This recipe for Korean BBQ Tacos is marinated and seared beef layered with cabbage slaw and marinated cucumbers, all tucked into warm flour tortillas. A unique take on taco night that’s a real crowd pleaser!
You can never go wrong with tacos. From fish tacos, to pulled chicken tacos, to carne asada tacos, they’re sure to be a hit. This Korean BBQ taco recipe is unexpected, but easy to make. It’ll be sure to earn you rave reviews!
Every Sunday night my whole family gets together for dinner – the kids play, the adults catch up, and it’s a great way to relax before a busy week! Recently it was my turn to host. I often cook comfort food classics, but decided to do something a little unexpected this time around. Taco night is always a hit, so I took that concept and spiced it up a bit with Korean BBQ tacos. The tacos were a huge hit, and I paired them with a lime and ginger iced tea to make the meal even more special.
How do you make Korean BBQ tacos?
These Korean BBQ tacos are as fun to make as they are to eat. To start, I marinate thinly sliced beef in a simple soy, garlic and ginger mixture. While the beef is cooking, I whip up a simple slaw and some quick pickled cucumbers. All of the different flavors and textures get layered into flour tortillas and dinner is served!
Tips for Korean beef tacos
- I use a tender cut of beef such as flank steak, sirloin or New York strip.
- Place your meat in the freezer for 20-30 minutes before you slice it. The meat will firm up from being partially frozen and it makes it much easier to get thin, even slices.
- You can use a bag of pre-shredded coleslaw mix to save time.
- I typically use small Persian cucumbers, but chopped larger English cucumbers would also be great.
More great taco recipes
Korean BBQ Tacos
- For the beef:
- 1 1/4 pounds thinly sliced beef such as sirloin or flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves of minced garlic
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon red chile flakes optional
- salt and pepper to taste
- 2 teaspoons vegetable oil
- For the slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 cup thinly sliced green onions
- salt and pepper to taste
- For the pickled cucumbers:
- 1 cup very thinly sliced cucumbers I use the small persian cucumbers
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- salt to taste
- 8 small flour tortillas.
- In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade.
- Marinate the meat for at least 15 minutes or up to 2 hours.
- In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours.
- Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4-5 minutes until beef is cooked through and starting to brown.
- While the beef is cooking, make the slaw. In a medium bowl, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil and green onions. Toss until thoroughly mixed. Season to taste with salt and pepper.
- To assemble place 8 flour tortillas on a flat surface. Fill each tortilla with approximately 1/4 cup slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers and serve.
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.