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
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
2tablespoonslow-sodium soy sauce
1teaspoonfresh ginger finely minced
1/2teaspoonred pepper flakes
1/2poundlean ground beef
8ouncesportobello mushroomsfinely chopped
Flour or corn tortillasor large butter lettuce leaves
Steamed white rice
Thinly sliced red cabbagecarrots, cucumbers, jalapenos, radish, scallions
Whisk all the ingredients together in a small bowl. Set aside.
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.