This gluten-free bulgogi BBQ beef is a fast and easy 10 minute dish that is quickly cooked in a wok after being marinated in a simple sweet and savory sauce and mixed with fresh seasonal vegetables.
The garlic, brown sugar, and chili pair well with the sesame and green onion flavors for one delicious meal!
I made these Gluten-Free Bulgogi Beef Tacos for my better half for Valentine's Day (we stay in and make a mess in the kitchen by cooking our hearts out with new recipes) and he was immediately (and so was I) in love with this recipe.
I completely made this recipe up, combining some of my favorite ingredients and adding some fresh veggies that I was craving.
Table of Contents
Bulgogi Taco Pairings:
We love to pair these Korean-inspired tacos with our recipe for Quick and Easy Teriyaki Green Beans! They do not disappoint!
Gluten Free Bulgogi Ingredients:
- steak, sliced thinly
- gluten-free soy sauce*
- 1 bunch green onions, chopped and separated white / green end
- cloves garlic, minced
- brown sugar
- sesame oil
- sesame seeds
- fresh grated ginger
- korean chili paste
I love using whatever seasonal veggies that I have on hand for this gluten-free bulgogi beef recipe.
Bell peppers, carrots, cucumbers, snap peas, just to name a few!
How to make gluten-free bulgogi tacos:
- Place the meat in a large bowl with the soy sauce, brown sugar, oil, onion whites, ginger, garlic, and chili paste. Mix to coat the steak and let marinade for 1 hour.
- Heat a wok or large non-stick skillet to high heat and transfer ⅓ of the marinaded meat into the pan and spread thinly. Allow meat to sear before flipping meat to other side for continued searing (tongs are very helpful at this stage!).
- After the meat is cooked and has browned and caramelized (about 5-6 minutes), repeat with the remaining marinated meat.
- Once all the meat has been cooked, throw in the green part of the green onions, the sesame seeds, and cracked pepper, and combine. Serve over warm tortillas and top with cucumber and carrot salsa!
What about the Gluten Free Bulgogi Sauce!
I quickly marinate the meat in a homemade gluten free bulgogi sauce first.
This way I can prep my vegetables that I have on hand and my other Korean BBQ taco ingredients too.
I love when I place the marinated meat on that hot skillet and hear it sizzle to browned perfection and smell full of Korean BBQ greatness!
The veggies are all easily and quickly sauteed in the remaining wok liquids after the meat has been cooked, taking an extra 1-2 minutes of cooking time and adds a healthy tender crunch to the dish.
It's totally worth this step y'all!
How to serve up these Bulgogi Tacos:
Serve these delicious tacos up with your favorite tortilla shells, ours being Parmesan Almond Tortillas!
Don't forget to plate your tacos with some chopped fresh green onion and some white or black sesame seeds for a little extra crunch and visual fanciness!
How to store leftover Korean BBQ Tacos:
Store your leftover Bulgogi meat and vegetables in a seperate container from your tortillas.
Place your cooked and cooled beef and vegetables in an airtight container in the fridge. This recipe will be good for up to 3 days in the fridge.
Reheating Bulgogi Tacos:
To reheat these tacos that have been chilled in the fridge, simply place the reheats on a microwave-safe plate or dish and cover it loosely so there is less likely a chance of splatter in your microwave.
Cook your reheats on high for 60-90 seconds depending on how much you are rehating at one time and how hot you like your reheats.
Enjoy!
*this post was updated on 02/28/16 with mulitple new pictures.
Resources helpful for this recipe include:
*Here is my favorite gluten-free soy sauce at the moment.
**The yummiest gluten-free tapioca flour tortillas, from Gluten-Free on a Shoestring, check out this recipe!
Gluten-Free Bulgogi (Korean BBQ Beef) Tacos
This gluten-free bulgogi BBQ beef is a fast and easy 10 minute dish that is quickly cooked in a wok after being marinaded in a simple sweet and savory sauce and mixed with fresh seasonal vegetables.
Ingredients
- 1 pound steak, sliced thinly
- ⅓ cup gluten-free soy sauce*
- 1 bunch green onions, chopped and separated white / green ends
- 4 cloves garlic, minced
- 2 Tablespoons brown sugar
- 2 Tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 ½ teaspoons fresh grated ginger
- 2 teaspoons korean chili paste
Instructions
- Place the meat in a large bowl with the soy sauce, brown sugar, oil, onion whites, ginger, garlic, and chili paste. Mix to coat the steak and let marinade for 1 hour.
- Heat a wok or large non-stick skillet to high heat and transfer ⅓ of the marinaded meat into the pan and spread thinly. Allow meat to sear before flipping meat to other side for continued searing (tongs are very helpful at this stage!).
- After the meat is cooked and has browned and caramelized (about 5-6 minutes), repeat with the remaining marinated meat.
- Once all the meat has been cooked, throw in the green part of the green onions, the sesame seeds, and cracked pepper, and combine. Serve over warm tortillas and top with cucumber and carrot salsa!
Notes
For the cucumber and carrot salsa, I thinly slice up ½ a cucumber and 4-5 baby carrots. Once the meat has been cooked in the wok, I quickly toss these two ingredients in and let cook for 60-90 seconds (or longer if you want less of a crisp texture). It's that easy!
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 435Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 110mgSodium: 1367mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 32g
My ex-MIL (she was Korean) made the best and anything I've ever tried to make fell woefully short. It's an amazing dish.
It's such a tastey dish! I love the flavors and how easy it is to make! 🙂