Bulgogi Tacos with Gochuchang Crema

This slow cooker bulgogi is the perfect way to make these tacos! It keeps it simple, helps create super tender pieces of beef while also packing a ton of flavor into every single bite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk 1/4 cup soy sauce, 2 tbsp rice wine vinegar, 2 tsp sesame oil, 1 tsp garlic powder, and 1/2 tsp black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.

Step 2

Once marinaded, place your beef along with the marinade into your slow cooker.

Step 3

Add remaining 1/4 cup soy sauce, 2 tbsp sugar, 2 tsp sesame oil, 1 tsp garlic powder, and 1/2 teaspoon black pepper.

Step 4

Add your sesame seeds and sliced green onions. Cook on Low until beef is tender and flavors are combined, about 6 hours.

Step 5

In a small bowl, mix together your mayo, sour cream, lime juice and Gochuchang. Adjust to taste.

Step 6

To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Drizzle generously with gochuchang crema. Finish with some cilantro and green onions.. If desired, add a squeeze of fresh lime juice for extra freshness. Enjoy!