed
• 1 Asian pear, grated
• 1/2 red onion, thin sliced
• 1/2 cup soy sauce
• 1 tablespoon grated ginger
• 1/2 cup packed brown sugar
• 1/2 teaspoon black pepper
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 1 tablespoon gochujang
• 4 cups beef broth

the BULGOGI SAUCE

• 5 tablespoons soy sauce
• 5 tablespoons brown sugar
• 3-4 tablespoons gochujang
• 1/3 cup cooking broth
• 2 limes .. juiced and zested

For the Slaw

• 1/2 cup shredded carrots
• 2 cups shredded cabbage (mix of red and green)
• 1 tablespoon rice vinegar
• 1 tablespoon mayo or Greek yogurt
• 1 teaspoon honey
• 1 teaspoon sriracha or gochujang
• Salt & pepper to taste

For the Tacos:

• Small flour or corn tortillas
• Fresh cilantro
• Lime wedges for serving
• Toasted sesame seeds
• Chopped green onions
• Veggie slaw (recipe above)

How to Make Korean BBQ Beef Tacos

• For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C). Season the beef pieces with salt and pepper or your favorite seasoning blend.

• Add to a large pan or Dutch oven over medium-high heat, add two tablespoons butter and two tablespoons vegetable oil and sear the short rib pieces on all sides, about 2 minutes a side is a good rule of thumb.

• Remove the beef from the pot and set aside and move the pot off the heat while you prepare your broth for the ribs to cook in.

• Slice the red onion and using a hand grater or small food processor, grate the Asian pear.

• Add the short ribs, Asian pear, red onion, garlic, ginger, red pepper flakes, soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang, beef broth and pepper back into your cooking vessel, bring to a boil over medium-high heat before covering and moving to the oven to cook for 2 1/2 to 3 hours.

• When your ribs are tender, remove your vessel from the oven and remove the ribs to a plate or cutting board and allow to cool slightly. Using two forks, remove the meat from the bones, move to a large bowl, cover and set aside.

• To make the Korean Taco Sauce, combine soy sauce, brown sugar, gochujang, 1/3 cup of the cooking broth and lime juice and zest to a small saucepan.
• Bring sauce to a low boil over medium-high heat, reduce heat to low and while whisking continuously for a few minutes, let sauce continue to cook, concentrate and thicken a bit before pouring it over the shredded beef. Stir and let beef sit in sauce while you prepare to assemble your Korean tacos.

• To Assemble the Bulgogi Tacos: Heat the tortillas in a dry skillet (or a griddle works perfect too!) over medium heat to warm/lightly toast them. Spoon some of the taco filling into each tortilla and top off with a big squeeze of lime. Personally, I like to chop some pineapple into bite size pieces, add some pickled red onions, toasted sesame seeds and a big squeeze of lime but I will include below some more ideas for topping your Korean BBQ Tacos.

How to Top Korean BBQ Tacos

Taco Topping Ideas

• Fresh cilantro
• Tangly Slaw (recipe below)
• Lime wedges for serving
• Toasted sesame seeds
• Chopped green onions
• Veggie slaw (recipe above)
• Pineapple
• Quick and Easy Pickled Red Onions

For the Slaw

• 1/2 cup shredded carrots
• 2 cups shredded cabbage (mix of red and green)
• 1 tablespoon rice vinegar
• 1 tablespoon mayo or Greek yogurt
• 1 teaspoon honey
• 1 teaspoon sriracha or gochujang
• Salt & pepper to taste

Tips for Success

• Don’t skip the pear… It tenderizes the beef and adds a subtle sweetness.
• Double the slaw. You’ll want it on everything.
• Warm tortillas on a dry skillet or open flame for max deliciousness.

Pear Problems

If you can’t find Asian pear for these Korean Bulgogi Tacos, here are some great substitutes that still bring that tenderizing magic and a touch of sweetness:

1. Bosc Pear

Mild and juicy, similar in texture and sweetness—probably your best pear substitute.

2. Apple (Fuji, Gala, or Honeycrisp)

Sweet and crisp; apples have enzymes that help tenderize meat, much like Asian pear.

3. Pineapple (fresh, not canned)

Super effective tenderizer—just use sparingly or marinate for a shorter time, or you’ll end up with meat pudding.

Frequently Asked Questions

Can I use ground beef instead? Sure! It won’t be authentic bulgogi, but it’ll still taste amazing. Just season it well and cook thoroughly.

Is gochujang necessary? Not mandatory, but it adds a signature kick and depth of flavor. Totally worth adding. You can usually find it next to where you find your soy sauce.

