Bulgogi Kimchi Tacos
Sweet, sticky bulgogi beef in warm corn tortillas with tangy kimchi, cool cucumber and sesame.
Made with Corn tortillas from masa harina and Bulgogi marinade and Kimchi. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min plus marinating
- LevelEasy
- Costabout £4.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef into a bowl with your ready made bulgogi marinade (see the base recipe). Turn to coat, cover and marinate in the fridge for at least 30 minutes, or up to 4 hours.
30 min - 2
Take your ready made corn tortillas (see the base recipe) and keep them warm wrapped in a clean tea towel. If they are cold from the fridge, warm each for 30 seconds per side in a dry pan.
- 3
Heat a large frying pan or griddle until very hot. Add the oil and fry the beef in 2 batches for 2 to 3 minutes per batch until browned at the edges and cooked through. Pour in a little leftover marinade for the last minute, letting it bubble hard. Never serve marinade that has touched raw beef unless boiled.
2 min 30 s - 4
Chop your ready made kimchi (see the base recipe) into small pieces.
- 5
Fill each tortilla with beef, a spoonful of kimchi, cucumber and spring onions. Finish with sesame seeds and coriander.
- 6
Serve at once with lime wedges for squeezing over.
Tips
- Slice the beef thinly across the grain. Freezing the steak for 30 minutes first makes it much easier to slice.
- Cook the beef in batches. Crowding the pan steams it instead of browning it.
- Use pickled red onions or a squeeze of lime if you want extra sharpness.
Storing and freezing
Keep leftover beef in the fridge for up to 2 days and reheat in a hot pan until steaming hot throughout. Assemble the tacos fresh. Leftover beef and kimchi freeze separately for up to 1 month.
Questions
Which cut of beef is best?
Rump or sirloin steak, sliced thinly, gives the best tender result. Ribeye is richer. Avoid stewing cuts, which stay chewy in a quick fry.
Are these gluten free?
Yes, when made with the gluten free bulgogi marinade and corn tortillas from the bases. Check your shop bought kimchi or gochugaru labels if you are not using the recipe versions.
Can I use chicken or pork instead?
Yes. Thinly sliced chicken thigh or pork shoulder work well. Cook chicken until no pink remains and the juices run clear.
Can I use flour tortillas?
Yes, but the tacos will then contain gluten. Corn tortillas are the traditional and gluten free choice.
More made with corn tortillas from masa harina
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
