These sweet and spicy Korean Beef Tacos are filled with tender, flavorful slices of beef and topped with a vibrant, crunchy and spicy coleslaw.
These Korean steak tacos make the perfect quick and easy weeknight meal. They are full of Korean-inspired flavors and are so good. The flavor of the beef is unreal, tender, juicy, spicy and sweet.
Taco night is a must in my house at least once a week. These Korean Beef tacos are a great way to switch it up. The best part? They take under 30 minutes so they are a great family meal for busy nights.
Brief History of Korean beef
Bulgogi is a staple in Korean households. It is a dish made of thinly sliced, marinated beef. The origins of this dish date back to 37 B.C. Marinades for this dish vary greatly, but generally contain soy sauce, garlic, sugar, sesame oil, ginger and pear. You can read more about the history here.
What you need for the beef:
- Flank, skirt, or sirloin steak- I've used flank steak that I cut into strips before marinating and also stir fry steak that has been pre-cut from Whole Foods.
- Coconut aminos- soy sauce and tamari also work. I just personally prefer coconut aminos.
- Rice vinegar
- Sugar- you'll need coconut sugar or brown sugar to help carmelize the beef.
- Chili garlic sauce- I love the spice this sauce brings to the steak.
What you need for the slaw:
- Coleslaw mix- I used a pre-packaged coleslaw mix to make it easier but you can make your own from scratch using green and/or red cabbage and sliced carrots.
- Lime juice
- Coconut aminos
For the tacos:
- Tortillas- I prefer a corn & flour mix, but your favorite kind will work!
- Optional for serving: avocado, cilantro and lime wedges.
Let's make these tacos!
Begin by marinating the steak in coconut aminos, garlic, ginger, rice vinegar, sugar and chili garlic sauce for at least 1 hour or up to 24 hours. If you have less time that is okay!
Heat 1 tablespoon of olive oil in a medium to large skillet over medium-high heat. Next, add the steak and cook, stirring occasionally, until it has browned, about 5-10 minutes.
While the steak is cooking, add the coleslaw ingredients to large bowl and toss everything to combine.
Assemble the tacos by placing steak on a tortilla and topping with about ¼-1/3 cup of the slaw mix. Garnish the tacos with sliced avocado, cilantro and a squeeze of lime juice.
I suggest marinating the meat for at least one hour before cooking the steak tacos, but this can be done right before cooking if you are short on time.
Aside from the slaw in this recipe, I suggest topping your tacos with sliced avocado, fresh cilantro and plenty of lime wedges. A homemade or store-bought sriracha mayo would also be perfect on these Korean steak tacos.
My favorite way is to heat each tortilla over an open flame (medium-low heat) for approximately 15 seconds per side. They can also be heated in a skillet over medium heat for about 30 seconds per side. Or place the tortillas between 2 slightly damp paper towels and warm in the microwave for 1 minute.
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Korean-Style Beef Tacos
- 2-3 cups coleslaw mix
- 1 tablespoon sriracha
- ½ lime juiced
- 2 tablespoon coconut aminos or soy sauce
- 6-8 corn tortillas
- 1-2 avocados sliced
- Lime wedges and cilantro for serving optional
- Marinate steak in coconut aminos, garlic, ginger, rice vinegar, sugar and chili garlic sauce for at least 1 hour or up to 24 hours.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Next, add the steak and cook, stirring occasionally, until browned, about 5-10 minutes.
- Meanwhile, add the coleslaw ingredients to large bowl and mix to combine.
- Heat the tortillas, preferably over an open flame for approximately 30 seconds per side. Then assemble the tacos by placing steak on a tortilla and topping with the slaw mix, avocado, cilantro and lime juice.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
If you make this recipe, tag me on Instagram! xo, Sarah