Can I meal prep this? Absolutely. Marinate the beef ahead of time and make the slaw in advance. Just cook and assemble when you’re ready.

Final Bite

These Korean BBQ Beef Tacos bring the bold, smoky, sweet-savory flavors of your favorite Korean BBQ joint right to your kitchen. They’re a bit of a project.. but trust me, every delicious step is worth it. Plus, you get bragging rights for making the best tacos on the block. Who needs takeout when you’ve got this level of homemade flavor?

You Might Also Like:

• Cilantro Lime Chicken Tacos
• Mexican Street Corn Chicken Tacos
• Easy Baked Fish Tacos

Korean BBQ Beef Tacos (Bulgogi)

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Korean BBQ Beef Tacos (Bulgogi) – Sweet, savory, and spicy beef tucked into tortillas with tangy slaw and sauce. A crazy flavor-packed twist on taco night!

Heather

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Serving Size 6 servings

Ingredients

FOR THE BULGOGI BEEF SHORT RIBS

• 4 pounds beef short ribs
• Salt and pepper to season ribs
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 5 gloves garlic smashed
• 1 Asian pear grated
• 1/2 red onion thin sliced
• 1/2 cup soy sauce
• 1 tablespoon grated ginger
• 1/2 cup packed brown sugar
• 1/2 teaspoon black pepper
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 1 tablespoon gochujang
• 4 cups beef broth

FOR THE BULGOGI SAUCE

• 5 tablespoons soy sauce
• 5 tablespoons brown sugar
• 3-4 tablespoons gochujang
• 1/3 cup cooking broth
• 2 limes .. juiced and zested

TO SERVE THE TACOS

• Small flour or corn tortillas
• Fresh cilantro
• Lime wedges for serving
• Toasted sesame seeds
• Chopped green onions
• Veggie slaw recipe below

TANGY SLAW (OPTIONAL BUT ENCOURAGED)

• 1/2 cup shredded carrots
• 2 cups shredded cabbage mix of red and green
• 1 tablespoon rice vinegar
• 1 tablespoon mayo or Greek yogurt
• 1 teaspoon honey
• 1 teaspoon sriracha or gochujang
• Salt & pepper to taste

Instructions

For the Braised Short Ribs

• Preheat the oven to 325 degrees F (165 degrees C). Season the beef pieces with salt and pepper or your favorite seasoning blend.
• Add to a large pan or Dutch oven over medium-high heat, add two tablespoons butter and two tablespoons vegetable oil and sear the short rib pieces on all sides, about 2 minutes a side is a good rule of thumb.
• Remove the beef from the pot and set aside and move the pot off the heat while you prepare your broth for the ribs to cook in.
• Slice the red onion and using a hand grater or small food processor, grate the Asian pear.
• Add the short ribs, Asian pear, red onion, garlic, ginger, red pepper flakes, soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang, beef broth and pepper back into your cooking vessel, bring to a boil over medium-high heat before covering and moving to the oven to cook for 2 1/2 to 3 hours.
• When your ribs are tender, remove your vessel from the oven and remove the ribs to a plate or cutting board and allow to cool slightly. Using two forks, remove the meat from the bones, move to a large bowl, cover and set aside.

To make the Korean Taco Sauce

• Combine soy sauce, brown sugar, gochujang, 1/3 cup of the cooking broth and lime juice and zest to a small saucepan.
• Bring sauce to a low boil over medium-high heat, reduce heat to low and while whisking continuously for a few minutes, let sauce continue to cook, concentrate and thicken a bit before pouring it over the shredded beef. Stir and let beef sit in sauce while you prepare to assemble your Korean tacos.

To Assemble the Bulgogi Tacos

• Heat the tortillas in a dry skillet (or a griddle works perfect too!) over medium heat to warm/lightly toast them. Spoon some of the taco filling into each tortilla and top off with a big squeeze of lime. Personally, I like to chop some pineapple into bite size pieces, add some pickled red onions, toasted sesame seeds and a big squeeze of lime but I will include below some more ideas for topping your Korean BBQ Tacos.

Notes

Tips for Success

• Don’t skip the pear… It tenderizes the beef and adds a subtle sweetness.
• Double the slaw. You’ll want it on everything.
• Warm tortillas on a dry skillet or open flame for max deliciousness.

Nutrition

Calories: 590kcal | Carbohydrates: 18g | Protein: 48g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 2886mg | Potassium: 1025mg | Fiber: 1g | Sugar: 13g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 6mg

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