Best 6 Korean Joon Ma Bulgogi Beef Tacos Recipes

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**Korean Joon-Ma Bulgogi Beef Tacos: A Unique and Flavorful Fusion Dish**

Korean Joon-Ma Bulgogi Beef Tacos is a delectable fusion dish that combines the bold flavors of Korean cuisine with the convenience and portability of tacos. This tantalizing recipe features tender and savory bulgogi beef, marinated in a mixture of soy sauce, sesame oil, garlic, ginger, and Korean pear, then grilled to perfection. The beef is nestled in warm tortillas and topped with a variety of fresh and flavorful ingredients, including kimchi, pickled daikon radish, and a drizzle of spicy Gochujang sauce. The result is an explosion of taste and texture that will satisfy even the most discerning palate. Whether you're looking for a unique and exciting weeknight dinner or a fun and casual party appetizer, Korean Joon-Ma Bulgogi Beef Tacos are sure to be a hit. So, gather your ingredients, fire up the grill, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy.

**Recipes Included:**

1. **Korean Joon-Ma Bulgogi Beef Tacos:**

- This is the main recipe for the Korean Joon-Ma Bulgogi Beef Tacos, providing detailed instructions for marinating, grilling, and assembling the tacos.

2. **Bulgogi Beef Marinade:**

- A separate recipe for the flavorful bulgogi marinade, which can also be used for other Korean dishes such as bulgogi bowls or rice bowls.

3. **Spicy Gochujang Sauce:**

- A recipe for the spicy and tangy Gochujang sauce, which adds a kick of heat and umami to the tacos.

4. **Quick Pickled Daikon Radish:**

- A simple recipe for pickling daikon radish, resulting in a crunchy and tangy topping for the tacos.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN BEEF TACOS (BULGOGI) RECIPE



Korean Beef Tacos (Bulgogi) Recipe image

Fully loaded Korean Beef Tacos with flavorful Beef Bulgogi (a Korean BBQ beef). Don't skip the Sriracha-lime crema taco sauce which takes these over the top!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 4h8m

Number Of Ingredients 17

4 Tbsp sesame oil
4 garlic cloves (minced)
1 Tbsp fresh ginger (grated (optional but nice))
1/4 cup soy sauce
1/4 cup packed light brown sugar (press it into the cup)
1 tsp ground black pepper
1/4 cup hot water
1 1/2 lb flank steak
12 to 14 Small (6-inch flour tortillas (use corn tortillas for gluten free))
1 small Purple Cabbage
1/3 bunch cilantro leaves
1 avocado (sliced)
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice ((plus lime wedges to serve if desired))

Steps:

  • Thinly slice beef against the grain and place in medium bowl.
  • Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.
  • Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.
  • Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.
  • Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.
  • To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.

KOREAN BULGOGI TACO RECIPE



Korean Bulgogi Taco Recipe image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 12 to 15 tacos

Number Of Ingredients 19

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

Steps:

  • Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
  • In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
  • Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
  • For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
  • For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
  • For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
  • Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
  • On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

KOREAN JOON MA BULGOGI BEEF TACOS



Korean Joon Ma Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque-as well as an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas-they were an instant hit! Crisp, spicy sweet cucumber, creamy avocado, crunchy scallion and a punch of gochuchang (a savory Korean hot pepper paste) make these unbelievably good. That is how we created the Joon Ma Korean Bulgogi Beef Tacos

Provided by joonma4

Categories     Korean

Time 1h5m

Yield 1 4-6, 5 serving(s)

Number Of Ingredients 25

2 lbs rib eye steaks
1/4 cup soy sauce
1/4 cup sake
1/4 cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon black pepper
1/2 yellow onion, peeled and cut into chunks
1/2 Asian pear, peeled, cored and cut into chunks
4 garlic cloves
1/2 inch piece ginger, peeled
toasted sesame seeds
canola oil
2 green onions
1 tablespoon rice vinegar
1 tablespoon sugar or 1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon toasted sesame seeds
2 -3 teaspoons korean red chili pepper flakes
5 scallions, very thinly sliced on a sharp diagonal (white and green parts)
1/2 cup chopped fresh cilantro
1 avocado, thinly sliced
korean red chili paste
twelve 6-inch white corn tortilla

Steps:

  • Trim excess fat from steak and slice very thinly across the grain.
  • Put onion, pear, garlic, ginger and sake into a blender (or food processor). Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed.
  • Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking.
  • Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely.
  • In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes.
  • Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use.
  • Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes). Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds.
  • Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm.
  • Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.

