Fusion

Bulgogi Fusion

Name: Bulgogi Fusion
Prep time: 19 min
Cook time: 36 min
Total time: 55 min
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 2 lb Ribeye, shaved paper-thin; 1/3 cup Soy sauce; 1/2 Asian pear, grated; 2 tbsp Brown sugar; 4 Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 1 tbsp Toasted sesame oil; 2 tbsp Gochugaru (Korean chile flakes); 3 tbsp Gochujang; 4 Chiles de árbol, toasted; 2 tbsp Rice vinegar; 1 tbsp Honey; 2 tbsp Water; 1 cup Kimchi, chopped; 4 Scallions, thinly sliced; 1 tbsp Toasted sesame seeds; 12 Corn tortillas

Thin-shaved ribeye in a sweet soy-pear bulgogi marinade, seared hard and doubled up with a gochujang-árbol salsa that brings real heat. Seoul by way of a CDMX taquería — kimchi and sesame stand in for onion and cilantro.

Time: 55 min
Heat
Yield: 12 tacos
Region: CDMX

Ingredients

Bulgogi marinade

Gochujang-árbol salsa

To build

Per-100g nutrition (11 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Soy sauce	53	8.1 g	0.6 g	4.9 g
Brown sugar	375	0 g	0 g	100 g
Garlic cloves, minced	100	0 g	0 g	20 g
Toasted sesame oil	800	0 g	93.3 g	0 g
Gochujang	300	0 g	6.7 g	53.3 g
Rice vinegar	0	0 g	0 g	0 g
Honey	304	0.3 g	0 g	82.4 g
Water	42	0 g	0 g	10.8 g
Kimchi, chopped	15	1.1 g	0.5 g	2.4 g
Toasted sesame seeds	571	14.3 g	50 g	28.6 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Freeze the ribeye briefly so it firms up, then shave it against the grain into paper-thin slices.
Whisk the soy, pear, sugar, garlic, ginger, sesame oil, and gochugaru, then massage into the beef and marinate at room temperature.
Blend the gochujang, soaked árbol chiles, vinegar, honey, and water into a smooth, brick-red salsa.
Advertisementslot: recipe-midsteps
Sear the beef in a screaming-hot skillet in two batches, spreading it thin so the edges caramelize instead of steaming.
Warm the tortillas on a comal until soft and lightly toasted.
Fill each tortilla with bulgogi, spoon over the gochujang-árbol salsa, and finish with kimchi, scallions, and sesame seeds.