Korean BBQ Tacos
Highlighted under: Wanderlust Cooking Creations
I'm not great at tacos, so the fact that these turned out so delicious is saying something. With some marinated beef and a fresh slaw, this whole thing runs about $8 and I promise you, it is worth the try. My partner said these tacos beat takeout by a mile, and I'll definitely be making them again soon. They’re quick and satisfying, which is exactly what I need after a long day.
My first attempt at making Korean BBQ Tacos was somewhat impulsive. I had some bulgogi beef in the fridge and a few tortillas laying around, so I figured why not? Honestly, I had no idea how they’d turn out, but the combination of savory beef and fresh toppings made my taste buds dance. Plus, my kitchen smelled amazing.
As I was prepping, I realized that the slaw adds a nice crunch to the mix, which balances the richness of the beef. Next time, I might experiment with some sriracha for a kick, but even without it, these tacos were such a hit that I've added them to our regular meal rotation!
What Makes This Stand Out
- The beef soaks up the marinade like a sponge
- These come together faster than you think
- My kids devoured them like they were candy
Choosing Your Ingredients
When it comes to the flank steak, pick a cut that looks rich and marbled. A well-marbled steak tends to be more tender and juicy, which is crucial for these tacos. If flank steak is tricky to find, skirt steak works nicely as a substitute. You can also use chicken or tofu with the same marinade if you're looking for something different.
The veggies also play a big role here. You can switch out the cabbage for something like sliced radishes for a nice crunch, or if you want a twist, try adding some carrot slaw. Fresh herbs like mint or basil can bring a new layer if you're feeling adventurous.
A Quick Note on Korean BBQ Tacos
The key to these tacos is the marinade. I let my beef soak in the marinade while I prep the other ingredients. If you're short on time, just 15 minutes is okay, but I promise that longer is better. You want that soy sauce, garlic, and ginger to really seep in. Just remember not to oversalt it by marinating too long.
Don't stress too much about the assembly process. It's pretty forgiving, and you can layer as much beef and veggies as you like. Honestly, I sometimes overfill my tacos, which leads to some deliciously messy bites. Use a fork and knife if you want to keep things tidy.
Ingredients
For the Beef
- 1 pound of flank steak, thinly sliced
- 1/4 cup soy sauce (Kikkoman works great)
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
For the Tacos
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
Marinate the Beef
In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the flank steak and let it marinate for at least 15 minutes, if you have the time, an hour would make it even better. Just make sure not to leave it too long, or it could get overly salty.
Cook the Beef
Heat a skillet over medium-high heat, ideally my Lodge cast iron works best for this. Once it's hot, add the marinated beef and cook for about 5-7 minutes, stirring often until it’s nicely browned. You’ll want to keep an eye on it, stir it around, or it might stick.
Assemble the Tacos
Warm the tortillas in another dry skillet for about a minute on each side. Then take a tortilla, add a generous helping of beef, and top with shredded cabbage, cilantro, and green onions. If you're feeling spicy, go ahead and sprinkle some sriracha or chili sauce on top of everything.
Serve
Place the tacos on a plate and sprinkle with sesame seeds if you like. Enjoy right away for the best experience. Leftovers keep well in the fridge, but honestly, they probably won't last long.
Korean BBQ Tacos Leftovers Plan
If you end up with any leftover beef, it reheats really well. I like to toss it back in the skillet for a few minutes to get it hot again, but a microwave works too if you’re in a hurry. You can even use the beef in salads or wraps the next day. Just remember to keep the tortillas separate so they don’t get soggy.
Honestly, I doubt you’ll have many leftovers with how good these are, but if you do, they keep nice in the fridge for up to three days. Just store the beef and the toppings separately, and address the cooling down of the tortillas before assembly to avoid any mushy tacos.
Dietary Swaps
If you're looking for a gluten-free option, you can easily swap out the soy sauce for tamari, and use corn tortillas instead of flour. I’ve had friends with dietary restrictions really enjoy this version too. Just make sure your sesame oil is gluten-free as well.
For a lighter take, you might try using grilled chicken or even shrimp with the same marinade. They also absorb the flavors nicely and cook up within a few minutes. Just keep an eye on the cooking times, as seafood cooks faster than beef. As always, adjust to your taste and enjoy blending it with what works for you.
Questions About Recipes
→ Can I use chicken instead of beef?
You can, but I wouldn't really recommend it for this recipe. The beef really shines with the marinade, while chicken might not soak it in as well.
→ How can I make it spicier?
If you want to kick it up a notch, add some sliced jalapeños on top or mix sriracha into the beef while it's cooking.
→ How long do leftovers last?
Typically, they should be good for 3-4 days in the fridge. Just reheat the beef before serving. Honestly, I skip the microwave half the time and just eat them cold straight from the fridge!
Korean BBQ Tacos
Created by: The Tastycrafter Team
Recipe Type: Wanderlust Cooking Creations
Skill Level: beginner
Final Quantity: 4.0
What You'll Need
For the Beef
- 1 pound of flank steak, thinly sliced
- 1/4 cup soy sauce (Kikkoman works great)
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
For the Tacos
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Sesame seeds for garnish (optional)
How-To Steps
In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the flank steak and let it marinate for at least 15 minutes, if you have the time, an hour would make it even better. Just make sure not to leave it too long, or it could get overly salty.
Heat a skillet over medium-high heat, ideally my Lodge cast iron works best for this. Once it's hot, add the marinated beef and cook for about 5-7 minutes, stirring often until it’s nicely browned. You’ll want to keep an eye on it, stir it around, or it might stick.
Warm the tortillas in another dry skillet for about a minute on each side. Then take a tortilla, add a generous helping of beef, and top with shredded cabbage, cilantro, and green onions. If you're feeling spicy, go ahead and sprinkle some sriracha or chili sauce on top of everything.
Place the tacos on a plate and sprinkle with sesame seeds if you like. Enjoy right away for the best experience. Leftovers keep well in the fridge, but honestly, they probably won't last long.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 372
- Total Fat (g): 19.2
- Saturated Fat (g): 5.6
- Cholesterol (mg): 77
- Sodium (mg): 732
- Total Carbohydrates (g): 34.1
- Dietary Fiber (g): 2.4
- Sugars (g): 6.3
- Protein (g): 20.5