Korean Beef Tacos - Marion's Kitchen

Ingredients

• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Mirin (sweet Japanese rice wine)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Granulated Sugar (helps caramelize the steak)
• 1 teaspoon Sesame Seeds (toasted, for garnish and marinade)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 1 pound Beef Strip Loin or Sirloin (cut into bite‑size chunks, about 1‑inch pieces)
• 3 tablespoons Kewpie Mayonnaise (Japanese style, tangy and slightly sweet)
• 1 tablespoon Gochujang (Korean fermented chili paste)
• 1 teaspoon Sesame Oil (for sauce) (adds shine to the sauce)
• 1 teaspoon Mirin (for sauce) (balances the heat)
• 1 cup Napa Cabbage (shredded, can substitute Chinese cabbage)
• 0.25 cup Kimchi (chopped, any flavor)
• 2 stalks Spring Onion (thinly sliced)
• 8 pieces Small Corn or Flour Tortillas (warm before serving)

Instructions

1. Make the Bulgogi Marinade

   In a mixing bowl combine soy sauce, mirin, sesame oil, sugar, sesame seeds, minced garlic, and grated ginger. Stir until the sugar dissolves.

   Time: PT5M

2. Prep and Marinate the Steak

   Trim any excess fat from the beef, cut into 1‑inch chunks, and toss with the prepared marinade. Let sit while you prepare the sauce.

   Time: PT5M

3. Prepare Spicy Mayo Sauce

   In a small saucepan whisk together Kewpie mayonnaise, gochujang, a teaspoon of sesame oil, and a teaspoon of mirin until smooth. Heat gently just until the mixture turns bright red, about 1‑2 minutes.

   Time: PT3M

4. Sear the Steak

   Heat the skillet over high heat. Add the marinated steak pieces in a single layer and sear for about 1 minute per side until a deep brown crust forms.

   Time: PT2M

   Temperature: high heat

5. Finish Cooking on Low Heat

   Reduce the heat to low, add a splash of oil if the pan looks dry, and continue flipping and basting the steak for another 4‑6 minutes until cooked to your preferred doneness.

   Time: PT6M

   Temperature: low heat

6. Warm the Tortillas

   While the steak finishes, place tortillas in a clean dry skillet over medium heat, flipping once, until soft and lightly toasted, about 30 seconds per side.

   Time: PT2M

   Temperature: medium heat

7. Rest the Steak

   Transfer the cooked steak to a plate and let rest for 2 minutes so the juices redistribute.

   Time: PT2M

8. Assemble the Tacos

   Spread a drizzle of spicy mayo on each warm tortilla, add a generous handful of steak, then top with shredded napa cabbage, kimchi, sliced spring onion, and a sprinkle of toasted sesame seeds. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Soy Sauce: Tamari
• Instead of Mirin: Honey diluted with water
• Instead of Sesame Oil: Peanut oil (less flavor)
• Instead of Granulated Sugar: Brown sugar
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Beef Strip Loin or Sirloin: Flank steak, Ribeye strips
• Instead of Kewpie Mayonnaise: Regular mayo mixed with a pinch of sugar
• Instead of Gochujang: Sriracha mixed with miso, Korean chili powder + soy sauce
• Instead of Sesame Oil (for sauce): Olive oil (less flavor)
• Instead of Mirin (for sauce): Honey diluted with water
• Instead of Napa Cabbage: Green cabbage
• Instead of Kimchi: Fermented cabbage, Sauerkraut (different flavor)
• Instead of Spring Onion: Chives
• Instead of Small Corn or Flour Tortillas: Lettuce leaves for low‑carb

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Sharp Knife
• Cutting Board
• Skillet or Cast‑Iron Pan
• Tongs
• Small Saucepan
• Plate for Resting Steak
• Grater or Microplane (optional)
• Serving Plate
• Spatula (optional)

Critical Steps — Do Not Skip

• Creating the soy‑based bulgogi marinade
• High‑heat searing to develop a caramelized crust
• Lower‑heat basting to finish cooking without burning
• Resting the steak before slicing
• Mixing the gochujang‑mayo sauce to the correct consistency

Chef Tips from the Video

• Use a cast‑iron skillet for the best sear and heat retention.
• Add a splash of water to the pan during the low‑heat phase if the sauce dries out.
• For extra crunch, toast the sesame seeds separately before sprinkling.

Troubleshooting

Storage

Refrigerator: Store leftover steak and sauce in airtight containers for up to 3 days.

Freezer: Cooked steak can be frozen for up to 2 months; thaw before reheating.

Room temperature: Tortillas are best served fresh; keep covered at room temperature for up to 2 hours.

Make-Ahead Tips

• Marinate the steak up to 4 hours ahead; keep refrigerated.
• Prepare the spicy mayo sauce a day in advance and store in the fridge.
• Shred cabbage and slice spring onions ahead; keep them dry.

Frequently Asked Questions