TacosMediumFree

Korean Tacos

Name: Korean Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 600 g Beef (skirt steak or sirloin), thinly sliced; 0.5 tsp Black pepper; 12 Small corn tortillas; 4 tbsp Soy sauce; 4 Spring onions; 2 tbsp Dark brown sugar; 1 bunch Fresh coriander; 1 cm Fresh ginger, grated; 4 cloves Garlic cloves, finely chopped; 2 Limes; 1 tbsp Toasted sesame seeds

45 min (30 prep + 15 cook) Medium 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Fusion tacos with Korean bulgogi, kimchi and gochujang mayo in a corn tortilla.

About this recipe

Korean tacos are the most delicious result of the gastronomic fusion between Mexico and South Korea, born in Los Angeles and spread across the world. The Mexican corn tortilla embraces bulgogi - beef marinated in soy sauce, garlic, ginger and pear - with kimchi, spring onion and a gochujang mayonnaise, creating a flavour experience that combines the best of both cultures.

History & Origin

The history of Korean tacos is the history of Los Angeles itself. In 2008, chef Roy Choi launched the Kogi BBQ food truck, combining Korean bulgogi and kimchi with the structure of the Mexican taco. The queues were the catalyst for the gourmet food truck revolution in the United States. The concept resonated immediately because the culinary logic of both cultures is surprisingly compatible: the sweet-sour and umami flavours of bulgogi dialogue perfectly with the acidity and heat of kimchi, whilst the corn tortilla acts as the ideal vessel. Today, Korean tacos are a classic of global fusion cuisine, found in restaurants worldwide - including Madrid and Barcelona.

Estimated cost

£14.00

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

28g

Protein

38g

Carbohydrates

18g

Fat

Fibre

980mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Slice the beef into very thin strips of 2-3 mm. Marinate in soy sauce, dark brown sugar, sesame oil, finely chopped garlic, grated ginger, black pepper and grated pear for at least 30 minutes. The pear tenderises the meat.
💡 Freeze the meat for 20 minutes before slicing to make very thin strips easier to cut.
2
Prepare the gochujang mayonnaise: mix the mayonnaise with gochujang paste, lime juice and garlic powder until you have a creamy, spicy sauce.
3
Heat a cast iron pan or wok over very high heat. Add the marinated meat in a single layer in batches. Cook for 2-3 minutes without moving until caramelised, then turn. The bulgogi should be golden with caramelised edges.
💡 Do not crowd the pan; the meat must fry, not steam.
4
Warm the corn tortillas on a dry griddle or directly over the gas flame for 30 seconds per side.
5
Assemble the tacos: on each tortilla place bulgogi, drained kimchi, chopped spring onions and a generous drizzle of gochujang mayonnaise.
6
Serve immediately. Optionally add fresh coriander, toasted sesame seeds and sliced fresh jalapeño chilli.