Will It Taco!? Korean Beef Bulgogi with Chile Crunch
Will It Taco!? Korean Beef Bulgogi with Chile Crunch is a medium Korean‑American Fusion recipe that serves 6. 350 calories per serving. Recipe by allthingsbbq on YouTube.
Prep: 20 min | Cook: 30 min | Total: 60 min
Cost: $38.31 total, $6.39 per serving
Ingredients
- 2 tablespoons Chili Crunch Oil (store‑bought or homemade spicy oil)
- 1 tablespoon Tamari Soy Sauce (gluten‑free soy sauce)
- 1 tablespoon Gochujang (Korean fermented chili paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 cups Bean Sprouts (roughly chopped for texture)
- 0.25 cup Green Onions (green parts only, sliced on bias)
- 1 teaspoon Everything Bagel Seasoning (adds salty crunch)
- 1 teaspoon Sesame Seeds (toasted if possible)
- 0.5 teaspoon Garlic Powder (optional, for extra flavor)
- 0.5 teaspoon Onion Powder (optional)
- 2 cups Leftover Beef Bulgogi (pre‑cooked, thinly sliced)
- 1 cup Kimchi (cut into bite‑size pieces)
- 24 ounces Velveeta Cheese (cut into thin slices; provides ooey‑gooey melt)
- 6 pieces Flour Tortillas (8‑inch size, soft)
- 1 spray Cooking Spray (or Duct Fat) (for griddle surface)
Instructions
Make Chili Crunch Dressing
In a mixing bowl whisk together 2 Tbsp chili crunch oil, 1 Tbsp tamari soy sauce, 1 Tbsp gochujang, and the juice of half a lime until smooth.
Time: PT5M
Prep Slaw Vegetables
Roughly chop 1.5‑2 cups bean sprouts and slice the green parts of 1/4 cup green onions on a bias; set aside.
Time: PT5M
Combine Slaw
Add the chopped sprouts and green onions to the dressing, sprinkle with 1 tsp everything bagel seasoning, 1 tsp toasted sesame seeds, ½ tsp garlic powder and ½ tsp onion powder. Toss until evenly coated.
Time: PT5M
Preheat Griddle
Set the pellet grill to 425°F and place the cast‑iron griddle on top. Allow it to heat for about 10 minutes until the surface is very hot.
Time: PT10M
Temperature: 425°F
Oil the Griddle
Lightly spray the hot griddle with cooking spray or a thin layer of duct fat.
Time: PT2M
Temperature: 425°F
Crisp Bulgogi & Kimchi
Spread the leftover bulgogi and kimchi in a single layer on the griddle. Let sit without moving for 3‑4 minutes, then toss and cook another 2‑3 minutes until edges caramelize and the mixture is heated through.
Time: PT7M
Temperature: 425°F
Rest Meat Mixture
Transfer the crisped bulgogi‑kimchi mix to a plate and keep warm while you finish the tortillas.
Time: PT1M
Melt Velveeta on Tortillas
Spray the griddle again, place a tortilla, then layer thin slices of Velveeta across the surface. Using a spatula, press firmly to spread the cheese, then flip after 30‑45 seconds and press again. Cook until both sides have a light crust and the cheese is fully melted. Repeat for each tortilla (about 6 total).
Time: PT18M
Temperature: 425°F
Assemble Tacos
Lay a cheese‑coated tortilla flat, spoon a generous amount of the crisped bulgogi‑kimchi, top with a heap of chili crunch slaw, and finish with an extra pinch of everything bagel seasoning.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 18 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Contains soy
Allergens: Dairy, Gluten, Soy, Sesame
Ingredient Substitutions
- Instead of Chili Crunch Oil: sriracha oil, chili garlic oil
- Instead of Tamari Soy Sauce: regular soy sauce, coconut aminos
- Instead of Gochujang: Korean chili paste, sambal oelek
- Instead of Lime Juice: lemon juice, rice vinegar (less acidic)
- Instead of Bean Sprouts: shredded cabbage, thinly sliced radish
- Instead of Green Onions: chives, scallions
- Instead of Everything Bagel Seasoning: sesame seed mix, garlic salt
- Instead of Sesame Seeds: pumpkin seeds
- Instead of Garlic Powder: fresh minced garlic
- Instead of Onion Powder: finely minced fresh onion
- Instead of Leftover Beef Bulgogi: thinly sliced marinated steak, thinly sliced pork bulgogi
- Instead of Kimchi: fermented cabbage, spicy sauerkraut
- Instead of Velveeta Cheese: American cheese, processed cheese slices
- Instead of Flour Tortillas: corn tortillas (will affect cheese melt)
- Instead of Cooking Spray (or Duct Fat): vegetable oil brush
Equipment Needed
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- Measuring Spoons
- Cast Iron Griddle
- Pellet Grill or Oven
- Spatula
- Tongs (optional)
Critical Steps — Do Not Skip
- Whisking the chili crunch dressing until fully emulsified.
- Crisping the bulgogi and kimchi without overcrowding the griddle.
- Pressing Velveeta onto the tortilla and flipping quickly to achieve a gooey crust.
Chef Tips from the Video
- Toast the sesame seeds lightly in a dry pan for extra nuttiness.
