Korean BBQ Tacos Recipe
Korean BBQ Tacos combine bold marinated beef, crisp sesame slaw, and spicy mayo for an unforgettable flavor fusion. Easy to prep, fast to cook, and totally customizable.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Marinating Time 30 minutes mins
Total Time 55 minutes mins
For the beef:
- 1 1/2 lbs flank steak or sirloin thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 3 cloves garlic minced
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon toasted sesame seeds optional
For the slaw:
- 2 cups shredded cabbage green or a mix
- 1 carrot julienned or shredded
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt to taste
- Spicy Mayo:
- 1/2 cup mayo
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Other:
- 8 small flour or corn tortillas warmed
- Optional toppings: sliced green onions cilantro, extra sesame seeds, lime wedges
In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and gochujang. Add beef, toss to coat, and marinate for at least 30 minutes (or up to overnight).
In a separate bowl, combine all slaw ingredients. Mix well and chill until ready.
In a small bowl, mix spicy mayo ingredients. Set aside.
Heat a grill pan or skillet over high heat. Cook beef in batches, about 2–3 minutes per side, until browned and slightly caramelized. Don’t overcrowd the pan.
Warm tortillas in a dry skillet or wrapped in foil in the oven.
Assemble tacos: add beef to tortilla, top with slaw, drizzle with spicy mayo, and add optional toppings.
-
Freeze beef slightly before slicing—it makes thin cuts easier.
-
Don’t skip the marinate—it adds depth and tenderness.
-
Use a cast-iron skillet for best sear.
-
Make everything ahead and assemble fresh.
-
Try it as a rice bowl or in lettuce wraps.