A delicious fusion of Korean flavors wrapped in soft tortillas, featuring tender marinated beef and tangy kimchi slaw that creates the perfect balance of sweet, spicy, and umami flavors.
Recipe Details
Ingredients
- 680g thinly sliced beef sirloin or ribeye
- 60ml low-sodium soy sauce
- 30g packed brown sugar
- 15ml toasted sesame oil
- 3 cloves minced fresh garlic
- 15g fresh ginger, grated
- 15ml gochujang (Korean chili paste)
- 15ml rice vinegar
- 200g kimchi, roughly chopped
- 150g shredded napa cabbage
- 1 medium julienned carrot
- 3 stalks sliced green onions
- 30ml mayonnaise
- 15ml fresh lime juice
- 8 small corn tortillas
- 30g fresh cilantro leaves
- 15g toasted sesame seeds
Instructions
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In a bowl, whisk together 60ml low-sodium soy sauce, 30g packed brown sugar, 15ml toasted sesame oil, 3 cloves minced fresh garlic, 15g fresh ginger, 15ml gochujang (Korean chili paste), and 15ml rice vinegar to create the marinade. Add 680g thinly sliced beef sirloin or ribeye and toss to coat evenly. Let marinate for at least 15 minutes while preparing other components.
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For the kimchi slaw, combine 200g kimchi, 150g shredded napa cabbage, 1 medium julienned carrot, and 3 stalks sliced green onions in a large bowl. In a small bowl, mix 30ml mayonnaise and 15ml fresh lime juice, then toss with the slaw mixture. Set aside to let flavors meld.
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Heat a large skillet or grill pan over medium-high heat. Remove beef from marinade and cook for 2-3 minutes per side until nicely caramelized and cooked through. The beef should develop a beautiful golden-brown crust while remaining tender inside.
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Warm 8 small corn tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds until pliable and heated through.
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Assemble tacos by placing a portion of the Korean BBQ beef on each tortilla, topping with kimchi slaw, 30g fresh cilantro leaves leaves, and a sprinkle of 15g toasted sesame seeds.
Tips
Beef Selection: Use well-marbled cuts like ribeye or sirloin for the most tender results. Freezing the beef for 30 minutes before slicing makes it easier to cut paper-thin slices.
Marinating Time: While 15 minutes works for a quick meal, marinating for 2-4 hours will develop deeper flavors. The acid in the marinade will tenderize the meat beautifully.
Kimchi Variations: If you can't find kimchi, substitute with quick-pickled cabbage made with rice vinegar, sugar, and red pepper flakes for a similar tangy crunch.
Make-Ahead Tips: The kimchi slaw can be prepared up to 2 hours in advance and actually improves as it sits. The beef can be marinated overnight for maximum flavor.
Serving Suggestions: Serve with pickled radishes, extra gochujang on the side, and cold Korean beer or soju for an authentic experience.
Heat Level: Adjust the gochujang to taste - start with less if you're sensitive to spice, or add an extra tablespoon for serious heat lovers.