The Stay At Home Chef: Korean Bulgogi Tacos with Kimchi Slaw and Sriracha Sour Cream

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Korean Bulgogi Tacos with Kimchi Slaw and Sriracha Sour Cream

My dad lived in Korea for a couple years when he was a young adult. Growing up he would occasionally make bulgogi and kimchi so it has always been a familiar thing to me (long before food trucks and trendy fusion). My friend Megan was coming to visit and I knew that she loved buying the pre-marinated bulgogi from Trader Joe's. I figured I could show her just how easy it is to make bulgogi at home. The list of ingredients may be long, but it is mostly spices and flavorings. It is so simple to make, and so delicious. Eating it in a taco form is perfect. No need to live in LA or other food truck hot spots. You can create that trendy food truck fusion right in your own kitchen! 


1 flank steak (1 to 1.5 lbs)
1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp ground ginger
2 tsp oyster sauce
2 tablespoons sesame seeds

Quick Kimchi Slaw
1/2 head of cabbage, thinly sliced
1/4 red onion, thinly sliced
1/4 cup green onion, sliced
1 carrot, julienned (or just use a peeler and make it into a pile of peelings)
1/4 cup rice vinegar
1 tablespoon fish sauce
1/2 tsp ground ginger
1 clove garlic, minced
2 tsp sriracha
1/4 cup water
1 tablespoon sugar

Sriracha Sour Cream
1/2 cup sour cream
2 tablespoons sriracha 

12 corn tortillas, warmed
Cilantro for garnish, chopped


1. In a small bowl combing the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce and sesame seeds. Stir to combine. Slice the meat into thin strips, being sure to slice against the grain of the meat. Put the meat into the marinade and refrigerate at least 1 hour, preferably overnight.

2. Make the slaw by combining all ingredients in a large tupperware or bowl with a lid. Give it a good shake to make sure everything is well combined. Refrigerate for at least an hour before serving. 

3. Stir the sriracha into the sour cream. 

4. Cook the meat just before serving. Heat a skillet over high heat until it is piping hot. Pour the meat and marinade into the hot pan and cook, stirring things around constantly until all the meat is cooked. This will only take 3-5 minutes. If you want to be more authentic then cook it on an outdoor grill. 

5. Serve by placing meat onto a warmed corn tortilla, topping  with a strained, heaping spoonful of the kimchi slaw, and a dash of the sriracha sour cream. Garnish with a little cilantro.
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  1. looks yummy! I had these kind of tacos in Miami and I was looking to copy the taste. Can't wait to make them. Thanks for the recipe!

  2. Jode Peone2:01 PM

    would you happen to have a recipe for Pancit? My parents had a dear Philippine neighbor and my brother is endlessly raving about her Pancit. He is always looking for an authentic recipe, I would love to make it for him!

    1. No, I'm sorry! I'm not familiar with Filipino cuisine. However, my friends over at Pinch of Yum have spent some time in the area and have some great recipes, including one for Pancit.

  3. How many would this recipe serve?

  4. Anonymous3:10 PM

    Just made this for a group of 20. 10lbs of flank steak. Rave reviews! :-D

    1. Yay! Thanks for commenting. I am in the middle of catering a big wedding dinner and this totally made my day. Perfect timing!

    2. Anonymous1:28 AM

      Thank you so much for sharing! I've made bulgogi before but never kimichi! I doubled this recipe to take these to a university celebration and they were a hit! So delicious; restaurant quality! I loved how it all turned out! This is a definite keeper.
      The only changes I made was to skip the marinating by putting the meat & marinade sauce in the crockpot and cooked on high for about 5 hours. And I substituted the corn with flour tortillas.

    3. Anonymous1:36 AM

      Oh And I also substituted the sour cream with Greek yogurt


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