Korean Beef Tacos

Our delicious Korean Beef Tacos recipe features the flavor bomb combination of juicy marinated flank steak, kimchi salsa, guacamole, and cilantro.

These grilled Korean Beef Tacos have a flavorful and juicy marinated flank steak sliced thinly and placed in a corn tortilla topped with an easy kimchi salsa, guacamole, and cilantro. They are so easy and flavorful, they will be a highlight of your summer. Courtesy of Lauren Allen

View the print-ready version of this recipe.

Korean Beef Tacos are our newest taco Tuesday crave.

I’ve had different versions of Korean Beef Tacos at restaurants before and was excited to create my own at home. This creation is truly a taco masterpiece, if I say so myself, and one of my favorite flavor mash-ups! The most flavorful and juicy grilled flank steak topped with a quick kimchi salsa that takes less than 5 minutes, and can be made a day in advance. I strongly recommend making your own corn tortillas (only takes 10 minutes!) to truly put these tacos over the top.

Adding these to my list of grilling season favorites, for sure.

How to Make Korean Beef Tacos

Marinate Meat and Make Salsa: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag then pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking.

Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead).

Courtesy of Lauren Allen

Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130 F for rare, 140 F for medium rare, and 150 F for medium. Remove to a cutting board and rest for 5-10 minutes before slicing into very thin slices.

Courtesy of Lauren Allen

Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, then some cilantro on top.

Courtesy of Lauren Allen

Make Ahead Instructions

To Make Ahead: The beef can be marinated for 1 hour or up to overnight. The kimchi salsa can also be made a day or two in advance.

More Taco Recipes

• Carne Asada Tacos
• Birria Tacos
• Tacos Al Pastor
• Chicken Street Tacos
• Grilled Fish Tacos
• Slow Cooker Chicken Tacos
• Pork Carnitas

Korean Beef Tacos

Serves 6; 12 tacos

Prep 12 minutes mins Cook 8 minutes mins Marinate 1 hour hr Total 1 hour hr 20 minutes mins

Steak:

• 2 pounds flank steak
• 1/4 cup low-sodium soy sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon light brown sugar
• 3 cloves garlic , minced
• 1 Tablespoon freshly grated ginger (or 2 teaspoons ground ginger)
• 3 teaspoons Gochujang (Korean chili paste)

Kimchi Salsa:

• 1 cup kimchi , finely chopped
• 1 cup diced tomatoes
• 1/4 cup white onion , or purple onion, diced

Tacos:

• 12 corn tortillas*
• 1/2 cup guacamole
• 1/2 cup fresh cilantro
• 1/2 cup sour cream

Marinate Meat: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and chili paste. Add flank steak to a gallon size resealable bag. Pour in marinade and press it around to coat all sides of the meat. Refrigerate for at least 1 hour, or up to overnight. Remove meat from fridge 30 minutes before cooking.

Kimchi Salsa: Mix all ingredients together. (Could be made a day or two ahead).

Cook Steak: Clean and grease your grill (or use a grill pan on the stove). Heat on high and once hot, remove steak from marinade and place on grill. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, to your desired doneness; 125 to 130 F for rare, 140 F for medium rare, and 150 F for medium.

Remove to a cutting board to rest for 5-10 minutes before slicing into very thin slices.

Assemble Tacos: Warm corn tortillas on a hot, dry grill for a few seconds on each side. Top tortillas with a few slices of steak, a good spoonful of kimchi salsa, a little bit of sour cream, and some cilantro on top.

Notes

Corn Tortillas: I highly recommend taking a few extra minutes to make homemade corn tortillas for this recipe. All you need is corn flour (masa), water and salt, and they hold together much better than store-bought, and taste incredible.

To Make Ahead: The beef can be marinated for 1 hour or up to overnight. The kimchi salsa can also be made a day or two in advance.

Nutrition

Calories: 208kcal, Carbohydrates: 16g, Protein: 20g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 46mg, Sodium: 298mg, Potassium: 459mg, Fiber: 3g, Sugar: 2g, Vitamin A: 96IU, Vitamin C: 4mg, Calcium: 62mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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