Korean Bbq Beef Tacos with Slaw
Korean BBQ Beef TACOS with Slaw is a medium Korean recipe that serves 4. 550 calories per serving. Recipe by Trystan Petrash on YouTube.
Prep: 2 hrs 59 min | Cook: 10 min | Total: 3 hrs 29 min
Cost: $16.59 total, $4.15 per serving
Ingredients
- 1.5 lb Chuck Steak (cut into one 1‑inch thick piece for marinating)
- 1 medium Onion (grated)
- 0.25 cup Soy Sauce (low‑sodium preferred)
- 2 tbsp Mirin (sweet cooking wine)
- 1 tbsp Sesame Oil (toasted, for flavor)
- 2 tbsp Apple Juice (can substitute fresh grated apple)
- 1 tbsp Granulated Sugar
- 3 cloves Garlic (minced)
- 0.5 cup Sour Cream
- 1 tbsp Gochujang (Korean fermented red pepper paste)
- 0.5 Lime (juice for crema, plus extra wedges for serving)
- 1.5 tsp Kosher Salt (divided among several steps)
- 1 medium Cucumber (sliced thick, then salted and sugared)
- 1 tsp Sugar
- 2 tbsp Rice Vinegar (enough to just cover pickles after draining water)
- 2 cup Brussels Sprouts (thinly sliced)
- 1 medium Carrot (peeled and julienned)
- 1 small Kohlrabi (julienned; substitute for daikon)
- 2 stalks Green Onion (thinly sliced, tops saved for garnish)
- 0.5 cup Kimchi (roughly chopped, juice reserved)
- 2 tbsp Mayonnaise
- 2 cup All‑Purpose Flour (for tortillas)
- 1 tsp Baking Powder
- 4 tbsp Canola Oil (2 tbsp for dough, 2 tbsp for grilling)
- 0.75 cup Warm Water (lukewarm, about 110°F)
- 0.125 tsp Freshly Cracked Black Pepper
Instructions
Make the Bulgogi Marinade
Grate the onion into a large bowl, then add soy sauce, mirin, sesame oil, apple juice, sugar, and minced garlic. Mix thoroughly until the sugar dissolves.
Time: PT10M
Marinate the Beef
Place the chuck steak in the bowl, turning to coat all sides. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Time: PT2H
Prepare Gochujang Crema
In a small bowl combine sour cream, gochujang, lime juice, and a pinch of kosher salt. Stir until smooth and refrigerate until needed.
Time: PT5M
Quick Pickles
Slice the cucumber thickly, toss with 1 tsp kosher salt and 1 tsp sugar, and let sit for 10 minutes. Drain excess water, then cover with rice vinegar just enough to submerge.
Time: PT12M
Make Kimchi Slaw
Thinly slice Brussels sprouts, julienne carrot and kohlrabi, and slice green onion (reserve tops for garnish). In a large bowl combine the vegetables, chopped kimchi, and a small amount of reserved kimchi juice. Add mayonnaise, a pinch of kosher salt, and freshly cracked black pepper; mix until the dressing coats the slaw but remains slightly runny.
Time: PT15M
Prepare Tortilla Dough
In a mixing bowl combine all‑purpose flour, 1 tsp kosher salt, and baking powder. Stir, then add 2 tbsp canola oil and mix until the mixture resembles coarse crumbs. Add warm water gradually, stirring until a shaggy dough forms. Knead on a lightly floured surface until smooth, about 5 minutes. Shape into a ball, cover with plastic wrap or a damp towel, and let rest for 30 minutes.
Time: PT15M
Grill the Beef
Preheat a charcoal grill to 500°F. Pat the marinated steak dry, brush lightly with canola oil, and season with kosher salt and black pepper. Place the steak on the grill away from direct flames, cover, and cook until internal temperature reaches about 110°F (medium‑rare). Flip, cover again, and sear over direct flames for ~30 seconds per side to develop a charred crust. Remove and let rest 5 minutes before slicing.
