Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender marinated Korean beef meets crispy kimchi slaw and sweet sesame carrots in a flavorful taco wrap. This korean-inspired asian (vegetarian-option) ready in about 40 minutes pairs beef sirloin, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Korean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine beef sirloin, 1/3 cup soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and 1 tbsp sesame seeds. Marinate for at least 30 minutes, stirring occasionally.
  2. Step 2: Preheat a grill or skillet to medium-high heat. Cook the marinated beef in batches, searing for 3-4 minutes per side until browned and slightly charred. Set aside.
  3. Step 3: For the kimchi slaw, shred nappa cabbage and mix with kimchi, mayonnaise, and a pinch of salt. Toss until well combined and set aside.
  4. Step 4: For the sesame-glazed carrots, peel and julienne carrots. In a small saucepan, whisk together honey, 1 tbsp soy sauce, and 1 tbsp sesame oil. Cook over medium heat until the sauce thickens, about 3-4 minutes. Toss the carrots in the sauce until coated and set aside.
  5. Step 5: Warm the tortillas, then fill each with beef, kimchi slaw, and sesame carrots. Garnish with extra sesame seeds and serve immediately.

Frequently asked questions

How long does Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin from drying out.

Can I substitute ingredients in Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots vegetarian-option?

Yes — this recipe is tagged vegetarian-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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