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!

Korean BBQ Tacos | Korean Beef Tacos | Steak Tacos #tacos #beef #steak #dinner #dinneratthezoo

Korean BBQ tacos with cabbage and pickled cucumbers.

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.

A basket of Korean beef tacos served with iced tea.

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!

Korean BBQ tacos filled with marinated steak, shredded cabbage and pickled cucumbers.

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.

Asian style steak tacos with pickled vegetables in flour tortillas.

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4.86 from 7 votes

Korean BBQ Tacos

AuthorSara Welch
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! #ad
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 reimagined take on taco night that's a real crowd pleaser!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course Main
Cuisine Asian
Serves 8 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.


Calories: 291kcal | Carbohydrates: 30g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 805mg | Fiber: 1g | Sugar: 6g

This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.

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Recipe Rating


  1. 5 stars
    These came out great. I made everything about 6 hours in advance. We also squirted sriracha on top of our tacos to give them some zip which was a good move. We will definitely have these again especially during the summer when the cool crunch of the slaw and cucumbers will be welcome.

  2. 5 stars
    I made these a week or so ago for my roommates and myself we really loved them! we love korean food but were a little scared to try some korean fusion but they turned out so good the beef marinade was great and the pickled cucumbers complimented it so well. I will definitely be making these again soon!

  3. Hello, do you marry made the beef already cut up in pieces or do you marinade it as a full steak and then cut it after it’s cooked ?

  4. I love Sunday dinners and we’ve started having them once a month – at my house 🙂 I’ll have to make these because everybody would love them! They are so pretty too and now I’m craving a great big glass of ice cold tea!!!

  5. Beef tacos are my husband’s favourites, so I will definitely make these for him, especially, soon! They look delicious!!