Description
These Korean BBQ Beef Tacos bring a unique fusion of sweet, spicy, and tangy flavors with tender marinated beef, a fresh, crunchy kimchi slaw, and a spicy gochujang-lime sauce. Perfect for a twist on taco night or as a standout party dish, these tacos combine Korean and Mexican flavors in every bite.
Equipment
- Large mixing bowls
- Sharp knife
- Cutting board
- Grill pan or large skillet
- Small bowl for sauce
- Tongs for handling beef
- Measuring spoons
- Whisk
Ingredients
Units
Scale
For the Beef Marinade:
- 1 lb flank steak or skirt steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1/4 cup grated pear (or apple for added sweetness)
- 2 green onions, chopped
- 1/2 tsp red pepper flakes (optional)
For the Kimchi Slaw:
- 2 cups Napa cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 medium carrot, julienned
- 1/2 daikon radish, julienned
- 1/2 cup kimchi, roughly chopped (include 1-2 tbsp of kimchi juice for flavor)
- 3 green onions, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tsp gochujang (Korean chili paste) or Sriracha, to taste
- 1 tsp honey or agave (optional)
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tbsp sesame seeds, toasted
- Salt and pepper, to taste
For the Gochujang-Lime Sauce:
- 1/4 cup mayonnaise
- 1 tbsp gochujang or sriracha
- Juice of 1/2 lime
- 1/2 tsp garlic powder
To Serve:
- 8 small flour or corn tortillas, warmed
- Fresh lime wedges, for garnish
- Extra cilantro, for garnish
Instructions
- Marinate the Beef:
- In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, grated ginger, pear, green onions, and red pepper flakes.
- Add the sliced beef and coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
- Prepare the Kimchi Slaw:
- Finely shred the Napa and red cabbage. Julienne the carrot and daikon radish. Thinly slice the green onions. Place all vegetables in a large mixing bowl.
- Roughly chop the kimchi and add it to the bowl with other vegetables. Add 1-2 tablespoons of kimchi juice to intensify the flavor.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, gochujang, honey, grated ginger, and minced garlic until well combined. Pour the dressing over the vegetables and kimchi, tossing thoroughly to coat. Season with salt and pepper as needed. Garnish with toasted sesame seeds. Set aside or refrigerate for 15–30 minutes for flavors to meld.
- Make the Gochujang-Lime Sauce:
- In a small bowl, whisk together mayonnaise, gochujang, lime juice, and garlic powder until smooth.
- Adjust spice level as desired.
- Set aside.
- Cook the Beef:
- Heat a grill pan or large skillet over medium-high heat.
- Add the marinated beef in batches, searing each side until nicely caramelized, about 3-4 minutes per side.
- Transfer cooked beef to a plate and repeat with remaining beef.
- Assemble the Tacos:
- Place cooked beef into each warmed tortilla.
- Top with a generous scoop of kimchi slaw and drizzle with the gochujang-lime sauce.
- Garnish with cilantro and lime wedges if desired.
- Serve: Serve tacos hot, with extra lime wedges and a sprinkle of sesame seeds for added texture.
Notes
Adding daikon radish to the kimchi slaw gives an original crunch and a traditional Korean element, enhancing both the flavor and texture. This radish brings a crisp, mildly sweet contrast to the spicy kimchi, adding a refreshing element that complements the rich BBQ beef.
Nutrition
- Serving Size: 2 Tacos
- Calories: Approximately 400 kcal
- Sugar: 6g
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 21g