Taco night is sacred in many households — but who says it has to be traditional? If you’re looking to mix things up, Korean beef tacos are the perfect way to bring bold, savory flavors and a modern twist to your table. Combining the rich, umami-packed taste of Korean bulgogi-style beef with the casual, customizable nature of tacos, this recipe is an irresistible fusion of East meets West.
In today’s post, we’re diving into an easy and flavor-forward Korean beef taco recipe that’s perfect for weeknights, entertaining, or anytime you’re in the mood for something a little different. It’s part of our ever-expanding recipe collection here on the blog, where we celebrate tacos in all their forms — traditional, modern, and everything in between.
Why Korean Beef?
At the heart of these tacos is Korean-style marinated beef, inspired by bulgogi — a beloved Korean dish made with thinly sliced beef marinated in a sweet and savory mixture of soy sauce, sesame oil, garlic, ginger, and sugar. When grilled or seared, the beef becomes incredibly flavorful and slightly caramelized, making it perfect for taco fillings.
What makes this fusion work so well is balance: the beef brings depth and umami, while the toppings (like crunchy slaw and spicy mayo) add freshness, acidity, and heat.
Ingredients
For the Korean Beef:
- 1.5 lbs flank steak or sirloin, thinly sliced against the grain
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste) or Sriracha for a milder version
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
For Serving:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- Sliced jalapeños (optional)
- Lime wedges
For Spicy Mayo:
- 1/3 cup mayonnaise
- 1 tablespoon Sriracha or gochujang
- 1 teaspoon lime juice
Instructions
1. Marinate the Beef
In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and green onions. Add the sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Make the Spicy Mayo
In a small bowl, mix mayo, Sriracha (or gochujang), and lime juice until smooth. Set aside in the fridge.
3. Cook the Beef
Heat a skillet or grill pan over high heat. Add the marinated beef in batches (don’t overcrowd the pan) and cook for 2–3 minutes per side, or until cooked through and slightly caramelized.
4. Prepare the Toppings
Toss the cabbage and carrots with a pinch of salt and a squeeze of lime juice for a quick, fresh slaw.
5. Warm the Tortillas
Heat tortillas on a dry skillet or directly over a flame for 30 seconds per side, until warm and slightly charred.
6. Assemble the Tacos
Layer beef into each tortilla. Top with slaw, a drizzle of spicy mayo, cilantro, and jalapeños if desired. Finish with a squeeze of lime.
Tips for Maximum Flavor
- Freeze steak for 20 minutes before slicing — this makes it easier to get thin, even strips.
- Use gochujang for authentic Korean heat and depth, but Sriracha works well too.
- Add a pickle element like quick-pickled cucumbers or radishes for a tangy crunch.
- Make it a bowl by serving over rice or lettuce for a low-carb, gluten-free option.
Fusion at Its Finest
These Korean beef tacos are a great reminder that tacos are endlessly adaptable — a delicious canvas for flavors from around the world. The combo of juicy marinated beef, crunchy slaw, spicy mayo, and warm tortillas hits every flavor note: salty, sweet, spicy, tangy, and umami.
If you love this fusion take on tacos, be sure to try our delicious steak taco recipe.
Happy taco night — or as we like to say here, 맛있게 드세요 (mas-issge deuseyo) — enjoy your meal!