u003cstrongu003eWhat cut of beef is best for Korean tacos?u003c/strongu003e

Flank steak, sirloin, ribeye, and skirt steak are all excellent choices. The key is to slice them thinly-against the grain for maximum tenderness.

u003cstrongu003eHow spicy are Korean beef tacos? Can I make them milder?u003c/strongu003e

The spiciness largely depends on the amount and type of gochujang used. You can easily make them milder by using less gochujang (start with 1 tablespoon) or seeking out a mild variety. Conversely, add more for a spicier kick!

u003cstrongu003eCan I make the-marinade ahead of time?u003c/strongu003e

Yes! The marinade can-be prepared and stored in an airtight-container in the refrigerator for up to 03 days.

u003cstrongu003eHow long should I marinate the beef?u003c/strongu003e

A minimum of 30 minutes is recommended. For more intense flavor, marinate for 2-4 hours. We don't advise marinating for much longer (e.g., overnight) if your marinade is quite acidic from pear or lots of vinegar, as it can sometimes make the beef texture a bit mushy.

u003cstrongu003eAre Korean beef tacos gluten-free?u003c/strongu003e

They can easily be made gluten-free! Ensure you use tamari (which is gluten-free soy sauce) instead of regular soy sauce in the marinade and serve them on 100% corn tortillas. Double-check your gochujang brand, as some may contain wheat, though many are gluten-free.

Korean Beef Tacos Recipe - Delicious & Easy

Name: Korean Beef Tacos - Delicious & Easy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Korean
Ingredients: 1.5 lbs flank steak (or sirloin, ribeye, skirt steak); 1-2 tbsp neutral cooking oil (e.g., avocado, canola); ½ cup low-sodium soy sauce (or tamari for gluten-free); ¼ cup brown sugar (packed (or honey/maple syrup)); 2 tbsp toasted sesame oil; 1-3 tbsp gochujang (Korean chili paste, adjust to spice preference); 1 tbsp fresh ginger (minced or grated); 3-4 cloves fresh garlic (minced); 1 tbsp rice vinegar; ¼ cup grated Asian pear (or sweet apple, optional but recommended); ½ tsp black pepper (freshly ground); 12-16 small corn or flour tortillas (street taco size); Quick Kimchi Slaw (see Notes or link to separate recipe); Gochujang Mayo/Aioli (see Notes or link to separate recipe); Shredded lettuce or cabbage; Thinly sliced radishes; Chopped cilantro; Thinly sliced green onions (scallions); Toasted sesame seeds; Lime wedges (for serving)

Description

Experience an incredible fusion of flavors with these Korean Beef Tacos! Tender, savory-sweet marinated beef with a hint of spice, piled into warm tortillas and adorned with crisp, zesty toppings. This recipe is easy to follow and perfect for a weeknight dinner or entertaining guests.

Ingredients

For the Korean Beef:

1.5 lbs flank steak (or sirloin, ribeye, skirt steak)
1-2 tbsp neutral cooking oil (e.g., avocado, canola)

For the Marinade:

½ cup low-sodium soy sauce (or tamari for gluten-free)
¼ cup brown sugar (packed (or honey/maple syrup))
2 tbsp toasted sesame oil
1-3 tbsp gochujang (Korean chili paste, adjust to spice preference)
1 tbsp fresh ginger (minced or grated)
3-4 cloves fresh garlic (minced)
1 tbsp rice vinegar
¼ cup grated Asian pear (or sweet apple, optional but recommended)
½ tsp black pepper (freshly ground)

For Assembling the Tacos:

12-16 small corn or flour tortillas (street taco size)

Suggested Toppings:

Quick Kimchi Slaw (see Notes or link to separate recipe)
Gochujang Mayo/Aioli (see Notes or link to separate recipe)
Shredded lettuce or cabbage
Thinly sliced radishes
Chopped cilantro
Thinly sliced green onions (scallions)
Toasted sesame seeds
Lime wedges (for serving)

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Instructions

Prepare the Beef: If not already thinly sliced, pat the beef dry. For easier slicing, partially freeze for 20-30 minutes. Slice the beef very thinly (about ⅛-inch thick) against the grain. Set aside.
Make the Marinade: In a large bowl, whisk together low-sodium soy sauce, brown sugar, toasted sesame oil, gochujang, minced ginger, minced garlic, rice vinegar, grated pear (if using), and black pepper until sugar is dissolved.
Marinate the Beef: Add the sliced beef to the marinade. Toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the Beef: Heat 1 tbsp of neutral oil in a large skillet or wok over medium-high to high heat until shimmering. Working in batches to avoid overcrowding, add half of the marinated beef in a single layer. Cook for 2-4 minutes per side, or until nicely browned and cooked through. Remove cooked beef and set aside. Repeat with remaining beef, adding more oil if needed.
Prepare Toppings & Warm Tortillas: While beef cooks or rests, prepare your desired toppings. Warm tortillas by charring over a gas flame, warming in a dry skillet, or microwaving briefly.
Assemble Tacos: Layer a generous amount of cooked Korean beef onto each warm tortilla. Top with your favorite selections like kimchi slaw, gochujang mayo, lettuce, radishes, cilantro, green onions, and sesame seeds. Serve immediately with lime wedges.

Notes

Slicing Tip: Slicing beef thinly against the grain is crucial for tenderness.
Don’t Overcrowd: Cook beef in batches for the best sear and to prevent steaming.
Adjust Spice: Modify the amount of gochujang to suit your heat preference.
Gluten-Free Option: Use tamari instead of soy sauce and ensure your gochujang brand is gluten-free. Serve with 100% corn tortillas.
Quick Kimchi Slaw Idea: Combine 2 cups shredded cabbage, ½ cup shredded carrots, 1-2 sliced green onions. Dressing: 1 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp sugar, pinch of salt. Toss.
Quick Gochujang Mayo Idea: Mix ¼ cup mayonnaise with 1-2 tsp gochujang and ½ tsp lime juice.
Ground Beef Variation: Brown 1 lb ground beef, drain fat. Stir in ¾ to 1 cup of the prepared marinade and simmer for a few minutes.
Storage: Store leftover cooked beef in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner, Lunch
Cuisine: Korean, Fusion, Mexican-Inspired