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Korean BBQ Tacos Recipe

Korean BBQ Tacos Recipe
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★★★★★

5.2 from 20 reviews

Korean BBQ Tacos combine tender, marinated beef with a vibrant cabbage slaw and tangy pickled cucumbers, all wrapped in soft flour tortillas for a delicious fusion of Korean and Mexican flavors.

Ingredients

Scale

For the beef:

  • 1 1/4 pounds thinly sliced beef (such as sirloin or flank steak)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves of minced garlic
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon red chile flakes (optional)
  • Salt and pepper to taste
  • 2 teaspoons vegetable oil

For the slaw:

  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced green onions
  • Salt and pepper to taste

For the pickled cucumbers:

  • 1 cup very thinly sliced cucumbers (preferably small Persian cucumbers)
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • Salt to taste

Other:

  • 8 small flour tortillas

Instructions

  1. Prepare the marinade: In a resealable bag, combine soy sauce, brown sugar, minced garlic, fresh ginger, red chile flakes (if using), salt, and pepper. Add the thinly sliced beef, seal the bag, and shake well to ensure the meat is thoroughly coated.
  2. Marinate the beef: Let the beef marinate in the refrigerator for at least 15 minutes, and up to 2 hours, allowing the flavors to infuse.
  3. Make the pickled cucumbers: In a small bowl, combine the thinly sliced cucumbers with rice vinegar, sugar, and salt to taste. Cover and refrigerate for at least 15 minutes or up to 4 hours to achieve a crisp, tangy pickle.
  4. Cook the beef: Heat vegetable oil in a large skillet over high heat. Add the marinated beef in a single layer and cook for 4-5 minutes, stirring occasionally, until the beef is cooked through and starting to brown.
  5. Prepare the slaw: In a medium bowl, combine green cabbage, purple cabbage, shredded carrots, lime juice, olive oil, and sliced green onions. Toss well until evenly mixed. Season with salt and pepper to taste.
  6. Assemble the tacos: Lay out the 8 flour tortillas on a flat surface. Distribute approximately 1/4 cup of slaw evenly onto each tortilla, then top with the cooked beef. Garnish each taco with about 2 tablespoons of pickled cucumbers. Serve immediately and enjoy.

Notes

  • For more heat, increase the amount of red chile flakes or add a drizzle of sriracha sauce on top.
  • If you prefer gluten-free, substitute the flour tortillas with corn or gluten-free tortillas.
  • Beef can be substituted with thinly sliced chicken or pork for variety.
  • Marinating the beef for longer than 2 hours may result in overly salty or mushy meat.
  • Pickled cucumbers can be prepared in advance and stored in the refrigerator for up to 2 days.

Nutrition

Keywords: Korean BBQ Tacos, Korean tacos, BBQ tacos, beef tacos, Korean fusion, quick dinner, Asian tacos, Korean beef recipe

Find it online: https://recipeswithmia.com/korean-bbq-tacos-recipe/