Nutrition Facts : Calories 701.5, Fat 50.3, SaturatedFat 17.8, Cholesterol 123.4, Sodium 1400.4, Carbohydrate 24.5, Fiber 4.7, Sugar 15.7, Protein 35.4

KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW



Korean Beef Bulgogi Tacos with Kimchee Slaw image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Canola oil, for frying
12 round wonton wrappers
1 cup fine julienne scallions
1/2 cup brown rice vinegar
1/4 cup sugar
3 tablespoons soy sauce
2 tablespoons Korean chile flakes
2 tablespoons sesame oil
12 cloves garlic
3 onions, cut into chunks
1 1/2 cups soy sauce
1 cup red wine
1/4 cup sesame oil
2 pinches black pepper
2 Korean pears or Gala apples, cored and cut into chunks
1 pineapple, peeled, cored and cubed
1 pound beef rib eye, sliced thinly
1 Korean pear or Gala apple
1 cup prepared kimchee, drained well and minced

Steps:

  • For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  • Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
  • For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
  • Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
  • For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
  • Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
  • Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
  • Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

KOREAN BULGOGI AND MUSHROOM TACOS



Korean Bulgogi and Mushroom Tacos image

Bulgogi is one of the most iconic Korean dishes. The marinade not only tenderizes the meat but also imparts the perfect combination of sweet and savory to the flavor profile. The salad is super-easy to whip up and adds a lovely freshness and crunch to the tacos. Drizzle a bit of the gochujang sauce on top and experience the melodious harmony of sweet, salty, sour and umami flavors come to life!

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 1h5m

Yield 5 tacos

Number Of Ingredients 21

3 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
2 teaspoons sugar or honey
1 teaspoon sesame oil
Freshly ground black pepper
1 pound grass-fed lean ground beef
1/2 pound shiitake mushrooms, diced
Five 6-inch corn tortillas, warmed
1 to 2 tablespoons rice vinegar
2 teaspoons sugar or honey
1 teaspoon fish sauce or salt
2 small garlic cloves, minced
1 bunch lettuce (romaine, green or red leaf), roughly chopped
1 bunch green onions, sliced thinly lengthwise
1/4 cup thinly sliced red onion
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons gochujang (Korean fermented hot pepper paste)
1 tablespoon sesame oil
1 tablespoon sugar or honey
1 teaspoon rice wine vinegar

Steps:

  • For the tacos: Combine the soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper to make the marinade. Add the beef and mushrooms and marinate for at least 30 minutes. Cook in a skillet over medium-high heat, stirring, until cooked through.
  • For the salad: Combine the rice vinegar, sugar, fish sauce and garlic in a large bowl. Add the lettuce, green onions and red onion and toss everything together. Drizzle in the sesame oil and sprinkle in the sesame seeds. (As with many Korean dishes, you can easily adjust the recipe by adding more vinegar, sugar or salt to taste. Be sure to taste as you go!)
  • For the gochujang sauce: Mix together the gochujang, sesame oil, sugar, vinegar and 1 tablespoon water in a small bowl,, adding more water for a thinner consistency if desired.
  • For the taco assembly: Add the meat mixture to the tortillas and top with the salad. Drizzle as much or as little of the gochujang sauce as you desire. Enjoy!

Nutrition Facts : Calories 356, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 457 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 22 grams, Sugar 8 grams

KOREAN-STYLE BULGOGI BEEF TACOS



Korean-Style Bulgogi Beef Tacos image

My husband and son share an insatiable appetite for Korean barbeque--and an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas--they were an instant hit, filled with crisp, spicy sweet cucumber, creamy avocado, crunchy scallion, and a punch of gochujang, a Korean hot pepper paste.

Provided by Joon Ma

Categories     World Cuisine Recipes     Asian     Korean

Time 1h45m

Yield 12

Number Of Ingredients 25

2 pounds rib-eye steaks
½ yellow onion, cut into chunks
½ Asian pear, peeled and coarsely chopped
4 cloves garlic, peeled
1 (1/2 inch) piece ginger root, peeled
¼ cup sake
¼ cup soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 tablespoon rice vinegar
1 tablespoon white sugar
1 tablespoon minced garlic
2 teaspoons gochugaru (Korean red pepper flakes), or to taste
1 teaspoon sesame oil
1 teaspoon salt
5 small cucumbers, cut into 1/8-inch slices
2 green onions, thinly sliced
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
12 (6 inch) white corn tortillas
1 avocado, thinly sliced
5 green onions, thinly sliced on the diagonal
½ cup chopped fresh cilantro
2 tablespoons gochujang (Korean hot pepper paste), or to taste

Steps:

  • Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
  • Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
  • Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
  • Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
  • Remove beef from refrigerator about 20 minutes before cooking.
  • Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
  • Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 26.2 g, Cholesterol 27.1 mg, Fat 13.3 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 560.2 mg, Sugar 8.8 g

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your tacos will be. Look for fresh, flavorful beef, vegetables, and tortillas.
  • Marinate the beef. Marinating the beef helps to tenderize it and infuse it with flavor. Be sure to marinate the beef for at least 30 minutes, or up to overnight.
  • Cook the beef over high heat. This will help to create a nice sear on the outside of the beef and keep it juicy on the inside.
  • Use a variety of toppings. The great thing about tacos is that you can top them with whatever you like. Some popular toppings include shredded cabbage, diced tomatoes, sliced avocado, sour cream, and salsa.
  • Serve the tacos immediately. Tacos are best when they are served immediately after they are made. This will help to keep the tortillas warm and the beef juicy.

Conclusion:

Korean joon-ma bulgogi beef tacos are a delicious and easy-to-make weeknight meal. They are packed with flavor and can be topped with a variety of ingredients to suit your taste. So next time you are looking for a quick and easy meal, give these tacos a try. You won't be disappointed!

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