Korean Bulgogi Tacos- a combination of sweet and spicy beef strips, a creamy Gochujang sauce, coleslaw mix, and fresh cilantro make for one tasty taco.

 
As much as I love Mexican tacos, fusion tacos are some of my favorites. And Beef Bulgogi is one of my all time favorite foods. It tastes even better as a taco.There is a real symphony of flavors in this recipe.
The brown sugar in the marinade wonderfully caramelizes the steak as it cooks and the beef strips taste like beef candy. I absolutely love the flavors of bulgogi. It’s salty, sweet and spicy.
HOW TO MAKE BEEF BULGOGI TACOS:

Marinate the beef for 6 to 24 hours. The longer you marinate it, the more flavorful it becomes.
Make the Gochujang sauce. This can be done a day in advance. Cook the beef. Be sure to get the pan really hot and don’t overcook it.
Assemble the tacos. Warm the tortillas over a gas flame or in a pan. Fill with coleslaw mix, shredded carrots, beef bulgogi, sesame seeds, cilantro, and Gochujang sauce.

 
RECIPE TIPS:
Corn tortillas are more traditional for tacos, but flour tortillas work better for this recipe.
You will need an asian pear for the marinade. It helps tenderize the meat. Asian pears can be a little hard to find, especially out of season. They taste like a cross between an apple and a pear and look more like apples. You can substitute a bosc pear for the asian pear if needed.
If you like the flavors of Bulgogi, be sure to try these Easy Beef Bulgogi Meatballs.

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