Korean BBQ Beef Tacos Recipe

Bulgogi marinated sliced beef chuck roll on warm street taco tortillas, drizzled with kimchi crema and served with a side of charred pineapple Pico and fresh cilantro.

Step 1: Pour marinade over meat and mix well. Allow to marinate 2-24 hrs. 

Step 2: Drain beef from marinade and cook on a grill over high heat. Cook 80% of the way on the first side, making sure to get good grill marks, then flip and cook the rest of the way. Chop the beef and hold hot for service.

Step 3: Toast tacos on grill and build 3 ea. "double-sided" street tacos.  

Step 4: Lay tacos flat on serving platter and plate shredded napa cabbage evenly between the three tacos.

Step 5: Then do the same with the cooked beef.

Step 6: Drizzle kimchi crema over beef serve with side dishes of pineapple Pico and fresh cilantro.

Step 7: Serve warm.

Sub-Recipe Directions

Pineapple Pico

Step 1: Cut the top and bottom off the pineapple, then cut the skin off of the outside. Cut into quarters and cut the hard inner core out.

Step 2: Grill the pineapple over high heat to mark the outside. Chill and dice into a fine dice.

Step 3: Combine grilled diced pineapple with the rest of the ingredients. Hold cold for service.

Kimchi Crema

Step 1: Combine all ingredients in a food processor and blend smooth.

Step 2: Chill and store in a squeeze bottle for service.