When I want something bold and satisfying, these Korean beef tacos are always at the top of my list. I marinated the steak in a savory-sweet gochujang sauce that packs a punch, then seared it until caramelized and tender. Then, I topped them with a spicy slaw for texture and balance, and wow! Plus, everything comes together in under 30 minutes, which makes these perfect for my busy weeknights or nights when I just need something quick.
Jump to:
I've always loved the bold, savory-sweet flavor of bulgogi. It's a Korean classic made with thinly sliced marinated beef, and the flavors are just so comforting and satisfying. Traditional marinades usually include gochujang sauce, which is a thick, savory-sweet Korean chili paste. I've brought that same vibe into these Korean beef tacos with a few tweaks to use more pantry staples you can easily find, but feel free to use the classic! These are in our monthly rotation because they're quick, easy, and bring a nice variation to our taco nights.
Ingredients
See the recipe card below for the remaining ingredients, substitutions, and quantities.
Instructions
Step 1: Begin by marinating the steak in coconut aminos, garlic, ginger, rice vinegar, sugar, and sriracha for at least 1 hour or up to 24 hours.
Step 2: 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.
Step 3: While the steak is cooking, add the coleslaw ingredients to a large bowl and use tongs to toss everything together.
Step 4: Assemble the tacos by placing a few slices of steak on a tortilla and topping it with about ¼-⅓ cup of the slaw mix. Garnish the tacos with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Sarah's Top Tips
- I suggest mixing the meat with the marinade ingredients for at least one hour before cooking for nice, tender beef, but this can be done right before cooking if you are short on time.
- Slice the steak thin. The thinner the slices, the quicker the steak cooks and the better it soaks up all that flavorful marinade. Aim for about a ¼-inch thickness for the best texture and taste.
- Avoid overcrowding the pan and give the steak room to sear by cooking in batches. If the pan is too crowded, the meat will steam instead of caramelizing, and you'll miss out on those crispy, golden edges.
- I love charing my tortillas over an open flame for that warm, slightly crispy texture. Just set the burner to medium-low and place each tortilla directly over the flame for about 15 seconds per side. You can also warm them in a dry skillet over medium heat for 30 seconds per side. If you're short on time, microwave them between two slightly damp paper towels for about 1 minute.
Serving
I love these tacos with the spicy slaw on top, but they're also delicious with sliced avocado and cilantro or green onions. A homemade or store-bought sriracha mayo would also be perfect on these tacos.
Storage & Reheating
Store any leftover steak and slaw in separate airtight containers in the fridge for up to 4 days.
This keeps the slaw crisp and the steak flavorful without getting soggy.
To reheat the steak, warm it in a skillet over medium heat for a few minutes or microwave it in 30-second bursts until heated through. I recommend assembling the tacos fresh when you're ready to eat for the best texture and flavor. Tortillas can be stored at room temperature or in the fridge, depending on the package instructions.
Similar Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Korean Beef Tacos
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
Steak
- 1 pound flank, sirloin or skirt steak, cut into strips. You can also use thinly sliced ribeye.
- ¼ cup coconut aminos or soy sauce
- 2 garlic cloves, minced
- ½ tablespoon ginger, minced or grated. Fresh minced ginger or ginger paste will work.
- ½ tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 1 tablespoon olive oil
Slaw
- 2-3 cups coleslaw mix
- 1 tablespoon sriracha
- ½ lime, juiced
- 2 tablespoons coconut aminos or soy sauce, Tamari is also a great substitute
Tacos
- Corn or flour tortillas
- 1-2 avocados, sliced
- Lime wedges, optional
- 1 tablespoon chopped cilantro, optional
Instructions
- Marinate the steak in coconut aminos, garlic, ginger, rice vinegar, sugar and sriracha for at least 1 hour or up to 24 hours.1 pound flank, sirloin or skirt steak, ¼ cup coconut aminos or soy sauce, 2 garlic cloves, ½ tablespoon ginger, ½ tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon sriracha
- 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.1 tablespoon olive oil
- Meanwhile, add the coleslaw ingredients to a large bowl and toss to combine.2-3 cups coleslaw mix, 1 tablespoon sriracha, ½ lime, 2 tablespoons coconut aminos or soy sauce
- 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 it with the slaw mix, avocado, cilantro and lime juice.Corn or flour tortillas, 1-2 avocados, Lime wedges, 1 tablespoon chopped cilantro
Sarah's Tips
- Be sure not to overcook the beef!
- Rice vinegar- you can substitute rice vinegar with white wine vinegar, apple cider vinegar, or lemon juice. These substitutions will change the flavor profile slightly, but the tacos will still be great.
- I recommend a red cabbage slaw or tri-color coleslaw mix, but a classic mix will do.
- Adjust the amount of sriracha depending on how much you like spice. You can also add red pepper flakes for an extra kick!
Tools I Use for This Recipe
- Cutting board
David says
Delicious and quick to pull together
Trish says
Wow, made these last night and they are one of the best things I have eaten! I did not have good steak, I had a 7-bone beef chuck steak. Don't normally buy that, but did an online order and that's what I got. Trimmed it up and tossed it into the crockpot. Hoped it would come out ok. The flavors with the spicy slaw and avocado were so good. Will definitely make this again, maybe with the steak next time! Thanks Sarah!
Sarah Hill says
Hi Trish, so happy you enjoyed these tacos! We make them all the time