These bulgogi-inspired tacos are a fun twist on a beloved favorite! Combining classic tacos with the flavors of Korean Bulgogi Beef, this bold and zesty recipe is sure to become a new favorite!

Bulgogi-Inspired Tacos

I’ll be the first to say these tacos are far from authentic or ‘traditional’, but they are delicious! and they’re a fun spin on your every day taco. Inspired by the flavors of Korean Beef Bulgogi, the shredded tofu is seasoned in a delicious marinade of apples, soy sauce, toasted sesame oil, ginger, and garlic – then cooked until slightly crisp around the edges, yet still juicy, providing the perfect base! The tacos are topped with a delicious slaw for texture and a super simple gochujang sauce for a spicy kick!

Are you drooling yet?! Because I am! Grab a drink and let’s make the most delicious bulgogi-inspired tacos!

But First, Let’s Go Over Each of The Dishes Origins and Backgrounds

Tacos are a traditional Mexican dish that is believed to have originated in the 18th century. The word “taco” is derived from the Mexican Spanish word “taco”, which means “plug” or “wad”, and refers to the way the filling is placed inside a tortilla, resembling a plug or wad. Tacos were originally a street food that was sold by vendors in Mexico City, and they were typically filled with a simple combination of meat, vegetables, and salsa. Over time, tacos have evolved to include a wide variety of fillings and toppings, including chicken, beef, pork, fish, vegetables, and more.

Korean beef bulgogi, on the other hand, is a more recent dish that was popularized in the mid-20th century. The word “bulgogi” is derived from the Korean words “bul” (fire) and “gogi” (meat), and refers to the way the dish is traditionally cooked over an open flame. Bulgogi is a dish made with thin slices of marinated beef that are grilled or pan-fried, and it is typically served with rice, vegetables, and other side dishes. Bulgogi is believed to have originated in the Goguryeo era (37 BC – 668 AD), when it was a popular dish among the royal court and aristocracy. Over time, bulgogi became a more popular and accessible dish, and it is now a staple of Korean cuisine.

Both tacos and bulgogi have become popular dishes around the world, and their unique flavors and textures have made them beloved by many. The combination of bulgogi and tacos, as seen in this recipe for bulgogi-inspired tacos, is a delicious fusion of two distinct culinary traditions that showcases the versatility and creativity of modern cuisine.

Ingredients & Substitutions

I love these bulgogi-inspired tacos because the list of ingredients are typical to what I usually have stocked in my pantry and fridge. Here’s what you’ll need, plus any possible substitutions:

For the Bulgogi ‘Meat’ & Marinade:

• Extra Firm Tofu: the base for the “meat” in this recipe. Tofu is a versatile and popular ingredient in vegetarian and vegan cooking. It can be found at most grocery stores, and there are many brands and varieties available.
• Fuji Apples: these sweet and crisp apples are used to add a touch of sweetness to the marinade. Any sweet apple variety, such as Gala or Honeycrisp, can be substituted.
• Onion: preferably white or yellow
• Fresh Garlic
• Low-Sodium Soy Sauce: a staple ingredient in many Asian cuisines, and it adds a salty, savory flavor to the marinade.sub for low-sodium tamari, coconut aminos, or regular soy sauce. If using regular soy sauce, start with 1-2 tablespoons.
• Dark Soy Sauce: a thicker and sweeter version of soy sauce that is often used in marinades and dipping sauces. In this recipe, it is used mostly for color. You can simply omit it or sub with Maggi seasoning.
• Coconut Sugar: maple syrup or regular granulated sugar works, too!
• Toasted Sesame Oil
• Rice Vinegar
• Black Pepper
• Cayenne Pepper

For the Gochujang Sauce:

• Gochujang: a spicy, fermented chili paste that is a staple ingredient in Korean cooking. It can be found at most Asian grocery stores, retailers such as Whole Foods or Target, or online.
• Vegan mayonnaise
• Lime Juice
• Low-Sodium Soy Sauce

For the Slaw:

• Vegan Mayonnaise
• Rice Vinegar
• Vegan-Friendly Granulated White Sugar: coconut sugar or maple syrup work, too.
• Green cabbage
• Red cabbage

Step-by-Step Instructions:

This recipe might seem tedious, but if you make the tofu ‘meat’ a day ahead (it’s better that way, anyway!), then the steps are broken up, and it’s really easy! Here’s how to make my bulgogi-inspired tacos:

1. Marinate:

First, place the shredded tofu, apple, and onion in a large bowl and mix with the rest of the marinade ingredients, tossing well to thoroughly combine. Cover and place in the refrigerator to marinate for at least 1 hour, up to overnight. The longer you let it marinate, the more flavorful it will be – I usually let mine marinate overnight!

2. Prepare the Sauce & Slaw:

Next, about 20 minutes before the bulgogi tofu ‘meat’ is done marinating, prepare the gochujang sauce and slaw. For the sauce, mix all its ingredients in a small bowl and set aside. For the slaw, whisk together the mayo, rice vinegar, ginger, and garlic powder. Toss with the carrots, cabbage, onion, and cilantro mixing to coat. Taste and adjust seasonings, if necessary.

3. Time to Cook the Bulgogi ‘Meat’:

Heat the oil in a large skillet over medium high heat. Once the oil is hot, add the marinated tofu bulgogi ‘meat’ and place in an even layer. Cook, without touching, until slightly crisped on the bottom side, 4 to 7 minutes. Give it a good stir, reduce the heat to medium, and continue to cook in an even layer, stirring every so often until crisped around the edges, another 4 to 7 minutes.

