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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!
Why You’ll Love This Recipe!
Amazing Flavor: 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.
Make Ahead Meal: Marinade the meat the night before and prep your toppings and then all you have to do the day of is grill the meat, slice and serve with the prepared toppings.
Ingredients Needed
- Soy Sauce
- Sesame Oil
- Brown Sugar
- Garlic
- Skirt Steak or Flank Steak
- Mayonnaise
- Chili Garlic Sauce
- Shredded Cabbage or cole slaw
- Radishes
- Green Onions
- Fresh cilantro, for garnish
- Corn Tortillas or Flour Tortillas
- Lime slices, for garnish if desired
How to Make Korean Tacos
- Mix together soy sauce, sesame oil, sugar and garlic.
- Pour into a bowl or plastic zip bag and add steak, turn to coat.
- Marinate for 2 hours to overnight.
- Remove steak for marinade and grill to medium or desired doneness.
- Allow meat to rest for 5 minutes.
- Slice thinly, against the grain.
- Combine mayo and chili garlic sauce and mix until fully incorporated.
- Refrigerate until ready to serve.
- Place sliced steak on corn tortilla. Top with crunchy cabbage, radishes and green onions. Top with sauce
Tips from leigh Anne
- 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.
- If you are using skirt steak, I recommended marinating for 24 hours if possible. Skirt steak is not as tender as flank steak and the extra marinating time helps make the meat more tender.
- Don’t overcook the beef, I prefer my meat medium. Use a meat thermometer to ensure the right temperature (135 – 145 degrees F). After it has reached your desired doneness, remove from the pan so it doesn’t continue to cook.
- To make this meal extra delicious, make your own corn tortillas or flour tortillas.
Frequently Asked Questions
Can I use a different cut of beef?
In addition to flank steak or skirt steak, you could use bulgogi beef, sirloin steak or chuck roast. If using chuck roast I recommend cooking it in the slow cooker.
Can I use something other than beef?
This recipe would be delicious made with chicken or shrimp. Cooking time will vary though if using a different protein.
Check out more of my favorite Korean Beef Recipes:
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Korean Beef Tacos
Ingredients
- 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
Instructions
- 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
Tips & Notes:
- 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.
- If you are using skirt steak, I recommended marinating for 24 hours if possible. Skirt steak is not as tender as flank steak and the extra marinating time helps make the meat more tender.
- Don’t overcook the beef, I prefer my meat medium. Use a meat thermometer to ensure the right temperature (135 – 145 degrees F). After it has reached your desired doneness, remove from the pan so it doesn’t continue to cook.
- To make this meal extra delicious, make your own corn tortillas or flour tortillas.
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