Get dinner on the table in 20 minutes with these Korean Ground Beef Bulgogi Tacos! A Mexican twist on the classic bulgogi recipe replaces the sliced steak with a ground beef & mushroom blend, then it's piled into fresh tortillas with rice, veggies, kimchi, and a drizzle of sriracha!
Course Main Course
Cuisine Asian, Korean
Keyword beef bulgogi tacos, ground beef bulgogi, korean beef tacos
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6tacos
Calories 84kcal
Author Erica
Ingredients
Bulgogi Sauce
2tablespoonslow-sodium soy sauce
1tablespoonbrown sugar
½tablespoonsesame oil
1teaspoonfresh ginger finely minced
3clovesgarlicminced
½teaspoonblack pepper
½teaspoonred pepper flakes
Tacos
½poundlean ground beef
8ouncesportobello mushroomsfinely chopped
Flour or corn tortillasor large butter lettuce leaves
Steamed white rice
Kimchi
Thinly sliced red cabbagecarrots, cucumbers, jalapenos, radish, scallions
Sriracha
Instructions
Bulgogi Sauce
Whisk all the ingredients together in a small bowl. Set aside.
Tacos
Heat a large wok over medium heat. Combine the ground beef, finely chopped mushrooms, and garlic and stir, cooking until browned, about 4-5 minutes. Drain if necessary.
Reduce the heat to low. Pour the bulgogi sauce over the beef-mushroom blend and stir. Allow to simmer for 2-3 minutes, then remove from heat.
Serve the ground beef bulgogi in tortillas or lettuce wraps with steamed rice, kimchi, and sliced vegetables. Drizzle each taco with sriracha and enjoy.