4. Build and Enjoy!

Meanwhile, warm your tortillas. To build your tacos, place a by a few spoonfuls of the bulgogi ‘meat’. Drizzle on some gochujang sauce and spoon on some slaw. Garnish with fresh chopped cilantro, Thai chilis, and a couple lime wedges. Serve with slaw on the side and enjoy!

Tips & FAQs

• Tofu: If you’re not a fan of tofu, you can use seitan, tempeh, or even sliced mushrooms instead.
• Fuji Apples: If you can’t find Fuji apples, you can use another sweet apple like Gala or Honeycrisp.
• Low Sodium Soy Sauce: you can sub regular soy sauce, just be aware that it may make the marinade saltier.
• Marinade Time: For the best flavor, it’s recommended to marinate the bulgogi ‘meat’ for at least 1 hour, but overnight is even better. This allows the flavors to meld together and infuse the tofu with all the delicious spices.
• Adjusting Spice Level: If you prefer your food less spicy, you can reduce or omit the cayenne pepper powder and Thai chili garnish. If you prefer it spicier, you can add more cayenne or even a dash of hot sauce to the marinade or slaw.

Storage and Reheating:

Store leftover bulgogi ‘meat’ and slaw in separate airtight containers in the refrigerator for up to 3-4 days. To reheat the bulgogi ‘meat’, simply place it in a skillet over medium heat until heated through. Enjoy the bulgogi ‘meat’ cold or hot!

Other Ways to Enjoy the Bulgogi ‘Meat’:

You can enjoy the bulgogi ‘meat’ in many different ways, not just as a filling for tacos. Serve it over rice or noodles, in a lettuce wrap, or as a sandwich filling. You can also use it to top a salad or as a protein addition to a stir-fry. The possibilities are endless!

More Taco Recipes

1. Taco Dip (technically not a taco recipe, but delicious!)
2. Mushroom Asada Tacos
3. Chick’n Wonton Tacos
4. Cheesy Chipotle Tacos
5. Barbacoa-Inspired Tacos

Your Taco Game Just Got a Whole Lot Better

I hope you love these bulgogi-inspired tacos as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Bulgogi-Inspired Tacos

Ashley

These bulgogi-inspired tacos are a fun twist on a beloved favorite! Combining classic tacos with the flavors of Korean Bulgogi Beef, this bold and zesty recipe is sure to become a new favorite!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Inactive Time 8 hours hrs

Course Lunch/Dinner, Main

Cuisine Asian-Inspired, Korean-Inspired, Mexican-Inspired

Servings 4

Ingredients

  

1x2x3x

Bulgogi “Meat” & Marinade:

• 1 16-ounce block extra firm tofu, drained, pressed for 30 minutes, and shredded (with either your hands or a large cheese grater)
• 2 fuji apples grated
• ½ white onion grated
• 6 cloves fresh minced garlic
• 3 tablespoons low sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon coconut sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper powder

Gochujang Sauce:

• ¼ cup gochujang
• ¼ cup vegan mayonnaise
• Juice of 1 small lime about 1-2 tablespoons
• 2 teaspoons low-sodium soy sauce

Slaw:

• ¼ cup vegan mayonnaise
• 2 tablespoons cup rice vinegar
• 1 tablespoon minced ginger
• 1 teaspoon garlic powder
• ¼ – ¾ teaspoon vegan-friendly granulated white sugar to taste optional
• 3 large carrots grated
• 1 cup green cabbage finely chopped
• 1 cup red cabbage finely chopped
• 1 cup thinly sliced red onion
• ½ cup roughly chopped cilantro

Tacos:

• 2 tablespoon neutral oil such as vegetable or canola
• Warmed corn or flour tortillas
• Fresh chopped cilantro
• Thinly sliced Thai chili optional
• Fresh lime wedges

Instructions

 

• Place the shredded tofu, apple, and onion in a large bowl and mix with the rest of the marinade ingredients, tossing well to thoroughly combine. Cover and place in the refrigerator to marinate for at least 1 hour, up to overnight.
• About 20 minutes before the bulgogi tofu ‘meat’ is done marinating, prepare the gochujang sauce and slaw. For the sauce, mix all its ingredients in a small bowl and set aside. For the slaw, whisk together the mayo, rice vinegar, ginger, and garlic powder. Toss with the carrots, cabbage, onion, and cilantro mixing to coat. Taste and adjust seasonings, if necessary.
• For the tacos, heat the oil in a large skillet over medium high heat. Once the oil is hot, add the marinated tofu bulgogi ‘meat’ and place in an even layer. Cook, without touching, until slightly crisped on the bottom side, 4 to 7 minutes. Give it a good stir, reduce the heat to medium, and continue to cook in an even layer, stirring every so often until crisped around the edges, another 4 to 7 minutes.
• Meanwhile, warm your tortillas. To build your tacos, place a by a few spoonfuls of the bulgogi ‘meat’. Drizzle on some gochujang sauce and spoon on some slaw. Garnish with fresh chopped cilantro, Thai chilis, and a couple lime wedges. Serve with slaw on the side and enjoy!

Keyword bulgogi tacos, easy vegan recipe, homemade comfort food, taco tuesday, vegan tacos

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