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These Korean Beef Tacos hit that sweet spot where bold flavor meets ease of eating, the magic of hand-held foods. They’re built on a base of tender bulgogi-style beef, tucked into warm tortillas, topped with spicy-sweet slaw, and finished with a scattering of sesame seeds and green onion.
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Tacos are already high on my list of favorite meals, but when you bring Korean flavors into the mix, things even more interesting. I love this recipe because it’s fast and flexible. It's comfort food, but it's also irresistible party food.
Juicy, tender steak is marinated in a sweet, spicy, and savory combination of gochujang (Korean fermented chile paste), brown sugar, soy sauce, and sesame oil. The high heat cooks the meat to medium rare while giving the edges an enticing caramelized crisp.
Next it the meat loaded into corn tortillas along with a spicy and tangy Asian slaw. hen seared until the edges are just caramelized. The slaw brings crunch and tang to balance it all out.
Who invented Korean tacos?
Korean tacos are one of the most delicious examples of fusion cuisine. These days, you'll find them all over the country, mostly sold from food trucks. But these Asian tacos were invented and popularized on the West Coast.
The story is now legend. Chefs Roy Choi and Mark Manguera, who worked together at the Beverly Hilton Hotel, wondered why no one had tried putting Korean barbecue into tacos. And so they did. Korean tacos were born in 2008. That's when Choi and Manguera began selling corn tortillas stuffed with spicy pork, chicken, and tofu from their Kogi Korean BBQ trucks in Los Angeles.
What ingredients do you need to make korean beef tacos?
For such a flavor bomb of a dish, you’ll be surprised by how short the ingredient list actually is.
- Flank steak or ribeye: Flank is lean and flavorful, while ribeye is rich and tender—either works well.
- Soy sauce: Adds salt and umami to the marinade.
- Brown sugar: Helps create a caramelized edge on the beef. You can substitute honey if you like.
- Sesame oil: Adds depth and that unmistakable nutty aroma.
- Garlic: Fresh garlic brings a sharp bite that balances the sweetness.
- Ginger: Adds warmth and a little zing to the marinade.
- Black pepper: Gives the beef a gentle kick.
- Gochujang: This Korean chili paste is spicy, funky, and slightly sweet—it’s essential for depth. I buy tubs of gochujang at a local Korean Market (if you're local to me in the East Bay, Koreana Plaza on Telegraph and 27th is amazing!) It is also available in larger Asian markets or you can buy gochujang online.
- Shredded cabbage: Crunchy base for the slaw.
- Shredded carrots: Adds color and crunch.
- Rice vinegar: Brightens up the slaw with acidity.
- Honey: Balances the vinegar in the slaw dressing.
- Mayonnaise: Gives the slaw a creamy finish.
- Corn or flour tortillas: Either will work; go with what you like or have on hand or make your own Corn Tortillas or Flour Tortillas.
- Sesame seeds: Optional, but great for crunch and a little toasty flavor.
- Green onions: Adds freshness and a pop of color.
- Lime wedges: A final squeeze of lime ties everything together.
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What is gochujang and where do you get it?
Gochujang is a Korean fermented chile paste. It is made from hot chiles, soybeans, rice, and salt. It’s is a thick, dark red paste. The flavor is spicy, but it is also loaded with intense umami, and a little hint of sweetness, too.
You can also use gochujang to make my Hoisin Beef, Spicy Gochujang Tofu, Gochujang Noodles, Korean Ramen, Air Fryer Korean Fried Chicken or Gochujang Chicken.
How do you make Korean Beef tacos?
Even with a short marinade time, these tacos come together quickly. Here’s how:
- Marinate the beef. Mix up the marinade ingredients and toss the thinly sliced beef to coat. Let it sit while you prep the slaw.
- Make the slaw. Toss the shredded veggies with vinegar, mayo, gochujang, and honey. Let it sit for a few minutes to soften slightly.
- Cook the beef. Sear the beef in a hot pan until it’s browned and caramelized on the edges.
- Warm the tortillas. Use a dry skillet, zap them in the microwave, or, my preference, heat them one at a time directly over the flame of a gas burner.
- Assemble. Add beef to each tortilla, top with slaw, green onions, and sesame seeds. Serve with lime wedges on the side.
Expert Tips for Success
This is a simple recipe, but a few small things can make a big difference.
- Let the slaw sit for at least five minutes before serving to let the flavors blend.
- Slice the beef very thin—this helps it cook quickly and stay tender. To make this easier, freeze the steak for 15 minutes before slicing.
- Use a cast iron or stainless-steel skillet to get a good sear on the beef.
- Don’t crowd the pan—cook the beef in batches if needed.
- For extra spicy tacos, add pickled jalapeno slices or sriracha. I like to add saamjang, a spicy Korean condiment made of seasoned soybean paste, chiles, and other ingredients.
What to serve with Korean tacos
The fiery filling begs for a refreshing, crisp side like Cucumber Kimchi or Pickled Daikon. Japanese Cucumber Salad or Stir-Fried Lotus Root would also be a refreshing partner. Or serve guacamole and chips alongside.
Bulgogi Tacos
Robin Donovan
Ingredients
For the beef
- 1 pound flank steak or ribeye thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- ½ teaspoon grated ginger
- ½ teaspoon black pepper
- 1-3 teaspoons gochujang
For the slaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 1 tablespoon rice vinegar
- ½ teaspoon honey
- ½ teaspoon sesame oil
- 1-3 teaspoons gochujang
- 1 tablespoon mayonnaise
For serving
- 8 small corn or flour tortillas
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Lime wedges
Instructions
Marinate the Beef
- In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and gochujang. Add the sliced beef and stir to coat well. Let it marinate for 30 minutes if you have the time, or cook it right away.
Cook the Beef
- Heat a large skillet over medium-high heat. Add the beef in a single layer and cook for a few minutes per side until browned and slightly caramelized. Work in batches if needed to avoid crowding the pan. Set the cooked beef aside.
Make the Slaw
- In another bowl, toss together the cabbage, carrots, rice vinegar, honey, sesame oil, gochujang, and mayonnaise. Mix well and let it sit for 5 to 10 minutes so the flavors can develop.
- Warm the Tortillas
- Heat the tortillas in a dry pan for a few seconds on each side or microwave them wrapped in a damp towel until warm.
Assemble the Tacos
- Place a scoop of beef onto each tortilla. Top with a generous spoonful of slaw. Sprinkle with sesame seeds and chopped green onions. Serve with lime wedges on the side.
Notes
2. If using ribeye, trim excess fat before slicing.
3. Gochujang varies in spice level—taste and adjust as needed.
4. Store leftover beef and slaw separately in the fridge for up to 3 days.
5. Freeze cooked beef for up to 1 month—just reheat before using.
