Korean BBQ Beef Tacos

Why You’ll Love This Recipe

These Korean BBQ Beef Tacos are the ultimate crowd-pleaser, offering a perfect balance of savory, sweet, and spicy. The beef is marinated in a flavorful Korean-inspired sauce that tenderizes and infuses the meat with delicious umami. Topped with crunchy slaw and a drizzle of spicy mayo or creamy sauce, these tacos are both refreshing and indulgent. Whether you’re a fan of Korean cuisine, Mexican tacos, or just love trying new flavor combinations, this dish delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak or skirt steak, thinly sliced
• Soy sauce
• Brown sugar
• Sesame oil
• Garlic, minced
• Ginger, grated
• Rice vinegar
• Gochujang (Korean chili paste)
• Green onions, chopped
• Corn or flour tortillas
• Cabbage or coleslaw mix
• Carrots, julienned
• Cucumber, thinly sliced
• Lime juice
• Mayonnaise or sour cream (for sauce)
• Sriracha or chili sauce (for sauce)
• Sesame seeds (optional for garnish)
• Fresh cilantro (optional for garnish)

Directions

1. In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and green onions to create the marinade.
2. Add the sliced beef to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
3. While the beef marinates, prepare the slaw by mixing cabbage, carrots, cucumber, and lime juice in a bowl. Set aside.
4. In a small bowl, mix mayonnaise with sriracha to create a spicy sauce. Adjust the heat level to taste.
5. Heat a skillet or grill over medium-high heat. Cook the marinated beef in batches for 2-3 minutes per side, until fully cooked and slightly charred.
6. Warm the tortillas on a skillet or in the microwave until pliable.
7. Assemble the tacos by placing cooked beef onto the tortillas, topping with slaw, a drizzle of spicy sauce, and garnishing with sesame seeds and cilantro if desired.
8. Serve immediately and enjoy.

Servings and timing

This recipe makes approximately 8 tacos and serves 4 people.
Prep time: 15 minutes
Marinate time: 30 minutes to 24 hours
Cook time: 10 minutes
Total time: about 55 minutes (with minimum marinating)

Variations

• Protein Swap: Try chicken, pork, or tofu instead of beef for a different twist.
• Tortilla Options: Use lettuce wraps or rice paper for a low-carb or gluten-free option.
• Extra Heat: Add sliced jalapeños or a sprinkle of chili flakes to the slaw or sauce.
• Cheesy Tacos: Add shredded cheese if you enjoy a more Mexican-inspired flavor.
• Pickled Veggies: Incorporate pickled red onions or daikon for a tangy contrast.

Storage/Reheating

Store leftover beef in an airtight container in the refrigerator for up to 3 days. Keep the slaw and sauce separate to maintain texture and freshness.
To reheat, warm the beef in a skillet over medium heat until hot, or microwave in short intervals. Avoid reheating assembled tacos to prevent sogginess.

FAQs

What cut of beef is best for Korean BBQ tacos?

Flank steak or skirt steak is ideal due to its tenderness and ability to soak up marinades well.

Can I make the beef marinade ahead of time?

Yes, the marinade can be made up to 3 days in advance and stored in the refrigerator.

Is gochujang very spicy?

Gochujang has a medium spice level with a sweet and fermented flavor. You can adjust the quantity to suit your taste.

Can I grill the beef instead of pan-cooking?

Absolutely. Grilling adds a smoky flavor and works great for outdoor cooking.

What kind of tortillas work best?

Corn tortillas give an authentic taco feel, while flour tortillas offer a softer texture. Use what you prefer.

Can I use a store-bought coleslaw mix?

Yes, using pre-shredded coleslaw mix is a convenient option that saves prep time.

What sauce goes best with these tacos?

A spicy mayo made with sriracha and mayonnaise pairs perfectly, but you can also try a creamy garlic sauce or avocado crema.

Can I make this dish dairy-free?

Yes, simply use a dairy-free mayo or omit the creamy sauce and stick to the slaw and meat.

How can I make these tacos kid-friendly?

Reduce or omit the gochujang and sriracha to lower the spice level, and serve with mild toppings like cheese or plain slaw.

Can I freeze the marinated beef?

Yes, you can freeze the beef in its marinade for up to 2 months. Thaw in the refrigerator before cooking.

Conclusion

Korean BBQ Beef Tacos are a bold, flavorful fusion that brings together the best of two cuisines in one unforgettable bite. Whether you’re feeding a family, entertaining guests, or just treating yourself to something delicious, these tacos are a simple yet impressive option. With endless ways to customize and quick prep time, they’re sure to become a favorite in your meal rotation.

Korean BBQ Beef Tacos

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Korean BBQ Beef Tacos are a delicious fusion of Korean and Mexican cuisines, featuring marinated beef, crisp slaw, and spicy mayo in warm tortillas. Perfect for weeknight dinners or parties.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 4 servings (8 tacos)
• Category: Main Course
• Method: Grilling or Pan-Cooking
• Cuisine: Korean-Mexican Fusion
• Diet: Halal

Ingredients

• 1 lb flank steak or skirt steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 green onions, chopped
• 8 corn or flour tortillas
• 2 cups cabbage or coleslaw mix
• 1/2 cup carrots, julienned
• 1/2 cucumber, thinly sliced
• 1 tbsp lime juice
• 1/2 cup mayonnaise or sour cream
• 1–2 tbsp sriracha or chili sauce (to taste)
• 1 tbsp sesame seeds (optional for garnish)
• Fresh cilantro (optional for garnish)

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Instructions

1. In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and green onions to make the marinade.
2. Add the sliced beef to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Prepare the slaw by mixing cabbage, carrots, cucumber, and lime juice in a bowl. Set aside.
4. In a small bowl, mix mayonnaise with sriracha to create a spicy sauce. Adjust to taste.
5. Heat a skillet or grill over medium-high heat. Cook the marinated beef in batches for 2-3 minutes per side, until cooked and slightly charred.
6. Warm the tortillas in a skillet or microwave until pliable.
7. Assemble tacos by placing cooked beef onto tortillas, topping with slaw, drizzling spicy sauce, and garnishing with sesame seeds and cilantro if desired.
8. Serve immediately and enjoy.

Notes

• Use pre-shredded coleslaw mix to save prep time.
• Adjust gochujang and sriracha levels to control spice.
• Beef can be grilled instead of pan-cooked for a smoky flavor.
• Store leftover components separately to maintain freshness.
• Freeze marinated beef for up to 2 months for meal prep.

Nutrition

• Serving Size: 2 tacos
• Calories: 420
• Sugar: 6g
• Sodium: 820mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 60mg