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Best Kimchi Bulgogi Tacos with Tangy Pickled Veggies

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A fusion of Korean and Mexican flavors, these Kimchi Bulgogi Tacos are filled with savory marinated beef, tangy pickled veggies, and the unmistakable kick of kimchi.

Ingredients

Scale
  • 1 lb Thinly Sliced Beef (Ribeye or sirloin)
  • 1/4 cup Soy sauce (regular or low-sodium)
  • 2 tbsp Brown sugar (or honey/maple syrup)
  • 3 cloves Fresh minced garlic
  • 1 tbsp Fresh minced ginger
  • 1 tbsp Sesame oil
  • 1/2 tsp Black pepper
  • 1/2 cup Pear juice (or grated apple/unsweetened apple sauce)
  • 1/2 cup Grated onion
  • 1 cup Thinly sliced cucumber
  • 1 cup Julienned carrots
  • 1 cup Julienned daikon radish
  • 1/2 cup Thinly sliced red onion
  • 1 cup Rice vinegar (or white vinegar)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 8 Small corn or flour tortillas
  • 1 cup Well-fermented napa cabbage kimchi
  • 1/4 cup Mayonnaise
  • 2 tbsp Gochujang (Korean chili paste)
  • 1/4 cup Freshly sliced green onions
  • 1 tbsp Toasted sesame seeds

Instructions

  1. Prepare the Pickled Veggies: Thinly slice or julienne cucumbers, carrots, daikon, and red onion. In a saucepan, combine rice vinegar, water, sugar, and salt. Heat until dissolved and pour over vegetables. Cool and refrigerate for 30 minutes.
  2. Marinate the Bulgogi Beef: Whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, black pepper, pear juice, and grated onion. Add beef, tossing to coat. Cover and refrigerate for at least 30 minutes.
  3. Cook the Bulgogi: Heat a skillet over medium-high. Cook marinated beef in batches until browned and caramelized, about 2-3 minutes per side.
  4. Prepare the Kimchi: (Optional) Stir-fry kimchi in the same pan for 3-5 minutes until warmed. Transfer to a bowl.
  5. Warm the Tortillas: Heat tortillas in a dry skillet for 30 seconds per side or microwave.
  6. Assemble Your Tacos: Spoon bulgogi onto each tortilla, top with kimchi and pickled veggies. Drizzle with gochujang mayo, garnish with green onions and sesame seeds. Serve immediately.

Notes

These tacos pair well with a cucumber salad or sweet potato fries. Store leftovers separately in the fridge for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/kimchi-bulgogi-tacos-tangy-pickled-veggies/

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