Korean BBQ tacos are a Korean-American fusion dish: warm tortillas filled with sweet-savory bulgogi-style beef and bright, crunchy toppings. This version pairs marinated flank steak with cucumber slaw, kimchi and a quick gochujang sauce, balancing rich grilled meat with tangy, spicy and fresh flavors.
Ingredients
- 1½ lb (680 g) flank steak, preferably about 1 inch (2.5 cm) thick
- ¼ cup (60 ml) reduced-sodium soy sauce
- 2 tbsp (30 ml) toasted sesame oil, divided
- 2 tbsp (25 g) packed light brown sugar
- ½ cup (75 g) grated Asian pear, about ½ medium pear
- 3 garlic cloves, finely grated or minced, about 1 tbsp (9 g)
- 1 tbsp (15 g) finely grated fresh ginger
- 2 tbsp (30 ml) rice vinegar, divided
- 2 tsp (10 ml) neutral cooking oil, such as canola or avocado oil
- 1 small seedless cucumber, about 8 oz (225 g), cut into thin matchsticks
- 1 medium carrot, about 3 oz (85 g), peeled and cut into thin matchsticks
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 g) gochujang
- 1 tsp (5 ml) honey
- 8 small corn or flour tortillas, about 6 inches (15 cm) wide, roughly 12 oz (340 g) total
- ½ cup (75 g) drained, chopped kimchi
- 2 scallions, about 1 oz (28 g), thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- ¼ cup (10 g) fresh cilantro leaves, optional
Instructions
- Mix the marinade. In a shallow dish or food-safe bag, stir together the soy sauce, 1 tablespoon (15 ml) sesame oil, brown sugar, grated pear, garlic, ginger and 1 tablespoon (15 ml) rice vinegar. The pear adds sweetness and helps the marinade cling to the steak. If Asian pear is hard to find, use an equal amount of grated firm apple; the flavor will be a little less floral but still work well.
- Marinate the steak. Pat the steak dry, place it in the marinade and turn to coat both sides. Cover and refrigerate for 30 minutes, turning once if the steak is in a dish. Avoid a much longer marination for this thin cut, since the fruit enzymes can soften the surface. While it marinates, prepare the slaw, sauce and toppings.
- Make the cucumber slaw. Toss the cucumber and carrot with the remaining 1 tablespoon (15 ml) rice vinegar and the remaining 1 tablespoon (15 ml) sesame oil. Set aside while you cook the steak. Do not salt the vegetables far in advance: salt draws out moisture and can leave the slaw watery. Drain off any liquid before assembling if needed.
- Stir together the sauce. In a small bowl, mix the mayonnaise, gochujang and honey until smooth. Taste and adjust with a little more gochujang for heat or a teaspoon of water if you prefer a looser drizzle. Gochujang is a Korean fermented chile paste with a savory, sweet, gently spicy flavor. If it is unavailable, mix 2 teaspoons (10 g) mild chili paste with 1 teaspoon (5 ml) soy sauce and a pinch of sugar; this is a convenient substitute, though it will lack gochujang’s fermented depth.
- Cook the steak. Remove the steak from the marinade and let excess drip off; discard the used marinade. Heat a large cast-iron skillet or grill pan over medium-high heat until hot, then add the neutral oil. Cook the steak for about 4–6 minutes per side, depending on thickness, turning once. Check the thickest part with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Transfer the steak to a clean cutting board and rest it for 3 minutes before slicing.
- Warm the tortillas. While the steak rests, warm the tortillas in a dry skillet for about 20–30 seconds per side, or wrap them in a barely damp paper towel and microwave in short bursts until pliable. Keep warmed tortillas wrapped in a clean towel so their edges do not dry out.
- Slice and assemble. Slice the steak thinly across the grain; cutting across the visible muscle fibers makes each bite easier to chew. Divide the beef among the tortillas, then add cucumber-carrot slaw and chopped kimchi. Drizzle with the gochujang sauce and finish with scallions, sesame seeds and cilantro if using. Serve promptly, while the tortillas are warm and the beef is still juicy.
Tips
- Slice against the grain. Look for the direction of the long muscle fibers before cutting. If they run lengthwise along the steak, slice across them into thin strips rather than following them. This matters especially with flank steak, which can seem chewy when cut with the grain.
- Use a hot pan and avoid crowding. A properly heated skillet browns the steak instead of slowly steaming it. If your pan is too small, cook the steak in two pieces or use a grill; overcrowding makes it harder to get a good sear. Open a window or switch on the extractor fan, since the sugary marinade can smoke at high heat.
- Adjust the heat at the table. Gochujang varies in intensity, and kimchi can also be quite spicy. Start with the listed amount of paste, then offer extra sauce separately. For a milder plate, use less gochujang and add another teaspoon of mayonnaise.
- Keep wet toppings controlled. Drain excess liquid from the kimchi and slaw before filling the tacos. Too much moisture can make small tortillas split or turn soggy. If using particularly juicy kimchi, squeeze it gently over the bowl before chopping.
