These Korean Beef Tacos combine crispy bulgogi-style beef, spicy gochujang slaw, and creamy sriracha mayo in 30 minutes! A fusion favorite that beats takeout.
Why This Recipe Works:
🔥 Sweet-spicy Korean flavors meets Mexican street food
⏱ Ready in 30 minutes – faster than delivery
🥬 Crunchy homemade slaw adds perfect texture
📸 Instagram-worthy colorful presentation
♻ Great for leftovers (use beef in rice bowls or salads)
Ingredients (Serves 4)
Korean Beef:
- 1 lb flank steak (thinly sliced against grain)
- 3 tbsp brown sugar
- 3 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 3 garlic cloves (minced)
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 2 tbsp cornstarch (for crispiness)
- 2 tbsp vegetable oil
Gochujang Slaw:
- 2 cups shredded cabbage mix
- 1 carrot (julienned)
- 2 green onions (sliced)
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
Assembly:
- 8 small corn or flour tortillas
- Sriracha mayo (mix 3 tbsp mayo + 1 tsp sriracha)
- Fresh cilantro
- Lime wedges
Step-by-Step Instructions
1️⃣ Marinate the Beef (5 mins)
- Whisk brown sugar, soy sauce, gochujang, sesame oil, garlic, ginger, and vinegar
- Toss with steak and let sit 10 mins (or up to 2 hours)
2️⃣ Make the Slaw (5 mins)
- Mix gochujang, honey, and vinegar
- Toss with veggies and sesame seeds
3️⃣ Cook the Beef (10 mins)
- Drain excess marinade, toss beef with cornstarch
- Sear in hot oil until crispy (2-3 mins per side)
4️⃣ Char the Tortillas (2 mins)
- Lightly toast tortillas in dry skillet
5️⃣ Assemble Like a Pro
- Smear sriracha mayo on tortilla
- Add crispy beef
- Top with slaw
- Garnish with cilantro + lime
Nutrition (per taco)
- Calories: 320
- Protein: 22g
- Carbs: 28g
- Fat: 14g
Pro Tips & Variations
🌱 Vegetarian: Use crispy tofu or mushrooms
🔥 Extra heat: Add sliced jalapeños
🍚 Leftover hack: Serve over rice for bowls
🧀 Cheese lovers: Add crumbled cotija
