Grammy's Kitchen · Ground Beef Tacos · Korean Beef Tacos (Bulgogi)
One of 137 ground beef tacos recipes we measured
from natashaskitchen.com
122 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 0% |
| fat | 16% | 1% |
| aromatics | 3% | 8% |
| acid | 5% | 0% |
| sweetener | 8% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 162% | 17% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 4 Tbsp sesame oil |
| 12 g | 4 garlic cloves (minced) |
| 6 g | 1 Tbsp fresh ginger (grated (optional but nice)) |
| 64 g | 1/4 cup soy sauce |
| 53 g | 1/4 cup packed light brown sugar (press it into the cup) |
| 2 g | 1 tsp ground black pepper |
| 59 g | 1/4 cup hot water |
| 680 g | 1 1/2 lb flank steak |
| 12 to 14 Small (6-inch flour tortillas (use corn tortillas for gluten free)) | |
| 900 g | 1 small Purple Cabbage |
| 0 g | 1/3 bunch cilantro leaves |
| 200 g | 1 avocado (sliced) |
| 77 g | 1/3 cup sour cream |
| 55 g | 1/4 cup mayonnaise |
| 3 g | 1 tsp garlic powder |
| 5 g | 1 tsp Sriracha hot sauce |
| 31 g | 2 Tbsp fresh lime juice ((plus lime wedges to serve if desired)) |
Method: 6 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Natasha, thank you for this wonderful recipe. I made it last night using shaved beef. Fantastic. I followed your recipe exactly. A culinary joy!!!! If I could make one suggestion: The flour tortillas are far preferable to corn tortillas. But because th” — a cook, 5★
“I went to a restaurant and ordered Korean tacos. Never had them before, they were delicious. I went on the internet to find a recipe hopefully close to the ones I had at Champs. WELL I made these and they were exactly if not better. A+ I followed the recipe a” — a cook, 5★