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Korean BBQ Tacos with Kimchi Slaw

A delicious fusion of Korean flavors and traditional tacos, these Korean BBQ Tacos feature marinated beef and spicy kimchi slaw for a unique culinary experience.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Serving Size 6 servings

Ingredients

For the beef marinade

  • 400 g Thinly sliced ribeye or sirloin About 1 lb of beef
  • 3 tbsp Soy sauce
  • 1.5 tbsp Brown sugar
  • 1 tbsp Sesame oil
  • 3 cloves Garlic (minced)
  • 1 tsp Ginger (grated)
  • 2 tbsp Pear or apple (grated, optional for sweetness) Optional ingredient for added sweetness
  • 1 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Scallions (chopped)
  • Sesame seeds (for garnish)

For the kimchi slaw

  • 1/2 cup Kimchi (chopped)
  • 1 cup Cabbage (shredded)
  • 1/2 cup Carrot (grated)
  • 2 tbsp Mayo
  • 1 tbsp Lime juice
  • 1 tsp Honey or sugar
  • 1/2 tsp Sesame oil

For serving

  • 6 pieces Small flour or corn tortillas (warmed)
  • Fresh cilantro or green onion (for garnish)
  • Lime wedges (to serve)

Instructions

Marination

  • Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear or apple (if using), gochujang, and chopped scallions in a bowl.
  • Add the sliced beef and let it marinate for at least 30 minutes—overnight works best for maximum flavor.

Making the Slaw

  • In another bowl, mix together chopped kimchi, shredded cabbage, grated carrot, mayo, lime juice, honey, and sesame oil.
  • Once combined, chill the slaw in the fridge to let the flavors meld.

Cooking the Beef

  • Heat a skillet or grill pan over high heat.
  • Sear the marinated beef in batches, cooking for about 2 to 3 minutes on each side until caramelized.

Warming Tortillas

  • Warm your tortillas in a dry skillet or the oven until soft and pliable.

Assembling Tacos

  • Take each tortilla, add a scoop of the kimchi slaw, top with the sizzling Korean BBQ beef, and finish with cilantro or scallions and a squeeze of lime.

Notes

These tacos are best served fresh. Allow guests to assemble their own with lime wedges and garnishes on the side. Leftovers should be stored separately; beef in an airtight container for about 3 days, and slaw for 2 days.