When I want something bold and satisfying, these Korean beef tacos are always my go-to. I marinate the steak in a savory-sweet sauce with gochujang-inspired heat, sear it until caramelized and tender, then top the tacos with a crunchy, spicy slaw for balance. Everything comes together quickly—perfect for busy weeknights or when you want a fast, flavorful meal.
Inspired by classic bulgogi—thinly sliced marinated beef with a savory-sweet profile—these tacos bring those familiar Korean flavors to a taco night. The marinade uses pantry-friendly ingredients like coconut aminos (or soy sauce), garlic, ginger, rice vinegar, brown sugar, and a touch of sriracha for heat. The slaw adds freshness and crunch, and you can customize heat and toppings to taste. They’re easy, fast, and reliably delicious.
Ingredients
See the recipe card below for exact quantities, substitutions, and serving adjustments.
Instructions
Step 1: Marinate the steak in coconut aminos (or soy sauce), minced garlic, grated ginger, rice vinegar, brown sugar, and sriracha. Marinate at least 1 hour or up to 24 hours for best flavor and tenderness.
Step 2: Heat 1 tablespoon olive oil in a medium-large skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 5–10 minutes depending on slice thickness.
Step 3: While the steak cooks, toss the coleslaw mix with sriracha, lime juice, and a splash of coconut aminos or soy sauce. Adjust heat and acidity to taste.
Step 4: Warm tortillas (char over a flame or heat in a dry skillet), then assemble tacos with sliced steak, about 1/4–1/3 cup slaw per taco, sliced avocado, cilantro, and a squeeze of lime.
Sarah’s Top Tips
- Marinate the steak at least one hour when possible—this helps tenderize and deepen flavor. If short on time, even a quick 15–30 minutes improves taste.
- Slice the steak thinly (about 1/4-inch) for fast cooking and better absorption of the marinade.
- Don’t overcrowd the pan. Cook in batches so the meat sears and caramelizes instead of steaming.
- For warm, slightly charred tortillas, hold them briefly over a medium-low flame or heat in a dry skillet. Microwave between damp paper towels if you need a quick option.
Serving
These tacos are great with the spicy slaw, sliced avocado, and fresh cilantro or green onions. A drizzle of sriracha mayo or your favorite hot sauce adds creaminess and extra heat.
Storage & Reheating
Store leftover steak and slaw separately in airtight containers in the refrigerator for up to 4 days. Keeping them separate preserves slaw crunch and prevents the tacos from getting soggy.
Reheat steak in a skillet over medium heat for a few minutes or microwave in 30-second bursts until warm. Assemble tacos fresh when ready to eat. Store tortillas according to the package—room temperature or refrigerated.
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Korean Beef Tacos
See the full post for extra tips and photos
Ingredients
Steak
- 1 pound flank, sirloin, or skirt steak, cut into strips (or thinly sliced ribeye)
- 1/4 cup coconut aminos or soy sauce
- 2 garlic cloves, minced
- 1/2 tablespoon ginger, minced or grated
- 1/2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 1 tablespoon olive oil
Slaw
- 2–3 cups coleslaw mix
- 1 tablespoon sriracha
- 1/2 lime, juiced
- 2 tablespoons coconut aminos or soy sauce (or tamari)
Tacos
- Corn or flour tortillas
- 1–2 avocados, sliced
- Lime wedges (optional)
- 1 tablespoon chopped cilantro (optional)
Instructions
- Marinate the steak with coconut aminos (or soy), garlic, ginger, rice vinegar, brown sugar, and sriracha for at least 1 hour or up to 24 hours.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned, about 5–10 minutes.
- While the steak cooks, toss the coleslaw mix with sriracha, lime juice, and coconut aminos (or soy) in a large bowl.
- Warm the tortillas (char over a flame or heat in a skillet). Assemble tacos with steak, slaw, avocado, cilantro, and a squeeze of lime.
Sarah’s Tips
- Avoid overcooking the beef—slice thin and cook briefly for best texture.
- Substitute rice vinegar with white wine vinegar, apple cider vinegar, or lemon juice if needed; flavor will vary slightly.
- Use red cabbage or tri-color slaw for color and crunch, but classic slaw works fine.
- Adjust sriracha to taste or add red pepper flakes for extra heat.
Tools I Use for This Recipe
- Cutting board
- Knife
- Mixing bowls
- Skillet
Nutritional information is an estimate and will vary based on brands, portions, and preparation.