Save to Pinterest Tender bulgogi-style beef, crisp kimchi, and fresh toppings nestled in soft tortillas—these fusion tacos deliver bold Korean flavors with a Mexican twist.
This recipe has become a favorite for weeknight dinners as it combines ease and bold flavors in a crowd-pleasing way.
Ingredients
- Beef & Marinade: 1 lb (450 g) flank steak or ribeye, thinly sliced across the grain, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 2 tsp rice vinegar, 2 cloves garlic minced, 1 tsp fresh ginger grated, 1 tbsp gochujang (Korean chili paste), 1/2 tsp black pepper, 2 green onions thinly sliced
- Tacos & Toppings: 8 small corn or flour tortillas warmed, 1 cup napa cabbage kimchi chopped and well-drained, 1 cup shredded lettuce or cabbage, 1 small carrot julienned, 1/4 cup fresh cilantro leaves, 1 tbsp toasted sesame seeds, 1 lime cut into wedges
- Optional Sauce: 2 tbsp mayonnaise, 1 tbsp Sriracha or gochujang, 1 tsp lime juice
Instructions
- Marinate Beef:
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and black pepper. Add sliced beef and green onions, tossing to coat. Marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
- Cook Beef:
- Heat a large skillet or grill pan over high heat. Add marinated beef in a single layer. Cook for 2 3 minutes per side, or until browned and just cooked through. Work in batches if necessary.
- Warm Tortillas:
- Warm tortillas in a dry skillet or wrapped in foil in a low oven.
- Assemble Tacos:
- Layer a small amount of shredded lettuce or cabbage onto each tortilla. Top with cooked beef, a spoonful of kimchi, carrot, cilantro, and a sprinkle of sesame seeds.
- Add Sauce:
- For added flavor, mix optional sauce ingredients and drizzle over tacos.
- Serve:
- Serve immediately with lime wedges on the side.
Save to Pinterest This dish always brings the family together around the table, sparking conversations over bold, spicy flavors.
Tips for Selecting Ingredients
Choose thinly sliced, well-marbled beef such as flank steak or ribeye for the best texture and flavor. Fresh kimchi adds the perfect tangy crunch.
Serving Suggestions
Pair these tacos with a crisp lager or chilled Riesling to complement the spicy and savory notes.
Storing Leftovers
Store beef and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat beef gently to keep it tender.
Save to Pinterest These Korean BBQ Beef Tacos with Kimchi are a vibrant and delicious fusion perfect for any occasion.
Common Recipe Questions
- → What cut of beef works best for this dish?
Thinly sliced flank steak or ribeye are ideal for tender, flavorful results when marinated bulgogi-style.
- → Can I substitute beef with other proteins?
Yes, chicken or tofu are good alternatives that absorb the marinade well and offer different textures.
- → How should I prepare the kimchi for these tacos?
Use well-drained, chopped napa cabbage kimchi to add a crisp and tangy contrast to the rich beef.
- → What is the purpose of gochujang in the marinade?
Gochujang adds a subtle spicy sweetness and depth, enhancing the overall flavor profile with authentic Korean heat.
- → Are there any recommended side pairings?
These tacos pair wonderfully with a crisp lager or chilled Riesling to balance the bold flavors.