Learn to make Korean BBQ Tacos with juicy, marinated beef, fresh toppings, and a spicy gochujang sauce! This fusion street food favorite is packed with bold flavors and is easy to make at home. Perfect for taco nights, parties, or anytime you’re craving something deliciously unique. Get the full recipe and step-by-step guide now! 🚀
Ingredients
For the Korean BBQ Marinade:
- 1 lb flank steak or thinly sliced beef (or substitute with pork or chicken)
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
For the Kimchi Slaw:
- 1 cup shredded Napa cabbage
- 1/2 cup kimchi, chopped
- 1/4 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp toasted sesame seeds
For the Gochujang Glaze:
- 2 tbsp gochujang
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
For Serving:
- 8 small flour or corn tortillas
- Fresh cilantro leaves
- Lime wedges
- Extra toasted sesame seeds
Instructions
1. Marinate the Meat:
- In a bowl, whisk together the soy sauce, gochujang, honey, sesame oil, garlic, ginger, rice vinegar, and sesame seeds.
- Add the beef (or protein of choice) to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
2. Prepare the Kimchi Slaw:
- In a large bowl, combine the shredded cabbage, kimchi, carrots, and green onions.
- In a small bowl, whisk together the rice vinegar, sesame oil, honey, and sesame seeds. Pour over the slaw and toss to combine. Set aside to let the flavors meld.
3. Make the Gochujang Glaze:
- Combine the gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over low heat, stirring until smooth and slightly thickened. Remove from heat and set aside.
4. Cook the Meat:
- Heat a grill pan or skillet over medium-high heat. Remove the meat from the marinade (shaking off excess) and cook for 2-3 minutes per side or until caramelized and cooked to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
5. Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Layer each tortilla with a few slices of the cooked meat, a generous spoonful of kimchi slaw, and a drizzle of the gochujang glaze.
- Garnish with fresh cilantro, a sprinkle of sesame seeds, and a squeeze of lime juice.
Why This Recipe Stands Out:
Visual Appeal: The vibrant colors of the slaw and glaze make these tacos Instagram-worthy!
Flavor Explosion: The combination of sweet, spicy, and tangy flavors from the gochujang glaze and kimchi slaw makes these tacos unforgettable.
Texture Contrast: The tender, caramelized meat pairs perfectly with the crunchy, tangy slaw.
Customizable: They are Easily adaptable for different proteins (beef, pork, chicken, or even tofu) and dietary preferences (gluten-free tortillas, etc.).