- Add a dash of rice vinegar to the slaw dressing for a subtle tang.
- If you like extra heat, drizzle a little more chili crunch oil over the assembled taco.
Troubleshooting
Bulgogi does not get crispy.
Make sure the griddle is fully pre‑heated to 425°F and spread the meat in a thin, single layer without crowding.
Velveeta does not melt or sticks to the griddle.
Slice the cheese thinly and press it firmly onto the tortilla; keep the heat high and flip quickly.
Slaw becomes soggy.
Drain excess liquid from the bean sprouts and add the dressing just before mixing; store the slaw separately until ready to assemble.
Storage
Refrigerator: Store leftover slaw and bulgogi‑kimchi mixture in airtight containers for up to 3 days.
Freezer: Velveeta‑coated tortillas can be frozen for up to 1 month; reheat in a skillet.
Room temperature: Assembled tacos should be eaten immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chili crunch slaw up to 12 hours ahead; keep refrigerated and give a quick toss before serving.
- Leftover bulgogi can be stored cold and reheated on the griddle just before assembly.
Frequently Asked Questions
What is the cultural significance and history of Korean Bulgogi Tacos in Korean‑American fusion cuisine?
Korean‑American fusion began in the 1990s as Korean immigrants adapted familiar Korean dishes for American palates. Bulgogi tacos blend traditional Korean marinated beef with the handheld convenience of Mexican‑style tacos, showcasing the creative cross‑cultural exchange that defines modern street food in cities like Los Angeles.
What are the traditional regional variations of bulgogi in Korean cuisine?
In Korea, bulgogi is often grilled over charcoal (gogi‑gui) or pan‑seared, and served with rice and side dishes. Some regions add pear puree for extra sweetness, while others use gochujang for a spicier profile. The taco version reinterprets the meat by crisping it on a griddle and pairing it with kimchi and slaw.
How is Korean Bulgogi Tacos traditionally served in Korean‑American restaurants?
Restaurants typically serve the tacos on soft flour tortillas, topped with a bright slaw, kimchi, and a drizzle of gochujang‑based sauce. The addition of melted cheese, as seen in this recipe, is a modern twist that adds American comfort‑food appeal.
What occasions or celebrations are Korean Bulgogi Tacos associated with in Korean‑American culture?
These tacos are popular at casual gatherings, food festivals, and late‑night street‑food markets. They’re often featured at Korean‑American fusion pop‑up events and are a fun, shareable dish for game nights or backyard barbecues.
What makes Korean Bulgogi Tacos special or unique in Korean‑American cuisine?
The dish combines the sweet‑savory, caramelized flavor of bulgogi with the tangy crunch of kimchi and a creamy Velveeta‑infused tortilla, creating a textural contrast that is both familiar and surprising. The chili‑crunch slaw adds an extra layer of heat and acidity that ties the flavors together.
What are the authentic traditional ingredients for Korean Bulgogi versus acceptable substitutes in this taco recipe?
Traditional bulgogi uses thinly sliced beef, soy sauce, sugar, garlic, sesame oil, and Asian pear. In this recipe, tamari replaces regular soy sauce for gluten‑free options, and Velveeta replaces traditional cheese for a melt‑friendly American twist. You can substitute the processed cheese with American cheese or a dairy‑free melt if needed.
What other Korean dishes pair well with Korean Bulgogi Tacos in a Korean‑American meal?
Serve the tacos alongside Korean‑style pickled cucumbers (oi muchim), a bowl of kimchi fried rice, or a simple Korean cucumber salad. A cold barley tea (bori‑sacha) or a light soju cocktail also complements the spicy‑sweet flavors.
What are the most common mistakes to avoid when making Korean Bulgogi Tacos at home?
Common errors include overcrowding the griddle, which prevents crisping; using too much cheese, which can make the tortilla soggy; and over‑mixing the slaw, which releases excess moisture. Follow the hot‑griddle technique and keep the slaw dressing light for best results.
Why does this Korean Bulgogi Tacos recipe use Velveeta cheese instead of a traditional Korean cheese?
Velveeta melts quickly and creates a stretchy, gooey layer that adheres to the tortilla, mimicking the melt‑in‑your‑mouth texture of Korean street‑food cheese spreads while staying affordable and easy to source in the U.S.
Can I make the chili crunch slaw ahead of time and how should I store it?
Yes, the slaw can be prepared up to 12 hours in advance. Store it in an airtight container in the refrigerator and give it a quick toss before assembling the tacos to re‑distribute any settled dressing.
What does the YouTube channel allthingsbbq specialize in?
The YouTube channel allthingsbbq focuses on barbecue techniques, grill‑centric recipes, and creative fusion dishes that blend traditional BBQ with global flavors, often featuring pellet grills and cast‑iron cooking.
How does the YouTube channel allthingsbbq's approach to Korean‑American fusion differ from other cooking channels?
Allthingsbbq emphasizes high‑heat grilling and the use of specialty BBQ equipment, like pellet smokers, to give Korean dishes a smoky, caramelized edge. The channel also highlights product recommendations from its own ATBBQ store, giving viewers a curated shopping experience.
Last updated: August 30, 2026
