Korean Beef Tacos are a delicious taco with an Asian flair. They are easy to make and you can use your grill, oven or stove top!
We love celebrating Taco Tuesday every day at our house! Some of our favorite tacos to make are these Grilled Chicken Tacos, a copycat recipe from a favorite restaurant. These Baja Fish tacos are made after our favorite San Diego fish tacos. And these Oven Baked Tacos are a weekly family favorite.
Since the start of the year I have had a fun time experimenting with and sharing a new slow cooker recipe with you each week. Unfortunately not all slow cooker recipes are created equal and the one I was hoping to share this week just didn’t make the cut. So instead of a slow cooker recipe this Monday you are going to get a yummy Korean beef taco recipe. It’s not made in the slow cooker but it is still a delicious and easy dinner idea!
Korean Tacos are a Korean-Mexican fusion dish that are popular here in the NorthWest. Here in Portland we have several yummy food carts that serve a fusion style taco. If you live in the Portland area be sure and check out the Koi fusion food cart and they also have a brick and mortar location in the Bethany area.
How to Make Korean Tacos
This Korean beef taco uses a delicious marinade that includes sesame oil and soy sauce for that delicious Asian flavor. You can also use Asian inspired toppings on the taco such as Kim chi. For my version, I used some cabbage, radishes, green onions and an Asian inspired sauce that uses chili garlic sauce.
For the meat, I have used both flank steak and skirt steak. The meat marinates for two hours to overnight. If you are using skirt steak I recommended marinating for 24 hours if possible. Skirt steak tends to be a bit tougher than flank steak and the extra marinating time helps make the meat more tender.
After marinating you are ready to cook the meat. I prefer to do it on the grill but you can also use the oven or do it on the stove top. Cook the meat to 145 degrees F for medium to medium rare. Give the meat a five minute rest before slicing.
Slice the meat going across the grain, this makes the meat more tender. I like to cut it fairly thin, about 1/8 of an inch thick.
My favorite way to serve it is on a corn tortilla, topped with cabbage and sliced radishes. I love the texture and crunch the radishes and cabbage give the taco. Drizzle the taco with the sweet chili sauce mixture.
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Check out more of my favorite Korean Beef Recipes:
Korean Beef Taco Recipe
Korean Beef Tacos
- 4 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- 4 cloves garlic finely chopped
- 1 lb. skirt steak or flank steak
- 1/2 cup mayonnaise
- 4-5 tsp chili garlic sauce
- cabbage sliced thinly
- radishes sliced thinly
- green onions sliced
- corn tortillas
- Mix together soy sauce, sesame oil, sugar and garlic.
- Place a bowl or plastic zip bag and add steak, turn to coat.
- Marinade for 2 hours to overnight.
- Remove steak for marinade and grill to medium or desired doneness.
- Let rest for 5 minutes and then slice thinly against the grain.
- Mix together mayo and chili garlic sauce. Refrigerate until ready to serve.
- Place sliced steak on corn tortilla. Top with cabbage, radishes and green onions. Top with sauce
Originally posted March 30, 2015
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