Kimchi Bulgogi Fry Bread Tacos

Where Two Worlds Collide Deliciously

Imagine the comforting, pillowy texture of freshly made fry bread meeting the bold, umami-packed flavors of Korean bulgogi. This recipe isn’t just a meal; it’s a culinary conversation between two rich traditions. The fry bread taco becomes a canvas for sweet and savory marinated beef, the fermented funk of kimchi, and a creamy, spicy sauce, creating a taste and texture explosion in every single bite.

Cuisine: Korean-American Fusion | Diet: None | Skill Level: Intermediate | Cost: Moderate

Ingredients

• For the Fry Bread:
• 4 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 2 cups warm water or milk
• Vegetable oil for frying
• For the Bulgogi:
• 1 lb thinly sliced ribeye or sirloin
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 pear, grated (optional, for tenderizing)
• For the Toppings:
• 1 cup chopped kimchi
• 1/2 cup sour cream or Greek yogurt
• 1 tbsp gochujang (Korean chili paste)
• 1/4 cup chopped cilantro
• 1 tbsp toasted sesame seeds

Preparation

1. Marinate the Beef: In a medium bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and grated pear. Whisk until the sugar is dissolved. Add the thinly sliced beef, ensuring every piece is coated. You should smell the nutty aroma of sesame oil and the sharp scent of ginger. Cover and let it marinate in the refrigerator for at least 30 minutes.
2. Prepare the Fry Bread Dough: In a large bowl, whisk together the flour, baking powder, and salt. Gradually pour in the warm water or milk, mixing with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth and elastic. It should feel soft and slightly tacky, but not sticky. Cover with a clean cloth and let it rest for 15 minutes.
3. Make the Gochujang Crema: While the dough rests, whisk together the sour cream and gochujang in a small bowl until smooth. The color should be a beautiful, pale salmon pink. Set aside.

Cooking

1. Cook the Bulgogi: Heat a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (you may need to do this in batches). Cook for 2-3 minutes per side until beautifully caramelized and cooked through. The kitchen will fill with a mouth-watering, sweet-and-savory aroma. Set the cooked beef aside.
2. Heat the Frying Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, a small piece of dough should sizzle immediately and turn golden in about 60 seconds.
3. Fry the Bread: Divide the rested dough into 8 equal pieces. On a floured surface, stretch each piece into a 6-inch round, about 1/4-inch thick. Carefully slide one piece of dough into the hot oil. It will puff up instantly. Fry for 1-2 minutes per side, until it’s a deep golden brown. Use tongs to flip it. The outside should be crisp, and the inside should be light and chewy. Remove and drain on a wire rack.
4. Assemble the Tacos: Place a generous portion of the cooked bulgogi onto a warm piece of fry bread. Top with chopped kimchi, a drizzle of gochujang crema, a sprinkle of fresh cilantro, and toasted sesame seeds.

Serving

Serve immediately while the fry bread is warm and crisp and the beef is hot. Assemble just before eating to prevent the bread from becoming soggy. Serve on a large platter for a communal, build-your-own experience.

Storage

Best enjoyed fresh. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fry bread in an oven or air fryer to restore crispiness.

A New Taco Tuesday Legend

Once you try this incredible fusion, your Taco Tuesdays will never be the same. The unique combination of textures and flavors is unforgettable and surprisingly easy to create at home. Enjoy the journey of bringing these two culinary worlds together on your plate.

Tags: fry bread recipe, bulgogi beef, kimchi taco, korean fusion, unique tacos

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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