Korean Steak Tacos Recipe – Flavor-Packed Fusion You’ll Crave
When I first whipped up these Korean steak tacos, I had no idea how much of a hit they’d be. They’re bold, vibrant, and pack a punch of incredible flavor in every bite.
The caramelized beef, paired with tangy slaw and a drizzle of creamy Sriracha-lime sauce, creates the ultimate fusion of Korean BBQ and taco night. I couldn’t resist going back for seconds.
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Ingredients For Korean Steak Tacos Recipe
- 1 1/2 pounds flank steak or top sirloin
- 4 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (optional)
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 1 teaspoon ground black pepper
- 1/4 cup hot water
- 12-14 small (6-inch) flour tortillas
- 1 small purple cabbage, thinly shredded
- 1/3 bunch cilantro leaves
- 1 avocado, sliced
For the sauce:
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon Sriracha hot sauce
- 2 tablespoons lime juice
Note: This recipe serves 12-14 tacos.
Variations to Try
Here are a few creative ways to tweak this recipe to suit your tastes or dietary needs.
- Gluten-Free: Use corn tortillas instead of flour tortillas.
- Spicy Boost: Add extra Sriracha or jalapeños for an intense kick.
- Lightened-Up: Replace sour cream and mayonnaise with Greek yogurt in the sauce.
- Vegetarian: Swap steak for marinated portobello mushrooms or tofu.
You can also explore easy and quick dinner recipes for busy weeknights.
Cooking Time
- Prep Time: 4 hours (including marinating)
- Cooking Time: 8 minutes
- Total Time: 4 hours, 8 minutes
Equipment You Need
- Mixing bowl: For preparing the marinade and sauce.
- Sharp knife: To thinly slice the steak and shred cabbage.
- Large non-stick skillet or grill pan: For cooking the beef.
- Tongs: For flipping tortillas on the stove or skillet.
How to Make Korean Steak Tacos?
These tacos are easier to make than you’d think. Follow these steps for an amazing result.
Step 1: Prepare the Marinade
Start by whisking together sesame oil, garlic, ginger, soy sauce, brown sugar, black pepper, and hot water in a large bowl. This fragrant mixture combines savory, sweet, and umami flavors to tenderize the steak.
Thinly slice your steak against the grain and toss it well with the marinade. Cover and refrigerate for at least four hours, or overnight for the most flavorful results.
Step 2: Cook the Steak
When you’re ready, heat a large, heavy skillet over high heat. It’s hot enough when a drop of water instantly sizzles and evaporates. Add the marinated steak in small batches to avoid overcrowding.
Sear without stirring for a couple of minutes to achieve caramelization, then sauté until fully cooked and the sauce thickens beautifully. The sugars in the marinade will create a delicious, sticky glaze.
Step 3: Prepare the Cabbage Slaw and Sauce
For the slaw, shred purple cabbage thinly and set aside. This adds a delightful crunch to your tacos. Next, whisk together sour cream, mayonnaise, garlic powder, Sriracha, and lime juice to make the creamy taco sauce. Optional tip: transfer it into a sandwich bag, and snip the corner to drizzle the sauce evenly.
Step 4: Heat the Tortillas
Directly toast your flour tortillas over gas stove flame, or on a dry hot skillet until lightly charred and warm. Keep them warm, wrapped in a clean dish towel, to maintain their softness.
Step 5: Assemble the Tacos
Now comes the fun part! Lay a slice of warm tortilla on a plate. Add a generous layer of caramelized beef, top with purple cabbage, a few sprigs of cilantro, and a slice of avocado. Drizzle with as much Sriracha-lime crema as you’d like. Serve immediately with lime wedges for an extra burst of freshness.
Why You’ll Love This Recipe?
Here’s why these tacos are worth putting on repeat in your kitchen:
- Combining rich Korean BBQ flavors with taco night comfort.
- Quick to cook once the marinade is ready.
- Extremely versatile for various dietary preferences.
- Packed with a harmony of textures and vibrant colors.
How to Serve Korean Steak Tacos?
To create an Instagram-worthy spread, arrange your tacos on a serving platter and garnish with extra lime wedges, sesame seeds, or sliced jalapeños for spiciness.
These tacos pair perfectly with side dishes like kimchi, pickled carrots, or even a refreshing Asian cucumber salad. Don’t forget a sweet and tangy drink like lemonade or a crisp beer for the ultimate flavor boost.
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Nutritional Information
Each taco provides approximately:
- Calories: 250
- Protein: 19 g
- Carbohydrates: 18 g
- Fat: 10 g
Make Ahead and Storage
You can make components of this recipe ahead of time for easy preparation later. Marinate the steak the night before for maximum flavor penetration. The sauce can also be prepared and stored in the fridge up to two days in advance.
Leftover cooked steak and slaw should be stored in separate airtight containers in the refrigerator. They’ll stay fresh for about three days. When reheating the steak, do it gently in a skillet to maintain its caramelized texture.
Tips for Making the Recipe
From my experience, a few small changes can make a big difference with this recipe.
- Always marinate the steak overnight for richer, deeper flavors.
- Make sure the pan is fully preheated for ideal caramelization.
- Don’t crowd the pan when cooking the meat to avoid steaming it.
- Double the sauce recipe because it’s so irresistible.
What is a Korean Taco Called?
There isn’t a singular traditional name for Korean tacos, as they are a fusion dish. However, the beef in these tacos is often referred to as “bulgogi,” which means “fire meat” in Korean.
Is Kimchi Good on Tacos?
Absolutely! Kimchi adds an incredible punch of tangy, spicy, and slightly fermented flavor that balances the richness of the beef. Pile some kimchi on these tacos, and you’ll have an unforgettable taste experience.
Who Invented Korean Tacos?
Korean tacos were first popularized in the United States by Chef Roy Choi with his Kogi Korean BBQ food truck in Los Angeles in 2008. The dish became a cultural sensation, blending Korean flavors with Mexican taco traditions.
This fusion of cuisines brings the best of both worlds together in a way that’s approachable and exciting. Try these Korean steak tacos, and watch as they become a favorite in your home, too!
Korean Steak Tacos Recipe
Ingredients
Method
- Start by whisking together sesame oil, garlic, ginger, soy sauce, brown sugar, black pepper, and hot water in a large bowl. This fragrant mixture combines savory, sweet, and umami flavors to tenderize the steak. Thinly slice your steak against the grain and toss it well with the marinade. Cover and refrigerate for at least four hours, or overnight for the most flavorful results.
- When you’re ready, heat a large, heavy skillet over high heat. It’s hot enough when a drop of water instantly sizzles and evaporates. Add the marinated steak in small batches to avoid overcrowding. Sear without stirring for a couple of minutes to achieve caramelization, then sauté until fully cooked and the sauce thickens beautifully. The sugars in the marinade will create a delicious, sticky glaze.
- For the slaw, shred purple cabbage thinly and set aside. This adds a delightful crunch to your tacos. Next, whisk together sour cream, mayonnaise, garlic powder, Sriracha, and lime juice to make the creamy taco sauce. Optional tip: transfer it into a sandwich bag, and snip the corner to drizzle the sauce evenly.
- Directly toast your flour tortillas over gas stove flame, or on a dry hot skillet until lightly charred and warm. Keep them warm, wrapped in a clean dish towel, to maintain their softness.
- Now comes the fun part! Lay a slice of warm tortilla on a plate. Add a generous layer of caramelized beef, top with purple cabbage, a few sprigs of cilantro, and a slice of avocado. Drizzle with as much Sriracha-lime crema as you’d like. Serve immediately with lime wedges for an extra burst of freshness.