Korean Beef Bulgogi Tacos
Food and Drink

Courtesy of Noah Cheek, on Instagram @cheeky_bbq and cheekybbq.com

Korean Beef Bulgogi Tacos

Makes: 12


for the marinade:

¼ cup soy sauce

¼ cup sesame oil

¼ cup brown sugar

½ cup water

2 tablespoons garlic

1 teaspoon black pepper

1 teaspoon kosher salt


for the tacos:

2 pounds ribeye steak, very thinly sliced

12 small tortillas, corn or flour, street-taco style

1 head purple cabbage, shredded

5 radishes, sliced thin

1 bunch fresh cilantro, chopped

1 small white onion, diced

Put the ribeye in the freezer for 20–30 minutes to make it easier to slice. Then slice the ribeye extremely thin.

Mix all the marinade ingredients together in a plastic container or freezer bag. Add the sliced steak to the bag and let it sit in the refrigerator overnight.

Preheat a flat top, griddle or cast-iron skillet to medium-high heat. Grill the marinated ribeye for approximately 6 minutes.

Place a hearty helping of steak on each tortilla. Top with slices of radish, diced onion, cabbage, and cilantro. Serve warm.