Time: PT5M
Temperature: 500°F
Cook the Tortillas
Divide the rested dough into eight equal pieces (30‑35 g each). Shape each piece into a ball, rest 10 minutes. Press each ball using a tortilla press (or roll with a rolling pin) between parchment sheets to a thin circle. Heat a cast‑iron skillet over medium‑high until lightly smoking. Cook each tortilla 30 seconds, flip, cook another 30 seconds until bubbles form and light brown spots appear. Transfer to a plate and cover with a clean towel to stay warm.
Time: PT5M
Assemble the Tacos
Thinly slice the rested beef against the grain. Place a warm tortilla on a plate, add a generous mound of sliced bulgogi, drizzle with pan juices, top with kimchi slaw, pickles, a drizzle of gochujang crema, and garnish with green‑onion tops and lime wedges.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Can be made gluten‑free with a gluten‑free flour blend., Dairy‑free version: substitute sour cream and mayonnaise with coconut yogurt and vegan mayo.
Allergens: Dairy, Gluten, Soy, Sesame
Ingredient Substitutions
- Instead of Chuck Steak: Ribeye steak, Sirloin steak
- Instead of Onion: Shallot, Leek
- Instead of Soy Sauce: Tamari
- Instead of Mirin: Sake with a pinch of sugar, Apple juice + sugar
- Instead of Sesame Oil: Peanut oil
- Instead of Apple Juice: Fresh apple puree
- Instead of Granulated Sugar: Honey, Maple syrup (reduce liquid)
- Instead of Garlic: Garlic paste
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Gochujang: Ssamjang, Korean chili paste
- Instead of Lime: Lemon juice
- Instead of Kosher Salt: Sea salt
- Instead of Cucumber: Zucchini
- Instead of Sugar: Honey (adjust amount)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Brussels Sprouts: Green cabbage, Purple cabbage
- Instead of Carrot: Daikon radish
- Instead of Kohlrabi: Daikon radish
- Instead of Green Onion: Chives
- Instead of Kimchi: Sauerkraut (different flavor)
- Instead of Mayonnaise: Greek yogurt
- Instead of All‑Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Baking Powder: Baking soda (adjust amount)
- Instead of Canola Oil: Vegetable oil, Duck fat (for richer flavor)
- Instead of Freshly Cracked Black Pepper: White pepper
Equipment Needed
- Box Grater
- Mixing Bowls
- Chef's Knife
- Cutting Board
- Small Bowl
- Bench Scraper
- Digital Kitchen Scale (optional)
- Tortilla Press (optional)
- Cast Iron Skillet
- Charcoal Grill
- Tongs
- Plastic Wrap or Damp Towel
- Parchment Paper (optional)
- Squeeze Bottle (optional)
Critical Steps — Do Not Skip
- Marinate the chuck steak for at least 2 hours (overnight preferred).
- Pat the beef completely dry before searing to achieve a proper crust.
- Rest the tortilla dough for 30 minutes to relax gluten.
- Cook tortillas on a very hot skillet; they should puff and develop light brown spots in ~30 seconds per side.
- Slice the grilled beef thinly against the grain for tenderness.
Chef Tips from the Video
- Using charcoal gives the bulgogi a smoky flavor that a gas grill can't replicate.
- For an extra umami boost, add a splash of toasted sesame oil to the slaw dressing.
- If you like extra heat, increase the gochujang in the crema or add a pinch of Korean chili flakes.
Troubleshooting
Beef is tough after grilling.
Ensure the steak is sliced very thin against the grain and that the chuck was marinated for the full 2‑hour minimum. If still tough, consider using a more tender cut like ribeye.
Tortillas are dry or crack when rolled.
Let the dough rest longer (up to 45 minutes) and keep it covered to prevent drying. Add a splash more warm water if the dough feels too stiff.
Slaw becomes soggy.
Drain the kimchi juice well and add it gradually to the dressing. Keep the slaw chilled until serving.
Storage
Refrigerator: Store any leftover beef, slaw, pickles, and crema in airtight containers for up to 3 days.
Freezer: Beef can be frozen (wrapped tightly) for up to 2 months; thaw before reheating. Tortillas freeze well for up to 1 month.
Room temperature: Assembled tacos should be eaten immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the beef the night before for deeper flavor.