Serving Suggestions
Serve the tacos as soon as they are assembled, arranging extra slaw, kimchi and sauce in separate bowls so everyone can build a filling that suits them. A wedge of lime is a welcome optional finish, although the vinegar in the slaw already supplies acidity. For a casual meal, set out the warm tortillas in a towel-lined basket and let guests assemble their own; this also keeps the tortillas from sitting under moist toppings.
For a more substantial spread, add steamed short-grain rice, a simple bowl of vegetable soup or roasted sweet potatoes. Korean-style pickled radish, extra cucumber or a lightly dressed green salad also fit the sweet-savory beef without competing with it. If you are serving other dishes alongside, keep the taco toppings modest and offer the gochujang sauce on the side so the spice level stays flexible.
Variations
Try another cut of beef. Skirt steak cooks quickly and has a pronounced beef flavor; flat iron steak is another useful option. Thickness differs from cut to cut, so follow the thermometer rather than relying only on the stated minutes. If you use a thinner cut, watch it closely to avoid overcooking. The recipe can also be made with boneless chicken thighs, but cook poultry to 165°F (74°C) as checked with a food thermometer.
Make it meat-free. Use 14 oz (400 g) extra-firm tofu, pressed and cut into slabs, instead of steak. Marinate it for about 20 minutes, then pan-sear in a lightly oiled skillet until well browned on both sides; tofu does not have the same beefy texture, but it takes on the savory-sweet marinade. Thick slices of mushrooms are another option, with a softer, more earthy result.
Change the tortilla or toppings. Corn tortillas give the tacos a toasty, slightly earthy flavor, while flour tortillas are softer and more flexible. Use gluten-free corn tortillas and tamari in place of soy sauce if needed, checking that the gochujang and kimchi labels are also suitable. For extra crunch, add thinly sliced radish or shredded cabbage; for more richness, add sliced avocado. These toppings are additions, not replacements for the fresh, acidic slaw.
Make the sauce without mayonnaise. Stir gochujang with a little rice vinegar, honey and water for a thinner, sharper drizzle. It will be less creamy and more directly spicy, so begin with a small amount and taste before adding more. You can also simply serve the tacos with gochujang at the table, but use it sparingly because the paste is concentrated.
Storage and Reheating
For best texture, store the cooked beef, slaw, sauce and toppings separately rather than storing assembled tacos. Refrigerate cooked beef and other perishable components within 2 hours of cooking, using covered, shallow containers. The cooked steak keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Keep the tortillas in their package or a sealed bag, and follow the package directions for any opened kimchi.
Reheat only the amount of beef you plan to eat. Warm it in a covered skillet over medium-low heat with a teaspoon or two of water, stirring or turning until it reaches 165°F (74°C); USDA FSIS recommends reheating leftovers to this temperature. A microwave also works: cover the beef, heat in short intervals and stir between them for even warming. Avoid prolonged high heat, which can dry out the thin slices. Reheat tortillas separately, and add the cold slaw, kimchi and sauce after warming. Freeze cooked beef in an airtight container for up to 2–3 months for better quality; thaw it in the refrigerator before reheating. Do not freeze assembled tacos or the cucumber slaw, which loses its crisp texture.
Frequently Asked Questions
Are Korean BBQ tacos a traditional Korean dish?
Korean BBQ tacos are a fusion-style dish, not a traditional Korean preparation. They combine Korean-inspired marinated meat and condiments with the tortilla-and-taco format. There are many versions, and toppings, marinades and levels of heat vary from cook to cook.
Can I marinate the beef overnight?
For this recipe, 30 minutes in the refrigerator gives the steak time to take on the marinade without leaving it in the grated fruit for too long. Asian pear and apple contain enzymes that can soften meat, especially at the surface. If you need to prep ahead, mix the marinade earlier, but add the steak for the short marinating window before cooking.
How do I know when the steak is done?
Use an instant-read food thermometer inserted into the thickest part of the steak and cook whole cuts of beef to 145°F (63°C), followed by a 3-minute rest, the USDA FSIS safe minimum. Color alone is not a dependable temperature check. The time can vary with the steak’s thickness, starting temperature and pan, so use the thermometer as the deciding measure.
Can I prepare the toppings ahead?
Yes. Mix the sauce and slice the scallions up to a day ahead, keeping each covered in the refrigerator. You can cut the carrot a few hours ahead, but cucumber is crispest when cut closer to serving. Keep the slaw undressed until shortly before the meal, or dress it just before serving and drain any liquid that collects.
What can I use instead of gochujang?
A blend of mild chili paste, soy sauce and a little sugar is a practical stand-in, though it will taste less fermented and complex than gochujang. Sriracha can provide heat but is usually thinner and more vinegary, so mix it with a little soy sauce and honey if using it. Add substitutes gradually and taste, since their saltiness and heat vary.
How can I make these tacos less spicy?
Reduce the gochujang in the sauce or serve it separately, and choose a milder kimchi if available. Add extra mayonnaise to soften the sauce’s heat, and keep the cucumber-carrot slaw generous. The beef marinade itself is savory and sweet rather than hot, so the spice level mainly comes from the toppings.
Related
- Korean Bibimbap Recipe with Beef and Vegetables
- Korean Soy Sauce Marinated Eggs: Mayak Eggs
- Korean Boiled Eggs with Soy Sauce: Mayak Gyeran Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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