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Korean BBQ Beef Tacos bring together the best of two culinary worlds – tender, sweet-and-savory Korean marinated beef meets the handheld convenience of Mexican street tacos. This fusion favorite features caramelized ribeye, tangy kimchi slaw, and spicy gochujang mayo that’ll have your taste buds doing a happy dance!
Korean BBQ Beef Tacos
Fusion tacos featuring tender Korean-marinated beef, crispy kimchi slaw, and gochujang mayo in warm tortillas. A food truck favorite!
Ingredients
Korean BBQ Marinade
- 1/2 cup soy sauce low sodium
- 1/4 cup brown sugar packed
- 3 tbsp sesame oil toasted
- 2 tbsp rice vinegar
- 2 tsp gochugaru Korean chili flakes
- 6 cloves garlic minced
- 2 tbsp fresh ginger grated
- 1/4 cup Asian pear grated (or regular pear)
- 2 lbs ribeye or flank steak thinly sliced against the grain
Kimchi Slaw
- 2 cups napa cabbage shredded
- 1/2 cup kimchi chopped
- 2 green onions sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Gochujang Mayo
- 1/2 cup mayonnaise
- 2 tbsp gochujang Korean chili paste
- 1 tbsp fresh lime juice
- 1 tsp honey
For Serving
- 12 small corn or flour tortillas
- 1 tbsp sesame seeds for garnish
- 1/4 cup fresh cilantro chopped
- lime wedges for serving
Instructions
- Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochugaru, garlic, ginger, and Asian pear in a mixing bowl until sugar dissolves.
- Add sliced beef to marinade, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
- While beef marinates, make kimchi slaw: In another mixing bowl, combine shredded cabbage, chopped kimchi, sliced green onions, rice vinegar, and sesame oil. Refrigerate until ready to use.
- Make gochujang mayo: Stir together mayonnaise, gochujang, lime juice, and honey until smooth. Refrigerate.
- Heat grill or cast iron skillet over high heat until very hot (about 450°F if using a grill).
- Remove beef from marinade and cook in batches 2-3 minutes per side until caramelized with some char. Don’t overcrowd the pan.
- Let beef rest for 5 minutes on cutting board, then slice against the grain into bite-sized pieces.
- Warm tortillas on the grill or in a dry skillet for about 20 seconds per side.
- Assemble tacos: Place warm tortillas on a plate, add Korean BBQ beef, top with kimchi slaw, drizzle with gochujang mayo, and garnish with sesame seeds and cilantro. Serve immediately with lime wedges.
Notes
The grated Asian pear is traditional and adds natural sweetness and tenderizing enzymes – don’t skip it! If you can’t find Asian pear, use regular pear or add 1 tablespoon of pineapple juice. For meal prep, marinate beef the night before and prep slaw components. Cook beef fresh for best results. Leftover Korean beef reheats well and works great in rice bowls or lettuce wraps. Gochugaru and gochujang are available at Asian markets or online – they’re essential for authentic Korean flavor!
ALLERGEN INFORMATION: Contains soy (soy sauce), sesame (sesame oil, seeds), eggs (mayonnaise), and gluten (if using flour tortillas). May contain shellfish depending on gochujang brand. This recipe contains fermented foods (kimchi) which some individuals may be sensitive to. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 3gCalories: 520kcalCarbohydrates: 38gProtein: 32gFat: 26gSaturated Fat: 8gCholesterol: 95mgSodium: 980mgFiber: 3gSugar: 12g
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