- Prepare the gochujang crema and kimchi slaw up to 24 hours ahead; keep refrigerated.
- Tortilla dough can rest overnight in the fridge; bring to room temperature before shaping.
Frequently Asked Questions
What is the cultural significance and history of Korean bulgogi in Korean cuisine?
Bulgogi, meaning “fire meat,” dates back to the Goguryeo era and was traditionally grilled over open flames. It became a beloved Korean barbecue staple, celebrated for its sweet‑savory marinade and tender texture, often served with rice and side dishes.
What are the traditional regional variations of bulgogi in Korean cuisine?
In the southern region, bulgogi is often marinated with pear puree for extra sweetness, while the northern style may use less sugar and more soy sauce. Some regions add gochujang for a subtle heat, creating a spicier version.
How is bulgogi traditionally served in Korean meals?
Traditionally, bulgogi is grilled at the table and served sliced over a bed of rice, accompanied by lettuce leaves for wrapping, kimchi, and assorted banchan (side dishes). The meat’s juices are often drizzled over the rice for added flavor.
What occasions or celebrations is bulgogi traditionally associated with in Korean culture?
Bulgogi is a popular dish for holidays such as Chuseok (Korean Thanksgiving) and family gatherings, as its quick cooking and crowd‑pleasing flavor make it ideal for festive meals and celebrations.
How does Korean bulgogi beef tacos fit into the broader Korean‑Mexican fusion cuisine tradition?
Korean‑Mexican fusion blends the bold, fermented flavors of Korean barbecue with the handheld convenience of Mexican tacos. This combination reflects a modern, cross‑cultural trend seen in street‑food markets worldwide, where bulgogi’s sweet‑savory profile pairs perfectly with fresh slaws and spicy crema on a tortilla.
What are the authentic traditional ingredients for Korean bulgogi versus acceptable substitutes?
Traditional bulgogi uses thinly sliced ribeye, soy sauce, sesame oil, sugar, garlic, and Asian pear. Acceptable substitutes include chuck steak (as used in this recipe), mirin for pear, and honey for sugar, while still preserving the core flavor profile.
What other Korean dishes pair well with Korean bulgogi beef tacos?
Serve the tacos alongside classic Korean sides such as kimchi, japchae (stir‑fried glass noodles), or a simple cucumber‑soy salad. A bowl of mild doenjang soup also balances the richness of the tacos.
What makes Korean bulgogi beef tacos special or unique in Korean cuisine?
The tacos reinterpret bulgogi’s caramelized, smoky flavor in a handheld format, adding textures like crunchy pickles and kimchi slaw. The gochujang crema adds a creamy heat that isn’t typical in traditional Korean servings, creating a distinctive fusion bite.
What are the most common mistakes to avoid when making Korean bulgogi beef tacos?
Common errors include not marinating the beef long enough, failing to pat the steak dry before searing, over‑mixing the tortilla dough, and slicing the meat with the grain. Each of these can lead to tough meat, soggy tortillas, or a loss of the signature bulgogi flavor.
Why does this Korean bulgogi beef tacos recipe use a chuck steak instead of the traditional ribeye?
Chuck steak is more affordable and has abundant connective tissue that benefits from the acidic, sweet bulgogi marinade, resulting in tender, flavorful meat. The longer marination time compensates for its natural toughness, making it a budget‑friendly alternative.
Can I make Korean bulgogi beef tacos ahead of time and how should I store them?
Yes. Marinate the beef overnight, prepare the crema and slaw up to 24 hours ahead, and keep each component in separate airtight containers in the refrigerator. Reheat the beef briefly on the grill or skillet before assembling the tacos.
What does the YouTube channel Trystan Petrash specialize in?
The YouTube channel Trystan Petrash focuses on outdoor cooking, barbecue techniques, and creative fusion recipes that combine global flavors with classic grilling methods.
How does the YouTube channel Trystan Petrash's approach to Korean cooking differ from other Korean cooking channels?
Trystan Petrash blends Korean flavors with Western grilling and barbecue equipment, often using charcoal and outdoor setups, whereas many Korean cooking channels stay within indoor kitchen techniques and traditional cookware.
Last updated: August 29, 2026
