Our delicious Korean Beef Tacos recipe features the flavor bomb combination of juicy marinated flank steak, kimchi salsa, guacamole, and cilantro, served in warm corn tortillas.
Want more grilling recipes? Try Steak Kabobs, Marinated Flank Steak, Cedar Plank Salmon, and French Onion Burgers!
Korean Beef Tacos are our newest taco Tuesday crave.
Korean Beef Tacos are our newest taco Tuesday crave. I’ve had different versions of Korean Beef Tacos at restaurants before and was excited to create my own at home. This creation is truly a taco masterpiece, if I say so myself, and one of my favorite flavor mash-ups! The most flavorful and juicy grilled flank steak topped with a quick kimchi salsa that takes less than 5 minutes, and can be made a day in advance. I strongly recommend making your own corn tortillas (only takes 10 minutes!) to truly put these tacos over the top.
Adding these to my list of grilling season favorites, for sure.
How to make Korean Beef Tacos:
Marinate Meat and Make Salsa: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag then pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking.
Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead).
Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. Remove to a cutting board and rest for 5-10 minutes before slicing into very thin slices.
Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, then some cilantro on top.
Make Ahead Instructions:
To Make Ahead: The beef can be marinated for 1 hour or up to overnight. The kimchi salsa can also be made a day or two in advance.
More Taco Recipes:
- Carne Asada Tacos
- Birria Tacos
- Tacos Al Pastor
- Chicken Street Tacos
- Grilled Fish Tacos
- Slow Cooker Chicken Tacos
- Pork Carnitas
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Recipe
Korean Beef Tacos
Ingredients
Steak:
- 2 lb flank steak
- ¼ cup low-sodium soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon light brown sugar
- 3 cloves garlic , minced
- 1 Tablespoon freshly grated ginger (or 2 teaspoons ground ginger)
- 3 teaspoons Gochujang (Korean chili paste)
Kimchi Salsa:
- 1 cup kimchi , finely chopped
- 1 cup diced tomatoes
- 1/4 cup white onion , or purple onion, diced
Tacos:
- 12 corn tortillas*
- 1/2 cup guacamole
- ½ cup fresh cilantro
- ½ cup sour cream
Instructions
- Marinate Meat: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag. Pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking.
- Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead).
- Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
- Remove to a cutting board to rest for 5-10 minutes before slicing into very thin slices.
- Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, and some cilantro on top.
Notes
Nutrition
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Decent
I made this for dinner the Tuesday before my rehearsal dinner. We were planning to make the chicken gyro recipe found on this site. My fiancé took one bite of the Korean taco and immediately said “THIS is what we need to make for the rehearsal meal!” The last minute menu switch was a total success! Where we live beef steak is very expensive so I substituted for pork shoulder and threw it in the slow cooker with the maranade on low for 10 hours. It pulled apart like magic and everyone asked for the recipe.
I’m so happy you all loved it–and how special you served it for your rehearsal dinner! I love how you substituted the pork. Delicious! Thanks for your comment <3
Excellent! Made this recipe for my family and they loved it. However I didn’t have time to let the meat marinade for long but it still turned out great!
I was very excited about this recipe as it looked great. It wasn’t spicy enough for me. I marinated the meat for at least 24 hours and cooked the marinated meat in hot chili oil for extra kick. I also added mild jalapenos to the salsa but it seemed to be missing some Korean authenticity. Maybe it was just me! Thanks for the recipe, Lauren.
So yummy and it was easy to make.