Save to Pinterest Thinly sliced beef is marinated with soy, sesame, garlic, and gochujang, then flash-cooked to tenderness. Warm tortillas cradle juicy meat, tangy chopped kimchi, crunchy slaw, carrots, and cilantro, finished with a sprinkle of sesame seeds. A zesty sauce adds more heat, while lime wedges give a final burst of freshness. Quick to prepare, these savory, fusion tacos balance bold Korean flavors with classic street-style assembly, offering versatility for protein swaps and spice levels. Perfect for sharing, they make an exciting main dish with distinctive taste and eye-catching color.
These Korean BBQ Beef Tacos offer the best of both worlds—succulent bulgogi-style beef paired with tangy kimchi and crisp toppings in a warm tortilla. Each bite gives you layers of sweet heat, crunch, and freshness, making them perfect for weeknights or a lively get-together.
My family fell in love with these tacos at first bite. Even my spice-wary toddler devoured them with a smile: the vibrant color and fun toppings won her over.
Ingredients
- Flank steak or ribeye: Thinly sliced for quick, even cooking. The marbling on ribeye adds juiciness and richness. Choose well-marbled, fresh beef for best results
- Soy sauce: Brings savory depth. Use a naturally brewed or tamari for gluten-free
- Brown sugar: Essential for that subtle sweetness and char
- Sesame oil: Adds classic nutty aroma and flavor. Go for toasted sesame oil for more intensity
- Rice vinegar: Brightens the marinade. Choose a mild rice vinegar for balance
- Garlic and fresh ginger: Infuse flavor through the beef. Peel ginger with a spoon for less waste and fresher taste
- Gochujang: Korean fermented chili paste for heat and umami. Opt for a small-batch or authentic brand for full flavor
- Black pepper: Freshly cracked for a peppery finish
- Green onions: Lend freshness and color
- Small corn or flour tortillas: Look for freshly made tortillas with flexibility and chew. Choose your favorite
- Napa cabbage kimchi: Pick one with lively flavor and good crunch. Squeeze out excess liquid before using
- Shredded lettuce or cabbage: Adds cooling crunch
- Carrot: Julienne for some color and gentle sweetness
- Fresh cilantro: Adds herbaceous brightness
- Toasted sesame seeds: Sprinkle for nutty contrast. Use pre-toasted or toast your own briefly in a dry pan
- Lime: Serves as a finishing touch for a bright hit of acidity
- Optional sauce: Mayonnaise, Sriracha or gochujang, and lime juice. Creamy, tangy, and a gentle kick. Use a good-quality mayo
Instructions
- Prepare the Marinade:
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and black pepper until well combined. Add the sliced beef and green onions. Toss everything thoroughly so every slice is coated. Cover and refrigerate for at least twenty minutes. Up to two hours delivers even deeper flavor
- Sear the Beef:
- Heat a large skillet or grill pan on high until it is hot enough that a drop of water sizzles. Add the marinated beef in a single layer and do not crowd the pan. Let cook undisturbed for two or three minutes until the beef browns on the underside. Flip and cook one or two more minutes until just cooked through. If needed, do this in batches so every piece gets a good sear
- Warm the Tortillas:
- Place each tortilla on a dry skillet over medium heat for about thirty seconds per side until warm and flexible. Alternatively, wrap them in foil and place in a low oven for a few minutes. Keep them warm in a clean towel
- Assemble the Tacos:
- Layer a pinch of shredded lettuce or cabbage on each tortilla. Top with a few pieces of cooked beef, then add chopped kimchi and a scatter of carrot and cilantro. Sprinkle each generously with toasted sesame seeds
- Mix and Drizzle the Sauce:
- Combine mayonnaise, Sriracha or gochujang, and lime juice in a bowl. Stir until smooth. Drizzle a little sauce over each taco for added richness and tang
- Finish and Serve:
- Add a squeeze of fresh lime to every taco. Serve right away for maximum contrast between the sizzling beef and the cold toppings
Save to Pinterest My daughter helped assemble these tacos and could not wait to show off her taco masterpiece to everyone at the table. A friend who usually avoids red meat raved about these tacos and went for seconds!
Storage Tips
Keep leftover beef and toppings in separate airtight containers in the refrigerator for up to three days. Warm the beef in a skillet for best texture before assembling new tacos. Store tortillas wrapped in a towel or container to prevent drying out
Ingredient Substitutions
Chicken or firm tofu both work well and take on the marinade’s flavor beautifully. For more mild tacos, choose less gochujang or swap for a milder chili paste. To make gluten free, use tamari and corn tortillas
Serving Suggestions
Set up a taco bar so everyone can build their own with plenty of fresh toppings and lime wedges. For a party, serve with pickled veggies, extra kimchi, and a side of crisp salad. These tacos pair especially well with a chilled lager or light Riesling
Save to Pinterest Try blending Korean and Mexican flavors in your taco night for a dish that excites every palate and creates great food memories. Fresh toppings and bold flavors make every bite irresistible.
