Bulgogi Tacos with Kimchi Slaw and Sesame-Glazed Carrots
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.
Ingredients
- 400g beef sirloin
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp ginger
- 1 cup kimchi
- 1 cup nappa cabbage
- 1/4 cup mayonnaise
- 1 tbsp sesame seeds
- 8 tortillas
- 2 carrots
- 1 tbsp honey
- 1 tbsp soy sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Warm the tortillas, then fill each with beef, kimchi slaw, and sesame carrots. Garnish with extra sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
